Filled Cookies

Hello sweet tooths!

I don't know about you, but personally, in summer I look for recipes that are quick to make so I don't spend 3 hours in the kitchen! ;-)

This week, I'm sharing an ultra-quick but also ultra-indulgent recipe: hazelnut-chocolate cookies filled with a delicious crispy choco-hazelnut and wafer filling.

Pleasure guaranteed!

To make 10 large cookies, you will need:

- 130gr whole hazelnuts

- 1 jar of crispy choco-hazelnut and wafer filling

- 115gr butter

- 130gr brown sugar

- 1 egg

- 150gr flour

- 1/2 tsp baking powder

- 50gr dark chocolate chips

- 50gr white chocolate chips

Let's get started with the recipe!

To begin, preheat your oven to 170°C fan heat.

On a perforated baking sheet lined with a perforated mat, spread 130gr of whole hazelnuts to toast them. This way, they will release even more aroma! :-)

Bake them for 10 minutes in the middle of the preheated oven.

Once the hazelnuts are toasted, let them cool at room temperature.

To make ultra-indulgent cookies, we chose to fill them with this crispy choco-hazelnut and wafer filling.

It's ready to use, so it saves time and on top of that, it's delicious. You can even eat it by the spoonful. ;-)

On a perforated baking sheet, place the silicone mold "Universo 4 cm". This will give you perfectly sized filling portions for the cookies.

Transfer the filling into a piping bag.

Fill 10 cavities with filling then using a small offset spatula, smooth and remove the excess filling.

Place everything in the freezer for 30 minutes to set.

In the meantime, we will prepare the cookie dough.

About 15 minutes before starting the cookie dough, take 115gr of butter out of the fridge so it's easier to work with.

Place the butter in a large bowl with 130gr of brown sugar.

Beat the butter and brown sugar for about 5 minutes at maximum speed.

Crack in 1 egg and mix again for 1 minute at maximum speed.

Add 150gr of flour and 1/2 tsp of baking powder.

Use measuring spoons to precisely measure the baking powder.

Mix for 30 seconds at low speed.

Roughly chop the hazelnuts that were toasted at the beginning of the recipe.

To do this, place them in a freezer bag and roughly crush them using a rolling pin.

Set aside 30gr for decoration.

Add 100gr of chopped hazelnuts, 50gr of white chocolate chips and 50gr of dark chocolate chips to the mixture.

Mix everything together with a spatula.

Preheat your oven to 180°C fan heat.

Divide the cookie dough into 20 portions of 30gr each.

We will now shape the cookies.

Start by forming 2 dough balls.

Flatten the dough balls between your fingers so you can place a portion of filling on top.

Cover the filling with the second piece of cookie dough.

Press the two parts together firmly so the filling stays inside during baking.

Then form a nice ball in your hands and place the cookie on a perforated baking sheet lined with a silicone mat.

I recommend making 2 trays of 5 cookies as they will spread a little during baking.

Once all the cookies are shaped, sprinkle the remaining chopped hazelnuts (30gr) on top.

Bake them for 15 minutes in the middle of the oven preheated to 180°C.

Once golden brown, remove them from the oven and let them cool on the tray.

And there you have it, ultra-indulgent filled cookies! The hardest part is waiting for them to cool down! ;-)

They will keep for about 5 days in a well-sealed container.

I hope you enjoy this recipe!

Wishing you a lovely Sunday, sweet tooths!

Sophie

P.S.: All the equipment used can be found at the bottom of the recipe.