Mini galletas rellenas de chocolateMini galletas rellenas de chocolate

Mini galletas rellenas de chocolateMini galletas rellenas de chocolate

{Chocolate filled mini cookies}

Preparation time: 30 min

Cooking time: 5 min

Yield: 150-200 mini double cookies


    Cookie dough:

  • 400 g flour
  • 125 g sugar
  • 200 g butter, cold and diced
  • 1 egg
  • 1 pinch of salt
  • Chocolate filling:

  • 150 g dark chocolate
  • 100 g butter
  • 100 g confectioners’ sugar


  1. Start preparing the cookies. In a medium mixing-bowl, mix together all ingredientes to form a ball.
  2. Divide the dough in two or three, and gather each portion into a slightly flattened ball.
  3. Working with one ball of dough at a time, roll it out between two baking papers to a thickness of maximum 0,3 cm. Freeze for 30 minutes, or place on the refrigerator for a couple of hours.
  4. Use a round mini cookie cutter to cut out cookies (or an apple corer, which is what I used in fact), and transfer them on a prepared baking sheet. Freeze for another 15 minutes.
  5. Preheat oven to 350ºF, and decorate cookies using a wooden screw to make tiny holes (optional). Slip cookies into the oven to bake for 5 minutes, until just slightly golden at the edges. Transfer on a rack to cool completely, and keep in a tin box in a dry place
  6. Now we are going to prepare the chocolate filling. Melt chocolate and butter in a medium saucepan over low heat, stirring continously
  7. Add sugar, and stir until combined. Place chocolate cream (still hot, it it is too cold it will thicken too much) on a piping bag, cut the tip of the piping bag, and pipe filling into one cookie. Place another cookie on top, and press gently to spread the chocolate filling. Repeat with remainig cookies (you will probably have to wear cooking gloves to avoid burning your hands with hot chocolate filling). Allow to cool


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