Lindt Stuffed Cookies
These stuffed cookies are chocolate chip cookies are stuffed with a Lindt truffle! They are super chewy cookie full of chocolate!
Servings: 15 Large cookies
Calories: 319kcal
Ingredients
- 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
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 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.
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 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
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