Lindt Stuffed Cookies - Stephanie's Sweet Treats (2024)

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.

For more decadent chocolate recipes try, Brownie Cake, Hot Cocoa Cookie Blossoms, and Chocolate Pie.

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.

Ingredient Notes

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.

FAQ

Storing and Freezing

Store the Lindt truffle cookies at room temperature in an air-tight container up to 5 days.

Freezing

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

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram@stephaniesweettreats. To get more ideasfollow me on Pinterest.

📖 Recipe

More Cookie Recipes