Double-dough cookies

Valentine Lee
very easy
4 1
Perfect double biscuit: crispy biscuit with chocolate outside, creamy favourite pastry inside
60 mins
120 mins


Servings: 20
  • baking paper
  • 80 g Butter
  • 1 pinch(es) Salt
  • 100 g demerara sugar
  • 50 g Sugar
  • 1 pck. Vanilla sugar
  • 1 Egg (Gr. M)
  • 150 g Flour
  • 1 teaspoon, gestr. Baking Powder
  • 75 g Chocolate droplets (Zarbitter)
  • 50 g soft butter
  • 25 g demerara sugar
  • 25 g Sugar
  • 1/2 pck. Vanilla sugar
  • 25 ml Milk
  • 60 g Flour
  • 1 TABLESPOON Pistachio kernels
  • 1/2 TEASPOON grated organic orange peel
  • 100 g Caramel spread


  1. 1

    Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line two baking trays with baking paper.

  2. 2

    Cream butter, salt, brown sugar, sugar and vanilla sugar with the whisk of the mixer. Stir in 1 egg. Mix flour with baking powder. Quickly stir into the butter-egg mixture with chocolate drops. Place 1 heaped teaspoon of dough in small heaps on each tray at a distance. Bake in a hot oven for about 15 minutes. Remove, pull the cookies from the baking tray using the paper, let them cool down.

  3. 3

    Quickly mix butter, brown sugar, sugar, vanilla sugar, milk, salt and flour to a smooth dough. If necessary, stir in approx. 4 tbsp. of milk to make the dough ready for spraying.

  4. 4

    Finely chop the pistachio kernels. Stir the grated organic orange peel into the dough. Put into a piping bag with an open star-shaped spout (e.g. spout no. 172 from Städter). Spray 1 ring on the bottom of 20 cookies. Put 100 g caramel spread in a freezer bag, cut off a small corner and squirt a little in the middle of each ring. Place the remaining cookies on top and chill for about 30 minutes.

Nutrition Facts

150 kcal
20 g
7 g
1 g