White Chocolate Almond Vanilla Truffle Cookies

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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.

White Chocolate Almond Vanilla Truffle Cookies (4) 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.

White Chocolate Almond Vanilla Truffle Cookies (3) 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!

White Chocolate Almond Vanilla Truffle Cookies (6) So, I finally watched the new Nicholas Sparks movie last night with mis hermanas (my sisters), and I have to say, I loved it! (p.s. all the guys can feel free to skip this part and go for the food. I get it, you all probably hope you can run into Nicholas Sparks someday so you can “thank” him for setting impossible standards for you.)

White Chocolate Almond Vanilla Truffle Cookies (5) Call me a hopeless romantic, and maybe it’s just where I’m at in my life, but I think it’s my new favorite of his stories. I really prefer it when he doesn’t kill off one, or both, of the main characters at the end, don’t you? I mean, sometimes you’re in the mood for a really sad and depressing ending, but not every time, that’s too depressing.

White Chocolate Almond Vanilla Truffle Cookies Now I’m wishing I read the book, even though I haven’t had a bunch of time to kill recently, because I think a good movie is even better if you know all of the details from the book. I don’t like to go back and read the book after I’ve seen the movie though, then it’s too late because you’ll just be picturing the people from the movie. I know it doesn’t make much sense, but since when do I ever make any sense.

White Chocolate Almond Vanilla Truffle Cookies (2) What made me think of that was the fact that 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 (8) White Chocolate Almond Vanilla Truffle Cookies (9)

White Chocolate Almond Vanilla Truffle Cookies

Prep Time: 1 hour

Cook Time: 25 minutes

Total Time: 1 hour, 25 minutes

Yield: 32 - 36 cookies

White Chocolate Almond Vanilla Truffle Cookies


    Truffle Center:
  • 100g (about 2/3 cup) white chocolate, melted
  • 1/4 cup (1/2 stick) butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • pinch of salt
  • 2 cups powdered sugar
  • Cookie Dough:
  • 150g (about 1 cup) white chocolate, melted
  • 1 cup white sugar
  • 6 tablespoons butter, softened
  • 3 egg whites
  • 2 teaspoons vanilla
  • 3/4 teaspoon almond extract
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups flour


  1. First make the truffle center. Mix melted white chocolate and butter 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.
  2. Cream butter and sugar in same mixing bowl (no need to wash after truffle). Add white chocolate and mix until smooth. Beat in egg whites, then soda, salt, and extracts. Mix in flour until dough is well combined.
  3. 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 peices. 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 thed do it.)
  4. 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 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.
  5. 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!)


White Chocolate Almond Vanilla Truffle Cookies (7)

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  1. Mags says

    I was extremely disappointed by this recipe for more than a few reasons. The cookies looked delicious in the photos, however the recipe itself was so off. First, the instructions mention adding “the salt” to the cookie dough itself, despite there being no mention of it in the ingredients list — which meant I had to assume, based on other cookie recipes on the internet with 3 cups of flour, that I would need about 1 teaspoon. Then, the mix truffle middle were nowhere near “smooth” and I had to add a little bit of water, otherwise it would have been little crumbles of truffle mix. Along the same lines, the cookie dough itself was far too dry and completely impossible to mold at all to put the truffle mix inside. I put a little butter on my fingers to at some moisture to the dough so that there would at least be *some* malleability, but even still they crumbled everywhere. Also, the cookies pictured in the recipe look rather small, whereas the recipe itself calls for 2 tablespoon size drops of cookie dough with a teaspoon sized center. I don’t know if you realize how huge these are, but the cookies were larger than my palms. Number one, there is enough cookie dough in this recipe for maybe 26 cookies, number two, there is enough truffle center for about 35 truffles. Not to mention the fact that 1 teaspoon of truffle filling is *way* too large to fit inside the cookie dough balls. Finally, when I took these out of the oven, the truffle filling had completely oozed out of the centers and had basically burnt all over the empty spots on the cooking sheet. I had maybe 4 turn out to look even remotely edible, and the taste was not up to par. My family enjoyed the flavor itself, but I wasn’t impressed. This recipe needs editing, and fast.

    • Tori says

      Hi Mags,

      First of all, please excuse the long response time, I’ve been extra busy this week with Christmas things and the blog.
      I’m so sorry to hear about your trouble with my recipe, especially since it is one of my personal favorite cookies ever. I do my best to keep my recipes updated and user-friendly but I know sometimes they have typos, and other mistakes so please forgive that. Since I live in South America it’s sometimes hard to know how to adapt my ingredients for a wider audience. There are also other factors that affect how a recipe works such as time of year, climate, and altitude.
      I’m so sorry about the salt not being in the ingredients and your right on the 2 tablespoons being a bit large, it should have been 1. This dough can be a little crumbly and I know it isn’t the easiet to work with. Next time, instead of adding water to the truffle you can try adding a but more butter and rolling them at a warmer temprature. The same goes for the dough.
      To avoid the filling leaking out it might help if you chill the balls after you fill them but as with anything rich and melty, you’ll probably still have a few cookies that want to ooze on you.
      I’ve adapted the recipe a bit to try and make it better and I really hope this helped in some way. I’m just a self-taught teenage-baker and I know I make plenty of mistakes so please forgive me.
      I hope you have a blessed Christmas!

  2. Amelia says

    Hi Tori! Made these last night and, while slightly more labor intensive than I had anticipated, they turned out great! The only thing is that my truffle filling wasn’t gooey like in your photos- it was pretty solid. Any idea what I may have done wrong or what I could try in the future to get that delicious creamy filling?

    • Tori says

      Yeah, they are a bit like demanding little divas of the cookie world aren’t they? I’m sorry if that was inconvenient. As for the filling in the picture, that photo was of a very warm cookie and the filling does tend to get solid again as soon as it cools. If you wanted a runnier filling you could try adding some cream to the truffle but I’m afraid that would make it way more difficult to work with. Thanks for trying them, Amelia!


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