You will love these rich and salty sweet Dulce De Leche Truffle cookies! Switch up traditional chocolate chip cookies by chopping up and adding this delightful combo of caramel-y blonde chocolate ganache, smooth, creamy caramel in dark chocolate. Enrobed in blonde chocolate and finished with a sprinkle of sea salt. *Chef’s kiss*
Are you a cookie lover? You might have already tried my famous chocolate chip cookie recipe (my mom always made this for us growing up!) And if you’re a sugar cookie lover, you might love this favorite recipe. Either way, you have to give these dulce de leche truffle cookies a try. They are off the charts delish!
Note: These truffles can be found in-store at Rocky Mountain Chocolate Factory.
Tips for successful Dulce De Leche Truffle Cookies
- Use only 6-7 truffles chopped up in the cookie dough. Don’t add more than that or they will melt all over the tray while baking. I like to fully mix the dough, then toss the chopped truffles in. Give it a quick mix until they are well incorporated.
- Use the remaining 8-9 truffles and roughly chop them to press into the cookies WHILE THEY ARE STILL WARM. This will ensure the truffle pieces melt on the cookie as it cools. This looks stunning and creates the most delicious melty candy topping with bits of sea salt to balance the sweetness.
- Allow your cookies to set on the tray. Most of the time I quickly remove my cookies to a cooling rack post baking. Because the dough contains candy pieces, the cookies need to set before you move them to a cooling rack. Don’t rush it!
- Cookies can be made ahead and kept in an airtight container or ziplock bag. However, they are best enjoyed just after they cool and the candy melts on top. The cookie has a crisp edge and the soft center filled with a caramel-y chocolate sea salted goodness.
- Be sure to note that this recipe contains an entire extra cup of flour compared to my regular chocolate chip cookie dough. The dough needs this extra structure because of the mix in’s. If you do not follow this flour amount the cookies will be thin and flat.
Dulce De Leche Truffle Cookies
Switch up traditional chocolate chip cookies by chopping up and adding this delightful combo of caramel-y blonde chocolate ganache, smooth, creamy caramel in dark chocolate. Enrobed in blond chocolate and finished with a sprinkle of sea salt.
Ingredients
- 1/2 Cup Salted Butter 8 tablespoons
- 1/2 Cup Shortening
- 1 Cup Packed Brown Sugar
- 1/2 Cup Granulated Sugar
- 2 Teaspoon Vanilla Extract
- 1 Teaspoon Baking soda
- 1/2 Teaspoon Salt
- 3 1/2 Cups All purpose flour
- 15 Dulce De Leche Truffles, Chopped, divided From Rocky Mountain Chocolate Factory
Instructions
- 1. Preheat oven to 375 degrees F.2. Cream together butter, shortening, sugars, eggs and vanilla.3. Add salt and baking soda.4. Add the flour allowing the mixture to fully absorb and incorporate it. 5. Chop about 6-7 truffles and gently add into the batter. Use your blender or a wooden spoon to stir the candy into the batter so it is fully incorporated. 6. Line baking sheets with parchment paper.7. Drop a heaping tablespoon's-worth of dough for each cookie onto baking sheet. (12 cookies per sheet)8. Bake for 10-11 minutes or until just slightly golden on top. 9. Remove from the oven and press a 2-3 pieces of remaining 6-8 chopped truffles into the tops of the cookies. Allow the cookies to set and the truffle pieces to slightly warm and melt. 10. When cookies have set and slightly cooled, move to a cookie rack for further cooling a setting.These cookies are fantastic warm, but also stay soft in a ziplock bag. They freeze very well in a ziplock bag if you need to make them ahead.
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