Holiday Truffle Cookies
Holiday Truffle Cookies are a rich, chewy chocolate indulgence. Just what Christmas cookies should be! These fudgy chocolate cookies were a huge hit!
It’s the time of year to savor what you enjoy most, and in my house, this Chocolate Cookies Recipe is at the top of the list!
Why You Must Make
- With melted semisweet chocolate in the batter, semisweet chocolate chunks and milk chocolate M&Ms mixed in, these are a chocolate lover’s dream!
- The soft, chewy centers are almost like eating a chocolate truffle, hence the name.
- Adding M&Ms allows these to be customized for any holiday or occasion!
Growing up, we had plenty of Christmas traditions: the trek to the Christmas tree farm to chop down the biggest darned tree that would fit in our house, decorating gingerbread houses baked by my mom, eating all the almonds from the bowl of mixed nuts in our living room, sampling the sweet, crispy rosettes my mom deep-fried and dusted with powdered sugar to give to our family and friends, and, finally, walking through the snowy streets to Midnight Mass, full of the joy and excitement of the holiday.
- PRO-Tip: Have your eggs at room temperature for the best incorporation. Let them sit on the counter for an hour or two before mixing the dough. Alternatively, place them in a bowl of very warm water for about 30 minutes. Don’t use boiling water as you do not want to cook the eggs.
- PRO-Tip: Use a quality chocolate bar as this is the focal ingredient in these chocolate cookies. I like Ghirardelli chocolate bars which can be found in most grocery and Target stores.
- I’ve upped the chilling time for the dough and added an extra tablespoon of flour. After testing this recipe a number of years after I first made it, I found the cookies baked up flatter than when I first posted this recipe.
- PRO-Tip: Use a cookie disher to scoop evenly sized rounds of dough. You may need to clean the disher after scooping 2 or 3 cookies. Or you can spray the disher with cooking spray. Just wipe out any excess spray so your cookies aren’t coated oil.
- I actually own 3 medium-sized cookie dishers and I still had to wash them frequently while scooping. This dough is a bit sticky, so make sure it’s well chilled for easier scooping.
- Since these cookies are packed full of M & M’s and chocolate chunks, they may not bake into perfect rounds. I use my spatula to tap the cookies back into shape within a minute or two of coming out of the oven. They’re very pliable when still hot.
- Reserve a few M&M’s to place on top of your still-hot cookies to make a pretty presentation.
Frequently Asked Questions
The two types of truffles include a rare expensive fungus and a rich confection made with melted chocolate and cream or butter, sugar, and flavorings. The early candies were misshapen and resembled the famous fungus so were given the same name.
These dark, rich chocolate cookies contain only a little flour making them super dense with truffle-like interiors.
These soft chocolate cookies can be stored at room temperature in an airtight container for 3 days. After that, they can be frozen for up to 3 months.
You May Also Like:
- Best Christmas Cookie Recipes from Melissa’s Southern Style Kitchen
- Chewy Gingersnaps
- Butterscotch Cookies
- Cherry Chocolate Chunk Cookies
- Star of Bethlehem Cookies
- How to Host a Holiday Cookie Exchange
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- 6 ounces semi-sweet chocolate, chopped
- 2 tablespoons butter
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup plus 1 tablespoon flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 ounces semi-sweet chocolate, chopped in chocolate chip sized pieces
- 1/2 cups red and green M & M's, plus more for garnishing
- In a microwave-safe bowl, melt the 6 ounces of chocolate with the butter, stopping and stirring at 30-second intervals, till melted and smooth.
- Whisk together eggs and sugar in another bowl. Slowly whisk in warm chocolate till well combined. Add vanilla, then stir in flour, baking powder, and salt. Let dough rest for a couple of minutes. Stir in the remaining chopped chocolate and M & M's. Chill in the refrigerator for 30-60 minutes to let the dough firm up.
- Preheat oven to 350º. Line baking sheets with parchment.
- Scoop out rounded tablespoonfuls of dough and place on a baking sheet at least 2 inches apart. Use a damp finger to pat dough into round balls if misshapen.
- Bake for 7-8 minutes, till crackled and glossy. Middles may look slightly underdone.
- Remove from oven and carefully press about 3 M & M's onto the surface of each cookie. Let cool on baking sheet 10 minutes before removing to a cooling rack.
Total time does not include chilling and cooling times.
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Serving Size:1 cookie
Amount Per Serving: Calories: 132Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 47mgCarbohydrates: 19gFiber: 1gSugar: 16gProtein: 2g