Deep Dish Chocolate Truffle Cookies
These deep dish chocolate truffle cookies feature a molten white chocolate peppermint center. Serve warm with ice cream for an unforgettable holiday dessert. Get the easy
Continue the meal with Chocolate Peppermint Ganache Cookies or Pumpkin Chocolate Chip Bundt Cake.
Why Deep Dish Chocolate Truffle Cookies Are My Go-To Holiday Dessert
These deep dish chocolate truffle cookies are everything I want in a holiday dessert: a rich, fudgy cookie base with a surprise molten center from a white chocolate peppermint truffle. Baked in individual ramekins, they come out gooey and warm, perfect for scooping up with vanilla ice cream. I started making them for Christmas parties after discovering Lindt’s seasonal peppermint truffles, and now they’re a tradition.
Why You’ll Love These Deep Dish Chocolate Truffle Cookies
- The truffle melts into a creamy, minty center that contrasts with the rich chocolate cookie.
- Baking in ramekins gives each person their own personal deep-dish cookie, no slicing needed.
- The dough comes together in minutes and can be made ahead, so holiday entertaining is stress-free.
Key Ingredients for Deep Dish Chocolate Truffle Cookies
- Dutch process cocoa gives the cookies a deeper, darker chocolate flavor and a more tender crumb than natural cocoa. Sub regular unsweetened cocoa if needed, but the flavor will be less intense.
- Lindt LINDOR White Chocolate Peppermint Truffles are the star, chop them cold so they hold their shape in the dough. If you can’t find the peppermint version, milk chocolate truffles work too.
- Unsalted butter lets you control the salt level. If using salted, skip the added salt in the dough.
Equipment You’ll Need for Deep Dish Chocolate Truffle Cookies
- 18 six-ounce ramekins, spray them well with cooking spray so the cookies release easily.
- A large baking sheet to hold the ramekins and catch any drips.
- A stand mixer or hand mixer to cream the butter and sugars until light and fluffy.
Tips for Perfect Deep Dish Cookies Every Time
Press the dough firmly into the ramekins so it fills the bottom evenly and leaves a slight well in the center, this helps the truffle stay hidden and the cookie bake evenly. Don’t overbake: the edges should be set and the middle still soft when you pull them out. Let them rest on the baking sheet for 2-3 minutes before serving; that brief cool-down firms them up just enough to hold the ice cream without falling apart.
Deep Dish Cookie Variations to Try
Swap the white chocolate peppermint truffles for milk chocolate or dark chocolate truffles to change up the flavor. For an extra minty kick, stir a handful of crushed candy canes into the dough before pressing it into the ramekins. You can also skip the truffle entirely and press a chocolate chip or caramel into the center for a different surprise.
How to Serve Deep Dish Chocolate Truffle Cookies
Serve these cookies warm, straight from the oven, with a big scoop of vanilla ice cream on top. The hot cookie melts the ice cream into a creamy sauce that seeps into every bite. Garnish with additional chopped white chocolate peppermint truffles and a sprinkle of crushed candy canes for a festive finish. A drizzle of chocolate sauce or a dollop of whipped cream works too.
How to Store Leftover Deep Dish Cookies
Cover any leftover baked cookies tightly with plastic wrap or foil and store in the fridge for up to 3 days. They are best reheated before serving (see reheating section). If you have unbaked dough in ramekins, you can cover and refrigerate for up to 3 days before baking.
Can You Freeze Deep Dish Chocolate Truffle Cookies?
Yes, freeze the unbaked dough. Press the dough into the ramekins, wrap each ramekin tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Bake from frozen: add 3-5 minutes to the bake time, checking that the edges are set and the center is still soft.
Best Way to Reheat Deep Dish Cookies
To bring a refrigerated baked cookie back to warm and gooey, microwave the ramekin for 20-30 seconds. For a crispier edge, reheat in a 350°F oven for 5-7 minutes. Let it cool for a minute before topping with ice cream.
Deep Dish Chocolate Truffle Cookies FAQs
Can I use regular unsweetened cocoa instead of Dutch process?
Yes, but the cookies will be lighter in color and slightly less rich. Dutch process cocoa is alkalized, giving a smoother, deeper chocolate flavor. If you swap, use the same amount and expect a slightly different taste.
Do I have to use ramekins? Can I make regular cookies instead?
You can scoop the dough into regular cookie balls and bake on a sheet at 350°F for 10-12 minutes. The texture will be less gooey in the center, and you won’t get the deep-dish effect, but they’ll still taste great.
Can I make these gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The cookie texture may be slightly more delicate, so press the dough gently into the ramekins and don’t overbake.
Can I double the recipe?
Absolutely. The recipe scales easily for larger batches. Just make sure you have enough ramekins and bake in batches if necessary, keeping the dough refrigerated while the first batch bakes.
Recipe
Deep Dish Chocolate Truffle Cookies
Deep dish chocolate cookies with Lindt LINDOR white chocolate peppermint truffles inside. Serve warm with ice cream and you are in for an extra special holiday dessert!
Ingredients
dough
- 2.5 cup all-purpose flour
- 0.75 cup Dutch process cocoa
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cup Lindt LINDOR White Chocolate Peppermint Truffles, chopped (about 20 truffles)
serving
- vanilla ice cream
- Lindt LINDOR White Chocolate Peppermint Truffles, chopped
- candy canes, crushed
Instructions
- 1
1. Preheat oven to 350 degrees F. Spray 18 ramekins, 6 ounce size, with cooking spray and set aside.
- 2
2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
- 3
3. With a mixer, cream butter and sugars together until smooth, about 3 minutes. Add in eggs and vanilla extract. Mix until combined.
- 4
4. With the mixer on low, slowly add in the flour mixture. Mix until flour disappears. Stir in the chopped truffles. Take a ¼ cup of cookie dough and press it into a ramekin. Continue with the rest of the dough, or however many deep dish cookies you need. If you don't use all of the dough, you can keep it in the refrigerator for up to 3 days.
- 5
5. Place the ramekins on a large baking sheet and bake for 15-17 minutes, or until the cookies are set around the edges, but still soft in the center. Don't over bake. Remove from oven and let sit on baking sheet for 2-3 minutes. Top with a scoop of vanilla ice cream. Garnish with chopped truffles and candy canes. Serve immediately.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 13 of 13 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: Chocolate, cookie, dessert, holiday, nutFree, Oven Baked, peppermint, vegetarian
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