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Stuffed Mint Crème Truffle Black Out Cookies

Made with a few simpler ingredients these Stuffed Mint Crème Truffle Black Out Cookies are packed with Alter Eco Mint Crème Truffles & are so easy to make!
Prep Time15 mins
Active Time10 mins
Total Time25 mins
Course: Dessert, Holiday Dessert
Cuisine: American
Keyword: Chocolate, Cookies, Dessert, Holiday Cookies, Holiday Dessert, Stuffed Cookies
Servings: 7 stuffed cookies
Author: rylee


  • 1 cup + 2 tablespoons all purpose flour or GF flour
  • ¼ cup dark cocoa powder regular will work too!
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup butter softened
  • ¾ cup + 2 tablespoons coconut sugar or any granulated sugar
  • ½ teaspoon vanilla
  • 1 egg room temp
  • 7 Alter Eco Mint Crème Truffle


  • Preheat oven to 375F and line a baking sheet
  • In a small bowl combine flour, cocoa powder, baking soda, and salt
  • In a large bowl with a hand held mixer, beat together butter, sugar, and vanilla until creamy, then beat in egg until light and fluffy
  • Fold in flour mixture until no dry clumps remain
  • Set in fridge, uncovered for 10 minutes
  • Remove from fridge and using a small cookie scoop, scoop a total of 14 cookie dough balls
  • Place Alter Eco Mint Crème Truffle on 7 of the dough balls and cover with their other halves
  • Seal all the way around the truffle and place dough balls on cookie sheet, 2 inches apart from each other and bake for 10 minutes
  • Let cool on pan for 5 minutes, then move to wire rack to cool completely.


Make Ahead: 
*Bake off cookies up to 2 days in advance and store on counter in an air tight container
*Make the dough 3 days in advance, cover and place in fridge and bring to room temp and proceed to bake off