Go Back

Dulce De Leche Truffle Cookies

Handmade Farmhouse
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.
2 from 1 vote
Print Recipe Pin Recipe
Course Dessert

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.