Cookies with chocolate cream and cinnamon

Name: Cookies with chocolate cream and cinnamon - Natalia C.
Ingredients: 550 g flour 1 medium egg 90 g sugar 100 g chocolate cream 170 ml milk 50 ml oil 1 tsp cinnamon 1/2 tsp baking soda 1 tsp vinegar

Dessert - Cookies with chocolate cream and cinnamon by Natalia C. - Recipia

Chocolate and cinnamon cream cookies have become a bit of a family activity for us, especially since my son frequently asks for "homemade cookies." He loves to help with mixing, shaping the dough, and at the end, he eagerly sticks the cookies together with jam or cream. It's a recipe we make together every time, stress-free and without complicated steps. Quick Info Total time: about 30-40 minutes Preparation time: 15-20 minutes Baking time: 8-10 minutes on the tray Servings: 20-25 cookies, depending on size Difficulty: easy Recipe type: cookies, quick dessert, suitable for holidays or snacks Ingredients 550 g flour 1 medium egg 90 g sugar 100 g chocolate spread (Nutella or similar) 170 ml milk 50 ml oil 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1 teaspoon vinegar Instructions 1. Start with 400 grams of flour in a large bowl. Add the egg, sugar, chocolate spread, milk, oil, cinnamon, baking soda, and vinegar. Mix the ingredients until a dough forms. 2. As you knead, gradually add the remaining flour. When the dough is no longer sticky and holds together well, continue kneading for 5-10 minutes by hand until it becomes elastic and smooth. 3. Divide the dough into two pieces. Roll each piece into a cylinder. Cut the cylinder into roughly equal pieces to form small balls. 4. Shape each piece into a ball, then place them on a baking tray lined with parchment paper. Flatten them slightly with a fork to create a pattern. 5. Bake the cookies in a preheated oven at 190°C for 8-10 minutes. Do not overbake; they should remain slightly soft in the middle, especially since you will be filling them. 6. Once cooled, stick two cookies together using chocolate spread, apricot jam, or whatever you prefer. The final result depends on what you fill them with. Why I Make This Recipe Often It’s quick to prepare, using common ingredients. I love the flexibility: I can use various spreads or jams between the cookies. They keep well for 2-3 days, so I can make them in advance. They are perfect for both family and as a packed snack. Tips and Variations Tips If you want crunchier cookies, leave them in the oven a little longer, but don’t overdo it, or they will dry out. The dough should not be worked too much once it becomes elastic, or the cookies will be tough. If the dough seems too sticky, add a little flour, but don’t overdo it. Substitutions The chocolate spread in the dough can be any spread, not necessarily a well-known brand. If you don’t want chocolate spread for the filling, you can use thick jam or even melted chocolate. The vinegar can be replaced with lemon juice if you don’t have it on hand. Variations You can roll the cookies in sugar or ground nuts before baking for a different texture. If you prefer different shapes, roll out the dough with a rolling pin and cut the cookies using a cookie cutter. The recipe also works with jam filling, not just chocolate spread. They can also be made plain, without filling, if you just want a snack cookie. Serving Ideas Serve the cookies with coffee or tea. They are also suitable for a school lunch. They can be offered as dessert at a family meal or added to holiday platters. Frequently Asked Questions Can I freeze the dough? Yes, you can freeze the unbaked dough, well-wrapped in foil. Thaw it in the refrigerator and knead it briefly before shaping. Can I use a different type of flour? The recipe has been tested with regular all-purpose flour. If you use whole wheat or gluten-free flour, the texture will be different, and you may need to adjust the liquids. Do the cookies harden after a day? It depends on how they are stored and what they are filled with. If you fill them with jam, they may soften slightly. If you keep them plain, they will remain good for 2-3 days in a sealed container. Can I reduce the sugar in the recipe? Yes, you can slightly reduce the sugar, especially if you are using very sweet chocolate spread or jam for filling. Nutritional Values Approximately, for a plain cookie (without filling, with standard diameter): Calories: about 90 kcal Fat: 3 g Carbohydrates: 14 g Protein: 2 g Values are approximate and may vary depending on size and what they are filled with (jam/chocolate spread can increase the calorie count). Storage and Reheating The cookies store well in a sealed container at room temperature for 2-3 days. If filled with jam or cream, keep them cool, especially in summer. I do not recommend reheating, as they may dry out or become soggy, especially if filled with jam or cream. If you make them plain, they can last even a week, depending on humidity.

Cookies with chocolate cream and cinnamon

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