Adrienne and I had ourselves a special little chocolate party the other day.
Because when the holiday season rolls around, and temperatures are in the single digits…chocolate!
Chocolate in your cookies! Chocolate in your milk! Chocolate on your spoons!
Lindt generously sent us enough chocolate to last all winter, and Adrienne and I had fun experimenting with a good chunk of it on a cold and blustery day last week.
This recipe is a fun one for kiddos. The cookies are easy (realllly easy) and you get to poke them with your finger (or spoon), then fill them with truffles that melt and turn into a lava flow of deliciousness.
(Then we coated spoons with more melted chocolate, covered them in sprinkles, let them harden again, then used them to stir our warm milk. I’m telling you, this was the ultimate afternoon.)
Oh! and LINDT BEAR joined our little party (Adrienne kept talking to it as she ate it….oh bear, I just ate your face! Oh bear, you can’t see now! Oh no, I better eat your belly…).
I want to soak up every second with that little face. Can’t believe she’s going to be a big sister in a just a few weeks.
I hope she locks this afternoon away in her memory for life. (I will, I will!). Thank you Lindt Chocolate for giving us the goodies to share such a fun afternoon together.
Lindt Thumbprint Chocolate Lava Cookies
- 1 stick of butter, softened
- ½ cup confectioners’ sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- splash of milk (about 1/8 cup)
- 5-6 milk chocolate Lindt LINDOR truffles, cut in half
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In an electric mixer, fitted with a paddle attachment, beat together butter, sugar, salt, and vanilla on medium-high speed until smooth Beat in the flour, beginning on low speed and increasing to medium-high. Add the milk if the dough is too crumbly (mine was).
Using a small cookie scoop or heaping teaspoons, roll the dough into balls, and place 1-inch apart on a baking sheet. Bake for 10 minutes, remove from oven, and make an indentation into the middle of each cookie. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more.
Turn the oven off and leave the door open a bit. (and be careful if you’re baking with a toddler!)
Then place half of a Lindt truffle inside each of the indentations and set back in the (open!) oven for a minute or so. Just until things start to get melty and lava-like.
Remove to a wire rack to cool.