Crinkle cookies, crispy on the outside, with a ‘sweet’ surprise, concealed in the inside, and then to add to the decadent flavor, covered in powdered sugar.
Ingredients
3 cups Gluten Free 1-to-1 Baking Flour – Bob’s Red Mill
2½ tsp. baking powder
1½ tsp. baking soda
½ tsp. salt
1½ cups granulated sugar
1 cup softened to room temperature unsalted butter (2 sticks)
1½ tsp. vanilla essence
2 Extra large room temperature eggs
1 cup powdered sugar + Additional powdered sugar for dusting (optional, but I prefer to use it, just a nice extra touch of sweetness as a special treat).
Method:
Heat oven to 325°F.
Mix GF flour, baking powder, baking soda, and salt.
Beat the sugar, softened butter and vanilla with an electric mixer until fluffy.
Beat in eggs, one at a time, till smooth.
Beat flour mixture into sugar mixture until well blended.
If necessary, use a spatula to do the last bit of mixing to ensure all the flour is blended in well and you have a smooth ball of dough.
Cover and let dough rest at room temperature 15-20 minutes.
Shape dough into balls (I managed to get 48 cookies out of this batch), and hide a Chocolate Truffle or bite-size Twix in the middle, as an extra little surprise.
Use enough dough to cover each Truffle or Twix.
What a fun way to surprise your guests when they bite into this moreish cookie.
Place 1 cup powdered sugar in a bowl and roll each raw cookie in sugar.
Pack out on a parchment lined cookie sheet and bake in preheated oven for ±18 minutes, or until the edges turned light brown.
Let them cool slightly before moving it to a cooling rack and sprinkle/dust again with additional sugar.
Now let it cool completely before you store them in an airtight container.
Own creation, concocted, prepared, tried and tested by Esme Slabs
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Es's Chocolate Truffle and Twix Crinkles Cookies
These look wonderful – and I’m thrilled to see that they are gluten free. I can’t have the Twix, but I love the idea of hiding a GF truffle. Thanks for sharing.
xx,
mgh
(Madelyn Griffith-Haynie – ADDandSoMuchMORE dot com)
ADD/EFD Coach Training Field founder; ADD Coaching co-founder
“It takes a village to educate a world!”
I wanted to only use truffles but ran out so found some left over twix and used that for the rest.
I just ❤️ the hidden truffles, although I made it have tp saw it turned out so yummy. Please try them out.
Christmas is coming – so I’ll add them to my cookie recipes (most of which I can’t eat anymore anyway)
xx,
mgh
Feel your pain dear, as I also GF
For the most part (tho’ it took a while), I no longer miss cookies and cakes – rarely think about them, actually. But the holidays are TOUGH since they are linked to so many sweet treats: baking and eating so many easy-to-make goodies from pumpkin pie to Christmas cookies.
The GF treats are a bit more of a hassle – always requiring “unusual” ingredients and more steps. ::sigh:: It’s more work & a considerable commitment to eat GF – so I’m always slightly annoyed when folks dismiss it as a fad diet.
xx,
mgh
I totally agree with you Madelyn. People do NOT GET the GF part and unfortunately many think its a fad diet as you say. It does take a lot of commitment to stick to what is best for your health especially over the Christmas season. Good luck. I feel so yucky when I accidentally consume anything that’s not GF.
It doesn’t make me actually sick if I eat something unintentional – but I don’t dare wander far from a bathroom, if you get my drift. 🙂
xx,
mgh
Yes, I understand. I, on the other hand, get a strange and very unpleasant feeling that I am unable to swallow and a swollen and if I have a constriction of sorts in my throat and then a huge tummy ache thereafter, so I stay away from anything, not GF.
WOW – that would be reinforcing. I do it because I’ve done the research and *decided* not to partake, even though I hadn’t linked any troubles to gluten prior to giving it up. Benefits came afterwards.
xx,
mgh
Any benefits will be gratefully accepted.
My motto as well.
xx, mgh
♥ ♥
What a lovely way to surprise guests. Thank you.
YUM. Thanks for sharing.
🌼🌼 I have to stop sampling to make sure its edible. Hihi
Oh yes I did just copy this recipe! Thanks Esme. I recently bought ‘Bobs’ gluten free flour mix. I haven’t used it yet, but this recipe will probably be the first experiment. Why is it called 1 to 1 in the recipe? 🙂
1 to 1 = Regular flour to GF flour conversion.
This is not the regular Bob’s Red Mill flour but it has all the extra goodies in so that you can just use the same amount of GF flour when you modify a regular recipe to GF
Thanks for that Esme. 🙂
An absolute pleasure – you’re welcome
🙂
♥