Truffle-Filled Cookie Tarts

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/3 cup baking cocoa
• 1/4 teaspoon baking soda
• 2 cups (12 ounces) semisweet chocolate chips
• 2/3 cup heavy whipping cream
• 1/4 cup butter, cubed
• 2 large egg yolks
• Chocolate sprinkles

1. Preheat oven to 400u0b0. In a large bowl, beat butter and sugars until blended. Beat in egg and vanilla. In another bowl, whisk flour, cocoa and baking soda; gradually beat into creamed mixture.
2. Shape level tablespoons of dough into 2-1/2-in.-wide patties. Press onto bottoms and up the sides of greased mini-muffin cups.
3. Bake until set, 8-10 minutes. Immediately press a deep indentation in center of each with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely.
4. For filling, in a small heavy saucepan, combine chocolate chips, cream and butter; cook and stir over medium heat until smooth. Remove from heat.
5. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat, stirring constantly, until mixture is thickened and a thermometer reads at least 160u0b0, 15-17 minutes. Do not allow to boil. Immediately transfer filling to a bowl; cool 20 minutes, stirring occasionally.
6. Spoon 1 tablespoon filling into each crust. Top with sprinkles. Refrigerate until cold, about 1 hour.

butter, sugar, brown sugar, egg, vanilla, flour, baking cocoa, baking soda, chocolate chips, heavy whipping cream, butter, egg yolks, chocolate sprinkles

Taken from www.tasteofhome.com/recipes/truffle-filled-cookie-tarts/ (may not work)