Mint Truffle Stuffed Chocolate Chip Cookies
Try this Mint Truffle Stuffed Chocolate Chip Cookies recipe
Try this Mint Truffle Stuffed Chocolate Chip Cookies recipe
- Carbohydrate 2767.45762678349 g
- Cholesterol 1037.42 mg
- Fat 436.843533333349 g
- Fiber 7.63366688028971 g
- Protein 29.3173600000153 g
- Saturated Fat 276.015393333336 g
- Serving Size 1 1 recipe (3560g)
- Sodium 1814.06333333563 mg
- Sugar 2759.8239599032 g
- Trans Fat 31.6923593333426 g
- Calories 14733 calories
Step-by-step
- Heat oven to 350 degrees.
- In a large bowl (or using your stand mixer) combine butter, white sugar, and brown sugar, and beat with an electric mixer until creamy and fluffy.
- Slowly add the eggs, and vanilla, and continue to mix until combined.
- In a separate bowl combine the flour, salt, and baking soda.
- Slowly add the dry flour ingredients to the wet ingredients, still beating until the cookie dough forms.
- Add the chocolate chips and fold them into the dough.
- Take a small amount of cookie dough and place it in one hand, top with a mint truffle, and then top with another small amount of cookie dough.
- Using your hands, carefully cup around the cookie dough to enclose the Hershey Kiss, pinching the sides as you go.
- Bake for 11-12 minutes or until the cookies is done to your liking.
- Let cool on the cookie sheet for 3 minutes before removing to a wire rack to cool completely.
- These are very large cookies, enjoy!
Where does the center candy go when the dough spreads in the oven? That single question crosses every baker's mind right before the tray goes into the 350 degree heat. Managing internal fillings requires deliberate dough architecture because butter melts outward before the flour structure sets. Creaming the butter and sugars until truly fluffy incorporates tiny air pockets that provide initial lift, while the precise inclusion of 3 and 1/2 cups of flour balances moisture so the candy remains encased instead of leaking onto the baking sheet. When encasing the mint truffle, ensure the top and bottom portions of dough meet at an even seam before sealing with firm pressure.
Sequencing and Thermal Control
Success depends on handling temperatures carefully throughout the mixing and wrapping phases. Softened butter blends uniformly with white and brown sugars, but if the fat becomes too warm or nearly melted, the resulting dough will spread prematurely and expose the filling. Adding eggs and vanilla extract one at a time prevents the emulsion from breaking, which keeps the dough cohesive enough to mold around the candy core. Baking for 11 to 12 minutes yields edges that are set and golden while keeping the interior tender, and leaving the cookies on the hot pan for exactly 3 minutes completes the structural setting process before transferring them to a wire rack.
- If the dough feels excessively sticky during the wrapping stage, chill the portioned balls in the refrigerator for 15 minutes to firm up the butter.
- Store cooled baked goods in an airtight container at room temperature with a slice of plain white bread to maintain moisture for up to four days.
- Substitute standard chocolate chips with chopped baking blocks if mini chips are unavailable, keeping the total volume equivalent to 1 cup.
