christmas cookies

pepper mint paltie-stuffed chocolate cookies

You can’t resist them!

They taste even better than they look.


slightly crunchy yet stretchy chocolate chip biscuits with a soft nut paste inside.


A simple chocolate chip biscuit recipe to make, with easily accessible ingredients.

Kids – and not just kids – will be delighted ??

Ingredients for 20 chocolate chip biscuits :

  • 20 teaspoons Nutella nut paste or other
  • 115g room temperature butter
  • 40g sugar
  • 90g brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 140 gr wheat flour
  • 40 gr fine cocoa
  • 3 g (1 teaspoon) potato starch
  • 3/4 teaspoon baking powder

Method for chocolate chip biscuits :

Prepare a small tray and lay baking paper on it.
Put a small spoonful of pecans (about 3/4 teaspoon per biscuit) on the baking tray lined with the paper, about 20 pieces.

Put the tray with the Nutella in the freezer for at least half an hour before making the biscuits. This will be the filling for our chocolate chip biscuits.
Place the butter and both sugars in a bowl.
Rub the sugar and butter together until fluffy.


Add the vanilla extract, then the egg and mix everything again until all the ingredients are combined.

Add the wheat flour, cocoa, potato starch and baking powder.
Mix the biscuit dough until all the ingredients are combined.

Take 2 flat baking trays lined with baking paper.
Form small balls of dough (about 18-20 g), then flatten lightly in the palm of your hand, place the frozen hazelnut paste in the centre of the dough and roll up the balls again quickly.

If the dough is sticky, sprinkle it lightly with flour to make it easier to form the balls.
If the dough is too soft, chill it for 30 minutes in the refrigerator.
Place the formed balls on baking trays, well apart from each other.
Bake at 170ÂșC (hot air) for about 10 minutes.


The biscuits should spread out on their own during baking; if they do not, gently pat them with a wooden spoon 2 minutes before the end of baking.
Take them out, let the biscuits cool on the baking tray (they will be very soft) and then transfer them to a wire rack until they have cooled completely.


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