Chocolate Truffle-Filled Cookies
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.
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 (melt the chocolate separately in a small-medium sized microwave safe bowl. Heat for 30 second increments and stir after each time until the chocolate is smooth). 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. Scrape down the bowl once complete.
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.