Chocolate-Filled Butter Cookies

Cookies that you will need to guard, otherwise they will disappear like camphor. See how easy it is to hide a chocolate filling in a delicious buttery cookie dough.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 13 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 5

Ingredients

  • 200 g Chocolate spread, with hazelnuts

  • 300 g Flour, Whole wheat

  • 0.5 teaspoons Baking powder

  • 1 pinch Salt, table

  • 180 g Butter, unsalted

  • 100 g Sugar, white

  • 50 g Sugar, brown

  • 1 piece Egg, fresh

  • 1 teaspoon Vanilla, extract, imitation

Steps

  1. Line a baking sheet or plate with parchment paper and place 20 dollops or spoonfuls of chocolate spread on it. Place in the freezer for at least 30 minutes.

  2. Meanwhile, prepare the dough. In a bowl, mix the flour, baking soda, and salt. In another bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar. Finally, mix in the egg and vanilla extract.

  3. Mix the dry ingredients with the egg-butter mixture, form a ball of dough, wrap it in plastic wrap, and place it in the refrigerator for a while. If you're in a hurry, you can start shaping the cookies, but it will be a bit easier with chilled dough.

  4. Divide the dough into 20 balls and place them spaced apart on two large baking sheets lined with parchment paper. Flatten each ball, for example, with a glass or cup.

  5. Place a dollop of frozen chocolate spread in the center of each circle. Lift the edges of the dough, wrap it around the chocolate spread, and shape it into a ball.

  6. Place the balls in the refrigerator for at least 15 minutes before baking. Meanwhile, preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

  7. Bake the cookies in the preheated oven for 13 minutes.

Nutrition Information (Per 100g)

  • Calories: 448.71 kcal
  • Fat: 23.58 g
    • Saturated Fat: 16.42 g
  • Carbohydrates: 53.55 g
    • Sugars: 28.1 g
  • Protein: 6.28 g
  • Fiber: 4.41 g