These filled cookies with spreadable cream are so good and easy to make!
I had been thinking about making these cookies for a while, but since I rarely buy Nutella, I never managed to get started; then I finally found the time to make my spreadable cream, and at that point, it was a breeze!
This is a recipe based on shortcrust pastry with a pinch of baking powder and chocolate chips, which unlike regular shortcrust pastry, doesn’t need to rest in the fridge for at least two hours, and we don’t have to roll out anything… no electric mixers needed, nor a stand mixer! Just press a piece of dough in your hands, put a piece of spreadable cream inside (if it’s frozen, even better), make balls, and into the oven.
I’m sure you’ll also find these filled cookies fantastic, and like me, you’ll make a nice stock to munch on at any time of the day.
Recipe taken here and modified according to my needs
READ ALSO:
- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 20/22
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups type 2 flour (Or all-purpose)
- 2/3 cup brown sugar
- 1/2 cup clarified butter (or regular)
- 1 egg (medium)
- 1/2 cup chocolate chips
- 2 teaspoons baking powder (level)
- 1 pinch baking soda
- vanilla (extract or pulp)
- fine salt (a pinch)
- hazelnut spread (or Nutella)
Steps
First, freeze the Nutella in small spoonfuls, perhaps using ice cube trays, so it will be easier to fill the cookies.
– Pour the soft butter and brown sugar into a bowl and mash with a fork until the sugar is well blended. Add the egg, incorporate it while mixing with the fork, and finally add the sifted powders, chocolate chips, vanilla, and a pinch of salt
– Form a ball with the dough and put it in the fridge for about fifteen minutes. Meanwhile, turn on the oven to 365°F
– Take the dough again, break off pieces of about 1 oz, slightly spread them in your hand and fill them with the frozen Nutella. Seal well, form the balls, and slightly flatten them. If desired, you can add some more chocolate chips on the surface.
– Bake the filled cookies for about 15 minutes, then take them out of the oven and let them cool.
Storage
Filled cookies can be stored in a cookie tin.
