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These delicious yet so easy Hot Chocolate Lace Cookies are the perfect holiday cookie. Made with double the vanilla and sweet brown sugar. These cookies are crisp, buttery, and perfectly sweet with hints of caramel throughout. They’re generously sandwiched with a sweet and creamy hot chocolate ganache that truly makes these cookies roll your eyes back delicious. The secret is in the combination of vanilla and brown sugar, which keep these cookies incredibly flavorful, crisp, and so delicious. Fun and easy to bake, delicious to eat, a great homemade gift, and a festive addition to your holiday cookie box!
Such an easy holiday cookie for you guys today! Sometimes I love a more involved cookie. But come December, I also like to have a few recipes on hand that really take no time at all.
Enter these lace cookies. I’ve literally been dreaming these up since last December. I had every intention of sharing them before the end of the holiday season, but as always December flew by. I never got the chance to share these delicious “hot chocolate” stuffed lace cookies so I decided to save them.
The idea and the inspiration.
Funny enough the idea for these cookies all came from a cookie I shared in 2012, Nutella Oatmeal Lace Cookies. If you love a good trip down memory lane…or just a laugh. Read through this blog post. It’s so crazy to see how much I’ve really grown up over the years!
I remembered those lace cookies as being delicious, especially with that Nutella filling. I wondered if I could create a similar cookie but without the oatmeal and with the addition of a creamy hot cocoa center.
The Details.
I tested them out…several times, and while these cookies took a while to perfect, I finally got them right. Honestly, they’re even more delicious than I had envisioned.
For any of you who might not be familiar, lace cookies are very thin cookies usually made from either nuts or oatmeal. They’re meant to be VERY thin and crisp and are often sandwiched with fillings like chocolate or buttercream.
It’s a classic Christmas cookie and one that’s so easy to make.
First, melt the butter on the stove, then stir in the brown sugar. Cook a minute, then add the vanilla. Stir in a bit of almond flour and a pinch of salt. Let this mix cool, then add an egg white.
And that’s your dough! It’s going to seem runny at first, but let the dough sit for ten minutes and it will stiffen slightly as it cools.
Now, these cookies are not like other cookies. For one, the dough is on the greasy side, so just be aware that a little butter around the sides of the dough is OK.
And second, we are making these dough balls small. One teaspoon dollops of dough to be exact. The cookies will spread a lot in the oven, thus the need for smaller size dough balls.
And lastly, stuff them with hot chocolate!
Well, kind of. Once the cookies cool completely, sandwich them with a thicker, creamier version of hot chocolate. It’s not quite hot chocolate, but all the same flavors.
And it makes for a truly delicious lace cookie filling!! Or keep it simple and spread each cookie with sweet milk chocolate. You can’t go wrong either way!
And trust me, these cookies are GOOD. Crisp and sweet on the outside, but the filling is soft and creamy. There are hints of browned butter and caramel, as well as sweet vanilla and even a touch of espresso.
All together they’re just delicious! Like grab a third…or fourth cookie (my mom says she did) kind of good.
As mentioned, these are the perfect easy Christmas cookie to bake up. You can enjoy them yourself or gift some to friends and family. No matter who you’re gifting them to, they will be loved.
These aren’t your average cookie, but such a nice switch up!
So with that, let’s bake cookies on a December Friday night and enjoy them while watching your favorite holiday movie. Then take the leftovers and share them with friends. You’ll make everyone’s day.
‘Tis the season for giving after all! And let’s be real, there isn’t much else to do these days anyway! Embrace it!
Looking for other holiday cookie recipes? Here are my favorites:
Slice n’ Bake Chocolate Covered Peanut Butter Cookies
Chai Spiced Santa Cookies with White Chocolate Frosting
Lastly, if you make these Easy Hot Chocolate Lace Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Hot Chocolate Lace Cookies
Servings: 16 cookies
Calories Per Serving: 317 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 stick (8 tablespoons) salted butter
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg white
- 3/4 cup almond flour
- 1/4 teaspoon kosher salt
- 12 ounces melted milk chocolate (optional)
Hot Chocolate Filling
- 8 ounces semi-sweet or milk chocolate chips
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder (optional)
Instructions
- 1. Melt the butter in a medium saucepan. Once melted, whisk in the brown sugar. Bring to a boil over high heat and cook 1 minute. Remove from the heat and transfer to a bowl. Whisk in the vanilla. Add the almond flour and salt mixing until combined. Let cool 5 minutes, then stir in the egg white. Let the dough sit 10 minutes to thicken. 2. Position racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.3. If you can roll the dough into balls, add 1 tablespoons water to thin. The dough should be thiner and look like my photo above. 4. Drop 1 teaspoons size amounts of dough on prepared baking sheet, placing each 3 inches apart. Bake for 7-9 minutes until golden brown around the edges. The butter will be bubbling up around the cookies, this is OK. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cook completely. 5. To make the filling. Combine chocolate and cream microwave-safe bowl and microwave, stirring every 45 seconds, until melted. Stir in the vanilla and coffee powder. Let cool 10 minutes, until slightly thickened and spreadable. 6. Sandwich each cookie with the chocolate filling or melted milk chocolate. Store cookies in an airtight container for up to 4 days.
Notes
Nut Free Cookie: try my Oatmeal Lace Cookies.
All-Purpose Flour: I did not have success when I tested all-purpose flour, so I would recommend sticking to a nut flour or using the Oatmeal Lace Cookies.
I too had trouble achieving the lace look, so here’s what I did… First if you’re tempted to use a silpat don’t. You must use the parchment paper. Second. Try adding the water splash. I think that was the key. The recipe turned out great once I added the water. I did the 7 minutes because any longer and they got a little dark. My son and I ate the entire test batch trying to get it to look just as pretty as Tieghan’s and either way they taste incredible ?
Hey Traci,
Happy Sunday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed. Thanks for sharing what worked well for you. Happy Holidays!? xx
I guess I’m joining the ranks of cookie fail here, lol. I followed the directions as written…timed the boil for exactly 1 minute… maybe it needed longer to caramalize? First round were the size of half dollars, so I added water… this batch was slightly larger but not lacy. 3rd batch I added melted butter the texture was better but still not Lacey. I wish I hadn’t added the egg white… I feel that is what kept it from lacing. Not one to be defeated by cookies.. I may try again!
Hey Julia,
Thanks so much for giving this recipe so many tries, it is a tricky cookie! I hope they all tasted good at least:) xTieghan
Mine didn’t turn out right either 🙁
Can you add a picture for what you mean by upper and lower third of the oven? I’m not sure I didn’t that correct. May have been part of the problem.
Hey Kathleen,
Sorry, I don’t have a photo of that, and not exactly how to describe that other than what is stated. What was wrong with the cookies? Was there anything you may have adjusted? Let me know how I can help! xTieghan
Great taste but I found difficult to execute as an intermediate baker. First batch didn’t spread, so added some extra water to thin the batter out. I had a difficult time achieving an even brown color. Mine had brown edges and pale centers and if I left longer to bake they turned too dark of brown. I also wasn’t able to achieve a lace look no matter how much I thinned the batter out. These cookies won’t be making it into the cookie box this year.
Hey Kaylyn,
Thanks so much for giving the recipe a try, so sorry it wasn’t enjoyed! xTieghan
Hi! Would hazelnut flour work here?
Hi Katy,
I’ve never worked with hazelnut flour, and these cookies can be pretty tricky so I would follow the recipe as is:) Let me know if you give it a try! xTieghan
Looking to make a peppermint cookie. Can i add peppermint extract to the chocolate filling, or would that cash with the cookie’s nutty flavor?
Hi Amanda,
I’ve not tried this, but it might be a yummy idea! Let me know if you give the recipe a try, I hope you love it! xTieghan
I and everyone who has had these absolutely love these! I’ve had some trouble keeping them from getting soft once I put the chocolate on them though. Any tips?
Hi Kim,
Thanks so much for giving the recipe a try, so glad to hear they were enjoyed! They do get soft overtime with the chocolate, it’s just the nature of the cookie:) xTieghan
I would like to make these ahead of time as I’m going to be pressed for time for Christmas travel. Do you think I could freeze the cookies and add filling later on?
Hey there,
Yes, that will work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
These were good but mine did not turn out as lacy and flat, they were more puffy, sort of like a macaron! I doubled the recipe so that might have been my problem. They still taste great but not as crunchy and I was hoping!
Hey Kayley,
Thanks so much for trying this recipe, I am so glad to hear it was enjoyed! These are a tricky cookie, so yes doubling the recipe probably caused the puffiness. Happy Holidays! xTieghan
I’m making these as I type this… The first two batches out of the oven would NOT come off the parchment paper!!! This last batch I am spraying g the parchment paper with nonstick spray…fingers crossed it works!
Hey Meegan,
So sorry!! Was there anything you adjusted? Let me know how the next batch turns out! xTieghan
Made these and they were a hot! So want to make more for our family Christmas. I have lots of dark brown sugar in hand. Would substituting for the light brown sugar work? Thanks!!
Hey Beth,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Yes, that would work just fine for you. Happy Holidays! xTieghan
These tasted great but I too a. wondering how you got them so perfectly round. Also does the suggested milk chocolate go in the batter? Thank you for the recipes! My sisters & I love your page!
Hey Lacey,
Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! Yes, you can add the milk chocolate if you want the cookie to be chocolate. I used a cookie scoop to get them round. xTieghan
Hi! Just made these and the are delicious!! Any tips on how to make them perfectly round? Mine were all lopsided!
Hey Trish,
Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! Try using a cooke scoop! xTieghan
I made these this afternoon. I only got 13 cookies rather than 16 so maybe my teaspoons of dough were a little on the large side. They did not crisp up as much as I had hoped and they don’t look as lacy as yours. That said they are lovely! I used dark chocolate for the filling and loved how the espresso elevated the taste.
Hey Cari,
Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan
I have made these so many times always in double batches! They are truly a favourite of all my friends and family.
I would like to make a few batches and was wondering if I could make the cookie part ahead of time without freezing. I noticed you wrote they last about 4 days.. is that because of the filling?
I want to give some as gifts and don’t want to be baking Christmas Eve 🙂
Hey Brittany,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! Yes, you could make the cookie part ahead of time, I would say it lasts for 4 days with or without the filling. xTieghan
Do they go bad after 4 days or not taste as fresh?
Hi Brittany,
They don’t taste as fresh:) I hope you love the recipe! xTieghan