Easy Chocolate Butter Cookies Recipe – Vanilla Filling Delight

Last Updated on 6 months ago by Neha Deshmukh

Easy Chocolate Butter Cookies Recipe – Vanilla Filling Delight

Hey everyone! If you’re anything like me, a good cookie and a cup of chai is the perfect little moment of happiness. I’m so excited to share this recipe for Chocolate Butter Cookies with a dreamy Vanilla Filling. They’re a little bit special, a little bit comforting, and honestly, disappear way too quickly! I first made these for a Diwali get-together and they were a huge hit – everyone asked for the recipe, so here it is!

Why You’ll Love This Recipe

These aren’t your average chocolate cookies. The buttery, melt-in-your-mouth texture combined with the rich cocoa flavour and that smooth vanilla filling… it’s just divine. They’re perfect for gifting, enjoying with family, or just a little self-care treat. Plus, they’re surprisingly straightforward to make, even if you’re not a seasoned baker.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 250 grams butter
• 0.5 cup granulated sugar
• 4 tbsp self-raising flour
• 0.5 cup unsweetened natural cocoa
• 4 tbsp powdered milk
• 0.75 tsp vanilla paste
• 1 cup cake wheat flour/all-purpose flour
• 2 cups icing sugar
• 2 tbsp melted butter
• 0.5 tsp vanilla paste
• 3 tbsp water

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Vanilla Paste: I love using vanilla paste here. It gives a much more intense vanilla flavour than extract, and you can see those little flecks in the filling – so pretty! If you only have extract, use 1 tsp.
• Cocoa Powder: I recommend using a good quality, unsweetened natural cocoa powder. Dutch-processed cocoa will work in a pinch, but the flavour will be slightly different.
• Self-Raising Flour vs. Baking Powder: Self-raising flour already has baking powder mixed in, which gives the cookies a lovely lift. If you only have all-purpose flour, you can add 1.5 tsp of baking powder to the dry ingredients.
• Butter Type: I usually use unsalted butter so I can control the saltiness, but salted butter works just fine too – just reduce any added salt in the recipe. Make sure it’s softened, but not melted!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 160°C (320°F). Line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a large bowl, beat the softened butter and granulated sugar together until it’s light and fluffy. An electric mixer makes this much easier, but you can definitely do it by hand if you’re up for a little arm workout! Stir in the vanilla paste.
3. Now, add the cocoa powder, powdered milk, and self-raising flour. Mix until everything is just combined. Don’t overmix!
4. Gradually add the cake/all-purpose flour, mixing until a firm dough forms. Be careful not to add too much flour – you want a dough that holds its shape, but isn’t dry.
5. Roll the dough out between two sheets of wax paper to about 0.5 cm (¼ inch) thickness. Use cookie cutters to cut out circles (or any shape you like!). Place the cut cookies on the prepared baking sheet and refrigerate for 20 minutes. This helps them hold their shape while baking.
6. Bake for 10-12 minutes, or until the cookies are fragrant and slightly firm to the touch. Let them cool on a wire rack completely before filling.
7. While the cookies are cooling, let’s make the filling! In a bowl, combine the icing sugar, melted butter, and vanilla paste. Add water, one tablespoon at a time, until you have a thick, smooth paste.
8. Roll the filling out between two sheets of wax paper to about 0.3 cm (⅛ inch) thickness. Cut out circles matching the size of your cookies.
9. Finally, sandwich a filling circle between two cooled cookies. Press gently to adhere. And that’s it!

Expert Tips

• Chill Time is Key: Don’t skip the chilling step for the dough! It really helps prevent the cookies from spreading too much in the oven.
• Don’t Overbake: Overbaked cookies will be dry and crumbly. Keep a close eye on them and take them out as soon as they’re fragrant.
• Wax Paper is Your Friend: Using wax paper when rolling out the dough and filling makes everything so much easier and prevents sticking.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: Substitute the butter with a vegan butter alternative. I’ve had good results with brands that are specifically designed for baking.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for binding.
• Spice Level: Experiment with different types of cocoa powder! A dark cocoa will give a more intense chocolate flavour, while a milk cocoa will be milder. You could even add a pinch of cinnamon or cardamom for a warming spice.
• Festival Adaptations: These cookies are perfect for gifting! Package them up in pretty boxes or tins for Diwali, Christmas, or any special occasion. My aunt always adds a sprinkle of edible glitter for extra sparkle during Diwali!

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a cup of masala chai or a glass of cold milk. They also make a lovely addition to a dessert platter.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

1. Can I make the cookie dough ahead of time?

Absolutely! You can make the dough a day or two in advance and store it in the refrigerator. Just let it soften slightly before rolling it out.

2. What is the best way to prevent the cookies from spreading while baking?

Chilling the dough is the most important thing! Also, make sure your oven is properly preheated.

3. Can I use cocoa powder with added sugar? How will it affect the recipe?

You can, but you’ll need to reduce the amount of granulated sugar in the recipe. The cookies will also be sweeter overall.

4. What is powdered milk and why is it used in this recipe?

Powdered milk adds a subtle richness and tenderness to the cookies. It also helps to keep them soft for longer.

5. How do I achieve a perfectly smooth filling consistency?

Add the water very slowly, one tablespoon at a time, and mix well after each addition. You want a paste that’s thick enough to hold its shape, but still spreadable.

Enjoy baking these delicious cookies! I hope they bring a little sweetness to your day. Let me know in the comments how they turn out for you!