Chestnut Stuffed Cookies
With their crunchy edged and chewy chestnut fillings these cookies are autumn heaven.
- Total Time: 40 minutes
Ingredients
- 225 g soft butter
- 150 g white sugar
- 150 g brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 300 g flour
- 1 tsp baking soda
- 2 tbsp starch
- 1/2 tsp salt
- 12 tsp chestnut cream
Instructions
Cream butter and sugars
Place softened to room temperature butter in your mixer, ideally with a peddle attachment. Place the white sugar, brown sugar and butter in your bowl. Beat until it is well incorporated and fluffy. Add the eggs, one by one. Add the vanilla.
Mix dry ingredients
In a separate bowl, mix the wet ingredients. Flour, baking soda, starch and salt.
Mix together
Put all of the dry ingredients into your wet mixture. Let it beat for some time. Here you can really beat it for 5 minutes to make it extra aery.
Place cookies on a tray
Place the cookies, ideally with an ice cream scoop, on your baking tray. Leave some room between them, as they will grow initially while baking. I usually fit 6 of them on one tray.
Stuff the cookies with your chestnut filling
Make a hole in the middle of your cookies and fill in the chestnut cream. Close the cookies, kind of like a dumpling, turn around and then place a few caramelized chestnuts on top.
Preheat oven
For the initial batch you really have to watch how your oven reacts. I bake them in my oven on turning heat at 165 degrees celsius / 330 degrees Fahrenheit.
Bake the cookies for a first time
Place the cookies in the oven and bake for a first time, in my oven around 6 minutes, until the middle is just set, so it does not look wet anymore.
Shape the cookies
This is the moment when you want to take out your baking ring. Open the oven and take the baking ring, just wiggle it around the cookies, to bring them in a round form. Do this while leaving the tray half in the oven, without burning yourself of course.
Bake for some more time
Place the cookies in the oven and bake for a first time, in my oven around 4 minutes. Do not overcook them to keep this chewy center.
Notes
Why do you add starch ?
Starch reduces the gluten development. It will give you a chewy cookie, but the edges will be crispy. Additionally the dough is less sticky.
Why a mix of brown and white sugar ?
Brown sugar adds moisture, the cookies get more soft. The white sugar draws out moisture during moisture, therefore making it crispier on the edges.
How do they get so perfectly round ?
The trick is in the baking ring. You can also use a glass or a bowl. During the cooking process you are going to round your cookies with a tool. That brings the dough together and makes it rounder.
- Prep Time: 20
- Cook Time: 20