Sugar Cookie Truffle Cups


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  • 3 oz. semisweet baking chocolate
  • 1 T. shortening
  • 1 pouch Betty Crocker™ sugar cookie mix
  • ¼ c. butter
  • 1 egg
  • 2 c. dark chocolate chips (12 oz)
  • ¾ c. heavy whipping cream


  • Heat oven to 375 °F.
  • Lightly spray 24 mini-muffin cups with cooking spray.
  • In medium microwavable bowl, microwave semisweet baking chocolate and shortening on High until smooth and melted.
  • Pour onto ungreased cookie sheet.
  • Using spatula, smooth chocolate into a thin layer; set aside to harden.
  • In large bowl, mix Cookie Cup ingredients until a crumbly dough forms.
  • Shape dough into small balls; place each into muffin cup.
  • Bake 10 to 11 minutes or until set and very light golden brown (dough will puff slightly).
  • Using end of rolling pin handle or spoon, press indentation in center of each cookie to form cup.
  • Cool completely in pan, about 15 minutes.
  • Remove cookie cups from muffin cups to cooling rack.
  • Meanwhile, to make curly chocolate shavings, use metal spatula to scrape a thin layer of chocolate from cookie sheet by sliding spatula edge quickly just under layer of hardened chocolate.
  • In small microwavable bowl, microwave dark chocolate chips and whipping cream on High until chocolate is melted; stir until smooth.
  • Spoon filling evenly into each cookie cup.
  • Press chocolate curls gently into center of each cookie cup.
  • Let filling cool completely before serving.