Lindor Chocolate Chip Cookie Cups Recipe

Name: Lindor Chocolate Chip Cookie Cups
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 24 servings
Ingredients: ¾ cup (190 mL) unsalted butter, softened; ½ cup (125 mL) light brown sugar, packed; ¼ cup (60 mL) granulated sugar; 1 egg; 1 tsp (5 mL) vanilla extract; ½ tsp (3 mL) rum extract; 1 ¼ cups (310 mL) all-purpose flour; ¼ tsp (1 mL) baking soda; ¼ tsp (1 mL) salt; 1 bar (100 g) Lindt Excellence 78% Cacao Dark Chocolate, roughly chopped; ½ cup (125 mL) chopped nuts (walnuts or pecans); 12 (150 g) Lindor Milk Chocolate Truffles, sliced in half; Icing, dragées and other decorative toppings (optional)

Ingredients

¾ cup (190 mL) unsalted butter, softened
½ cup (125 mL) light brown sugar, packed
¼ cup (60 mL) granulated sugar
1 egg
1 tsp (5 mL) vanilla extract
½ tsp (3 mL) rum extract
1 ¼ cups (310 mL) all-purpose flour
¼ tsp (1 mL) baking soda
¼ tsp (1 mL) salt
1 bar (100 g) Lindt Excellence 78% Cacao Dark Chocolate, roughly chopped
½ cup (125 mL) chopped nuts (walnuts or pecans)
12 (150 g) Lindor Milk Chocolate Truffles, sliced in half
Icing, dragées and other decorative toppings (optional)

	PREP TIME 15m	COOK TIME 14m	TOTAL TIME 29m
YIELD 24 servings

Instructions

Preheat oven to 350°F (180°C). Lightly grease two 12-cup mini muffin pans. Cut out 3-inch strips of parchment paper, about ½-inch thick to place inside each muffin cup.
Use two strips per cup, making an X in the cup with?the parchment paper. This will make for easy removal of each cookie cup.
In the bowl of a stand mixer combine butter, brown sugar and granulated sugar. Beat on medium-high speed, until light and fluffy, about 2 minutes.
Add egg and mix well, about 1 minute, scraping down the sides of the bowl as needed. Beat in vanilla extract and rum extract.
In a separate bowl whisk together flour, baking soda and salt. Add flour mixture to butter mixture. Mix on low speed to combine. Mix in chopped chocolate and nuts.
Fill each muffin cup ¾ full with cookie dough. Bake for 10 to14 minutes, until cookies are just golden brown around the edges. As soon as the cookie cups are removed from oven, press down in the centre of each cookie with a measuring spoon to form cookie cups.
Let cool, 5 minutes, before lifting out of pan. Let cool for 20 minutes, then top each cookie with half a Lindor Truffle, round side up.
To create the mini wreath look seen here, pipe store-bought icing around the Lindor Truffle and dot with dragées.