Everyone has their holiday candy of choice.
I’m not usually a candy person. I mean, don’t get me wrong, if it includes sugar, I almost always enjoy it, but candy is certainly not my dessert of choice. If it isn’t frozen or baked, it’s usually pretty easy for me to pass up. For me, candy is a topping or an ingredient, not a dessert. It goes on top of my fro yo, or in this case, inside of my cookie.
Have I ever told you about birthdays in my family? I’m sure it won’t surprise you to know that they have always been a big deal. The other day I was talking with some friends about how our families are big on celebrations and my friend Lauran said “If we could, my family would celebrate Tuesday!” Well, that pretty much sums up my dad. Birthdays, half birthdays, quarter birhdays, 5/16 of a century birthdays. You think I’m joking. He never fails to remind me juuuust how close to 30 I’m getting by giving me fractional decade updates. Thanks dad. Being 7/8 of my way to 30 or whatever the last number you gave me is really something I want to celebrate.
Leading up to my mom’s birthday last year, he kept emailing her daily count downs. They haven’t been married for about 26 years. My family is…well, different. Those after school specials about there being “more than one way to have a family” must have been made special for me and my cooky family.
So….I made these for my dad. For his half birthday, because that’s something we celebrate. I always make my incredibly Jewish father Christmas themed half birthday desserts because his half birthday is December 1st, and that time of year, all I want to cook with is eggnog and candy canes. Best daughter ever.
Oh, but about candies (tangent much?), my holiday candy is the Lindt truffle. Pretty much any flavor, any time; always has been. When I was a kid, my dad would always buy them for me this time of year, and I’ve even gotten Steve’s family hooked on them! One of my students must have read my mind and given me a whole bag as a part of my secret santa present, and they were not doing me any favors by sitting there taunting me, so into the cookies they went, and the rest is history.
According to Hermano, these are “the best cookies I’ve ever made”. This was after he told me my lentil soup was “not his favorite soup”, so at least we know he’s being honest. To be fair, I loved the lentil soup, but nothing can really compare to a perfectly chewy cookie with pieces of crunchy candy cane stuffed with a rich, delicious Lindt chocolate truffle that melts into the cookie, and then perfectly into your mouth at first bite. The cookies are ridiculous.
Truffle Stuffed Candy Cane Cookies
yield 9 huge cookies
- 1 cup + 2 tbs white whole wheat flour
- 1/2 tsp baking soda
- dash salt
- 1/2 cup light whipped cream cheese, softened
- 1/2 cup brown sugar, packed
- 2 tbsp turbinado sugar
- 1 tbsp unsweetened almond milk
- 3 tbsp egg substitute (an egg white would work too)
- 1 tbsp vanilla bean paste
- 2 candy canes, crushed
- 9 Lindt truffles, frozen (any flavor–they’re all good, but I used milk chocolate)
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a large bowl, beat together cream cheese and sugars. Add almond milk, egg substitute and vanilla bean paste and beat until combined. Add dry ingredients to cream cheese mixture and beat until combined. Stir in crushed candy canes. Cover and refrigerate for 1 hour.
- Preheat oven to 350. Line a baking sheet with silpat or parchment paper. Cover each frozen truffle completely with chilled cookie dough and roll into a ball, then place on prepared cookie sheet. Bake for 15-20 minutes (they are big cookies, it takes a while), turning half way through, until the edges are browned and cookies are completely set. Let stand for 10 minutes, then transfer to a wire rack to cook completely.