chocolate heart cookie

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chocolate heart cookie

chocolate heart cookie

chocolate heart cookie
chocolate heart cookie

Ingredients chocolate heart cookie
Number of persons

2 eggs

200 g brown sugar

80 g sugar

220 g soft butter

350 g flour

1 bag of yeast


60 g peanut butter

50 g dark chocolate, melted

12 teaspoons of pastry spread

Preparation chocolate heart cookie
Total time: 1h55
Preparation time: 40 min
Rest : 1 h
Cooking time: 15 min
On a sheet of baking paper, place 12 teaspoons of spreadable dough spaced apart. Set aside in a cool place.
In a salad bowl, combine the sugars and soft butter. Add the eggs and whisk again.
Stir in the flour, baking powder and salt. Blend in.
Divide the dough in half. Add 60g of peanut butter in one half and the melted dark chocolate in the other half. Mix well until completely incorporated.
Place each of the preparations in cling film, flatten slightly and set aside in the fridge for 1 hour.
Flour your work surface then spread the peanut butter dough in a not too thin rectangle. Set aside.
Do the same with the chocolate dough and place it on top of the previous dough.
Cut the rectangle in 2. Take one part and fold it in half. Roll out again into a rectangle then roll up the whole thing lengthwise, tightening well. Do not hesitate to flour your work surface regularly, your dough must never stick.
Cut out sections of about 1-2cm each and spread them in a circle on your floured worktop. Stop when the size suits you, but be careful, the cookies will spread when baking!
Take your spread out of the fridge and place a portion in the centre of 12 cookies. Close with a second cookie circle. Solder then place on a baking tray covered with baking paper. Repeat for all the cookies.
Bake for 13 minutes at 180 degrees.

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