Preheat oven to 350° F.
In a medium-sized bowl, melt 8 Harry & David dark chocolate truffles in the microwave on high for about 60 seconds, stirring at the 30-second mark and adding time until smooth and lump free.
Mix together the melted butter, 1/2 cup melted truffles (eight makes almost exactly the 1/2 cup needed), and sugar.
Mix in egg and vanilla until fully incorporated.?
Add the flour, baking powder, and salt until just mixed.
Scoop out 2-tablespoon cookie dough balls and place them on a cookie sheet. Press each cookie down with the back of a measuring cup to about ¾-inch thick.
Bake for 10-11 minutes. Allow to cool for a minute on the baking sheet, then transfer to a wire rack to cool completely.
If dipping / drizzling option is desired, melt chocolate chips on high in a microwave-safe bowl for 45-60 seconds, or until fully melted. Be cautious as the bowl can come out hot. Whisk until chocolate is lump-free. Dip each cookie halfway into the chocolate, or drizzle over the top of each cookie. Place on parchment paper to dry; chocolate will harden as it cools.
Store cooled cookies in an airtight container for up to four days.