Ingredients
Method
- To make the filling for the cookies, in a large baking sheet lined with parchment paper add portions of the size of about 1 tablespoon of the filling for each cookie. Freeze while preparing the rest of the recipe. If the filling you are using is more like a liquid, use kitchen plastic wrap to wrap these portions and then freeze.
- Separately, in a medium bowl, sift the flour with the cornstarch, baking powder, baking soda and salt. Separately, in a large bowl, cream the butter with the two types of sugar in an electric mixer for 3 minutes until light and fluffy.
- Add in the eggs and vanilla extract. Beat for 30 seconds more until the mixture is smooth.
- Add the flour mixture and integrate with a rubber spatula to form a smooth batter. Finally, add in the cookie flavor ingredient and mix with the same spatula until it is incorporated throughout the batter.
- Cover the bowl with plastic wrap and refrigerate for 3 hours or preferably overnight for better consistency and flavor.
- Once the dough has been refrigerated, preheat the oven to 356°F (180ºC). Line two big baking sheets with parchment paper.
- Portion the dough into 10 balls of the same size, approximately 4.60 oz (130 gr) each. Take a ball of dough, flatten it slightly in the palm of your hands to create a hollow in the center and then place a portion of the frozen filling of the selected ingredient in that space. Using your hands, wrap the dough around the filling so that it is completely sealed and give it a circular shape but slightly elongated on the surface so that the cookies are taller. It is important to do this step quickly as the filling will begin to melt from the heat of your hands.
- Repeat the process for the rest of the dough balls and then place them on the tray at least 5 cm apart from each other as they will spread during baking. Bake the cookies at 356°F (180ºC) for 15-17 minutes until they are firm and lightly browned on the edges but not quite in the center.
- Take the cookies out of the oven and let them cool down on the baking sheets for 15 minutes as they are very soft and may break. Then transfer them to a wire rack to cool down completely.
Notes
*Please go check out our social media to see all the different flavors. All recipes for each specific flavor of cookie (meaning, the quantities of ingredients for each one) are listed in the copy or description of each recipe video.