For the Christmas season, I used to go a little overboard with baking Christmas cookies. It used to be quite normal for us to have 15-20 different types of cookies in our cookie jars. Nowadays, that number has decreased. Quite a bit. We still have a small selection we always bake, plus a few new cookie recipes we add each year… but we no longer bake 20 different types of cookies each year. ;) This year, we tried Chocolate Streusel Cookies with (Chocolate) Nougat & Biscoff. Delicious little sweet treats with a really tasty filling. We’re still debating whether these cookies will join the ranks of the cookies we bake every year or not… they turned out really good! ;)
Christmas cookies don’t have to be complicated. A simple shortcrust dough and a delicious filling are all you need to create nice cookies. If you want to stand out a little from the crowd of classic shortbread cookies, you can (as we did here) simply sprinkle a few streusels on top of the cookies. Small adjustment, big impact. ;P
Cookies are generally a good medium if you want to experiment a little. Different fillings, toppings, decorations… there’s a lot you can do. You can easily adapt a simple shortcrust dough recipe by adding a little cocoa or working with flavors such as vanilla, almond, or lemon. It’s all easy to do and quite straightforward. If you’re willing to experiment with the fillings as well, you can end up with something really delicious (but sometimes not, tbh). ;)
Something fantastic about most types of cookie dough – you normally get quite a bit of dough when making a recipe. This means you got a lot of real estate to experiment with. You could stick to the original recipe with half of the dough and do whatever you like with the rest. That’s actually something we do a lot – just to shake up things…
If you want to experiment with this recipe, you might have to adjust the filling. Prepare only half of it to make half of the cookies as they are intended, and you can do the other half of the cookies anyway you like. Use one or the other spread on its own or replace it with regular jam – all works with these cookies. There are quite a few spreads and other fillings that work very well here.
That doesn’t mean the cookies aren’t good enough to make the entire batch as described, of course. On the contrary – these chocolate cookies with streusels on top and the Biscoff & nougat filling are really, really delicious! ;) I just wanted to mention you got some options. As already mentioned – we hardly make only one type of cookie with a batch of cookie dough. ;)
Perhaps you need another example? Take our recipe for Alfajores (Sandwich Cookies with Dulce de leche), for example. Simple cookies you fill with a delicious caramel spread…
But you could also use the same dough to create different cookies – Rum Sandwich Cookies, for example. The base is very similar, except that the dough has been flavored with a little rum. And instead of the caramel filling, jam is sandwiched between the cookies, and they decorated with icing instead of confectioners’ sugar. Little adjustments. ;P
INGREDIENTS / ZUTATEN
(about 40 cookies)
For the cookies & streusels:
1 3/4 cups (230g) all-purpose flour
2/3 cup (70g) confectioners’ sugar
1/4 cup (30g) cocoa powder
1 pinch of salt
2/3 cup (150g) butter, in small pieces
1 large egg yolk
1 tsp. vanilla extract
some milk for brushing
To finish:
2.5 oz. (70g) chocolate nougat for baking
2.1 oz. (60g) Biscoff spread
some confectioners’ sugar for dusting (optional)
(etwa 40 Stück)
Für die Kekse & Streusel:
230g Mehl (Type 405)
70g Puderzucker
30g Kakao
1 Prise Salz
150g Butter
1 Eigelb (L)
1 TL Vanille Extrakt
etwas Milch zum Bestreichen
Zum Fertigstellen:
70g Schnittfestes Nougat
60g Biscoff Aufstrich
etwas Puderzucker zum Bestäuben (optional)
DIRECTIONS / ZUBEREITUNG
1. Add the flour, confectioners’ sugar, cocoa powder, and salt to a large bowl and mix to combine. Add the butter, egg yolk, and vanilla extract and mix with the dough hooks of a hand mixer (or with the food processor). As soon as the mixture starts looking like streusels, set about 1/2 a cup aside and continue kneading the rest until you get a smooth dough. Wrap the dough in plastic wrap and place it together with the streusels in the fridge for about 30 minutes.
2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside.
3. Roll out half of the dough thinly on a lightly floured surface – leave the rest in the fridge. Cut out round cookies with a cookie cutter and place them with some space in between on the prepared baking sheet. Brush half of the cookies with milk and sprinkle them with streusels.
4. Bake the cookies in the preheated oven for about 10 minutes. Take the cookies out of the oven and let them cool down briefly on the baking sheet before transferring them to a wire rack. Let cool down completely. Repeat the process with the remaining dough and streusels, collect leftover dough and roll out again. If you are out of streusels, you can turn leftover dough into streusels by crumbling it.
5. Cut the chocolate nougat into small pieces, add it together with the Biscoff spread to a small bowl and melt it in the microwave. Mix to combine. Spread small portions on the cookies without streusels and then press a cookie with streusels on top to create sandwich cookies. Dust the cookies with confectioners’ sugar to your liking (optional). Store the sandwich cookies in a cookie box in a cool place. Eat within a week.
1. Mehl, Puderzucker, Kakao und Salz in einer großen Schüssel vermischen. Butter, Eigelb und Vanille Extrakt dazugeben und alles mit den Knethaken eines Handrührgeräts (oder Küchenmaschine) vermengen. Wenn die Zutaten langsam anfangen zusammenzuhalten und alles wie Streusel aussieht, etwa 1/2 Tasse davon zur Seite nehmen – den Rest zu einem glatten Teig verkneten. Den Teig in Klarsichtfolie wickeln und zusammen mit den Streuseln für etwa 30 Minuten in den Kühlschrank legen/stellen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
3. Etwa die Hälfte des Teiges auf einer leicht bemehlten Fläche dünn ausrollen – den Rest wieder in den Kühlschrank legen. Mit einem runden Ausstecher Kreise ausstechen und die Teigkreise dann mit etwas Abstand zueinander auf das vorbereitete Blech setzen. Die Hälfte der Teigkreise mit Milch bestreichen und dann mit Streuseln bestreuen.
4. Die Plätzchen im vorgeheizten Ofen für etwa 10 Minuten backen. Aus dem Ofen holen und kurz auf dem Backblech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Den Prozess mit dem verbliebenen Teig und Streuseln wiederholen – Teigreste dabei immer wieder sammeln und neu ausrollen. Sollten die Streusel nicht reichen, kann man auch aus Teigresten der Kekse Streusel formen.
5. Das schnittfeste Nougat in kleine Stücke schneiden und dann zusammen mit dem Biscoff Aufstrich in der Mikrowelle vorsichtig erwärmen und glatt rühren. Jeweils eine kleine Portion dieser Mischung auf Keksen ohne Streusel streichen und dann mit Keksen mit Streuseln zusammendrücken. Die Doppeldeckerkekse nach Belieben mit Puderzucker bestäuben (optional). Die Plätzchen in einer gut schließenden Dose an einem kühlen Ort lagern. Innerhalb einer Woche verzehren.
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Here is a version of the recipe you can print easily.
Print
Chocolate Streusel Cookies with Nougat & Biscoff
- Prep Time: 00:20
- Cook Time: 00:10
- Total Time: 02:00
- Yield: 40 1x
- Category: Christmas Cookies
- Cuisine: International
- Diet: Vegetarian
Description
These easy chocolate sandwich cookies got a great update with chocolate nougat, Biscoff spread, and crunchy chocolate streusels. So good!
Ingredients
For the cookies & streusels:
1 3/4 cups (230g) all-purpose flour
2/3 cup (70g) confectioners’ sugar
1/4 cup (30g) cocoa powder
1 pinch of salt
2/3 cup (150g) butter, in small pieces
1 large egg yolk
1 tsp. vanilla extract
some milk for brushing
To finish:
2.5 oz. (70g) chocolate nougat for baking
2.1 oz. (60g) Biscoff spread
some confectioners’ sugar for dusting (optional)
Instructions
1. Add the flour, confectioners’ sugar, cocoa powder, and salt to a large bowl and mix to combine. Add the butter, egg yolk, and vanilla extract and mix with the dough hooks of a hand mixer (or with the food processor). As soon as the mixture starts looking like streusels, set about 1/2 a cup aside and continue kneading the rest until you get a smooth dough. Wrap the dough in plastic wrap and place it together with the streusels in the fridge for about 30 minutes.
2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside.
3. Roll out half of the dough thinly on a lightly floured surface – leave the rest in the fridge. Cut out round cookies with a cookie cutter and place them with some space in between on the prepared baking sheet. Brush half of the cookies with milk and sprinkle them with streusels.
4. Bake the cookies in the preheated oven for about 10 minutes. Take the cookies out of the oven and let them cool down briefly on the baking sheet before transferring them to a wire rack. Let cool down completely. Repeat the process with the remaining dough and streusels, collect leftover dough and roll out again. If you are out of streusels, you can turn leftover dough into streusels by crumbling it.
5. Cut the chocolate nougat into small pieces, add it together with the Biscoff spread to a small bowl and melt it in the microwave. Mix to combine. Spread small portions on the cookies without streusels and then press a cookie with streusels on top to create sandwich cookies. Dust the cookies with confectioners’ sugar to your liking (optional). Store the sandwich cookies in a cookie box in a cool place. Eat within a week.
Notes
Let the baking begin!
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