Method

Christmas Stuffed Cookies

A combination of indulgent cookie dough and creamy Callebaut chocolate, this stuffed cookie is a definite Christmas Cracker!

If you prefer watching along as you create, feel free to hop across to YouTube to see the visual version of this recipe.

Ingredients

• 250g Self-Raising Flour
• 125g Butter
• 125g Caster Sugar
• 125g Brown Sugar
• 1 Egg
• 50g Callebaut Milk Chocolate Bakestable Drops (SCM472)
• 150g Callebaut 811 (SCC501)

Decorations (optional)

• Festive Chocolate Plaques (or make your own!)
• Mona Lisa Milk Chocolate Crispearls (SDS886)
• Mona Lisa Milk Chocolate Curls (SDS904)
• Chocolate Fudge Brownie Pieces (SCM456A)

Method

Step 1 - dough

1. Cream the butter and the sugar, mixing until light and fluffy
2. One by one, add in the egg, bakestable chocolate drops and flour, mixing thoroughly, until a dough is formed
3. Roll the dough into a 'sausage' shape, wrap in clingfilm and chill

Step 2 - filling

1. Melt the chocolate, then transfer into a piping bag, and pipe into cookie-sized discs. NOTE: this chocolate should NOT be tempered
2. Pop the discs into the freezer to solidify

Combine

1. Preheat the oven to 160°C
2. Once your dough has chilled and slightly hardened, slice the cookie dough sausage to create your cookies
3. Place a chocolate disc between two cookie slices and seal the edges
4. Line a baking tray with greaseproof paper or a heatproof mat, and pop your cookies in the oven for 12-15 minutes, until golden-brown
5. Once baked, take your cookies out the oven and leave to cool for about 10 minutes
6. Your cookies are now ready to decorate! Get creative with a range of plaques, curls and brownie pieces or any other decorations you like!

Enjoyed this recipe? You can make these indulgent stuffed cookies with any chocolate centre you like, and they're not just for Christmas! Make them all year round with a variety of toppings and decorations.