I usually make these cookies when I feel like preparing a quick dessert without having to buy complicated ingredients. I found that this recipe works every time, even if I slightly change the order of the steps or put the cream differently. They are the kind of cookies that hold up well; you can leave them on the table for a few days and they still taste good. It reminds me of the taste of my childhood, especially the flavor of Nesquik.
Quick Info
Total time: about 13 hours (includes 12 hours in the fridge)
Preparation time: about 40 minutes
Baking time: 8-14 minutes per tray (depends on thickness)
Servings: 48 cookies of 7 cm
Difficulty: easy to medium
Recipe suitable for snacks, parties, or whenever you crave something sweet
Ingredients
Cookies
- 620 g white flour 000
- 200 ml milk
- 150 g granulated sugar
- 150 g Nesquik
- 50 g cocoa powder
- 75 g palm oil (can be replaced with butter)
- 1 medium egg
- 1 teaspoon baking soda
- 1 tablespoon vinegar
Cream cheese
- 250 g mascarpone
- 150 g sweet cream (20% fat, fine)
- 15 g powdered sugar
Preparation method
1. In a large bowl, mix the flour (350 g from the total), cocoa, Nesquik, and granulated sugar with a spoon or spatula.
2. Add the milk, beaten egg, liquid palm oil, and baking soda extinguished in vinegar. Mix everything.
3. Start kneading the dough, gradually adding the remaining flour (up to 620 g). Stop when it becomes firm and no longer sticks to your hands. I add the flour a little at a time, especially at the end, to see exactly how much it takes.
4. Wrap the dough in cling film and put it in the fridge for 12 hours. This way, it hardens and is easier to work with.
5. Preheat the oven to 200°C.
6. Take the dough out of the fridge and divide it into 4 pieces (it’s quite firm at first). This way, it rolls out easier.
7. On the work surface, sprinkle a mixture of cocoa and flour. Roll each piece into sheets of 0.5-1 cm thick.
8. Cut cookies with a round shape of 7 cm (or any shape you prefer). Place them on a baking tray lined with parchment paper.
9. Bake each tray for 8-14 minutes. Check towards the end; the thickness of the sheets makes a difference. Once baked, let them cool for 15-20 minutes before touching them.
10. For the cream, mix mascarpone, sweet cream, and powdered sugar with a whisk until everything becomes homogeneous.
11. Put the cream in a piping bag with a simple tip and decorate each cookie as you like. You can also place it between two cookies, like a sandwich.
Why I make the recipe often
I often make these cookies because the ingredients are easy to find and they keep well. They are good both plain and with cream. I also like that I can make a large batch at once without complicating things.
Tips and variations
Tips
- The dough should be firm but not too dry. If you feel it's too hard, let it sit for 5-10 minutes at room temperature before rolling it out.
- Do not overbake the cookies, especially if you want them soft.
- For the cream, use sweet cream, not sour.
- The cookies can be cut into any shape, but with a diameter of 7 cm, you get about 48 pieces.
Substitutions
- Palm oil can be replaced with butter; the result is a bit more tender.
- You can use any cocoa powder, but the more intense ones give a fuller flavor.
- If you don't have Nesquik, you can try another sweetened cocoa powder, but it will change the taste.
Variations
- You can add a little grated lemon zest to the cream.
- You can also make versions without cream, just the cookies, for quick snacks.
- For decoration, you can sprinkle powdered sugar over the cooled cookies.
Serving ideas
- They go well with coffee or milk.
- For kids, you can pack the filled cookies.
- They can be served at a party on a platter, alternating plain and filled cookies.
Frequently Asked Questions
1. The dough comes out too hard after the fridge, what should I do?
It's normal for it to be firm. Let it sit for 10 minutes at room temperature, then knead a little before rolling it out.
2. Can I use only butter instead of palm oil?
Yes, butter works well; the cookies come out a little more tender.
3. Can the cream be made in advance?
Yes, but I recommend keeping it in the fridge and using it on the day of serving for better consistency.
4. Can I freeze the dough or the cookies?
The dough can be frozen, but baked cookies less so, as the texture changes when thawed.
5. How many trays come from one batch?
It depends on the size of the trays and the thickness of the cookies, but usually, you get about 2-3 large trays.
Nutritional values
These values are approximate, for a plain cookie without cream (7 cm diameter):
- Calories: approximately 90 kcal
- Protein: 1.5 g
- Fat: 2.5 g
- Carbohydrates: 15 g
With cream, a cookie can have around 120-130 kcal, especially if you put cream between two cookies. The exact proportions depend on how much cream you use.
Storage and reheating
Plain cookies keep well for 4-5 days in a closed container at room temperature. If you fill them with cream, keep them in the fridge and consume them within 2-3 days. Reheating is not necessary. Cookies without cream can be easily transported. I do not recommend keeping cream-filled cookies outside the fridge.
Quick Info
Total time: about 13 hours (includes 12 hours in the fridge)
Preparation time: about 40 minutes
Baking time: 8-14 minutes per tray (depends on thickness)
Servings: 48 cookies of 7 cm
Difficulty: easy to medium
Recipe suitable for snacks, parties, or whenever you crave something sweet
Ingredients
Cookies
- 620 g white flour 000
- 200 ml milk
- 150 g granulated sugar
- 150 g Nesquik
- 50 g cocoa powder
- 75 g palm oil (can be replaced with butter)
- 1 medium egg
- 1 teaspoon baking soda
- 1 tablespoon vinegar
Cream cheese
- 250 g mascarpone
- 150 g sweet cream (20% fat, fine)
- 15 g powdered sugar
Preparation method
1. In a large bowl, mix the flour (350 g from the total), cocoa, Nesquik, and granulated sugar with a spoon or spatula.
2. Add the milk, beaten egg, liquid palm oil, and baking soda extinguished in vinegar. Mix everything.
3. Start kneading the dough, gradually adding the remaining flour (up to 620 g). Stop when it becomes firm and no longer sticks to your hands. I add the flour a little at a time, especially at the end, to see exactly how much it takes.
4. Wrap the dough in cling film and put it in the fridge for 12 hours. This way, it hardens and is easier to work with.
5. Preheat the oven to 200°C.
6. Take the dough out of the fridge and divide it into 4 pieces (it’s quite firm at first). This way, it rolls out easier.
7. On the work surface, sprinkle a mixture of cocoa and flour. Roll each piece into sheets of 0.5-1 cm thick.
8. Cut cookies with a round shape of 7 cm (or any shape you prefer). Place them on a baking tray lined with parchment paper.
9. Bake each tray for 8-14 minutes. Check towards the end; the thickness of the sheets makes a difference. Once baked, let them cool for 15-20 minutes before touching them.
10. For the cream, mix mascarpone, sweet cream, and powdered sugar with a whisk until everything becomes homogeneous.
11. Put the cream in a piping bag with a simple tip and decorate each cookie as you like. You can also place it between two cookies, like a sandwich.
Why I make the recipe often
I often make these cookies because the ingredients are easy to find and they keep well. They are good both plain and with cream. I also like that I can make a large batch at once without complicating things.
Tips and variations
Tips
- The dough should be firm but not too dry. If you feel it's too hard, let it sit for 5-10 minutes at room temperature before rolling it out.
- Do not overbake the cookies, especially if you want them soft.
- For the cream, use sweet cream, not sour.
- The cookies can be cut into any shape, but with a diameter of 7 cm, you get about 48 pieces.
Substitutions
- Palm oil can be replaced with butter; the result is a bit more tender.
- You can use any cocoa powder, but the more intense ones give a fuller flavor.
- If you don't have Nesquik, you can try another sweetened cocoa powder, but it will change the taste.
Variations
- You can add a little grated lemon zest to the cream.
- You can also make versions without cream, just the cookies, for quick snacks.
- For decoration, you can sprinkle powdered sugar over the cooled cookies.
Serving ideas
- They go well with coffee or milk.
- For kids, you can pack the filled cookies.
- They can be served at a party on a platter, alternating plain and filled cookies.
Frequently Asked Questions
1. The dough comes out too hard after the fridge, what should I do?
It's normal for it to be firm. Let it sit for 10 minutes at room temperature, then knead a little before rolling it out.
2. Can I use only butter instead of palm oil?
Yes, butter works well; the cookies come out a little more tender.
3. Can the cream be made in advance?
Yes, but I recommend keeping it in the fridge and using it on the day of serving for better consistency.
4. Can I freeze the dough or the cookies?
The dough can be frozen, but baked cookies less so, as the texture changes when thawed.
5. How many trays come from one batch?
It depends on the size of the trays and the thickness of the cookies, but usually, you get about 2-3 large trays.
Nutritional values
These values are approximate, for a plain cookie without cream (7 cm diameter):
- Calories: approximately 90 kcal
- Protein: 1.5 g
- Fat: 2.5 g
- Carbohydrates: 15 g
With cream, a cookie can have around 120-130 kcal, especially if you put cream between two cookies. The exact proportions depend on how much cream you use.
Storage and reheating
Plain cookies keep well for 4-5 days in a closed container at room temperature. If you fill them with cream, keep them in the fridge and consume them within 2-3 days. Reheating is not necessary. Cookies without cream can be easily transported. I do not recommend keeping cream-filled cookies outside the fridge.