I can never decide between chocolate and vanilla. They are so different, they complement each other so well, and they are both so, SO good! That’s why, when I can, I choose a little of each.
Although, sometimes I just want a lot of one or the other, and this time it was (obviously) vanilla..with a little bit of almond. I’ve actually had the idea for these cookies since I made their chocolate cousins (which were am-A-zing btw!). I guess I’ve got a truffle cookie obsession going on.
These are every team vanilla member’s dream cookie and I think I just might like them more than chocolate. Let me think about it… yep, I do! Every bite explodes with the combined flavors of almond, vanilla, and white chocolate in a way that I can only describe as YUM!
So these cookies totally remind me of a white wedding cake in cookie form. In fact, I now have this idea in my head for when one of my sisters gets married. How cute would it be to make these and the chocolate ones side by side together for an engagement party or wedding shower! Wouldn’t that be adorbs? So doing it.
White Chocolate Almond Vanilla Truffle Cookies
Ever dreamed of biting into a a piece of heaven because I'm pretty sure this these cookies are what it would taste like.
First make the truffle center. Mix melted white chocolate and coconut oil together in the bowl of a stand mixer. Add extracts, salt, and powdered sugar and beat until smooth. Scrape into a bowl or container, cover, and place in fridge for about 30 minutes while you make the cookie dough.
Cream "butter" and sugar in same mixing bowl (no need to wash after truffle). Add coconut cream and mix until smooth. Add soda, salt, cream of tartar, and extracts. Mix in flour until dough is well combined.
After it has been close to 30 minutes remove truffle mix from fridge and use a small spoon (or your fingers) to scoop out little teaspoon sized pieces. Roll them into balls between your palms, then place on a plate or tray. You should end up with 32 to 36 balls. (if you are having trouble shaping these it may be easier to let the mixture reach room temp again and then do it.)
Now roll the dough into 1 inch, about 1 heaping tablespoon each, balls and place them about 2 inches apart on parchment or silicone lined baking sheets. (If you have OCD about these things you can match the number of dough balls to how many truffles you have, or you can obviously just eat the extra truffles!) Use you thumb to make a well in the center of each dough ball and stuff a truffle inside. Squish the sides up a little and roll the dough around the truffle to cover. Place cookie back on tray and push down slightly to flatten (try to smooth out any cracks that form on the sides because the truffle center might bubble out while baking) then repeat with all cookies. Place the tray in freezer (if it won't fit you can chill the balls on a smaller plate and then put them back on tray) for about 25 minutes to get cold again.
While the balls chill, preheat the oven to 350 degrees F (180 C). After 25 minutes, bake for 7 - 9 minutes until the edges are just starting to turn a light tan, you want these to stay as white as possible. Remove and let them cool for about 5 minutes, but let's all be honest, we know these kinds of things are best when they're still warm and gooey from the oven!
I should probably also mention that these do not all come out perfectly shaped. Know that some of them will have a little filling ooze out and candy, or possibly even burn, on the pan. What I do is simply let them cool on the tray and cut the cookies away from the runaway filling (p.s. It's really good once it candies like that; baker's privilege!)
**If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.