Stuffed Ready To Bake Cookies
Make this delicious treat using your favourite Ready To Bake Cookie from our range. Or mix and match for added fun!
- 1-2 hours freezing time required for the filling
Directions
Place teaspoonfuls of hazelnut spread onto a plate lined with baking paper. Place plate into freezer and allow spread to freeze solid for 1-2 hours. (See tips for other flavour variants).
Take 10 x frozen cookies out of the bag and place onto an oven tray lined with baking paper. Allow cookies to defrost on the bench for 15 minutes.
Onto the top of 5 cookies, place one frozen teaspoon of hazelnut spread. Place another cookie on top to cover the spread and roll into a ball so that the stuffing is completely sealed in the middle of the two cookies.
Place stuffed cookie balls back onto paper lined baking tray, 5cm apart. Bake in oven at 180 degrees for 15 minutes.
Remove tray from oven, allow to cool for 5 minutes before transferring the stuffed cookies to a cooling rack to cool completely.
- To make stuffed Peanut Butter Cookies – freeze teaspoonfuls of peanut butter
- To make stuffed Biscoff Cookies – freeze teaspoonfuls of Biscoff spread
- To make stuffed Pistachio Cookies – freeze teaspoonfuls of pistachio spread
- 1 pack (if preferred) McKenzie's Ready to Bake White Choc Macadamia Cookies
- 1 pack (if preferred) McKenzie's Ready to Bake Triple Choc Cookies
- 1 pack (if preferred) McKenzie's Ready to Bake Choc Chip Cookies
- 3 tbs hazelnut spread
