Black Milk Hazelnut Cream Stuffed Cookies

Before you start making the cookie dough, evenly dot x25 teaspoons of Black Milk Hazelnut Cream onto a lined baking tray and place in the freezer until frozen solid. 

Add the room temperature butter, sugar and Carnation Caramel to a large bowl and beat with an electric hand whisk until pale. 

Sift in the flour and cocoa and work into a soft dough with your hands. When the dough is just coming together, add in the chopped chocolate and gently mix in until evenly dispersed. 

Roll the dough into 25 even balls (around 50g each) and place onto a lined baking tray. Press your thumb into the centre of each ball to make a deep dip. Place one of the frozen teaspoons of hazelnut cream into the dip and reseal the dough by pinching the dough back together carefully and then gently rolling back into a ball shape with your hands. 

Pop the tray of cookie balls back into the fridge for at least 30 minutes to chill. You can make this recipe the day before and leave the dough to chill for up to 24 hours before baking. Alternatively, you can freeze the balls to bake at a later date – they’ll keep in the freezer for up to 6 months.

When ready to bake, pre heat the oven to 200°C, (180°C fan), Gas Mark 6. Place the cookie balls on to the parchment lined trays spaced apart (you may need to bake in batches) and bake for 10-12 minutes. Leave to cool slightly before transferring to a cooling rack. Once cool, store in an airtight container for up to 3 days.