These soft chocolate truffle-filled cookies can be stuffed with any of your favorite premium chocolates or chocolate truffles! They are especially great for Valentine’s Day but can be made for any occasion.
I filled these cookies with my favorite Lindt Lindor Truffles, but any round chocolate or truffles will work for this recipe. You could also try Godiva Chocolates, Ferroro Rocher, Dove or any premium chocolate sold in stores near you. Depending on the size of the truffle, this recipe makes about 16-20 cookies, so make sure that you have at least that many truffles on hand.
Quick Tips
- Make sure to completely cover the truffle in cookie dough when rolling it into a ball. Any uncovered parts may result in leaking when it bakes
- Once you roll the cookies, place them in the fridge for 20-30 minutes to lessen cookie spreading, which in turn lessens leaking
- Remove the cookies from the oven immediately when you see any signs of cracking. These cookies bake quickly and can easily be over-baked!
- Use a round cookie cutter or a drinking glass to swirl around the cookies immediately upon removing them from the oven to achieve perfectly round cookies
Equipment
- 1-2 large cookie sheets
- Mixing bowl
- Hand or stand mixer
- Silicone spatula
- Measuring cups and spoons
- Round cookie cutter or drinking glass (recommended)
Ingredient Notes
- Unsalted butter: if using salted, decrease added salt to ¾ teaspoon total
- Light brown sugar: dark brown is OK too
- Milk: I use 2%, but any kind is fine
- Egg
- Semi-sweet chocolate chips: milk chocolate or dark chocolate is OK too, baking chocolate can also be used here
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt: reduce to ¾ teaspoon if using salted butter
- Chocolate truffles: I use Lindt Lindor Truffles, but any round truffle or chocolates will work
Try these other filled cookie recipes!
- Nutella-Filled Chocolate Chip Cookies
- Chocolate-Filled Peanut Butter Cookies
- Triple Chocolate Peanut Butter-Filled Cookies
- Peeps-Filled Cookies
How to make Chocolate Truffle-Filled Cookies
These rich and delicious chocolate truffle-filled cookies are incredibly easy to make! Simply mix up the dough, wrap the dough around a chocolate truffle, set in the fridge, then bake. Follow the more detailed steps below to make these cookies.
Make the chocolate cookie dough
Preheat the oven to 350 degrees. Use the convection bake function if you have it! This helps the cookies cook more evenly.
Using a stand mixer fitted with the paddle attachment or a hand mixer beat softened butter and brown sugar on high for about a minute. Scrape down the bowl once complete.
Next, add in the milk, egg, and melted chocolate. Mix until combined. Scrape down the bowl once complete.
In a separate bowl, whisk dry ingredients together (flour, cocoa powder, baking soda, salt). Then add the dry ingredients to wet ingredients in 3-4 portions, mixing after each addition.
Assembling the Chocolate Truffle-Filled Cookies
Unwrap 16-20 truffles and set them aside. Then grab a portion of dough and flatten it out in your hand. Place one truffle in the center of the flattened-out dough, then wrap the dough around it. Make sure that the truffle is completely covered in dough, then roll it into a ball. Repeat until you have used all of the cookie dough.
Place the assembled cookie dough balls in the fridge (on a plate, covered) for 15-20 minutes to allow the dough to set. This will minimize spreading.
Remove them from the fridge and place them evenly on a well-greased (or lined with parchment paper) cookie sheet, leaving at least one inch in between each cookie.
Bake for 8-12 minutes or until you start to see the cookies crack. Remove them from the oven immediately once you have seen even one cookie crack.
Allow them to cool for at least 5 minutes before moving the cookies to a cooling rack.
These recipes would also be great for Valentine’s Day!
- Double Chocolate Cupcakes with Peanut Butter Frosting
- Chocolate Truffle Cake Roll
- Chocolate Chip Cookie Cheesecake
Chocolate Truffle-Filled Cookies
Equipment
- Mixing bowl
- large cookie sheets
- Measuring cups and spoons
- silicone spatula
- Hand or stand mixer
Ingredients
For the chocolate cookies
- ¾ cup unsalted butter softened
- 1¼ cup light brown sugar packed
- 2 tablespoons milk
- 1 egg
- ⅓ cup semi-sweet chocolate chips melted, 2 ounces
- 1¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
For the truffle filling
- 18-20 round chocolate truffles I prefer Lindt Lindor Truffles
Instructions
How to make the chocolate cookie dough
- Preheat the oven to 350 degrees. Use the convection bake function if you have it.
- Using a stand mixer fitted with the paddle attachment or a hand mixer beat softened butter and brown sugar on high for about a minute. Scrape down the bowl once complete.
- Add in the milk, egg, and melted chocolate. Mix until combined. Scrape down the bowl once complete.
- In a separate bowl, whisk dry ingredients together (flour, cocoa powder, baking soda, salt).
- Add the dry ingredients to wet ingredients in 3-4 portions, mixing after each addition.
To assemble the cookies
- Unwrap 16-20 truffles and set them aside.
- Grab a portion of dough and flatten it out in your hand. Place one truffle in the center of the flattened-out dough, then wrap the dough around it. Make sure that the truffle is completely covered in dough, then roll it into a ball. Repeat until you have used all of the cookie dough.
- Place the assembled cookie dough balls in the fridge (on a plate, covered) for 15-20 minutes to allow the dough to set. This will minimize spreading.
- Remove them from the fridge and place them evenly on a well-greased (or lined with parchment paper) cookie sheet, leaving at least one inch in between each cookie.
- Bake for 8-12 minutes or until you start to see the cookies crack. Remove them from the oven immediately once you have seen even one cookie crack.
- Allow them to cool for at least 5 minutes before moving the cookies to a cooling rack.
Bonnie says
These cookies are delicious! I can’t wait to make them myself.