Condensed Milk Chocolate Cookies

Delicious, original design, a holiday every day! Chocolate cookies with condensed milk are not only incredibly tasty, but also very beautiful. Its preparation turns into a real creative process and brings a lot of pleasure. By the way, these cookies are very good to make with children.
cook time: 1h 40 min
Owen Truitt
Condensed Milk Chocolate Cookies

Nutrition Facts (per serving)

456
Calories
25g
Fat
49g
Carbs
7g
Protein

Ingredients (10 portions)

For dough:

Sugar 80 g
Wheat flour 160 g
Butter 125 g
bitter chocolate 100 g
Egg yolks 1 pc

For filling:

Boiled condensed milk 200 g
Peanut 30 g

Recipe instructions

Step 1

Step 1
How to make chocolate cookies with condensed milk? Prepare the ingredients for the dough. The oil should be at room temperature, so you need to remove it from the refrigerator in advance. Choose high-quality, natural oil that complies with GOST. The same applies to chocolate — take chocolate with natural cocoa butter, not a bar. If you donʼt like dark chocolate, then take dark or milk chocolate.

Step 2

Step 2
Break the chocolate into pieces, place in a saucepan and melt, stirring, over low heat or in a water bath. Remove the saucepan from the heat and cool the chocolate slightly to room temperature. If you have a microwave, you can put the chocolate in a cup and melt it in it (but you need to take it out and stir the mass every 15-20 seconds so that it doesn’t boil).

Step 3

Step 3
Combine soft butter with sugar and beat with a mixer until fluffy. It is important that the butter is completely soft, then it will combine well with the sugar. By the way, you can add a little more sugar (100 g), then the cookies will turn out sweet. With 80 g of sugar, they are moderately sweet, but taking into account the sweet condensed milk, it turned out just right. For cookies without condensed milk, it is better to increase the sugar or replace the dark chocolate with dark chocolate — it is sweeter.

Step 4

Step 4
Add the yolk to the butter and beat the mixture again until smooth.

Step 5

Step 5
Pour melted chocolate into butter. If you use dark chocolate instead of bitter chocolate, it is better to add another 1-2 tbsp to the dough. l. cocoa powder.

Step 6

Step 6
Add sifted flour.

Step 7

Step 7
Knead soft elastic homogeneous dough.

Step 8

Step 8
Roll the finished dough into a ball, wrap it in a bag or cling film and put it in the refrigerator for 30 minutes.

Step 9

Step 9
Roll the chilled dough into small balls, about the size of a walnut or slightly larger. I got 11 balls, and they made medium sized cookies. Place the resulting balls on a baking sheet lined with parchment so that the cookies do not stick to the baking sheet and burn on the bottom.

Step 10

Step 10
Make dents on the top of the balls. I did this with the handle of a juicer. If there is nothing similar, you can make indentations by hand. Place the cookies in an oven preheated to 160°C for about 15 minutes. During baking, the previously made indentations may straighten out. Therefore, if necessary, make dents in it again. My cookies retained their original shape. Remove the finished cookies from the oven and cool completely.

Step 11

Step 11
For the filling, you can use store-bought condensed milk or make it yourself. But it must be dense, not runny and cooled, otherwise the condensed milk will soak all the cookies and they will turn into porridge. Peanuts can be used salted (I recommend!) or unsalted.

Step 12

Step 12
To make the cookies beautiful, I advise you to decorate them with condensed milk from a pastry bag. I have a medium “closed star” nozzle. You can, of course, just spoon condensed milk onto the cookies with a teaspoon.

Step 13

Step 13
Finely chop the salted peanuts with a knife or grind in a blender. I crushed it in a blender.

Step 14

Step 14
Before serving, fill the cavities in the cookies with cold boiled condensed milk.

Step 15

Step 15
Sprinkle the cookies with salted peanuts and serve. Bon appetit!

Additional rubrics

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