Pomegranates are a winter fruit that I can never get enough of. So adding them to a cookie recipe seemed like the logical thing to do. The only problem was that any old cookie recipe wouldn’t do. The cookie needed to stand up to the sophisticated quality of the pomegranate. The cookie also needed to be over the top while still being easy. So that is how these irresistible and Easy Pomegranate Truffle Cookies were born! People will never guess that they start with a cake mix.
Do you love thumbprint cookies? Try these Easy Strawberry Jam Cookies!
Jump to:
Why these are the PERFECT Christmas Cookies?
- Pomegranates are easy to find during the winter months. While you can find them all year, they are normally cheaper and more readily available around Christmas.
- The deep red color is perfect for Christmas. Pomegranate seeds are gorgeous and look amazing on top of these Truffle Cookies.
- The cookies start with a cake mix which means they are super simple to make. They also create a soft and perfectly chocolate cookie.
- The two ingredient truffle filling inside the thumbprint of the cookie could not be more delicious. It has a luxurious flavor and texture.
Ingredients Needed
- Chocolate Cake Mix– The perfect start to these awesome chocolatey cookies.
- Eggs- Added to help bin the cookie together.
- Vegetable Oil- Helps to add an amazing softness to the cookie.
- Milk Chocolate Chips- The main ingredient to create the ultimate truffle filling.
- Heavy Cream- Added to the milk chocolate chips to get the smooth and creamy truffle center.
- Pomegranate Seeds- A beautiful and delicious addition to the top of the truffle filling.
Recipe Variations
- Change up the cake mix to a different flavor if you don’t want them to be double chocolate. Try vanilla or white cake mix for a delicious contrast in flavors.
- Make a different flavor of truffle filling. Change the type of chocolate chips you use. White chocolate, semi-sweet or dark chocolate would all be wonderful.
- Add nuts to the topping with the pomegranate seeds. Pistachios and pomegranates work great together but any kind of nut that you like would be delicious.
How to make Pomegranate Truffle Cookies
- Combine the cookie ingredients in a medium bowl and mix together using a hand held mixer {or by hand}. Then use a medium cookie scoop to scoop mounds of cookie dough into your hand. Roll the dough into a smooth ball and place them onto a silicone mat {or parchment} lined baking sheet.
- Bake in a 350 degree oven for 9-11 minutes or until they are set up but not over baked.
- Remove from the oven and then use a tart shaper {or the bottom of a wooden spoon/or your thumb} to make an indentation in the middle.
- Allow the cookies to cool completely on the baking sheet.
- After the cookies are cooled, combine the truffle filling ingredients and microwave until smooth. Add a heaping teaspoon of filling into the indentation of each cookie.
- Gather the pomegranate seeds. I prefer to purchase them already seeded but you can buy a whole pomegranate and remove the seeds.
- Add a few pomegranate seeds to the middle of each cookie before the chocolate filling sets up.
- Once the filling is set, serve & enjoy!
Expert Tips
- Use a cookie scoop to keep all of the chocolate cake mix cookies the same size. This will help all of the cookies bake evenly and make them look uniform.
- Do not over bake the cookies. Bake the chocolate cake mix cookies until they are set up but not hard in the middle. Once you remove the cookies from the oven, allow them to cool completely on the baking sheet. The residual heat from the baking sheet will set the cookies up perfectly.
- Make the indentation in the middle of each cookie right after you remove them from the oven. I love to use a tart shaper but the end of a wooden spoon or your thumb works too.
- Once the cookies have cooled completely add the truffle filling to the indentation of each pomegranate cookie. Add the pomegranate seeds to the top of the filling quickly, so that it doesn’t set up.
Recipe FAQs
The best way to store Pomegranate Cookies is in an airtight container. Add a layer of wax paper {or parchment paper} between layers so that the cookies do not stick together.
They will last at room temperature for a couple of days but if you want them to last a little longer be sure to refrigerate the cookies.
The great news is that yes, you can freeze Pomegranate Truffle Cookies. Pomegranate seeds freeze well and so it makes freezing these decadent cookies easy.
Place the cookies in a single layer on a baking sheet and freeze for an hour or two. Then take the individually frozen cookies and place them in a freezer bag. This step will keep the cookies from sticking together. It also allows you to remove a few cookies at a time without any problem.
When it comes to baking there are so many flavors that go well with pomegranate. Chocolate is my favorite! But you can add them to cakes, cookies and other baked goods to get awesome flavor, amazing texture and beautiful color.
There are so many ways to use pomegranates when you are cooking or baking. The juice can be used in a glaze or other area of a recipe. The fruit can be added whole to almost any dish for brightness or cooked down into a jam.
Do you love holidays cookies? Try these amazing recipes…
Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Easy Pomegranate Truffle Cookies
Ingredients
Chocolate Cookies
- 1 box chocolate fudge cake mix {15.25 ounces}
- 2 large eggs
- ⅓ cup vegetable oil
Truffle Filling
- 1 ¼ cups milk chocolate chips
- ⅓ cup heavy cream
Topping
- ¼ cup pomegranate seeds
Instructions
Chocolate Cookies
- Preheat the oven to 350°.
- Combine the cake mix, eggs and vegetable oil in a medium bowl. Mix using a hand held mixer {or by hand} until everything is totally combined and you have a thick and slightly sticky dough.
- Use a medium cookie scoop and scoop mounds of dough into your hand. If the dough is too sticky, flour your hands and roll the dough into a smooth ball. Place the cookie dough mounds onto a silicone mat {or parchment} lined baking sheet.
- Bake for 9-11 minutes. Remove from the oven and make an indentation in the middle of each cookie using your thumb or a tart shaper. Allow the cookies to cool on the baking sheet.
Truffle Filling
- Once the cookies are cool combine the milk chocolate chips and heavy cream in a microwave safe bowl and microwave for 30 seconds. Whisk the ingredients until everything is melted and shiny {if you need more time, add 10 second increments}.
Assembly
- Use a small cookie scoop or spoon to fill each indentation with truffle filling and top with 5-6 pomegranate seeds while the filling is still wet.
Notes
- Store leftovers in an airtight container at room temperature or in the refrigerator for up to 3 days.
Nutrition
