Chocolate Truffle Chunk Cookies

February 23, 2018
0 Stars
Photo by recordsintheden
Author Notes

Leftover Halloween or V-day candy?! Make coooookieeees. —recordsintheden

  • Makes 18
  • 1 1/2 cups AP flour
  • 3/4 cup light brown sugar, packed
  • 1/4 cup sugar
  • 1.5 teaspoons baking soda
  • 1 stick salted butter, room temp
  • 1 egg
  • 1 tablespoon vanilla extract
  • 12 chocolate truffles, roughly chopped. *I used See's Candies Peanut Butter Milk Chocolate Truffles and Caramel-Almond Milk Chocolate Truffles.
In This Recipe
  1. In a large bowl, mix the flour and baking soda. Set aside. In a separate medium bowl or stand mixer, add the sugars and butter. If you don’t have a stand mixer, you can combine the butter and sugar with a fork or whisk. I alternatively use the vitamix on low with nice success. Once the butter and sugar are combined, add the egg and vanilla, and whisk or mix on low.
  2. Slowly add the wet ingredients into the dry ingredients until combined (or vice versa depending on your machine of choice or lack thereof).
  3. Once you have the batter, add the chopped chocolate truffles until they are incorporated but some large chunks remain.
  4. Line a baking sheet with parchment paper. Use a spoon or small scoop to make ~18 golf ball-sized cookies. Cover with plastic wrap and refrigerate for at least one hour, up to overnight.
  5. Preheat the oven to 350 F/175 C. Line your baking sheets with parchment paper and place the cookies about 2 inches apart.
  6. Bake for ~15 minutes or until golden brown around the edges.

See what other Food52ers are saying.

0 Reviews