STUFFED COOKIES

Directions

For Cookie Dough:

1. Prepare each dough separately, following the same method.

2. In a large bowl, beat butter, granulated sugar and brown sugar until light and creamy.

3. Add egg and a splash of Vainilla Molina. Mix until combined.

4. Add dry ingredients corresponding to each dough and mix just until fully incorporated. Don’t overmix.

5. Refrigerate dough for 30 minutes to make it easier to handle.

6. Shape dough into balls. Cover with plastic wrap or place in an airtight container and freeze for at least 3 hours or overnight.

7. Preheat oven to 350°F.

8. Remove dough from freezer and place cookie dough balls on a baking sheet lined with parchment paper, leaving space between each one.

9. Bake for 10–12 minutes.

10. Once ready, gently press center of each cookie to create a small indentation.

11. Allow cookies to cool completely.

For Ganache Fillings & Assembly:

1. Heat heavy cream until very hot but not boiling. Pour it over chopped chocolate.

2. Let sit for 3 minutes, then stir until smooth and glossy.

3. Fill center of each cooled cookie with ganache using a spoon or piping bag.

4. Garnish with freeze-dried raspberries or chocolate pieces, if desired.

5. Let cookies sit at room temp until ganache sets, or refrigerate briefly before serving.

6. Enjoy!