These Lindt-stuffed cookies are chocolate chip cookies filled with a Lindt truffle for an extra gooey center. They bake up chewy and chocolatey, taking a classic cookie to the next level by using high-quality truffles for a rich, melty surprise.
These chocolate truffle–filled cookies are an elevated version of classic chocolate chip cookies. A frozen Lindt truffle added to each dough ball creates a molten center that contrasts beautifully with the chewy cookie exterior. They’re ideal for cookie exchanges, parties, or any time you want a memorable bake.
Below you’ll find helpful tips, step-by-step photos, and a clear recipe so you can recreate these at home.
Tips for making cookies
Follow these tips to ensure your cookies come out perfectly:
- Measure flour correctly: Spoon flour into the measuring cup and level it off rather than scooping directly from the container. Scooping can compact flour and lead to dry, dense cookies.
- Cool the brown butter: If you brown half the butter, let it cool to room temperature before adding it to the dough. Warm butter will affect the dough texture.
- Chill the dough: Chill the dough for 40 minutes to control spread. Freeze the Lindt truffles so they hold shape during assembly and baking.
- Keep dough cold before baking: After forming cookie dough balls around the truffles, freeze them for 10 minutes so a cold dough ball goes into the oven—this helps maintain height and gives a chewy center.
FAQ
These are intended as large cookies so the truffle fits and produces a gooey center. Smaller cookies won’t accommodate the truffle as effectively.
Yes. Store formed cookie dough balls in an airtight container or wrapped in plastic wrap in the freezer for up to 30 days. Thaw about 20 minutes before baking.
Yes. For best results, form the dough into balls first, wrap them, and chill overnight. This keeps them ready to bake with minimal prep.
Storing and Freezing
Store baked Lindt-stuffed cookies at room temperature in an airtight container for up to 5 days.
To freeze baked cookies, place them in an airtight container or freezer bag for up to 30 days. Thaw at room temperature for 1–2 hours before serving.
For more cookie recipes, check out my
- Brown Butter Chocolate Chip Cookie Bars
- Chocolate Crinkle Cookies
- Reese’s Cup Peanut Butter Cookies
- Chocolate Caramel Cookies
- Chocolate Fudge Cookies
If you tried this recipe, please leave a star review and tag @stephaniesweettreats on Instagram. Share photos or save ideas to Pinterest for later.
Recipe Video
Lindt Stuffed Cookies
Ingredients
- 1 cup Unsalted butter, room temperature (half will be browned)
- 1 cup Brown sugar, packed
- 1/2 cup 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 (double chocolate recommended)
Instructions
- 1. In a medium skillet, melt the butter over medium heat and brown half of it until the milk solids turn amber. Transfer to a small bowl and cool to room temperature before using.
- 2. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- 3. Using a mixer, beat the room-temperature butter, cooled browned butter, brown sugar, and granulated sugar on high for 2 minutes.
- 4. Add vanilla and eggs; mix on medium until combined.
- 5. Mix in the dry ingredients on low speed, then fold in the chocolate chips.
- 6. Chill the dough for 40 minutes and place the Lindt truffles in the freezer.
- 7. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 8. Use a large cookie scoop (about 2 oz). Scoop the dough, press your thumb into the center while it’s still in the scoop, place a frozen truffle in the indentation, and gently form dough around the truffle. Leave part of the truffle exposed for a molten center.
- 9. Place dough balls on the prepared sheets with the truffle side up, spacing six per sheet. Keep any dough balls not being baked chilled in the fridge.
- 10. Bake for 11–13 minutes, until the cookie edges are golden. Let cookies sit on the hot pan for 5 minutes, then transfer to a cooling rack.
Notes
High altitude: Add an extra 2 tablespoons of flour.
Dairy: Bring butter and eggs to room temperature about 2 hours before baking for best results.
, Carbohydrates: 42g
, Protein: 3g
, Fat: 16g