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Chocolate Truffle Cookies

Chocolate Truffle Cookies

Chocolate Truffle Cookies are loaded with Hershey chocolate drops and topped with white chocolate, combining the perfect mix in delicious cookies.
Course Dessert
Cuisine American
Keyword Chocolate Truffle Cookies
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings 15 cookies
Calories 139kcal
Author Catalina Castravet


  • 6 tablespoons unsalted butter
  • 4 ounces bittersweet chopped
  • 8 ounces semi-sweet chocolate chopped
  • 1 cup Hershey milk chocolate drops
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour + 2 tablespoons
  • 2 tablespoons dark chocolate cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • coarse sea salt for sprinkling I used pink Himalayan


  • 4 ounces white chocolate
  • chocolate sprinkles


  • Place butter and chopped chocolate in a large microwave safe bowl, microwave for 40 seconds, stir and repeat in 30 seconds increments until fully melted. Set aside and let cool completely.
  • In a small bowl, combine flour, cocoa powder, salt and baking powder. Set aside.
  • Once the chocolate has cooled start on the cookies. In the bowl of an electric mixer fitted with the wire attachment beat sugar and eggs on high for 2-3 minutes, until light and fluffy.
  • Add in vanilla extract and melted chocolate/butter; beat on medium for another 1-2 minutes until combined.
  • Using a rubber spatula, scrape down the sides of the bowl and the wire attachment, then remove it and gently using your spatula stir in the dry ingredients until combined. Fold in remaining Hershey milk chocolate drops. Cover the bowl with plastic wrap and place in the fridge for 6 hours.
  • Preheat oven to 350 degrees F.
  • Place parchment paper on an ungreased baking sheet. Wet your hands with cold water and roll the dough into golf size balls, placing those about 2 inches apart. Sprinkle a bit of Himalayan sea salt on top of each dough ball and bake for 12-14 minutes. Remove from oven and let cool for at least 10 minutes before transferring to a wire cooling rack.
  • Let cookies cool completely before drizzling with white chocolate.
  • Bring a medium saucepan half filled with water to a boil. Place white chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Make sure the bowl doesn't touch the boiling water, to avoid overheating. Remove bowl from heat and using a fork and using a spoon pour melted chocolate on top of the cookies, garnish with sprinkles.
  • Let stand for 15-20 minutes before serving for the chocolate to settle, or better place cookies in the fridge for the chocolate to harden quicker.


Calories: 139kcal | Carbohydrates: 12g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 54mg | Potassium: 123mg | Fiber: 2g | Sugar: 17g | Vitamin A: 205IU | Calcium: 47mg | Iron: 2.3mg