These stuffed cookies are chocolate chip cookies are stuffed with a Lindt truffle! They are super chewy cookie full of chocolate! They take a classic chocolate chip cookie and step it up a notch with high quality chocolate to to make them even better.
These chocolate truffle stuffed cookies an upgrade from classic chocolate chip cookies. The truffle in the middle gives them a gooey chocolate center that goes perfectly with the chewy cookie. These cookies are perfect for any cookie exchange or get together where you want to really impress! I think your taste buds will agree these truffle stuffed chocolate chip cookies are a step up from the best chocolate chip cookies you have ever had.
Why This Recipe Works
- Gooey truffle center- The highlight of these cookies is the chocolate truffle in the center of each cookie. It takes a great cookie and makes it unforgettable.
- Great texture- These truffle stuffed chocolate cookies have the crispy edges and chewy cookie to go with the gooey chocolate center that makes them so hard to put down.
- Easy recipe- This recipe is a simple cookie recipe broken down into simple steps so even a novice baker can have these delicious homemade cookies.
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Pull this out 2 hours before baking to get to room temperature.
- Brown sugar- I used light brown sugar for this, but dark will work as well.
- Eggs- Pull these out 2 hours before baking to get it to room temperature.
- Chocolate chips- I used semisweet chocolate chips. Dark chocolate can work, but I do not recommend milk chocolate chips as they will be too sweet.
- Lindt truffles- The double chocolate Lindt Lindor truffles are my favorite since they have dark chocolate too, but you can substitute in your favorite brand.
Step By Step Instructions
Here is how to make and bake these Lindt stiffed cookies. This recipe uses a stand mixer with paddle attachment.
STEP 1: Brown butter. Melt the butter in a frying pan on medium heat. Continue heating it until the milk solids separate and turn amber in color. Then, pour it into a glass bowl and cool it completely.
STEP 2: Dry ingredients. Sift together the all purpose flour, baking soda, and salt in a medium bowl.
STEP 3: Beat butter. Put the room temperature butter, browned butter, brown sugar, and white sugar in the bowl of an electric mixer. Then beat it on high speed for 2 minutes.
STEP 4: Combine. Add the vanilla extract and eggs to the butter and mix on low speed. Once combined, add the dry ingredients and mix on low speed until combined. Next, add the chocolate chips and mix them in.
STEP 5: Prep. Let the dough chill for 40 minutes. Place the Lindt truffles in the freezer.
While the dough chills, heat oven to 350°F and line 2 cookie sheets with parchment paper.
STEP 6: Scoop. Scoop the cookie dough with a large (2 tablespoon or 2 oz) cookie scoop. Then, use your thumb to press a hole halfway into the dough and stuff it with a truffle. Form the dough back over the Lindt balls enough to hold it with some of the truffle still showing. Then, remove the ball from the scoop and place it truffle side up on the cookie sheet. Place the dough balls in the freezer for 10 more minutes.
STEP 7: Bake cookies. Place 6 cookies per baking sheet. Bake 1 sheet at a time for 14-16 minutes. When the edges are golden brown the cookies are done.
STEP 8: Cool. Let the cookies cool in the cookie sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 extra minutes. The melted chocolate can make these cookies extra susceptible to spreading and freezing them first helps reduce that.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
No, each large cookie is just the right size to fit the truffles in the middle. Smaller cookies would not be able to fit the gooey chocolate center.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap.
Storing and Freezing
Store the Lindt truffle cookies at room temperature in an air-tight container up to 5 days.
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Lindt Stuffed Cookies
- 1 cup Unsalted butter room temperature *half will be browned.
- 1 cup Brown sugar packed light or dark
- ½ cups White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- 2 ½ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- ¾ cup Semi-sweet chocolate chips
- 15 Lindt truffles I recommend the double chocolate truffles
- In a medium frying pan, melt the butter on medium heat. Heat until the milk solids separate and turn into amber in color. Pour into a small bowl and cool completely. It should be room temperature before using.1 cup Unsalted butter
- In a medium bowl, mix the flour, baking soda, and salt. Set aside.2 ½ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
- Using a mixer, beat the room temperature butter, melted browned butter, brown sugar, and sugar. Beat on high speed for 2 minutes.1 cup Brown sugar, ½ cups White granulated sugar
- Add in the vanilla and eggs and mix on medium until combined.1 teaspoon Pure vanilla extract, 2 Large eggs
- Add in the dry ingredients and mix on low speed. Add in the chocolate chips.¾ cup Semi-sweet chocolate chips
- Chill for 40 minutes. Place the lindt truffles in the freezer.15 Lindt truffles
- Preheat the oven to 350°. Line two cookie sheets with parchment paper.
- Use a large cookie scoop (2 oz or 2 TBSP). Scoop the cookie dough, while still in the scoop place your thumb ½ way down. Stuff with a Lindt chocolate. Use your fingers to lightly form the dough around the truffle. Part of the truffle should still be showing.
- Place the cookie dough balls (truffle facing up) on the cookie sheet. 6 cookie dough balls per cookie sheet. The cookie dough balls that aren't being baked, place in the fridge.
- Bake for 11-13 minutes until the edges of the cookie are golden.
- Let the cookies sit on the hot tray for 5 minutes before transferring to a cooling rack.