SIMPLE AND QUICK COOKIES SINGLE DOUGH RECIPE
A giant dunking cookie to cut into pieces, a smart recipe to minimize time and bake delicious simple and quick cookies, single dough recipe filled with jam perfect for breakfast or every day snack.
I love breakfast cookies especially those that can be dunked in a nice cup full of coffee and milk, I make them at least 2 times a week because they run out quickly and I like to change up and try many different types.
Today I thought of a practical and quick recipe for those who don’t have too much time or desire to spend in the kitchen: a smart dough for simple and quick cookies with jam that is baked in a single slab and then cut into pieces once ready.
Preparing the dough for these dunking COOKIES is very simple: you’ll just have to mix all the ingredients in a bowl, first with an electric beater and then with your hands, or just with your hands until the dough has gained consistency.
Once the dough is ready, you won’t need to use cookie cutters, just divide the dough in two and fill it in the middle with a super tasty filling of your favorite fruit jam or even hazelnut cream and cover with the other half of the dough.
It has the huge advantage of being very fast, you prepare it in just over 10 minutes, it goes straight into the oven, and after a short bake, cut into pieces you will have super delicious dunking cookies filled with jam perfect for dipping in cappuccino at breakfast or for a tasty snack. Moreover, it keeps very well for up to a week closed in a cookie tin. But now let’s see together how to prepare these delicious homemade cookies.
For other sweets and breakfast cookies see also
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 385.52 (Kcal)
- Carbohydrates 47.86 (g) of which sugars 23.18 (g)
- Proteins 6.12 (g)
- Fat 19.72 (g) of which saturated 11.88 (g)of which unsaturated 6.46 (g)
- Fibers 1.07 (g)
- Sodium 284.56 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
QUICK AND SIMPLE COOKIES INGREDIENTS
- 1 1/3 cups all-purpose flour
- 7 tbsps butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tsp fine salt
- 1/2 tsp baking soda
- to taste vanilla (essence)
- jam
- pistachio cream
- Nutella®
Tools
- Bowl
- Mixer
- Baking Pan
- Baking paper
HOW TO MAKE BREAKFAST COOKIES AT HOME
Put the butter at room temperature in a bowl along with the granulated sugar and brown sugar, 1 pinch of salt, 1 egg, and vanilla extract. Beat the mixture with electric whisks until you get a soft and creamy mixture.
Add the sifted flour, the baking soda, and initially incorporate with an electric mixer then continue in the bowl kneading by hand until you get a homogeneous dough.
Divide the dough in two and place half the dough in a square baking pan (8×8 inches) lined with parchment paper, level with your fingertips. Pour a layer of jam (or hazelnut cream) on top, keeping 1 cm away from the edges. Roll out the remaining dough with a rolling pin and place it on top of the jam layer. Press with your fingertips at the edges without pressing too hard to seal and prevent jam from leaking during baking.
Bake the big cookie with jam in a preheated static oven at 356°F for about 25/30 minutes. The baking times vary slightly depending on the oven and the thickness of the cookie. It should turn golden on the surface. Once baked, let it cool, then cut the big cookie into large rectangles or squares (they should be large, they will taste better). Enjoy your breakfast!
You can also bake the maxi dunking cookie in an air fryer. After placing it in the tray, place it in the basket of the air fryer, not hot, and bake for about 8/10 minutes at 320°F.
STORAGE
Once the big cookie with jam is ready, it can be stored at room temperature in an airtight container or a cookie tin for up to a week. Alternatively, you can freeze the dough raw and thaw and bake it as needed.
NOTES AND TIPS
SUGAR: The presence of both sugars gives these dunking cookies a slightly caramelized taste typical of cookies. You can choose to use only granulated sugar if you prefer, but they won’t have the same flavor.
BUTTER: The big cookie recipe is designed to be made with butter, so I do not recommend replacing it with oil or anything else. I suggest instead making the WHOLE WHEAT BIG COOKIE without butter (find the recipe HERE).
VARIATIONS FOR BREAKFAST DUNKING BIG COOKIE
WITH NUTS: You can make your dunking big cookie even more delicious by adding 50 grams of chopped hazelnuts, walnuts, or almonds to the dough.
WITH DRIED FRUIT: If you like a sweet and fruity contrast, add raisins (50 g) or the same amount of dried blueberries to the dough.
BIG COOKIE WITH HAZELNUT CREAM or NUTELLA: For hazelnut lovers, replace the jam with hazelnut cream, Nutella, or pistachio cream.
MAXI COOKIE COOKIES
If you prefer a big cookie similar to American cookies, add 120 grams of dark chocolate chips to the dough and do not fill with jam. Just roll out the dough in one layer once ready and follow the main recipe for baking times and temperature. Once baked and cooled, cut it into squares, it’ll taste amazing.
