Deep Dish Chocolate Truffle Cookies-serve these rich chocolate truffle cookies warm with a scoop of ice cream and you have the perfect holiday dessert!
My dad isn’t big on Christmas, but he did have a few traditions that I have started with our family. One, we make his cinnamon rolls every year. These are a must! Second, my dad writes each child a special Christmas letter. We started this last year with Caleb and will write letters for both of our boys this year. Finally, my dad always puts an orange and Lindt LINDOR chocolate truffles in our stockings. I had to continue this tradition because oranges remind me of my dad and Lindt LINDOR truffles are the BEST!
I already stocked up on Lindt LINDOR truffles for our stockings, but of course I couldn’t wait until Christmas to open them. I am worse than a little kid:) I HAD to open them up! I ate a few and then of course I made cookies. Oh, and I didn’t make any old cookie recipe, I made Deep Dish Chocolate Truffle Cookies with Lindt LINDOR White Chocolate Peppermint Truffles. These cookies are amazing and the perfect dessert for the holidays!
We grew up eating Lindt LINDOR Milk Chocolate Truffles and to stick with tradition I still bought some milk chocolate truffles, but I also branched out and tried Lindt LINDOR White Chocolate Peppermint Truffles.
You guys, you have to run to the store to try these truffles. They are SO good!
The Lindt LINDOR White Chocolate Peppermint truffles have a delicate white chocolate shell infused with peppermint pieces and an irresistibly smooth peppermint truffle filling. It is pretty much a holiday party in your mouth!
I chopped up the truffles and stirred them into chocolate cookie dough! I was so tempted to sit and eat the dough by the spoonful, but I knew good things were to come!
I didn’t want a regular old cookie, I wanted a special dessert, so I made the cookies in ramekins, creating a deep dish cookie.
When the cookies were done baking, I topped them with vanilla ice cream, crushed candy canes, and chopped up truffles. The truffles melted inside the cookie and oozed out white chocolate peppermint goodness! I under baked the cookies a little so they were gooey, fudgy, and OH so good!
And you want to know the best part? They are super easy to make! You can make the cookie dough and keep it in the fridge for up to 3 days. When your guests arrive, take out the cookie dough, turn on the oven, and bake! Mingle while your cookies are baking and then serve them warm with ice cream and the festive toppings! They will think you slaved over dessert because the cookies are out of this world!
If you are looking for an easy holiday dessert that will WOW all of your friends and family, you HAVE to make these Deep Dish Chocolate Truffle Cookies. They will for sure make your holiday season a little, or A LOT, sweeter! Enjoy!
Deep Dish Chocolate Truffle Cookies
- Prep Time
- 15 minutes
- Total Time
- 30 minutes
- 18 Deep Dish Cookies
For the cookies:
- 2 1/2 cups all-purpose flour
- 3/4 cup Dutch process cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups chopped Lindt LINDOR White Chocolate Peppermint Truffles about 20 truffles
- Vanilla ice cream
- Chopped Lindt LINDOR White Chocolate Peppermint Truffles
- Crushed candy canes
- 1. Preheat oven to 350 degrees F. Spray 18 ramekins, 6 ounce size, with cooking spray and set aside.
- 2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
- 3. With a mixer, cream butter and sugars together until smooth, about 3 minutes. Add in eggs and vanilla extract. Mix until combined.
- 4. With the mixer on low, slowly add in the flour mixture. Mix until flour disappears. Stir in the chopped truffles. Take a 1/4 cup of cookie dough and press it into a ramekin. Continue with the rest of the dough, or however many deep dish cookies you need. If you don't use all of the dough, you can keep it in the refrigerator for up to 3 days.
- 5. Place the ramekins on a large baking sheet and bake for 15-17 minutes, or until the cookies are set around the edges, but still soft in the center. Don't over bake. Remove from oven and let sit on baking sheet for 2-3 minutes. Top with a scoop of vanilla ice cream. Garnish with chopped truffles and candy canes. Serve immediately.
- Note-these cookies are best made in ramekins because the truffles ooze out.
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Disclosure-this post is in partnership with Lindt, but our opinions are our own. Thank you for supporting the companies that continue to make Two Peas and Their Pod possible.