Fudge Truffle Cookies Recipe

Name: Fudge Truffle Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (12-ounce package) semisweet chocolate morsels; 1 (14-ounce) can sweetened condensed milk; 2 tablespoons vanilla extract, divided; 1 cup chopped walnuts; 1 cup butter, softened; 1 cup sugar; 1 large egg; 1/4 teaspoon salt; 2 1/4 cups all-purpose flour; 1/4 cup cocoa

Servings: persons

1
Microwave chocolate morsels in a 2-quart glass bowl at MEDIUM (50% power) 2 minutes or until melted. Stir in condensed milk, 1 tablespoon vanilla, and walnuts. Spread mixture into a buttered 9-inch square pan. Cool completely. Cut fudge into 1/2-inch squares.
2
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg and remaining 1 tablespoon vanilla; beat well.
3
Combine salt, flour, and cocoa; gradually add to butter mixture, beating well.
4
Divide dough into 3 equal portions. Work with 1 portion at a time; keep remaining dough chilled.
5
Divide each portion into 12 pieces. Quickly press each piece of dough around a square of fudge; roll dough into a 1-inch ball. Place on ungreased baking sheets. Repeat process with remaining dough and fudge pieces. Reserve remaining fudge for another use.
6
Bake at 350u00b0 for 11 minutes. Cool completely on a wire rack.
7
Tip: Be sure to keep dough you're not working with refrigerated. Chilling dough prevents it from becoming too soft to handle.

1777

kcal

Calories

107

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups (12-ounce package) semisweet chocolate morsels, 1 (14-ounce) can sweetened condensed milk, 2 tablespoons vanilla extract, divided, 1 cup chopped walnuts, and more.

Yes, Fudge Truffle Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fudge Truffle Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions