Chocolate-Filled Walnut Madeleine Cookies

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 27 to 29 filled cookies

Recipe photo

These tiny sandwich cookies, shaped and baked in a madeleine pan, then filled with creamy dark chocolate, are just as tasty as they are cute.

Chocolate-Filled Walnut Madeleine Cookies

star rating (2) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 27 to 29 filled cookies
Published: 11/23/2010

Ingredients

Cookies

Filling

  • 1/3 cup heavy cream
  • 2 teaspoons light corn syrup
  • 2/3 cup semisweet or bittersweet chocolate chips or chopped chocolate, melted

Directions

1) Preheat the oven to 375°F. Get out your mini madeleine pan; there's no need to grease it.

2) To make the cookies: Beat the soft butter, brown sugar, salt, and flavorings until fluffy.

3) Stir in the flour, cornstarch, and nuts.

4) Wrap the dough, and refrigerate for 30 minutes.

5) Press 1 teaspoonful of chilled dough into the bottom and up the sides of each well in the pan.

6) Bake the cookies for 8 to 10 minutes, until they're browned around the edges. Cool for a few minutes, then push on the thick edge of each cookie to pop it out of the pan. Repeat with the remaining dough.

7) To make the filling: Heat the cream and corn syrup until steaming; a microwave works well here.

8) Add the chocolate, stirring until it melts. Reheat briefly on low heat if the chocolate doesn't completely melt.

9) Cool until the mixture thickens somewhat, whisking often.

10) Spread a bit of the chocolate on each side of the cookies. Let them sit for a few minutes to partially set up, then sandwich the halves together.

Yield: 27 to 29 filled cookies.

Reviews

1
  • star rating 12/26/2013
  • kwprawl from KAF Community
  • Very quick and easy to make, and not too sweet -- a good thing in my book. I substituted arrowroot powder for the cornstarch and a few drops of butter rum flavor for the vanilla-butternut flavor, omitted the nuts, and just ate the cookies without the chocolate filling. They taste a lot like shortbread, but are a bit lighter. Excellent with a cup of tea or coffee. I was a bit surprised at how dry the dough was with no added liquid, but it pressed into the pan just fine. I appreciate the tip on how to remove the cookies from the madeline pan, too. That worked quite well!
  • star rating 09/23/2011
  • twrlgrl608 from KAF Community
  • These are delicious! I absolutely love the recipe, and the method was simple to follow. This was a wonderful way to use my new madeleine pan.
1
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