These are fabulous! I have no idea where I got this recipe from, but we've been baking them for years! When the cookies are done, dip the tops into chocolate icing.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 6 ounces chocolate in heavy saucepan over low heat, stirring constantly until melted. Remove from heat. Stir in 1/2 cup powdered sugar, 2 tablespoons butter, and half-and-half.

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  • Scoop into 1-inch balls and place on an ungreased cookie sheet. Freeze until set, about 30 minutes.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Melt remaining chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, about 1 minute. Add remaining powdered sugar and butter. Mix in vanilla extract.

  • Work in flour and salt until dough holds together. Mold portions of dough around frozen chocolate balls to form 1- 1/2-inch balls. Place about 1 inch apart on an ungreased cookie sheet.

  • Bake in the preheated oven until set but not browned, 12 to 15 minutes. Remove from cookie sheet. Cool completely on a wire rack.

Cook's Notes:

If dough is dry, mix in 1 or 2 tablespoons milk.

Dip tops of cooled cookies into chocolate icing. Mix 1 cup powdered sugar, 1 ounce melted chocolate, and 2 tablespoons milk together to make the icing.

Nutrition Facts

142 calories; 2 g protein; 14.8 g carbohydrates; 14 mg cholesterol; 49.8 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/29/2002
They weren't quite sweet enough for my taste testers otherwise they'd have been a "5". I used half semi-sweet chocolate the next time and everybody loved them. Read More
(7)

Most helpful critical review

Rating: 1 stars
05/18/2010
these are not even cookies!!! but here is how you make them turn out good! ok after you put the chocolate and butter and half and half then you out it in a bowl and put it on ice. then after you think it is hard enough to shape then you do shape and put them in the freezer. then you do the next step and do the same thing! i hope this was helpful for the people who didn't get it!! Read More
(8)
9 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 5
Rating: 1 stars
05/18/2010
these are not even cookies!!! but here is how you make them turn out good! ok after you put the chocolate and butter and half and half then you out it in a bowl and put it on ice. then after you think it is hard enough to shape then you do shape and put them in the freezer. then you do the next step and do the same thing! i hope this was helpful for the people who didn't get it!! Read More
(8)
Rating: 4 stars
08/29/2002
They weren't quite sweet enough for my taste testers otherwise they'd have been a "5". I used half semi-sweet chocolate the next time and everybody loved them. Read More
(7)
Rating: 2 stars
01/03/2007
Anyway I just made these the other night. The inside came out ok once it was frozen for 30 mins. However using unsweeted chocolate makes these SO rich and a little bitter. I recommend semi-sweet and cutting back on the butter and sugar you mix in. The dough itself failed and ended up spreading like crazy. When they came out of the oven they looked like fried eggs round in the middle and flat all around. It's a nice thought but I have no idea how anyone can execute this recipe properly. Read More
(6)
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Rating: 1 stars
03/07/2011
First of all there HAS to be some steps missing in this recipe! Despite the bad reviews I thought I would try them anyway. I made some adjustments based on the other reviews. For the middle truffle I used 3 squares of unsweetened and 3 squares of semi-sweet chocolate. I put the pot I made the truffle mixture in into a bowl of ice. As the mixture stiffened I used a spoon to "scoop" out a ball of it (like you would scoop ice cream). You absolutely cannot shape this stuff with your hands as it melts immediately! A melon-baller might work well but I did not think of it at the time. After I had the balls (they never really became ball-shaped) I froze them and made the outside dough. Again as I tried to shape the dough around the truffle balls it all started to melt. You have to work quickly and things get real messy real fast. They came out very rich tasting but so not worth the trouble! There is a recipe on here that I have used for years that uses a Hersheys kiss in the middle of a chocolate chip cookie dough and you make balls with it just like this. It is much easier and tastes better and you can put whatever you want in the middle of the cookie (any chocolate candy or even a caramel). I highly recommend that recipe over this one. I did not have the trouble of the dough spreading too much while they baked though they did flatten some. Read More
(4)
Rating: 1 stars
08/29/2002
This recipe must be missing something since I tried it and could not shape the mixture into balls it was way too liquidy! How disappointing to waste 6 oz of chocolate! Read More
(4)
Rating: 5 stars
01/25/2011
I don't know why people are giving it such low reviews. These are melt in your mouth amazing cookies and they last a matter of hours in our house not days. Read More
(3)
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Rating: 1 stars
05/29/2013
No one in my family would eat them they were sooo bitter it was disgusting! I gave them to a charity dinner and helped no one ate them they taste awful. Sorry whoever made them this is not that good. Again sorry Read More
Rating: 4 stars
06/20/2018
Really delicious but I did have to make a few adjustments. The amount of cookie dough to wrap around the frozen filling had to be doubled... You can see in the picture I posted that there isnt' a overly large amount of cookie around the filling. After I rolled the dough around the cookie I froze them again... and then baked. Came out perfect. They really do not need any icing Read More