Lindt Stuffed Cookies Recipe

There is a Lindt treat inside each of these chocolate chip cookies. These cookies are really chewy and full of chocolate.

Ingredient

– 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 chip – 15 Lindt truffles I recommend the double chocolate truffle

Direction

In a medium pan, melt butter over medium heat. Heat until milk solids separate and become amber. Pour into a small basin and chill. Room temperature before use. 

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In a larger basin, combine flour, baking soda, and salt. Set aside.Beat room temperature butter, melted browned butter, brown sugar, and sugar with a mixer. Two minutes of high-speed beating. 

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Mix vanilla and eggs on medium until blended.Add dry ingredients and mix slowly. Add chocolate chips.Let chill 40 minutes. Freeze lindt truffles. 

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Heat the oven to 350°. Use parchment on two cookie sheets.Big cookie scoop (2 oz or 2 TBSP). Place your thumb ½ way down when scooping cookie dough. Add Lindt chocolate. Finger-form the dough around the truffle. 

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The truffle should be somewhat visible.Place truffle-side-up cookie dough balls on the bakingsheet. 6 cookie dough balls per sheet. Keep unbaked cookie dough balls in the fridge. 

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Bake until cookie edges are golden, 11-13 minutes.Transfer the cookies to a cooling rack after 5 minutes on the heated tray. 

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also see

also see

Eggless Chocolate Chip Cookies Recipe