We had a lot of them leftover after Christmas, because we hang chocolates on the tree over here at my house. My younger brother sneaks them when no one’s looking and we find chocolate wrappers everywhere – behind the pillows, under the couch, falling out of his pockets. The list goes on.
They melted inside the cookies, leaving a layer of Lindor goodness right in the middle of one delicious chocolate chip cookie. These are definitely a new favourite!
Coco wanted in on all the cookie action. She was sniffing the cookies on that board like they were pieces of maple bacon (speaking of maple bacon, have you seen that ultimate dog tease video? Hilarious).
LINDOR FILLED CHOCOLATE CHIP COOKIES
Cookie dough adapted from Meg Cabot’s Boy Meets Girl.
220g unsalted butter, softened
1 cup brown sugar, packed
1/4 cup white sugar
1 tsp vanilla extract
2 cups + 3 tbsp plain flour
3/4 tsp baking powder
1/3 tsp baking soda
1 tsp salt
1 cup chocolate chips
30 Lindt Balls, unwrapped
Preheat the oven to 180 C and line 3 baking trays with parchment paper.
Using an electric mixer, beat the butter until smooth. Add the brown sugar, white sugar, egg and vanilla extract and beat until well blended.
In a separate bowl, combine the plain flour, baking powder, baking soda and salt.
Pour half the flour mixture into the butter mixture and beat on a low speed until just combined.
Mix in the remaining flour mixture and chocolate chips by hand, being careful not to overmix.
Scoop a tablespoon of the cookie mixture and flatten it into the palm of your hand. Place a Lindt ball in the center of the cookie dough and wrap the cookie dough around it. Roll it between the palm of your hands until a smooth cookie ball forms.
Place on baking trays, allowing room for spreading. Bake for 10 minutes. Makes 30 Lindt filled cookies.