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Creame Brulee Truffle Filled Chocolate Cookies
Creame Brulee Truffle Filled Chocolate Cookies

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We hope you got benefit from reading it, now let’s go back to creame brulee truffle filled chocolate cookies recipe. You can cook creame brulee truffle filled chocolate cookies using 13 ingredients and 23 steps. Here is how you do it.

The ingredients needed to make Creame Brulee Truffle Filled Chocolate Cookies:
  1. Take 3/4 cup unsweetened cocoa powder
  2. You need 2 1/2 cups all purpose flour
  3. You need 1 teaspoon baking soda
  4. Prepare 1/2 teaspoon salt
  5. Take 10 ounces (2 1/4 sticks) unsalted butter at room temperature
  6. You need 1 cup granulated sugar
  7. Use 1 cup packed light brown sugar
  8. Prepare 1 1/2 teaspoons vanilla extract
  9. Use 2 large eggs
  10. Get about 20 Godiva Creme Brulee Truffles, cold
  11. Get For Snowflake Decoration
  12. Use 1 snowflake chocolate transfer sheet
  13. Prepare 7 ounces Lindt Exellence Extra Creamy Milk Chocolate
Instructions to make Creame Brulee Truffle Filled Chocolate Cookies:
  1. Preheat the oven to 350. Line baking sheets with parchment paper
  2. In a now whisk together flour, unsweetened cocoa powder, baking soda and salt
  3. In another large bowl beat butter and both sugars until light and fluffy
  4. Add eggs one at a time beating in each egg, add vanilla
  5. Add flour mixture and beat just untl combined
  6. Take about 1 1/2 tablespoon of dough and flatten into a disk
  7. Place a creme brulee truffle in the center of the disk
  10. Bring disk around to completely cover truffle in a ball
  11. Place 2 inche's apart on prepared pan and bake 9 to 12 minutes until puffed and tops are set. Cool 5 minutes then transfer to wire racks to cool completely
  13. Make Snowflake transfer decoration, Optinal
  14. Cut snowflake transfer sheet into strips large enough to cut out the exact number of 2 inch circles you need for each cookie
  15. Be sure they are printed side up
  16. Melt 7 ounces milk chocolate in the microwave, stir until smooth
  17. Pour chocolate to get a thin layer to cover transfer, smooth with an offset soatula
  18. Refrigerste until almost set, about 1 hour then cut out 2 inch circles
  20. Peel off transfer and center circle on each cookie, if they need apply a dot of bakers gel to help them stick to cookie surface

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