Homemade chocolate-filled cookies

Our recipe for homemade chocolate-filled school cookies is sure to delight young and old alike!



Food processor

or salad bowl

Rolling pin

Pastry cutter

Parchment paper

Pastry bag


Shortbread dough :

180g butter

90g La Patelière powdered sugar

2 eggs

La Patelière Natural Bourbon Vanilla Flavoring

50g La Patelière almond powder

1 pinch salt

350g flour

Chocolate ganache :

10cl liquid cream

200g La Patelière chocolate coating

Top tip

Vos biscuits peuvent se conserver 3-4 jours dans un bocal hermétique !


Let's get baking!

1. Prepare the shortbread dough:
In the bowl of your food processor or in your salad bowl, blend the cubed butter and powdered sugar at slow speed for 5min. Add the eggs, vanilla flavoring, almond powder and salt. Mix until smooth. Gradually add the flour and knead until the dough forms a ball. Place the dough in the fridge for at least 1 hour. Roll out the dough to a thickness of 3-4mm, then shape the cookies using a cookie cutter.
Biscuits petit prince photo 2
Cookies petit prince photo 2 Place the circles on a baking sheet lined with parchment paper. In an oven preheated to 180°C, bake for 20-25min (they should be golden-brown). Remove from oven and set aside.
2. Prepare the chocolate ganache:
Bring the cream to the boil, then pour over the chocolate topping. Once warm, place in the freezer for at least 1 hour.
3. Assembly
Using a piping bag, pipe a small amount of chocolate ganache into the center of a shortbread cookie (leaving a few centimeters of cookie). Cover with a second shortbread cookie, pressing lightly to distribute the ganache. Enjoy!

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