These cookies are melty inside thanks to a Milka chocolate ball as a filling and slightly crispy on the outside, just as you would want chocolate center cookies to be.

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These cookies with Milka chocolate balls are wonderfully delicate on the outside and surprise with a chocolate center. For these simple Christmas cookies, a Milka chocolate ball is wrapped in a light shortcrust pastry and then baked until golden brown. Finally, the filled cookies are topped with a delicious chocolate decoration. Perfect for the cookie plate during Advent.

If you like filled Christmas cookies, try mine too. Crispy balls with a Bounty surprise or the Snowball filled with caramel.

Why you'll love these cookies with Milka balls

• Chocolate surprise: There's a small Milka chocolate ball hidden in each cookie.
• Delicate dough: The combination of butter, flour and cornstarch ensures a fine consistency.
• Easy to bake: You don't need to shape the spread or use elaborate decoration.
• Perfect for Christmas: The filled cookies are a nice change from classic butter cookies.
• Good to prepare: The shortcrust pastry can be stored in the refrigerator before baking.

Ingredients for the cookies with Milka balls

For the filled Christmas cookies you only need a few classic baking ingredients and of course a small chocolate ball.

• Flour and cornstarch: Wheat flour, type 405, forms the basis of the dough. The cornstarch makes the cookies particularly fine and delicate.
• Butter: It gives the typical shortcrust pastry flavor. It's best to use chilled butter so the dough is easy to work with.
• Sugar and egg: Sugar provides the appropriate sweetness, while the egg binds the ingredients together.
• Baking powder and salt: A little baking powder loosens the dough. A pinch of salt adds flavor.
• Organic lemon: The lemon zest adds a light, fresh note to the sweet dough without overpowering the chocolate flavor.
• Milka balls: They form the chocolate center of the cookies. In the original recipe, I use Milka Darkmilk fine balls.
• Couverture: Finally, the cooled cookies are decorated with melted dark or milk chocolate couverture.

Tips for perfect cookies with Milka balls

• Chill the dough sufficiently: Let the finished shortcrust pastry rest in the refrigerator for at least 30 minutes. This will make it firmer and easier to shape around the chocolate balls.
• Completely enclose the chocolate: Press the edges of the dough together firmly. The Milka balls should be completely covered with dough so that the filling doesn't leak out during baking.
• Shape the cookies to be as uniform in size as possible: Use roughly the same amount of dough for each cookie. Bake them this way. The cookies will be more uniform and look especially nice on the cookie plate.
• Keep an eye on the baking time: Bake the cookies at 200°C (top/bottom heat) or 180°C (fan oven) for approximately 20 minutes. Since every oven heats differently, check them a little earlier. They should be lightly golden brown.
• Allow it to cool completely: Eat the cookies only after they have cooled down. This allows the melted chocolate coating to adhere better to the surface and harden properly.

Delicious cookies filled with Milka chocolate balls.

These cookies are melty inside thanks to a Milka chocolate ball as a filling and slightly crispy on the outside, just as you would want chocolate center cookies to be.

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Portions: 20 Piece

Baking utensils:

• 2 x baking trays
• 2 x baking paper

• 200 g Flour (Type 405)
• 1 TL baking powder
• 1 Piece egg Size M
• 70 g cornstarch
• 100 g Sugar
• 1 prize Salt
• 180 g butter
• 2 EL grated zest of 1 organic lemon

For filling and decoration:

• 20 Piece Milka darkmilk Fine Balls Alpine Milk or Cocoa Almond Cream
• 100 g Dark chocolate couverture or milk chocolate couverture as you like

Preparation:

• Place flour, baking powder, egg, cornstarch, sugar, salt, butter, and lemon zest in a mixing bowl. Quickly knead with a stand mixer or the dough hooks of a hand mixer until a smooth dough forms.
• Form the dough into a ball, cover it and place it in the refrigerator for about 30 minutes.
• Preheat the oven to 200°C (top/bottom heat) or 180°C (fan-assisted heat). Line two baking trays with parchment paper.
• Unwrap the Milka chocolate balls. Take a portion of the chilled dough, flatten it in the palm of your hand, and place a chocolate ball in the center.
• Carefully enclose the chocolate with the dough and shape it into an even ball. Place them on the prepared baking sheets, leaving some space between them.
• Bake the cookies for about 20 minutes, until they are light golden brown. Then remove them and let them cool completely.
• Chop the chocolate into small pieces and melt it carefully over a warm water bath.
• Decorate the cooled cookies with the melted chocolate and allow the coating to harden.

Piece 1

Calories: 225 kcal

Carbohydrates: 25.5 g

Protein: 2.6g

Fat: 12.8 g

Saturated fatty acids: 7.5 g

Sugar: 12.5 g

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Work steps:

4 frequently asked questions about cookies with Milka balls

Discover even more delicious Christmas cookies

Do you want to bake even more delicious cookies during Advent? Then be sure to check out these recipes from my Christmas bakery.

• Bake your own cinnamon stars
• Vanilla crescents according to Grandma's recipe
• Schokoladina or Heinerle
• Crispy balls with a Bounty surprise

Save this recipe for later?

Want to bake these cookies with Milka chocolate balls for Christmas? Then save the recipe on Pinterest. That way you can easily find these simple filled Christmas cookies again and again. Chocolate is always a welcome addition when you're planning your next cookie baking session.