This homemade chocolate-filled cookie recipe is among my all-time favorites. They are filled with chocolate buttercream and drizzled with melted chocolate.
In Hungary, they are very popular, and they’re called Chocolate Nero Cookies. The consistency of the cookie batter is soft and pipeable. The cookies will not hold their shape during baking, so they are piped with a plain nozzle.
Hungarian Nero cookies come in two shapes: round and oval. Round-shaped cookies are drizzled with chocolate, and oval Nero cookies are dipped halfway into chocolate.
- The butter has to be soft in order to be easily mixed. You can substitute butter with margarine, but it would affect the taste of the cookies.
- The fine texture of the cookies is due to the powdered sugar in the batter.
- You need only egg yolks for this cookie batter. The recipe calls for egg yolk in grams/oz because eggs vary in size. One egg yolk weighs approximately 15-20 g (0.5-0.7 oz).
- The dry ingredients consist of plain flour and cocoa powder.
2. For the chocolate buttercream
- The buttercream contains chopped dark chocolate or chocolate chips.
- For best results, use butter at room temperature.
- The custard consists of milk, flour, granulated sugar, and one egg.
3. Chocolate for drizzling or dipping
- You can melt chocolate over a bain-marie (double boiler) or in a microwave oven.
- I often add a small amount of vegetable oil or cocoa butter to the melted chocolate to thin it out.
- Prepare three large baking sheets lined with baking paper or a silicone mat.
- Measure the ingredients. All ingredients should be at room temperature.
- Place the butter and the powdered sugar into a mixing bowl and beat with an electric mixer until fluffy.
- Add the egg yolks one at a time, mixing until fully incorporated.
- Combine the flour and the cocoa powder in a bowl.
- Sift the combined dry ingredients into the previous mixture, then stir it in with a wooden spoon or spatula.
- Preheat the oven to 210 °C (410°F).
- Put the batter into a piping bag with a plain nozzle. Alternatively, you can use a regular zip lock bag with one corner cut open.
- Pipe small oblong shapes for oval cookies. For round cookies pipe spheres about 1.2 cm/1/2 inches in diameter onto the prepared baking sheets. Leave some space between the cookies, as they will spread during baking.
- Bake the cookies in the preheated oven for about 6 minutes (this may vary depending on your oven). Overbaked cookies tend to be crispy instead of soft.
Let the cookies cool down before you fill them with buttercream.
Make the chocolate buttercream
- Mix the flour and the egg with 1/3 of the milk thoroughly in a bowl.
- Pour the rest of the milk and the granulated sugar into a small saucepan, and heat until it starts to simmer.
- Pour the simmering milk onto the flour and egg mixture, stirring constantly with a hand whisk, then transfer the mixture into the saucepan and cook on low heat until it thickens.
- Remove from the heat and add the chopped black chocolate or chocolate chips into the hot custard, then mix until the chocolate melts.
- Let the custard cool down to room temperature.
- Beat the custard with an electric mixer, and add the butter little by little, mixing constantly until fully combined and fluffy.
- Put the chocolate buttercream into a piping bag with a plain nozzle. You can also use a regular zip lock bag with one corner cut off.
- Pair similar-sized cookies together, then pipe some buttercream onto one cookie and cover it with the other cookie.
- Put the filled cookies onto a sheet covered with baking paper or foil.
- Drizzle the round cookies with chocolate. You can do the drizzling with a spoon dipped into melted chocolate or by using a piping bag.
- Dip the oval cookies halfway into the chocolate and place them onto a sheet covered with baking paper or foil.
- Let the cookies sit in a cool place until the chocolate sets.
Chocolate Filled Cookie Recipe - Piped Cookies With Buttercream
Yield:
45 cookies
Prep Time:
45 minutes
Baking Time:
6 minutes
Additional Time:
30 minutes
Total Time:
1 hour 21 minutes
These bite-sized piped cookies are made of cocoa dough and buttercream, drizzled with melted chocolate.
Ingredients
- 170 g (6 oz) soft butter
- 125 g (4.5 oz) powdered sugar
- 125 g (4.5 oz) egg yolks
- 193 g (7 oz) plain flour
- 17 g (0.6 oz) cocoa powder
For the chocolate buttercream
- 1 medium-sized egg
- 50 ml (1.7 fl oz) milk
- 10 g (0.4 oz) cake flour
- 70 g (2.5 oz) granulated sugar
- 30 g (1 oz) chopped dark chocolate or chocolate chips
- 40 g (1.4 oz) soft butter
Melted chocolate for dipping and drizzling
- 100 g (3.5 oz) dark chocolate or chocolate chips
- 1 tablespoon vegetable oil
Instructions
- Chocolate cookie dough
- Prepare 3 large baking sheets lined with baking paper.
- Beat the soft butter and the powdered sugar with an electric mixer until fluffy.
- Add the egg yolks one by one, mixing constantly until fully incorporated.
- Combine the flour and the cocoa powder, then sift onto the previous mixture and stir in with a wooden spoon or spatula.
- Preheat the oven to 210°C (410°F).
- Put the batter into a piping bag with a plain nozzle and pipe small spheres ( about 1.2 cm/0.5 inches in diameter) or oblong shapes onto the prepared baking sheets. Leave some space between the cookies, as they will spread.
- Bake the cookies in the preheated oven for 6 minutes and let them cool down before you fill them with buttercream.
- Chocolate buttercream
- Mix the flour with the egg and 1/3 of the milk thoroughly.
- Pour the rest of the milk with the sugar into a small saucepan and cook until it starts to simmer.
- Pour the simmering milk onto the flour and egg mixture, while stirring constantly with a hand whisk.
- Transfer the mixture into the saucepan and cook on low heat until it thickens.
- Remove the custard from the heat and add the chocolate and mix until the chocolate melts, then let the mixture cool down to room temperature.
- Beat the custard with an electric mixer and slowly add the soft butter little by little. Mix until fluffy.
- Put the chocolate buttercream into a piping bag with a plain nozzle.
- Assemble and decorate the cookies
- Pair similar-sized cookies together. Pipe a dot of buttercream onto one cookie and cover it with its pair.
- Place the sandwich cookies onto a sheet covered with baking paper or foil.
- Melt the dark chocolate over a bain-marie or in a microwave oven with a tablespoon of vegetable oil.
- Drizzle or dip the cookies into melted chocolate and let them sit in a cool place until the chocolate sets.
Nutrition Information:
Yield: 45 cookies Serving Size: 1 cookieAmount Per Serving: Calories: 97Total Fat: 6.4gSaturated Fat: 3.5gTrans Fat: 0.15gCholesterol: 54mgCarbohydrates: 9gFiber: 0.4gSugar: 6.7gProtein: 1g
Disclaimer: Nutrition information isn’t always accurate.
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Final thoughts
I hope you`ll like these delicious chocolate cookies as much as I do. If you have any comments or questions related to the recipe, you can leave them in the section below. If you found this post useful, please feel free to share it.
Talking of cookies, you may wish to check out my gingerbread recipe with honey
Oh my god, these cookies look so amazing! I wanna make them as soon as possible! The thing just is, I don’t really like buttercream. Do you have something that I can fill these cookies with instead? I’m for sure going to look at your other recipes a little more, they look all so amazing!
Hello Virendra. I`m so glad you liked my recipe. You can use any kind of jam to fill these chocolate sandwich cookies or you can fill them with ganache filling. For the ganache, heat up 100 g / 3.5 oz heavy cream until it starts to simmer, and pour it over 100 g / 3.5 oz chopped chocolate. Let it cool down to room temperature or until set, then fill the cookies.
Ganache sounds awesome to me! I will do that! Thank you so much!
You are very welcome!
Hi, Debora!
The sound of the word chocolate is pure music to me! Moreover, those cookies look simply delicious!
I’ve never been a good cook for that matter but just on account of your post being so thorough and clear I even might give it a go and try to bake some…
Thanks a lot for sharing and keep safe!
Thank you for your kind words, these cookies are really yummy. If you decide to bake some chocolate sandwich cookies, just follow the instructions and you`ll be ok.