Best 4 Chocolate Filled Poppy Seed Cookies Recipes
Chocolate filled poppy seed cookies are a delightful treat that combines the rich flavor of chocolate with the nutty crunch of poppy seeds. These cookies are perfect for any occasion, whether you're looking for a sweet snack or a special dessert to share with friends and family. With their soft and chewy texture and delectable filling, these cookies are sure to be a hit.
Let's cook with our recipes!
CHOCOLATE-FILLED POPPY SEED COOKIES
While it's been around for years, this recipe remains enjoyable to this day. A co-worker prepared these at a cookie exchange a while back...they were the biggest hit of the party.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, poppy seeds and salt; gradually add to the creamed mixture and mix well. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. , Bake at 375° for 10-12 minutes or until lightly browned. Immediately make an indentation in the center again. Remove to wire racks to cool slightly; fill with melted chocolate.
Nutrition Facts : Calories 102 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 64mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE-FILLED POPPY SEED COOKIES
While it's been around for years, this recipe remains enjoyable to this day. A co-worker prepared these at a cookie exchange a while back...they were the biggest hit of the party.
Provided by Allrecipes Member
Time 35m
Yield 39
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream butter and sugar. Beat in egg yolks and vanilla. Combine flour, poppy seeds and salt; gradually add to the creamed mixture.
- Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Bake at 375 degrees F for 10-12 minutes or until lightly browned. Immediately make an indentation in the center again. Remove to wire racks to cool slightly; fill with melted chocolate.
Nutrition Facts : Calories 102.1 calories, Carbohydrate 10.4 g, Cholesterol 23 mg, Fat 6.6 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.9 g, Sodium 47.2 mg, Sugar 5 g
CHOCOLATE-FILLED POPPY SEED COOKIES
While it's been around for years, this recipe remains enjoyable to this day. A co-worker prepared these at a cookie exchange a while back...they were the biggest hit of the party.
Provided by Allrecipes Member
Time 35m
Yield 39
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream butter and sugar. Beat in egg yolks and vanilla. Combine flour, poppy seeds and salt; gradually add to the creamed mixture.
- Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. Bake at 375 degrees F for 10-12 minutes or until lightly browned. Immediately make an indentation in the center again. Remove to wire racks to cool slightly; fill with melted chocolate.
Nutrition Facts : Calories 102.1 calories, Carbohydrate 10.4 g, Cholesterol 23 mg, Fat 6.6 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.9 g, Sodium 47.2 mg, Sugar 5 g
ORANGE-POPPY SEED SANDWICH COOKIES
After years of carefully studying dessert habits, I've begun to refine my theory that there are two types of people-those who like lemon desserts and those who like chocolate. I've observed that there's a subspecies that likes desserts with a crunch, a group that includes me. I'm a big fan of seeds, and I like to add them to these jam-filled cookies to put them squarely in the crunchy camp. Or should I say "roundly," since they are, indeed, round. But feel free to use any cookie cutters you have-round, square, oval, or even heart-shaped.
Yield makes about 18 cookies
Number Of Ingredients 10
Steps:
- In a small bowl, stir together the flour, poppy seeds, and salt.
- In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter and the sugar on medium speed just until smooth. Stir in the egg yolk, orange zest, vanilla, and orange-flavored liqueur until completely incorporated. Add the flour mixture and beat just until the dough comes together and no streaks of butter remain.
- Turn out the dough onto a sheet of plastic wrap and form it into a rectangle about 1 inch (3 cm) thick. Wrap the dough tightly and refrigerate for 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
- Divide the dough into 2 pieces. On a lightly floured work surface, roll out 1 piece of dough about 1/2 inch (1.5 cm) thick, sprinkling the work surface with only as much flour as needed to prevent the dough from sticking (too much flour can make the cookies tough).
- Using a 2-inch (5-cm) round cookie cutter, cut out circles of dough. Place them on one of the prepared baking sheets, spacing them 1 inch (3 cm) apart. Repeat with the second piece of dough, then reroll the dough scraps. Using a 1/2-inch (1.5-cm) round cookie cutter (the wide end of a metal pastry tip works well, too), cut out the centers of half of the circles, making sure you have the same number of solid cookies as you do those with cut-outs.
- Bake, rotating the baking sheets midway through baking, until the cookies are lightly browned, about 12 minutes. Let cool completely on the baking sheets.
- Spread a rounded teaspoon of jam on all of the solid cookies, then top with the cut-out cookies, making sandwiches.
- The dough can be chilled for up to 4 days, or frozen for up to 1 month. The filled cookies will keep well, stored in an airtight container, for up to 4 days.
- For a slightly exotic taste, substitute 1/2 teaspoon of orange-flower water for the orange liqueur. Or, for lemon-flavored cookies, use the grated zest of 2 lemons.
- You can fill the orange-flavored cookies with chocolate instead of jam: Heat 2 ounces (60 g) of chopped bittersweet or semisweet chocolate with 3 tablespoons (45 ml) heavy cream in a bowl set over a saucepan of simmering water. Use 1 teaspoon of the chocolate mixture for each cookie sandwich. Another option is to fill them with Nutella or a similar spreadable chocolate-hazelnut paste.
Tips:
- For the best flavor, use high-quality chocolate chips. Semi-sweet or dark chocolate chips work well.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
- Let the cookies cool completely on a wire rack before storing them.
Conclusion:
Chocolate-filled poppy seed cookies are a delicious and easy-to-make treat. They're perfect for any occasion, and they're sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these cookies a try.
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