The stuffed chocolate shortbread cookies are perfect for Christmas and beyond, a crumbly and delicious shortbread very easy to prepare and then stuffed with whatever we want.
These cookies keep very well for several days closed in a tin box or a tightly sealed bag and will be perfect even to take to school for snack time.
A cup of hot milk, together with these cookies will delight both kids and adults, and they are very quick to prepare.
You’ll see that everyone will ask you to make them again, and then you can stuff them with the jam of your choice, hazelnut cream, and to make them really special, I recommend a cube of candied pumpkin.
Let’s find out together below the photo how to prepare these Stuffed Chocolate Shortbread Cookies, but first, check out below other simple cookie recipes for every occasion!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Stuffed Chocolate Shortbread Cookies
- 2 cups all-purpose flour
- 3/4 cup butter (at room temperature)
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 egg (medium)
- 2 egg yolks
- Half packet baking powder
- 1 tsp ground cinnamon
- 2 tbsps milk
- to taste Nutella®
- to taste jam
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Cookie cutter
- 1 Baking tray
- 1 Rolling pin
Preparation of Stuffed Chocolate Shortbread Cookies
To prepare the stuffed chocolate shortbread cookies, first, if you want to fill them with Nutella, spread it on a baking sheet covered with parchment paper using a teaspoon.
Then place it in the freezer so it freezes and doesn’t harden while baking inside the cookies.
In a bowl, work with the electric whisks the soft butter together with the sugar.
Add the whole egg and, still with the whisks, incorporate it, then add the yolks and work a little longer until absorbed.
Flavor with cinnamon, add the baking powder and cocoa with a few tablespoons of milk and, always with the whisks, incorporate it.
At this point, just add the flour, mix with the whisks, and if you struggle, turn the mixture onto the work surface.
Mix everything with your hands until forming a smooth and compact dough, then wrap it with plastic wrap and let it rest in the fridge for 30 minutes.
After the resting time of the dough, with the help of a rolling pin, roll it out to a thickness of 1/8-1/5 inch, dusting with flour both below and above.
With the help of a cookie cutter, a glass, or a cup, cut out circles, on half of them place the frozen teaspoon of Nutella.
Or a generous teaspoon of jam or preserves.
Close with the other half of the circles, sealing the edges well.
Preheat the static oven to 350°F and arrange the cookies on a baking tray covered with parchment paper.
Bake the stuffed chocolate shortbread cookies in the center rack of the oven for 18 minutes, checking that they don’t dry out too much.
Remember that every oven is different, so adjust accordingly, the cookies will be soft right out of the oven but will dry as they cool.
Once cooled, sprinkle them with some powdered sugar and enjoy.
Other recipes
If you want to see other types of recipes you can return to HOME
FAQ (Questions and Answers)
Can I reuse the leftover dough?
Sure, the dough scraps can be re-kneaded and more cookies can be made.
Can powdered sugar be used in shortbread?
Yes, for a smoother and more crumbly shortbread, use powdered sugar, while for a coarser and crunchier shortbread, use granulated sugar.
How can I stuff the cookies?
You can also stuff them with a piece of dark chocolate, as well as Nutella, pistachio cream, or various preserves.
How to substitute all-purpose flour in cookies?
All-purpose flour can be substituted with rye flour, which is made of spelt and wheat flour ideal for cookies.
