Chocolate Almond Filled Chocolate Sugar Cookies

By Eat More Chocolate Team    

June 9, 2015

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  • Prep: 30 mins
  • 30 mins

    30 mins



Heat oven to 350°F.

Line cookie sheet with parchment paper or lightly grease.

Beat butter and sugar in large bowl until well blended.

Add egg and vanilla; beat until fluffy. Stir together flour, cocoa, baking soda and salt.

Add alternately with buttermilk to butter mixture.

Drop by rounded teaspoons about 2 inches apart onto prepared cookie sheet. Lightly press several almond slices on top of half of the cookies.

Bake 9 to 11 minutes or until cookie springs back when touched lightly in center. Place cookie sheet on wire rack; sprinkle cookie tops with additional sugar, if desired. Cool slightly; remove from cookie sheet to wire rack.

Cool completely.

Spread about 2 teaspoons chocolate spread onto flat side of one plain cookie.

Place flat side of almond topped cookie on top making a sandwich.

Makes about 20 filled cookies.

To sour milk: Use 1 teaspoon white vinegar plus milk to equal 1/3 cup.



2/3 cup butter , softened

1 cup sugar

1 egg

1-1/2 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1/2 cup HERSHEY'S Cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup buttermilk or sour milk

1/3 cup almond slices

Additional sugar (optional)

1 cup HERSHEY'S Spreads Chocolate with Almond or HERSHEY'S Spreads Chocolate