If you are passionate about cookies and love an indulgent dessert, Harald, has an irresistible novelty to share: the Melken Milken Chocolate Filling Sandwich Cookie and Chip Hazelnut Show promises to delight from the preparation to the first bite. A perfect dessert for those who want to raise the level of their creations in confectionery. With a combination of textures – crispy cookies, creamy filling and hazelnut cover finish – this recipe is ideal to surprise on any occasion, either at a special event or a simple afternoon snack. Want to learn the step by step? See the full recipe and start preparing this delight!
How to make sandwich cookie
In a mixer, add butter, refined sugar and brown sugar. Beat at medium speed until it gets a light and homogeneous cream. Add the eggs gradually, keeping the mixer on until they are completely incorporated into the mixture. Add wheat flour and baking powder. Mix until it forms a homogeneous mass. Model the dough in portions of approximately 40 g each and place them on baking sheets lined with parchment paper. Preheat the oven at 180 ° C and bake the cookies for about 12 minutes, or until the edges begin to brown. Remove from oven and let cool in the baking dish for about 1 hour, allowing them to be firm and delicious.
Ingredients
Cookie
- 195 g of unsalted butter
- 140 g of refined sugar
- 195 g of brown sugar
- 100 g of eggs (approximately 2 large eggs)
- 390 g of wheat flour
- 7 g of yeast powder
- 7 g of vanilla extract
- 290 g of chip show top hazelnut
Filling
- 640 g of Melken Milk Chocolate
Finalization
- 350 g of top hazelnut top coverage
Measurement Conversion Table
Preparation mode
Cookie
- In a mixed mixer with the racket beater, add the butter, refined sugar and brown sugar.
- Beat at medium speed until it gets a light and homogeneous cream, which should be light and aerated.
- Add the eggs gradually, keeping the mixer on until they are completely incorporated into the mixture.
- This will ensure a uniform texture.
- Carefully, add wheat flour and baking powder.
- Mix until smooth, avoiding mixing too much so that cookies are not hard.
- Model the dough in portions of approximately 40 g each and place them on baking sheets lined with parchment paper, ensuring space between each cookie to expand during baking.
- Preheat the oven at 180 ° C and bake the cookies for about 12 minutes, or until the edges begin to brown.
- The center must remain a little soft as it will firm as it cools.
- Remove from oven and let cool in the baking dish for about 1 hour, allowing them to be firm and delicious.
Filling
- On each cookie, apply a generous 40 g layer of milk flavor melken.
- Spread uniformly to ensure that each bite is delicious.
- Then cover each cookie stuffed with another cookie, pressing slightly to unite the two parts.
Finalization
- In a bowl, melt the top hazelnut flavor to the packaging instructions.
- After stuffing all the cookies, dive half of each sandwich on the melted cover.
- Be sure to cover well, allowing the coverage to involve the cookie appetizing.
- Place the sandwiches in a baking sheet lined with parchment paper so that the cover can firm.
Yield: 12 portions
Preparation Time: 60 minutes