Butter Cookies with Molded Chocolate

I can’t even begin to express the delight I felt when I was browsing MeinCupcake.de’s online store and I saw that they offered a kit for making butter cookies with molded chocolate. Ever since I discovered Bahlsen’s Choco Leibniz from Germany and LU’s Petit écolier from France, I’ve been wanting to make these at home. But how? And, more importantly, what are they called?! At one point, my husband had wild plans to have a special mold made so that I could make them. Well, that problem is now solved: there’s a kit for that.

While I enjoy the commercial versions of these cookies, they have some drawbacks. The single most important, from my point of view, is the cookie. The self-described butter cookie isn’t rich or flaky. It’s more like an animal cracker than a butter cookie. I knew I could do better. I also wanted a version with white chocolate and a chocolate butter cookie. To get really fancy, I also wanted to try doing a chocolate butter cookie with a white chocolate and matcha green tea molded plaque.

The kit by Silikomart available from MeinCupcake.de consists of a cookie cutter, a silicon chocolate mold to make six chocolate “plaques” at once and a really nice hardbound recipe book. There are a variety of different kits to make these cookies with chocolate, each with a different theme and cute designs for the molds. For this reason, the amount of cookies or chocolate plaques you get out of a recipe may vary depending on the size of the cookie cutter and the chocolate molds.

As always when working with chocolate: use good quality chocolate that you’d eat on its own. I used Lindt 70% dark chocolate for the butter cookies and Milka white chocolate for the chocolate butter cookies.

But, seriously, what are these delicious little cookies called?

Butter Cookies with Molded Chocolate

Ingredients

• 500 g of flour
• 300 g of butter
• 200 g of powdered sugar
• 4 g of baking powder
• 80 g of egg yolks
• 1 tsp of vanilla
• chocolate for molds and for assembly

Butter Cookies

1. In a bowl, combine the softened butter with the powdered sugar.
2. Lightly beat the egg yolks.
3. Add the vanilla to the bowl of butter and powdered sugar.
4. Next, add the beaten egg yolks to the mix.
5. Add the flour and baking powdered to the mix.
6. Shape the dough into a block and wrap with cellophane. Refrigerate for about an hour.
7. Remove the dough from the fridge. Roll out the dough (thickness depends upon the cookie cutter being used) and use desired cookie cutter to cut out cookies. Continue until all dough is used.
8. Bake the cookies on an ungreased cookie sheet for about 10-15 minutes at 340 degrees Fahrenheit.
9. Note: The number of cookies you’re able to get out of the dough is dependent upon the size of the cookie cutter used. Similarly, the molded chocolate depends upon the size of the molds and the chocolate.

Molded Chocolate

1. Melt the chocolate.
2. Carefully fill the molds with the chocolate.
3. Place the mold on a cookie sheet. Rapt the cookie sheet against a counter top several times to remove any air from the chocolate.
4. Leave the molds until chocolate has solidified.
5. Once hardened, carefully remove the chocolate from the molds.

Assembly

1. Melt some chocolate.
2. Apply a small amount of melted chocolate to the back side of a piece of molded chocolate. Gently adhere the molded chocolate to the backside of a cookie using the melted chocolate as glue.

* Variations: Add 2 tsp of cocoa powder to the dough when adding the eggs for chocolate butter cookies. For matcha green tea white chocolate, add 1 tsp of matcha to melted white chocolate.

The cookie kit was generously provided by MeinCupcake.de. All photos, as well as all opinions, are my own. This post contains affiliate links.