Michelle M.’s Spiced Molten Chocolate Cookies  are full of flavor, spice and a molten chocolate center – which is why we chose to give this recipe an honorable mention in our 2014 Holiday Cookie Recipe Contest. The judges were impressed by the combination of dark chocolate and cayenne pepper, which yielded a balance of rich chocolate with a little kick of heat. The molten chocolate truffle in the center was a clever addition to the cookie and made for a wonderful dessert fresh from the oven.

Spiced Molten Chocolate Cookies

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 32 cookies

Spiced Molten Chocolate Cookies

Ingredients

  • 3 cups flour
  • 1 1/2 cups cocoa powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon salt
  • 1 1/2 cups butter, softened
  • 1 3/4 cups sugar
  • 3 tablespoons sugar (to roll the cookies in)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 32 chocolate truffles

Directions

In medium mixing bowl, mix flour, cocoa powder, cinnamon, cayenne and salt and set aside.

Beat butter and sugar together with mixer until creamy. Beat in eggs and vanilla extract.

Slowly add dry ingredients and mix on low until dough comes together.

Bring dough together into ball and cut into four equal parts. Flatten each section into disc, wrap in plastic wrap and refrigerate for 15-30 minutes.

Preheat oven to 350°F. One disc at a time, cut dough into 8 even triangles. Place chocolate truffle into the center of triangle and roll into ball so truffle is sealed inside ball. Roll each cookie in sugar and place on ungreased cookie sheet (8 cookies to a sheet).

Bake for 15 minutes, or until firm. Be careful not to bake too long. Remove cookies from cookie sheet to rack.

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COMMENTS

11 thoughts on “Spiced Molten Chocolate Cookies

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  1. Michelle M said:

    So pleased to have received an honorable mention! Thank you!

  2. Tricia said:

    Do you have a video of you doing this so I can better understand? That would be great. These sound delicious!

    • realbutter said:

      Hi Tricia – We do not have a video tutorial, unfortunately. We recommend following the recipe directions to create flat triangles of dough, placing a single truffle on each triangle, then pulling the edges of the triangle up and over the truffle before sealing them together. That way, the truffle is contained inside a “ball” of dough and won’t spill out while baking. Enjoy!

  3. Stacy Green said:

    What kind of chocolate truffles were used in baking these ?

    • realbutter said:

      Hi Stacy – You can use whatever chocolate truffles you would like. You can purchase several different kinds in the candy aisle at the grocery store (Lindt, Godiva, etc.). You can even make your own! We recommend using a plain chocolate – either milk or dark – so that the spices of the cookie shine through.

  4. Linda said:

    Can I use white chocolate truffles… I’m not much for milk chocolate

    • realbutter said:

      You are welcome to try whatever truffles you’d like, Linda! Let us know how it turns out if you give white chocolate ones a try?

  5. Jessica said:

    How should these be stored? Can they be made a few days in advance or should they be served fresh?

    • realbutter said:

      Hi Jessica – These cookies are delicious straight from the oven, of course, but you can store them in an airtight container to save for later. Enjoy!

  6. Kendall said:

    Does any one else have a problem with the truffles melting out the side of the cookies while they bake? I make sure they are all nice and seal before they go in and they still leak. How thick are the discs supposed to be?

    • realbutter said:

      Hi Kendall – We’re sorry you’re having some issue making these cookies. As you mention, try rolling out the dough a little thicker next time to see if it doesn’t help seal in the truffle more thoroughly. Also make sure you are not pressing too hard when you roll the dough balls in sugar before baking – that could weaken the sides, too. Good luck!