My time in lockdown has really ignited my passion for baking, and at this rate I’m baking something at least once everyday. Baking is a great stress reliever and a good way to stay positive during these tough times. Unfortunately, I’m unable to share my treats with the rest of my family and friends, which could be a problem as I’m sitting with 24 cookies by myself! However, I decided to freeze some of my baked goods and give it to them when all this madness eventually ends. Today’s recipe is for delicious Chocolate Stuffed Funfetti Cookies.
I’ve been dying to do a funfetti inspired recipe for a while now as it’s super colourful and easy to make. This cookie is just a basic vanilla sugar cookie recipe from the cookbook I got from my grandma, with the addition of funfetti sprinkles. However, as you bite into the buttery soft cookie, you get a chocolatey surprise. When forming the cookies, I moulded the cookie dough around a block of milk chocolate, so when you bite into the cookie, you get the soft smooth taste of chocolate! Don’t worry if the chocolate doesn’t come out melted in the centre, as it still adds another texture and flavour.
Chocolate Stuffed Funfetti Cookies
Ingredients (makes 24 medium sized cookies)
- 1/2 cup butter or margarine
- 1 cup sugar
- 1 egg
- 2 tbsp milk
- 1 tsp vanilla
- 2 & 1/4 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 to 2/3 cup funfetti sprinkles
- 2 bars milk chocolate (I use Cadbury)
- Preheat the oven at 180˚C. Cream the butter in a mixing bowl until soft and creamy. Add the sugar gradually to the butter and beat until the mixture is well combined. Stir in the egg, milk and vanilla.
- Sift the flour, baking powder and salt over the mixture and mix until a soft dough forms. Stir in the funfetti sprinkles.
- Using a tablespoon of dough for each cookie, mold the dough around a block of milk chocolate. It is easier to first form the base of the cookie, insert the chocolate, and then cover it with more cookie dough. After the chocolate is added, roll the dough gently in the palm of your hand to form a nicely shaped ball.
- Place the cookies on a baking tray lined with baking paper. I bake 12 cookies on one baking tray with about 5 centimeters between each cookie dough ball, as the cookies will spread while they’re baking. Bake for 8 to 10 minutes until the edges start to turn golden brown. The cookies will still be soft when removed from the oven. Let them cool on the baking tray for about 10 minutes, as this will help the cookies firm up. Afterwards, place the cookies on a cooling rack until completely cooled.
My parents and I both agree that these are the tastiest cookies I’ve made so far. It’s chewy and crumbly, with a rich butter taste, and the little funfetti sprinkles also add a nice crunchy texture. If you can’t choose between chocolate or vanilla, this cookie is perfect for you as it offers that traditional vanilla flavour as well as a super rich chocolate taste. There’s a lot you can do with a basic vanilla cookie recipe. As long as your ratios are correct, you can basically add any other ingredient you wish. The list is endless!
I hope this week and time in quarantine is treating everyone well. This will hopefully be over soon, but remember to stay positive and healthy, and to keep on baking!
Lots of love,