Hello lovelies,
Whilst ‘stuffed’ cookies have been around for years (roughly since 2010) it’s only been the last couple of years that they’ve become a huge trend on social media and I may or may not have fallen into a trend trap as I’m absolutely obsessed with them.
From what started as filling cookies with different types of spreads and jams has now grown into the most incredible array of ingredients being added into cookies to make them even more scrumptious.
Now, if there’s one thing you should know about me, it’s that I’m a cherry bakewell gal through and through. It is my all time favourite sweet treat and nothing brings me more joy than seeing all the different types of sweet treats cherry bakewell’s have now been made into.
For me, as a cookie lover, I knew cherry bakewells would make the most incredible cookie flavour as I’ve made them plenty of times before but what would take it to the next level I hear you ask? Stuffing it with almond frangipane. That’s what would take it from a 10/10 to a 100/10.
My mouth is just drooling at the thought of it.
Inspired by the incredible talented Chloe (also known as ‘biteofthebakes’ online), these almond frangipane stuffed cherry bakewell cookies have officially taken top spot for the best cookies I’ve not only made, but tasted to date.
A really simple recipe to follow, quick to make and guaranteed a delicious outcome, these cookies are a must try!
So, if these stuffed cookies have caught your eye, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 10 Large Cookies
Prep Time: 20 Minutes
Chill Time: 2 Hours
Bake Time: 14-16 Minutes
Overall Time: 2+ Hours
Ingredients You Need For The Almond Frangipane Filling:
- 180g Of Ground Almonds
- 120g Of Light Brown Sugar
- 1 Large Egg
- 25g Of Unsalted Butter
- 2tsp Of Almond Extract
Ingredients You Need For The Cherry Bakewell Cookies:
- 125g Of Unsalted Butter
- 100g Of Light Brown Sugar
- 75g Of White Granulated Sugar
- 1 Large Egg
- 1tsp Of Vanilla Bean Paste / Extract
- 2tsp Of Almond Extract
- 275g Of Plain Flour
- 1tbsp Of Cornflour
- 1 1/2tsp Of Baking Powder
- 1/2tsp Of Bicarbonate Of Soda
- 200g Of White Chocolate, Chopped
- 200g Of Glacé Cherries, Chopped
- 75g Of Flaked Almonds
How To Make The Almond Frangipane Filling:
- Firstly, gather together your equipment and ingredients and line 2 baking trays with parchment paper.
- Secondly, in a large bowl, mix together the 180g of ground almonds, 120g of light brown sugar, 1 large egg, 25g of unsalted butter and 2tsp of almond extract until fully combined.
- Chill the frangipane in the fridge while you make the cookie dough.
How To Make The Cherry Bakewell Cookies:
- In a stand mixer or in a large bowl, using an electric whisk, beat together the 125g of unsalted butter with the 100g of light brown sugar and 75g of granulated sugar until light and fluffy.
- Next, beat in the 1 large egg, 1tsp of vanilla bean paste and 2tsp of almond extract until combined.
- Now, fold through the 200g of chopped white chocolate, 200g of chopped glacé cherries and 75g of flaked almonds.
- Add in the 275g of plain flour, 1tbsp of cornflour, 1.5tsp of baking powder and 1/2tsp of bicarbonate of soda and beat again until a cookie dough forms (TIP: if the dough isn’t coming together easily, I’d recommend adding 1-2tsp of milk to make the dough more ‘moist’).
- Weigh the cookie dough and divide into 10 large, equal sized balls (mine were roughly 97g each) and set to one side.
- Remove the frangipane filling from the fridge and portion into 10 balls.
- Once rolled into balls, press the cookie dough into the palm of your hand and add one frangipane ball into the centre and then wrap the cookie dough around the frangipane. Repeat this step for each cookie dough ball.
- Chill the cookies in the refrigerator for 2 hours or the freezer for 1 hour.
- Whilst the cookies are chilling, preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Remove the cookies from the fridge after 2 hours and place 3 cookies on each of the prepared baking trays.
- Bake the cookies for 14-16 minutes.
- Finally, once baked, remove from the oven and allow the cookies to cool slightly on the tray before transferring onto a wire rack to cool completely.
That’s your Cherry Bakewell Stuffed Cookies prepared, chilled, baked and cooled, ready for you to enjoy!
Notes:
- Store in an airtight container, at room temperature for up to 5 days.
- You can freeze these cookies for up to 3 months. Bake straight from frozen for around 15-18 minutes.
- The raw cookie dough will last 48 hours in the fridge before needing to be used.
- For a gooey cookie, I’d recommend heating up in the microwave or oven for 10-20 seconds.
- You can toast your almonds if you fancy, that will give more depth of flavour.
Do these cookies not have you salivating? I’m ready to get into the kitchen to make another batch as these were just sensational.
Massive shoutout to Chloe who brought the stuffed frangipane centre into my life. These weren’t just a hit with me, but my family and friends too.
Calling all stuffed cookie lovers, you absolutely need to try these asap!
Let me know in the comments below if you make these stuffed cookies yourself and if you do, what your thoughts are on them. Are you obsessed with the almond frangipane centre also? Are these the best cherry bakewell cookies you’ve ever tried?
Sending you all tons of love & hugs as always,
Elle xo
