Chocolate Truffle Swirl Cookies

Chocolate truffle swirl cookies | Butter Baking

So let’s talk chocolate chip cookies.

Chocolate truffle swirl cookies | Butter Baking

Did you think that they could ever get any better than the classics?

I certainly didn’t.

Until I baked these.

Chocolate truffle swirl cookies | Butter Baking

They have homemade chocolate truffle chunks in them instead of chocolate chips. Yes. Homemade chocolate truffle chunks.

I can’t even.

Chocolate truffle swirl cookies | Butter Baking

I made a version of my Nutella ganache. Froze it. Chopped it up. And swirled it through my cookie dough.


I ate half of the dough raw. And can I just say, that chocolate truffle chunks make for much better raw cookie dough consumption than chocolate chips do, because they melt in your mouth.

Chocolate truffle swirl cookies | Butter Baking

Then when it baked, the truffle kind of melted a little, swirled into the dough a little, created some chocolate layers, and made some seriously amazing cookies. The truffle chunks take the cookies to a whole new level.

Chocolate truffle swirl cookies | Butter Baking

Just bake these please!

And in the meantime, I’ll be putting chocolate truffles into EVERYTHING.

Chocolate truffle swirl cookies | Butter Baking

Inspired by Heston Blumenthal, via London Bakes.

For the homemade chocolate truffle chunks
120g milk chocolate, roughly chopped
40g unsalted butter, cubed
80g Nutella

Microwave the chocolate and butter in a small bowl in 30 second intervals, stirring between each burst.

Once the chocolate is melted, stir well to combine with the butter, and mix in the Nutella.

Line a tray with baking paper and spread the chocolate truffle mixture over it in a thin layer. Freeze for half an hour.

Remove the chocolate truffle from the freezer. Chop the truffle roughly into 1/2 inch chunks. Return to freezer until required.

For the cookie dough
115g unsalted butter, cold
160g caster (superfine) sugar
100g brown sugar
1/2 tsp instant coffee, finely ground
1 egg
1 tsp vanilla extract
220g plain flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Chocolate truffle chunks

Preheat the oven to 180 C (350 F) and line 3 trays with baking paper.

Using an electric mixer, beat the butter, both sugars and coffee until light and fluffy. Add the egg and vanilla and beat until well combined.

Mix in the flour, baking powder, soda and salt until just incorporated. Gently fold in the chocolate truffle chunks.

Roll small tablespoons of cookie dough into balls and place on lined trays, allowing room for spreading.

Bake for 6 – 8 minutes, until lightly golden around the edges.

Allow to cool slightly on trays before transferring to a wire rack. Makes 36 cookies.

Happy baking!

29 Thoughts on “Chocolate Truffle Swirl Cookies

  1. Natasha, these look amazing! I really am going to make them today and send them in a care package to my son tomorrow. He is a MAJOR chocolate chip cookie fan. Unfortunately, I can’t eat Nutella (nut allergy). Any suggestions for what I could use to make the chocolate truffles instead of Nutella? I want to eat these cookies!

    • Maybe you could just make basic truffles? (chocolate, heavy cream and sugar)

    • Hi! Oh if he’s a major choc chip cookie fan I’m sure he’ll love these! They will travel well too I’m sure, they have a great texture. Well you could always sub out the nutella for just butter, or follow the link to heston’s original recipe, where he makes the truffle with chocolate, butter and golden syrup :-)

      • I made them with peanut butter chocolate spread instead of nutella. They are fantastic. I love the swirl. Thank you!

        • Oh YUM! Didn’t know such a thing existed! Must be only in the States 😉 they sound amazing and I’m glad you liked them!

          • Americans do love their peanut butter :) I think that plain peanut butter would work too because you are adding additional chocolate for the truffle, right? Thank you again for this recipe :) It really is a keeper!

          • Haha that they do! It probably would but I don’t think you’d need the additional butter because of all the oil/fat already in the peanut butter! Let me know how it goes if you try it :-)
            And you’re welcome!

  2. Lovely cookies! I had my share of chocolate today but still craving these beauties :)

  3. Wow, love these!! definitely am going to bake these! Love the homemade chocolate truffle chunks. . brilliant!

  4. Love the idea of those nutella truffle swirls, what a great idea. Your cookies look so good – I wish I had one now!

  5. You are brilliant! Love the idea of adding truffles to cookies!

  6. oh my my. I just posted some chocolate chip cookies with peanut butter cups inside.. but nutella truffle??!!?! hoooo boy. I’m going to have to make these, um, like, now.

    • Hey Erin! Chocolate chip cookies with peanut butter cups inside?! That sounds pretty awesome to me! What a great combo!
      I’ll have to try them :-)
      Haha I hope you love these!

  7. Beautiful! I love Nutella and what a fab way to incorporate it into baking!! I have a baking club at school and will certainly be telling my pupils to look up this recipe :)

  8. Hi Natasha! I am not sure how I managed to survive without stumbling onto your blog sooner! I was browsing on Blog Lovin’ and am so glad I found you. Your content is delightful and I predict that I will be testing out tons of your recipes as they are already making me squeal. :) I can’t wait to spend more time noodling through your recipes and reading more.



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