Do you like brownies?  Do you like truffles?  Oh you do?  Great, then you will go crazy for these Chocolate Truffle Cookies!

Chocolate Truffle Cookies {satisfymysweettooth.com}

These cookies truly are a hybrid between a slightly crispy-on-the-outside cookie, a gooey brownie and a rich luscious, velvety truffle.  Chocolate lovers like me will go nuts for them.  They are on the smaller side as far as cookies go and that is perfect in this case because just one or two of these little fudgey wonders and even your most intense chocolate craving will be satisfied.

Chocolate Truffle Cookies {satisfymysweettooth.com}

A disclaimer about the dough for these Chocolate Truffle Cookies:  it is sticky and you do need to refrigerate it for a good couple of hours or you can even leave the dough in the refrigerator over night.  If you didn’t do this, the dough would just be a frustrating, sticky mess.  It really is like a pre-rolled truffle consistency and so you want the dough to be cold so that it is easier to roll.  Once the dough is formed into balls, each one gets a good toss around in a bowl of sugar.  I just love any cookies that are dipped in granulated sugar before they are baked because I love that sandy, sparkly appearance that the top of the cookies have.  The best part about these Chocolate Truffle Cookies is that the middle of the cookies stays perpetually soft and chewy which is my number one favorite cookie quality.

Chocolate Truffle Cookies {satisfymysweettooth.com}

Chocolate Truffle Cookies (Gluten-free)

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 3 hours, 40 minutes

Yield: ~3 dozen cookies

Rich truffle-like cookies that will satisfy even the most intense chocolate craving

Ingredients

  • 2 large eggs
  • 3/4 cup sugar
  • 1 Tbsp honey
  • 1 3/4 cup semisweet chocolate chips
  • 2 Tbsp unsalted butter
  • 1 cup almond flour
  • 2 Tbsp cocoa powder (I used Dutch-processed)
  • 1/2 tsp salt

Instructions

  1. In a small bowl, using a mixer, beat the eggs, 1/4 cup of the sugar and honey together for 3-5 minutes until the mixture is thick and glossy.
  2. Place the chocolate chips and butter into a separate small microwave-safe bowl. Microwave for 1 minute increments until the chocolate is melted. Stir together until smooth. Set aside to cool slightly.
  3. In a third large bowl, mix together the almond flour, cocoa powder and salt. Using the mixer, mix in the slightly cooled chocolate. Finally, mix in the egg mixture just until everything is well blended.
  4. Cover the bowl with plastic wrap and refrigerate for a few hours or overnight (until mixture is very firm).
  5. Place remaining 1/2 cup of sugar in to a shallow bowl.
  6. Use a small cookie scoop, melon baller or spoon to scoop tablespoon-sized balls of dough. Roll the dough in your hands to shape into perfect balls. Toss each ball to coat in the sugar and place onto a cookie sheet spaced 1-inch apart. Cover with plastic wrap and refrigerate for 1 hour before baking.
  7. Preheat oven to 350 degrees. Bake for 10 minutes. (If you are baking in multiple sheets, keep the unbaked dough balls in the refrigerator until it is their turn in the oven.)
  8. Recipe adapted from Let Them Eat Cake by Gesine Bullock-Prado

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Well it is now safe to say that anytime I need a chocolate cake for any occasion at all, I have officially found the BEST chocolate sheet cake with the BEST fudgey frosting that I have ever ever tasted!  That is a huge statement to make because I have tasted my fair share of chocolate cakes and frostings.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

The frosting that tops the BEST chocolate sheet cake reminds me of my mom’s brownie frosting that I would lick off the sides of the pan after the brownies were gone because it is that good.  And just for a little extra pizzazz and appeal, there is peanut butter sandwiched between the BEST chocolate sheet cake and that frosting.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

Yep, while the cake was still warm, I spread a big glob of unadulterated peanut butter over the top.  The slight saltiness from the pure peanut butter paired with the sweet, thick chocolate frosting has had me literally salivating just writing about the absolutely perfect combination.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

I love having classic go-to recipes in my back pocket for occasions when you realize that you want to make something but you don’t feel like scouring cookbooks or the internet for a recipe.  The BEST chocolate sheet cake itself is so ultra moist and dense, almost like a brownie.  I would love it with walnuts mixed into the batter too because I love that crunch that nuts give a cake.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

Trust me on this one, next time you are making a cake for a special occasion, make the BEST chocolate sheet cake and you will have people asking you to make this cake again and again.

The Best Chocolate Sheet Cake

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 9X13" cake (about 24 servings)

The moistest chocolate cake topped with slightly salty peanut butter and rich, fudge frosting becomes the all-time best chocolate sheet cake

Ingredients

    For the cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 cup unsalted butter
  • 1/4 cup cocoa powder
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups creamy peanut butter
  • For the frosting
  • 1/2 cup unsalted butter
  • 1/4 cup cocoa powder
  • 1/3 cup buttermilk
  • 1 tsp vanilla
  • 16 ounces powdered sugar
  • sprinkles (optional)

Instructions

    For the cake
  1. Preheat oven to 350 degrees. Spray a 9X13" pan with nonstick cooking spray.
  2. Place flour, sugar and baking soda in to a large bowl and set aside.
  3. In a small saucepan, combine butter, cocoa powder, water and buttermilk and whisk over medium-low heat until the butter is melted.
  4. Crack the eggs into a separate small bowl. Use a ladle to pour a small amount (about 2/3 cup) of the heated butter mixture into the eggs while whisking constantly (this is called tempering the eggs and will gently warm them up so that they don't scramble when added to the hot mixture).
  5. Pour the egg mixture into the saucepan with the butter mixture while whisking constantly. Increase the heat to medium and whisk until the mixture boils.
  6. Pour the butter mixture into the bowl with the dry ingredients, add vanilla and use the whisk and a spatula to mix until the ingredients are well combined.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Cool cake for 10 minutes. Place peanut butter into a bowl and microwave until more easily spreadable, about 20 seconds.
  10. Pour the peanut butter onto the slightly cooled cake and gently use an offset spatula to spread it evenly. Cool completely.
  11. For the frosting
  12. Place powdered sugar into a clean, medium bowl.
  13. Place butter, cocoa powder and buttermilk into a small saucepan and heat over medium heat until the mixture comes to a boil, whisking constantly. Add vanilla then pour the mixture over the powdered sugar and stir until smooth (work quickly as the frosting sets rather fast). Immediately pour over the cooled cake and use a spatula to spread it evenly.
  14. Top immediately with sprinkles if using.
  15. Recipe adapted from Southern Living

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Homemade Crunchy Peanut Butter Cups

Valentine’s Day means chocolate in one form or another and I love the idea of giving your loved one homemade chocolate candy to remind them how special you think they are.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

I have met very few people who don’t go crazy for the combination of chocolate and peanut butter and so these Homemade Crunchy Peanut Butter Cups are the perfect sweet treat to present to your valentine or just a friend next week.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

Homemade Crunchy Peanut Butter Cups are simple to make and the sweet milk chocolate with the slightly salty peanut butter and the crunch from the puffed rice cereal is truly a combination made in heaven.  If you prefer semi-sweet or dark chocolate, you can modify the recipe to your liking by substituting your favorite chocolate for the milk, which happens to be my favorite.  I combined brown sugar with the peanut butter for the filling for these cups and only needed 1/4 cup for the entire recipe which makes me feel good.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

Make your Homemade Crunchy Peanut Butter Cups in festively decorated mini muffin liners and place them into heart-shaped boxes and you’ve got a homemade boxes of chocolates to give to some very lucky people.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

Homemade Crunchy Peanut Butter Cups

Prep Time: 30 minutes

Total Time: 2 hours, 30 minutes

Yield: ~30 peanut butter cups

Sweet, creamy milk chocolate wrapped around a crispy peanut butter filling is the perfect treat for your valentine

Ingredients

  • 1 cup puffed rice cereal
  • 1 cup creamy peanut butter
  • 1/4 cup brown sugar
  • 3 cups milk chocolate chips

Instructions

  1. In a food processor, blend the cereal until fine, but not powdery. (If you do not have a food processor, you could simply place the cereal into a bag and crush it lightly with a rolling pin.) Pour the crushed cereal into a medium bowl.
  2. Place the peanut butter and brown sugar into the food processor and process until smooth. Add the peanut butter mixture to the bowl with the cereal and use a spatula to mix to combine.
  3. Place this mixture into the freezer for 1 hour. (This will make the peanut butter mixture easer to work with.)
  4. Line a mini muffin pan with ~30 paper liners.
  5. Place the chocolate chips into a microwave-safe bowl, and microwave in 1-minute increments until chips are melted, stirring between increments.
  6. Use a teaspoon to fill the paper liners ~1/3 full of the melted chocolate. Remove the peanut butter mixture from the freezer and use a spoon to scoop out about 1 tsp-sized balls of the mixture, gently flatten the balls and place them on top of the layer of chocolate you have already placed in the muffin liners.
  7. Finally top peanut butter balls with remaining melted chocolate to cover and fill the liners. You don't want the liners filled to the brim, but leave about 1/16 of an inch of room on top.
  8. Place the muffin pan into the refrigerator until the chocolate has hardened, about 1 hour.

Homemade Crunchy Peanut Butter Cups {satisfymysweettooth.com}

Interested in other homemade candy ideas?  I’ve got some other great recipes for you below:

Homemade Kit Kat Bars are super simple to make and accurately re-create that favorite candy bar that you love.

Sweet, salty, crunchy and creamy all at the same time, Pretzel Toffee Fudge is easy to make but completely irresistible.

Everybody loves homemade caramels and with my step-by-step photo tutorial, you’ll be able to whip up a batch of Vanilla Bean Sea Salt Caramels with no problem.

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Chances are if your hosting or attending a Superbowl party, you are finalizing your menu plans. Don’t forget a sweet ending for the big party and check out my board of Learnist for some fantastic and festive ideas:

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Jan 01
2015

Twix Cookies

HAPPY NEW YEAR!!  I have been absent lately enjoying time away from the internet world spending quality time with family and friends.  I hope that you all had lovely holidays and are looking forward to the New Year and fabulous new recipes.

Twin Cookies {satisfymysweettooth.com}

I participated in my first cookie exchange this year which I really enjoyed and absolutely loved the cookies that I contributed.  Any type of shortbread has a special place in my heart and when you top buttery shortbread with sticky, sweet caramel, rich chocolate and sea salt, the combination is the same as one of my favorite candy bars.  Meet Twix Cookies.  I’m sure you will quickly become closely acquainted with these irresistible cookies.

Twin Cookies {satisfymysweettooth.com}

Twin Cookies {satisfymysweettooth.com}

My board that has the most pins on Pinterest by far is the Cookie Board.  I am always pinning new recipes that catch my eye because cookies are my dessert of choice anytime.  I pinned these Twix Cookies months ago and was just waiting for the right reason to make them.  They worked out perfectly for a cookie exchange because they are sturdy, have great flavor and were pretty unique among the other exchange contributions.

Twin Cookies {satisfymysweettooth.com}

Twix Cookies

Prep Time: 1 hour

Cook Time: 16 minutes

Total Time: 1 hour, 16 minutes

Yield: about 50 cookies

Twix Cookies: Buttery shortbread cookies slathered with sticky, sweet caramel, rich chocolate and a balancing sprinkle of sea salt

Ingredients

    For the cookies
  • 1 1/2 cups (24 Tbsp) unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • For the caramel layer
  • 1 (11-ounce) bag of Kraft caramels, unwrapped
  • 1 Tbsp water
  • For the chocolate layer
  • 1 1/2 cups milk chocolate chips
  • sea salt, for sprinkling

Instructions

    For the cookies
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or lightly spray with nonstick cooking spray.
  2. In a large bowl, using an electric mixer, mix the butter, powdered sugar and vanilla until smooth and creamy, about 1 minute. Add flour and salt and mix to combine.
  3. Place dough onto a lightly floured surface. Use a rolling pin to roll dough out to 1/4-inch thick. Then use a 1 1/2-inch round cookie cutter to cut out the cookies. Place cookies onto prepared cookie sheets. Re-roll the remaining dough and repeat this process.
  4. Bake 14-16 minutes or until edges of cookies are lightly browned.
  5. Cool cookies completely before proceeding.
  6. For the caramel layer
  7. Place unwrapped caramels and water in to a microwave-safe bowl. Microwave in 1 minute increments until caramels are melted. Stir mixture until smooth.
  8. Use a spoon to spread a small layer of caramel onto each cooled cookie.
  9. Allow the caramel to set before proceeding.
  10. For the chocolate layer
  11. Place chocolate chips Into another small microwave-safe bowl. Microwave in 1 minute increments until chocolate chips are melted. Stir until smooth.
  12. Use a spoon or small spatula to top the set caramel on each cookie with a layer of chocolate.
  13. While the chocolate is still soft, sprinkle each cookie lightly with sea salt.
  14. Allow the chocolate to set (placing the cookies into the refrigerator will speed up this step).
  15. Recipe adapted from www.Chef-In-Training.com

Twin Cookies {satisfymysweettooth.com}

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