Christmas baking season is finally here, and oh, am I excited! You know, even when I’m super focused on clean habits and feeling my best, there are just some treats that make the season cozy, and you simply can’t skip them. These aren’t fussy cookies, trust me. These Schoko-Engelsaugen are my go-to because they deliver that deep, rich chocolate punch in a small, satisfying package. They are essentially the perfect, easy chocolate thumbprint cookie, held together with a dusting of snowy sugar. Baking these feels grounding; it’s the simple culinary comfort I always need.
Für wen sind diese Schoko-Engelsaugen ideal?
If you’re anything like me, you love the idea of traditional German Christmas baking, but you don’t have hours to spend on overly complicated recipes. This is where my Schoko-Engelsaugen truly shine! They are perfect for the busy home baker who wants a classic holiday cookie with maximum chocolate impact for minimal fuss. You don’t need fancy equipment or complicated techniques here. If you appreciate a rich, melt-in-your-mouth cookie that looks impressive but is actually super straightforward, this recipe was made for you. It’s satisfying, decadent, and honestly pretty quick.
Der richtige Ton für Ihr Schoko-Engelsaugen Rezept
Listen, I write these recipes exactly how I talk to my best friend over coffee! The tone here is super friendly, encouraging, and completely judgment-free. We want baking to feel like self-care, not homework. I promise you, making these Schoko-Engelsaugen is almost foolproof. We’re using active language and keeping things clear so there’s zero confusion. If I can guide you through rolling the dough perfectly, anyone can do it! Check out my favorite basic baking tips if you need an extra confidence boost.
Meine persönliche Geschichte mit Schoko-Engelsaugen
You know, when I first started this whole journey into intentional wellness, I felt like I had to cut out *everything* fun. I remember one particularly gray November day, feeling stressed about meal planning, when I realized I hadn’t let myself just *enjoy* something simple in weeks. I needed a win, a small moment of pure, unadulterated pleasure.
So, I dug out an old recipe card. Not for some complicated kale chip variation, but for these rich, dark Schoko-Engelsaugen. The smell of cocoa filling the kitchen instantly calmed me down. There was nothing restrictive about them; just good ingredients creating something deeply comforting. That batch wasn’t about restriction; it was about refueling my joy. That’s when I knew that true wellness has to include the treats that make life worth living, made with quality ingredients, of course!
Zutaten für perfekte Schoko-Engelsaugen
Okay, folks, let’s talk about what makes these Schoko-Engelsaugen taste so unbelievably rich. It’s all about getting these core elements just right. We’re building everything from a solid, sturdy dough, so make sure your butter is perfectly soft—not melted, just wonderfully yielding!
For the dough itself, you need:
- 250 g Weizenmehl – your standard, reliable flour.
- 125 g weiche Butter – this is key for that smooth texture!
- 100 g Zucker und 1 Päckchen Vanillezucker – for that sweet foundation.
- 1 Ei und eine Prise Salz – don’t skip the salt; it wakes up the chocolate flavor!
- 50 g Kakaopulver – seriously, use the best cocoa you can find; it makes a huge difference here.
And for the filling and finish:
- 100 g Zartbitterschokolade – good quality melting chocolate is vital.
- 50 g Puderzucker – for that classic, snowy finish we all adore.
If you want to dive deeper into picking the best quality bits for your baking, check out my guide on choosing superior baking ingredients. It really elevates simple cookies like these!
Schritt-für-Schritt Anleitung für Ihre Schoko-Engelsaugen
Alright, let’s get these gorgeous little chocolate gems baked! Don’t let the two-part process scare you off; it’s actually quite relaxing. We’re aiming for about 30 cookies, perfect for sharing (or not, I won’t judge!). Keep an eye on the dough—it’s very sensitive to oven temperature, so make absolutely sure your oven is preheated to 180°C Ober-/Unterhitze before you even think about putting them in. If you run into any trouble, I have a whole troubleshooting guide for you right here: Solving Common Cookie Problems.
Teigzubereitung und Kühlung
First things first, we bring everything together! Mix all your dough ingredients—flour, cocoa, soft butter, sugars, the egg, and salt—right until it forms one beautifully smooth dough. Don’t overwork it; we just want it uniform. Wrap that gorgeous ball tightly in plastic wrap—it needs a chill session! Pop it into the fridge for at least 30 minutes. This step is non-negotiable; it firms up the butter so the cookies hold their shape perfectly.
Ausstechen und Vorbereiten zum Backen
Once chilled, dust your surface lightly and roll that dark dough out until it’s about 5 mm thick. Now grab your round cutter for the bases. Then, grab a slightly smaller cutter—maybe a tiny circle or a little heart, whatever you fancy—and punch a hole right in the center of exactly HALF of your round cookies. These holes are where the magic shows through!
Backen und Zusammenfügen der Schoko-Engelsaugen
Bake the whole batch together at 180°C for about 10 to 12 minutes. Once they are done, they need to cool COMPLETELY—and I mean totally cool, or the chocolate filling will just melt everywhere! Gently melt your dark chocolate; watch it carefully so it doesn’t seize up. Then, spread the melted chocolate thinly on the flat bottoms of the cookies that *don’t* have holes. Now, carefully press the holey cookies right on top. Finally, give those finished Schoko-Engelsaugen a generous shower of powdered sugar. Check out my go-to guide for flawlessly melted chocolate if you’re worried about that step!
Tipps für das Gelingen Ihrer Schoko-Engelsaugen
Even with an easy recipe, a couple of little tricks make all the difference in taking your Schoko-Engelsaugen from “good” to “absolutely phenomenal.” First, remember what I said about the butter: temperature is everything! It must be properly soft but cool; if it’s melty, your dough will spread too much in the oven.
Second, please use high-quality cocoa powder, ideally a Dutch-processed one. Since chocolate is the star here, better cocoa equals richer flavor, which is exactly what we want. For filling success, when you melt that dark chocolate, add just a tiny half-teaspoon of coconut oil (trust me on this!) to keep it beautifully glossy and prevent it from seizing up when you sandwich the cookies together. For more general hacks, take a peek at my ultimate baking tips post!
Häufige Fragen zu Schoko-Engelsaugen
I always get so many messages after the holidays asking quick follow-up questions about these addictive Schoko-Engelsaugen, so let’s clear up the most common ones right here!
Wie lange halten sich diese Plätzchen am besten?
These are robust Christmas cookies! If you store them correctly in a completely airtight container, they stay surprisingly fresh for a good two to three weeks. Since the chocolate filling is quite dense, they actually taste better than day one, once the flavors have really married.
Kann ich die dunkle Schokolade ersetzen?
Absolutely! If you aren’t big on the dark chocolate filling, or if you have an allergy, you can easily swap it out. My note mentioned this, but just to confirm: High-quality raspberry or apricot jam works beautifully as a colorful substitute in the center of your Schoko-Engelsaugen. Just make sure the jam is thick so it doesn’t run out while baking or setting.
Muss ich die Plätzchen vor dem Zusammenfügen wirklich komplett abkühlen lassen?
Yes, this is super important! Please don’t rush this step when making your Schoko-Engelsaugen. If the cookie bases are even slightly warm, the melted chocolate will create a soggy layer or just run and ruin the lovely powdered sugar dusting on top. Give them a solid hour on a wire rack!
Sind diese Schoko-Engelsaugen auch im Sommer gut haltbar?
Honestly? They are best saved for cooler months. Since they contain a solid block of chocolate in the center, direct heat will melt that chocolate, making them a mess to handle. Keep them tucked away in a cool pantry during the summer months for best results.
Lagerung und Haltbarkeit der Schoko-Engelsaugen
We always end up with extra cookies, even when we think they won’t last the day! The key to keeping these chocolate treasures fresh is protection against air. You must stack them carefully, maybe with a layer of parchment paper between them if you’re stacking high, and keep them in a completely airtight container. A cool, dry pantry is the best spot for storage.
If you manage to keep your hands off them, they usually stay perfectly delicious for a good two to three weeks. Seriously, I’m impressed if they make it past Christmas Day!
Nährwertangaben für Schoko-Engelsaugen (Schätzung)
Okay, real talk time. When I’m focusing on clean living, I still want to know what I’m putting into my body, even with a treasured treat like these cookies. Please remember these are just estimates, because, well, how much butter *really* clings to the mixing spoon? These numbers can definitely change based on the brands of chocolate and cocoa you end up grabbing.
Here’s what my tracking shows for roughly one cookie:
- Kalorien: ca. 150 kcal
- Fett: 9 g (davon 5 g gesättigt)
- Kohlenhydrate: 15 g
- Protein: 2 g
It’s all about balance, right? Enjoying the moment without obsessing over every tiny detail.
Teilen Sie Ihr Ergebnis der Schoko-Engelsaugen
Now that you’ve baked these wonderful cookies, I really want to see what you created! Did you use hearts or circles for the cutout? Please drop a comment below and let me know how your Schoko-Engelsaugen turned out. Even better, snap a quick photo and share it with me on social media. Your experiences help this community grow!
By Hi, I’m EMILIA, the founder of MeltItClean.com – your digital space for natural weight loss, real wellness habits, and clean-living inspiration that actually fits your life.
For years, I struggled with the ups and downs of dieting. I tried everything — juice cleanses, low-carb crazes, fitness challenges — but I always ended up back where I started: tired, bloated, and frustrated. I didn’t just want to “lose weight” — I wanted energy, mental clarity, glowing skin, and confidence without sacrificing my joy or sanity.
After years of experimenting, learning, and unlearning, I discovered a simple truth: your body is already powerful — it just needs support, not restriction. That’s when I created Melt It Clean — a site dedicated to real transformation through clean, intentional, and nourishing daily habits that anyone can follow.
My goal was simple: build a place where people could feel informed, supported, and empowered without being overwhelmed by wellness fads.
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Schoko-Engelsaugen
Einfaches Rezept für Plätzchen mit Schokoladenfüllung.
- Total Time: 42 min
- Yield: ca. 30 Stück
Ingredients
- 250 g Weizenmehl
- 125 g weiche Butter
- 100 g Zucker
- 1 Päckchen Vanillezucker
- 1 Ei
- 1 Prise Salz
- 50 g Kakaopulver
- 100 g Zartbitterschokolade
- 50 g Puderzucker zum Bestäuben
Instructions
- Vermischen Sie Mehl, Butter, Zucker, Vanillezucker, Ei, Salz und Kakaopulver zu einem glatten Teig.
- Wickeln Sie den Teig in Frischhaltefolie und kühlen Sie ihn mindestens 30 Minuten.
- Rollen Sie den Teig etwa 5 mm dick aus.
- Stechen Sie mit einem runden Ausstecher Plätzchen aus.
- Stechen Sie in die Hälfte der Plätzchen mit einem kleinen Ausstecher (z.B. ein kleines Herz oder Kreis) ein Loch in die Mitte.
- Backen Sie die Plätzchen bei 180°C Ober-/Unterhitze für etwa 10-12 Minuten.
- Lassen Sie die Plätzchen vollständig abkühlen.
- Schmelzen Sie die Zartbitterschokolade vorsichtig.
- Bestreichen Sie die Unterseiten der Plätzchen ohne Loch mit der geschmolzenen Schokolade.
- Setzen Sie die Plätzchen mit Loch darauf.
- Bestäuben Sie die fertigen Engelsaugen mit Puderzucker.
Notes
- Verwenden Sie hochwertige Kakaopulver für intensiveren Geschmack.
- Die Füllung kann auch aus Marmelade bestehen, wenn Sie keine Schokolade mögen.
- Lagern Sie die Plätzchen luftdicht.
- Prep Time: 30 min
- Cook Time: 12 min
- Category: Dessert
- Method: Backen
- Cuisine: Deutsch
- Diet: Vegetarian
Nutrition
- Serving Size: 1 Keks
- Calories: 150
- Sugar: 12
- Sodium: 30
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Keywords: Schoko-Engelsaugen, Plätzchen, Weihnachten, Keks, Schokolade, Backen