Lindsey Lantz of Graham, Washington, won the Gold Medal Flour Cookie Contest at the 2016 Washington State Fair. She shared her story and recipe on New Day Northwest.

Truffle Stuffed Cookies


2/3 cup semi-sweet chocolate chips

1/4 cup heavy cream

2 tablespoon peanut butter


2 1/2 cups Gold Medal All-Purpose Flour

2 tablespoons dark cocoa powder

1 teaspoon baking soda

1 teaspoon salt

3/4 cup brown sugar

3/4 cup white sugar

3/4 cup butter

1 teaspoon vanilla

2 eggs

Filling/Truffle Instruction: Using a double boiler, melt the chocolate with the cream, stirring constantly. When almost all incorporated, remove from heat and add peanut butter. Continue to stir until everything is glossy and combined. Pour filling into bowl and refrigerate 1-2 hours.

Dough Instruction: In medium bowl, sift together flour, cocoa, baking soda, and salt. In large mixing bowl, combine white sugar, brown sugar, and butter until blended. Add eggs and vanilla until all smooth. Slowly add the dry ingredients, scraping down the sides of bowl a few times. Once all combined, refrigerate dough until filling is chilled.

Assembly: Remove chocolate filling from refrigerator. Use a spoon to scoop into your hands. Roll into small truffles (balls about the diameter of a nickel) and set them on a small plate. This filling makes between 24-30 balls, so don't worry if you have extra truffles, they're rich and delicious on their own. Keep the filling refrigerated between batches. Remove dough from refrigerator. Scoop dough by heaping teaspoon into hands and flatten to about 1/4 inch. Place a truffle in the center and fold dough around the ball, adding dough as needed to cover the filling. Roll in hands to maintain a round shape. The final balls assembled will be a little bigger than a golf ball. Place a small extra piece of dough (about 1/8 teaspoon) on the bottom of each ball (filling is heavy and may break through while cooling if too thinly lined at the bottom). Space cookies at least 2 inches apart. Bake at 375˚ F for 11-12 minutes. Cool on pan 5 minutes, then move to cooling rack. Makes 25.