Chocolate cookies with condensed milk

Step-by-step cooking

1. Step 1:

   

   How to make chocolate cookies with condensed milk? Prepare the ingredients for the dough. The oil should be at room temperature, so you need to get it out of the refrigerator in advance. Choose a high-quality, natural oil corresponding to GOST. The same applies to chocolate — take chocolate, with natural cocoa butter, not a tile. If you don't like bitter chocolate, then take dark or milk chocolate.

2. Step 2:

   

   Break the chocolate into pieces, put it in a saucepan and melt, stirring, over low heat or in a water bath. Remove the saucepan from the heat, cool the chocolate slightly at room temperature. If there is a microwave, then you can put the chocolate in a cup and melt it in it (but you need to take out and mix the mass every 15-20 seconds so that it does not boil).

3. Step 3:

   

   Combine soft butter with sugar and beat with a mixer until fluffy. It is important that the butter is completely soft, then it will combine well with sugar. By the way, you can add a little more sugar (100 g), then the cookies will turn out sweet. With 80 g of sugar, they are moderately sweet, but taking into account sweet condensed milk, it turned out just right. For cookies without condensed milk, it is better to increase sugar or replace bitter chocolate with dark chocolate - it is sweeter.

4. Step 4:

   

   Add the yolk to the butter and beat the mass again until smooth.

5. Step 5:

   

   Pour the melted chocolate into the butter. If you use dark chocolate instead of bitter chocolate, it is better to add 1-2 more tablespoons of cocoa powder to the dough.

6. Step 6:

   

   Pour in the sifted flour.

7. Step 7:

   

   Knead a soft elastic homogeneous dough.

8. Step 8:

   

   Roll the finished dough into a ball, wrap it in a bag or plastic wrap and put it in the refrigerator for 30 minutes.

10. Step 9:

    

    From the cooled dough, roll small balls about the size of a walnut or slightly larger. I got 11 balls, and of them medium-sized cookies. Transfer the resulting balls to a baking sheet covered with parchment so that the cookies do not stick to the baking sheet and do not burn from the bottom.

11. Step 10:

    

    Make dents on top of the balls. I did it with a juicer handle. If there is nothing similar, you can make the indentations with your hands. Place the cookies in a preheated 160 ° C oven for about 15 minutes. During baking, previously made recesses can straighten out. Therefore, if necessary, make dents in it again. My cookies have retained their original shape. Remove the finished cookies from the oven and cool completely.

12. Step 11:

    

    For the filling, you can use store-bought condensed milk or self-brewed. But it must be dense, not fluid and cooled, otherwise condensed milk will soak all the cookies and they will turn into porridge. Peanuts can be used salty (I advise!) and unsalted.

13. Step 12:

    

    To make the cookies look beautiful, I advise you to make them with condensed milk from a pastry bag. I have a nozzle "closed star" medium. You can, of course, just spread condensed milk on cookies with a teaspoon.

14. Step 13:

    

    Finely chop the salted peanuts with a knife or chop them in a blender. I crushed it in a blender.

15. Step 14:

    

    Before serving, fill the recesses in the cookies with cold boiled condensed milk.

16. Step 15:

    

    Sprinkle the cookies with salted peanuts and serve to the table. Bon appetit!