Shaker Gourmet

Whatcha been cooking up in your kitchen lately, Shakers?

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I recently made chocolate chip cookies with molten chocolate middles. At least, that was the idea, but the truffle centers sort of melted into the cookie batter instead. They were still tremendously tasty!

collage of three images: 1. cookie batter in a muffin tin with chocolate truffles in the middle of each cookie; 2. the ooey gooey result, still in the tin; 3. warm cookie in bowl with vanilla ice cream


Cookie batter (either made from scratch or store-bought)
Lindt chocolate truffles
Vanilla ice cream


Spray or grease your muffin tin. Preheat oven to 350. Line each cup in muffin tin with a layer of cookie dough — not too thin and not too thick. Place a chocolate truffle in the middle. Cover with another medium-thick layer of cookie dough. Bake for 15-20 minutes, or until tops are cooked through and starting to get brown. Let rest for at least 10 minutes. Pop out with a rubber scraper and serve with ice cream!

Note: We kept the leftovers unrefrigerated and uncovered, and they were still good several days later.

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