These stuffed cookies are chocolate chip cookies are stuffed with a Lindt truffle! They are a 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.

Lindt stuffed cookies on a platter.

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 have tips and tricks and process photos to easily help you make this recipe! If you love lindt truffles, you have to try my truffle chocolate cake.

One lindt stuffed cookie split in half.

Tips for making cookies

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure to scoop your flour into the measuring cup rather than pressing the measuring cup up against the side of your flour container. If you press the measuring up into the flour you can compact it and end up with too much flour and dry cookies.
  • Tip 2: Make sure the brown butter is room temperature before using. If it is hot or warm, it will affect the texture of the cookie dough.
  • Tip 3: Chill the dough. The dough needs to be chilled for 40 minutes. This helps with spread. Also the Lindt truffles need to be frozen.
  • Tip 4: After the cookie dough balls are formed, freeze for an extra 10 minutes. We want a cold cookie dough ball going in the oven!
Butter and brown butter in a bowl.
Beat the room temperature butter and melted brown butter together.
Wet ingredients in a bowl.
After the eggs are added, it should look fluffy like this.
Cookie dough in a bowl.
There is only a 1/2 cup of chocolate chips since the Lindt truffles have a lot of chocolate.
Cookie dough in a scoop with a lindt truffle.
Place your thumb in the cookie dough ball in the scoop. Then place the frozen truffle in.
Cookie dough ball on a cookie sheet.
Form the cookie dough around the truffle, but don’t completely cover it.

FAQ’s

Can I make these into smaller cookies?

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.

Can these cookie dough balls be frozen?

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 for 20 minutes before baking.

Can I chill the cookie dough overnight?

Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap.

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Storing and Freezing

Store the Lindt stuffed 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.

One cookie split in half.

For more cookie recipes, check out my

One lindt stuffed cookie split in half to show the inside.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Lindt stuffed cookies on a platter.
5 from 7 reviews

Lindt Stuffed Cookies

These stuffed cookies are chocolate chip cookies are stuffed with a Lindt truffle! They are super chewy cookie full of chocolate!
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Prep Time: 15 minutes
Cook Time: 12 minutes
Chilling Time: 40 minutes
Total Time: 1 hour 7 minutes
Servings: 15 Large cookies

Ingredients
 
 

  • 1 cup Unsalted butter, room temperature *half will be browned.
  • 1 cup Brown sugar, packed light or dark
  • 1/2 cups White granulated sugar
  • 1 tsp Pure vanilla extract
  • 2 Large eggs, room temperature
  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 3/4 cup Semi-sweet chocolate chips
  • 15 Lindt truffles, I recommend the double chocolate truffles

Instructions
 

  • 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 1/2 cups All-purpose flour, 1 tsp Baking soda, 1 tsp 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, 1/2 cups White granulated sugar
  • Add in the vanilla and eggs and mix on medium until combined.
    1 tsp Pure vanilla extract, 2 Large eggs
  • Add in the dry ingredients and mix on low speed. Add in the chocolate chips.
    3/4 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 1/2 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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 319kcal, Carbohydrates: 42g, Protein: 3g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 235mg, Potassium: 97mg, Fiber: 1g, Sugar: 24g, Vitamin A: 383IU, Calcium: 25mg, Iron: 2mg
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