Stuffed Mexican Chocolate Cookies

Posted on Dec 28, 2013 in | Comments Off on Stuffed Mexican Chocolate Cookies

Stuffed Mexican Chocolate Cookies

Stuffed Mexican Chocolate Cookies



  • 1 cup Unsalted Butter Softened
  • 1 1/2 cup White Sugar
  • 2 Large Eggs
  • 2 3/4 cups All Purpose Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda


  • 1 tablespoon Ground Cinnamon
  • 3 tablespoons White Sugar


  • 4oz Mexican Chocolate (Chopped)
  • 4oz Dark Chocolate (Chopped)
  • 1/2 cup Heavy Whipping Cream


Makes about 12-15 cookies


Step 1
Make the Mexican Chocolate Truffle Fillings at least 4-5 hours (or until completely frozen) before baking. In a double boiler (a glass or metal bowl on top of a saucepan with a couple inches of simmering water), melt the dark chocolate and mexican chocolate. Microwave the whipping cream for 20 seconds. Add the cream to the chocolate and mix until completely combined. Chill in the refrigerator for 45 mins.
Step 2
After the mexican chocolate truffles have firmed a little in the refrigerator, scoop out a rounded teaspoon and place in a air tight container. Do not chill much longer than an hour or the chocolate truffles will become too hard to scoop. Do not allow the truffle scoops to touch or they will freeze together. Place the mexican chocolate truffles in the freezer or at least 4-5 hours or until completely frozen.
Step 3
Make the batter. Cream the softened butter and sugar in a stand mixer with a paddle attachment. Add the eggs in one at a time and mix until incorporated.
Step 4
In a separate bowl, sift the flour, salt, baking powder an baking soda. Slowly add the dry ingredients into the wet ingredients and mix to combine. Cover in plastic wrap and refrigerate at least an hour.
Step 5
Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. Scoop 3-4 tablespoons of dough with an ice cream scoop or cookie scoop. Flatten the dough in your hands and place a frozen truffle ball in the middle of the dough. Roll the dough around the filling, forming a ball. Make sure none of the filling is showing and the dough covers it entirely.
Step 6
In another small bowl, combine the tablespoon of cinnamon and 3 tablespoons of sugar and mix together. Roll the dough with the truffle filling stuffed inside in the cinnamon sugar mixture and place on the parchment lined cookie sheet 2-3 inches apart. These cookies spread.
Step 7
Bake cookies 9 minutes or until the edges are slightly browned. Do not over bake. Cool 15 mins before serving. Store in an air tight container for 5-6 days or freeze for 2-3 months.
Facebook IconTwitter IconFollow our Pinterest BoardsFollow our Pinterest BoardsFollow our Pinterest Boards