After watching Moana my son was fascinated with volcanoes; he asked me to make some volcano cookies. These deliciously rich and scrumptious cookies were the result of his request... and he is a big fan of them. Let's be honest, our entire family is a big fan of them. These decadent cookies are amazing!
Volcano Cookies aka Truffle Stuffed Chocolate Chip Cookies are your classic soft cookie goodness with an amazing truffle (chocolate, white chocolate, caramel, etc.) stuffed inside. I used Lindor Truffles that I bought at Costco for a great price. It was a really delicious choice, but I'm sure whatever truffle you go with will be delicious.
The Costco variety Lindor Truffles have dark chocolate, milk chocolate, white chocolate, and caramel, The variety is fun b/c there is something for everyone. Plus, I made these Truffle Stuffed Chocolate Chip Cookies gluten free and shared them at book club for My Lady Jane that I hosted. To fit the book I called them EDian cookies. I'm a complete nerd that likes to match the food to the book for book club.
These cookies are delicious... to the last bite. Enjoy!
Volcano Cookies aka Truffle Stuffed Chocolate Chip Cookies
Active Time: 30 minutes
Inactive Time: 20 minutes (30 more minutes for gluten free)
Servings 24 stuffed cookies
1 c. butter, softened
3/4 c. brown sugar
1/4 c. sugar
1 box (3.5 oz) vanilla pudding, dry
2 eggs, large
2 tsp vanilla
2 1/4 c. flour or gluten free flour w/ xanthum gum
1 tsp baking soda
1 (11 oz) bag milk chocolate chips
1 XL milk Hershey bar, chopped
- If you are not making these gluten free preheat your oven to 325 degrees and spray with a baking spray or grease and flour a mini-muffin tin. If you are making these gluten free you will preheat your oven later.
- In a large bowl or a stand mixer cream the butter and sugars together until they are light and fluffy.
- Add the pudding mix and mix until just combined. Make sure the pudding is gluten free if you need.
- Add the eggs and vanilla one at a time and mix until just combined.
- Now, it's time to add the dry ingredients. I find a good 1-1 Gluten Free all purpose flour with xanthum gum is ideal and works well for almost all of my. I have used with success Bob's Red Mill 1-to-1 and Cup4Cup. When adding the flour to the measuring cup make sure you spoon the flour into the cup and then use a knife to even it off. Add the flour and baking soda in the order listed and mix until just combined.
- Finally, add the chocolate chips and the chopped up chocolate bar. Trust me, you need both. The flavor and the texture of the two are a perfect addition.
- If you are making these gluten free set your timer for 30 minutes and let your dough rest. To avoid the funky texture you can get with gf cookies let your dough rest.
- If you are not needing these to be gluten free skip to step 10.
- Preheat oven to 325 degrees and spray a mini-muffin tin with a coconut oil spray.
- Use a medium cookie scoop or a spoon to get approximately 1 1/2 tablespoons of cookie dough and flatten the dough in your hands. Place an unwrapped truffle in the middle of the dough and wrap the dough completely around the truffle. Place the cookie dough covered truffle in one of the muffin tins in your prepared pan.
- Bake the volcano cookies at 325 degrees for 10-12 minutes until they are a light golden color.
- Store leftovers in an airtight container on the counter.