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+ servings

Truffle Brownie Cookies

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18 18


  • ½ cup chocolate truffle reduction (8 melted Harry & David dark chocolate truffles)
  • cup salted butter (melted)
  • ¾ cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup melted chocolate chips for dipping (optional)


  • 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.


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