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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.
This post was originally published on December 4, 2020
Excited to try these! You mentioned hints of caramel but I don’t see it in the ingredients, we don’t use caramel, correct?
Hi Kristen,
Yes, that is correct, the ingredients from the cookies give the caramel hints. I hope you love the recipe, please let me know how they turn out! xTieghan
Great recipe and so yummy! – although my cookies didn’t end up looking like lace. They turned into more of a flat macaron consistency. Any ideas on what I might have done wrong?
Hey Emily,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
I’m going to try to make these with brown swerve & Lily’s chocolate chips for my daughter who is keto. Fingers crossed! ??
I hope you love the recipe Stacey, let me know how it turns out! xTieghan
Amazing!! Thanks half baked – love the quick and little desserts ?
Hey Brittany,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! Have a wonderful weekend☀️ xTieghan
I made these again. They are so yummy! I just did one layer of cooking, the chocolate and a sprinkle of sea salt. Delicious this way too!
Hey Jackie,
Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan
What can replace heavy cream?
Hey Hunter,
You could use whole milk in place of the heavy cream. I hope you love the cookies, please let me know if you have any other questions! xTieghan
Made this cookies last night and turned out delicious! I cooked them until they turned a nice dark caramel brown color, which was perfect because they were able to maintain their shape. These would make great holiday cookies!
Hey Jen,
I am so thrilled this recipe was a hit, thanks a lot for giving it a try!! xTieghan
Hi there! Can i use margarine instead of butter for a milk allergy? And does the brown sugar have to be packed or can it be the other brown sugar, like domino sells?
Hey Rose,
Sorry I haven’t tested these with margarine and they are a finicky cookie so I am unsure of what your results would be here. You want to use packed brown sugar. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do NOT use margarine as it does not have the fat that butter does.
Can this recipe be doubled or should you make 2 single batche?
Hey Laura,
I would make to separate batches:) I hope you love the recipe, please let me know how they turn out! xTieghan
This cookie is going to be in repeat at my house for awhile!! It’s buttery, chewy, a little salty and decadently chocolate. And did I mention that it was super easy to make AND gluten free?!? My husband said this cookie is ranking in his top favs
Hey Janice,
Thanks so much for making the recipe, I am so glad it was enjoyed! Have a great week! xTieghan
These are my favorite cookies!!! Well worth purchasing almond flour.
Hey Willa,
Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan
Mine didn’t come out crinkly like yours. They are thin, but not hard and crinkly. Any ideas as to what I could have done wrong?
Hey Kelly,
So sorry about this! Is there anything you may have adjusted in the recipe? You say they are thin, so it sounds like you did everything right. Let me know how I can help! xTieghan
My husband said these were the best cookies he’s ever had! I substituted coconut milk (the creamy part from the top of the can) for heavy cream due to lactose intolerance and the chocolate still melted beautifully and smoothly. I also realized I was out of eggs at the last minute and substituted ground flax seed (1T) mixed with water (3T). Again, still fabulous! Thank you for such a delicious gluten free cookie recipe!
Hey Kathleen,
Thanks so much for giving the recipe a try. I am so glad that it was enjoyed!! xTieghan
These were a hit!! I definitely thought they were going to be bigger but I think the small size was actually perfect! Going to make these again with espresso chips for extra coffee flavor! Yum!
Hey Renee,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
Absolutely incredible recipe even though I messed up a few times. Are they supposed to be soft or hard? Either way, these are a new family tradition. Thank you!
Hey Courtney,
Thanks for giving the recipe a try, these should be slightly crisp. Let me know if I can help in anyway! xTieghan