Author Suzanne Nelson’s “I Like You Choco-lot” Garam Masala Cookie Recipe

In my latest novel for Scholastic, A Batch Made in Heaven, heroine Mina Kapur invents a rich, melt-in-your-mouth cookie inspired by some of her favorite Indian spices.


Order the book here.

This cookie is one of my personal favorites, too. I love to cook with garam masala spices, and even have my own special, secret recipe for Royal Massaman Chicken Curry. So, of course, I thought it would be great fun to include garam masala spices in a cookie, too!

This cookie might not look like a cookie, but don’t let its looks fool you! It has the ooey-gooey chewy consistency of a cookie. And when you bite into the center…Well, get ready! It’s stuffed with a melt-in-your-mouth truffle. So, without further ado, here’s the recipe.

I Like You Choco-lot Cookies

For this recipe, instead of baking sheets, you will use a cupcake baking tin and cupcake liners.


1 egg at room temperature

1 Tsp vanilla extract

1 shot espresso

1/2 cup packed dark brown sugar

1/3 cup white granulated sugar

1 stick or 1/2 cup unsalted butter, melted

1 cup flour

1/2 Tsp baking soda

1/2 Tsp salt

1/2 cup dark, unsweetened baking cocoa (like Hershey’s Special Dark Cocoa)

1 Tsp garam masala spice blend (or to taste)

3/4 cup semisweet chocolate morsels (like Nestle’s Toll House)

12 Amul Chocomini truffles (can be found on Amazon or at specialty grocery stores)

(or, if you can’t find Amul chocolates, you can use Lindor chocolate truffles instead)



Preheat your oven to 350° Fahrenheit. Line a cupcake baking tin with cupcake liners. In a medium mixing bowl, combine egg, vanilla, espresso, brown sugar, and granulated sugar. Using a handheld or electric stand mixer, beat the egg-and-sugar mixture for approximately 1 minute. Then mix in melted butter. In a separate bowl, combine flour, baking soda, salt, baking cocoa, and garam masala spices. Slowly add the dry ingredients to the wet ingredients, mixing as you go. Once your dough is well-blended, stir in the chocolate morsels.

Fill each cupcake liner 3/4 full of dough, and then press an unwrapped truffle into the center of each ball of dough.

Bake the cookies for 15 to 20 minutes. The truffle in the center will melt, and when the cookies are finished baking, they’ll resemble mini chocolate lava cakes. Allow the cookies to cool for at least ten to fifteen minutes before serving.

This recipe makes about twelve cookies.


More Cookie Recipes

Looking for more delicious cookie recipes? Give some of these a try:

Cheesecake and Chill Cookie Recipe

Candy Bar Crush Cookie Recipe

Pumpkin Spice Up Your Life Cookie Recipe


More Foodie Fun

Don’t forget to check out the rest of my books. Be sure to check out the fun foodie quizzes, too!





Related Posts