These cookies have a little surprise, a delicious filling waiting in the middle. You will start by making a chocolate cookie dough that is rolled out and baked. Into the bowl of a stand mixer, add 5 ounces of unsalted butter and half a cup of granulated sugar then mix that on medium speed until light and fluffy. Add one egg yolk and one teaspoon of vanilla extract, on the side, sift one cup and a quarter of all-purpose flour with a quarter cup of cocoa powder, a quarter teaspoon of baking powder and a quarter teaspoon of salt then add that all at once on the cookie dough base.

Mix everything on medium speed until all the ingredients come together. Place the cookie dough on a plastic wrap and cover them then chill them in the fridge to firm for at least an hour. Once chilled, lightly flour your work surface then give it a knead just to soften up then roll the dough to almost an eighth of an inch. Use a plain round two-inch cookie cutter to cut the dough out and line them on a parchment-lined baking tray.

To get that proper number of cookies, it means you have to roll and reroll the remaining dough after cutting the cookie dough a couple of times. This cann present a challenge sometimes, if you reroll your dough too many times and you find it starts to spring back on you that means you have over-exercised your flour. To fix that, simply wrap up your dough, put it in the fridge and let it rest for 15 minutes.

When you roll it again, it will roll out easily. Because these cookies are so thin, they take about 8 minutes in a 350F/180C preheated oven. Once baked, let them cool down before filling them. For the filling, roll fondant in the icing sugar a little bit thicker than the cookie dough. Use the exact cookie cutter to cut the fondant then to get the fondant to stick on the cookie, brush the surface of them with water. Repeat until all the cookies are done. This is a simple yet delicious combination of the chocolate cookie with the vanilla cream filling.


  • 1/2 cup (115 g/ 4Oz) + 2 Tbsp (30 g) unsalted butter at room temperature
  • ½ cup (100 g/ 3.5Oz) sugar
  • 1 large egg yolk
  • 1 tsp (5 mL) vanilla extract
  • 1 ¼ (175 g/ 6.2Oz) cup all-purpose flour
  • ¼ cup (30 g/ 1Oz) cocoa powder
  • ¼ tsp baking powder
  • ¼ tsp  salt
  • 6 oz (170 g/ 6Oz) rolling fondant icing