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- 1 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup dark chocolate chips - 1/2 cup hazelnuts, chopped (plus extra for topping) - 1/2 cup chocolate hazelnut spread (like Nutella) When baking, measuring correctly is key. Use a dry measuring cup for flour. Spoon flour into the cup and level it off. This avoids packing too much flour. For butter, soften it at room temperature. It should be soft but not melted. Use fresh chocolate chips and hazelnuts for the best taste. Check the expiration date on your chocolate hazelnut spread, too. Quality ingredients make a big difference in flavor. You can change the nuts if you like. Try walnuts or pecans for a new twist. For a fun flavor, add a sprinkle of cinnamon or nutmeg. You can swap all-purpose flour for a gluten-free blend, too. If you want less sugar, use sugar substitutes that measure cup-for-cup. You can also add more chocolate chips or even peanut butter chips for richness. The choice is yours! {{ingredient_image_1}} To start, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to make cleanup easy. In a large bowl, mix 1 cup of softened unsalted butter, 3/4 cup of brown sugar, and 1/2 cup of granulated sugar. Cream them together until they are light and fluffy. This step is crucial because it adds air and makes your cookies soft. Next, beat in 1 large egg and 1 teaspoon of vanilla extract until everything is well blended. In another bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Slowly add this dry mix to your wet ingredients. Mix just until combined. You want to avoid overmixing. Finally, fold in 1 cup of dark chocolate chips and 1/2 cup of chopped hazelnuts. Make sure they are evenly spread throughout the dough. For the filling, you will need 1/2 cup of chocolate hazelnut spread, like Nutella. This spread adds a rich flavor and delightful creaminess. If you want extra crunch, chop some hazelnuts as a topping. Set this aside as you prepare to assemble your cookies. Now it's time to fill your cookies! Take about 2 tablespoons of dough and flatten it in your hand. Place a teaspoon of the chocolate hazelnut spread in the center. Wrap the dough around the filling and roll it into a ball. Repeat this with the remaining dough and spread. Place the dough balls on your lined baking sheet, leaving space for them to spread as they bake. For an added touch, gently press some chopped hazelnuts on top of each cookie. This gives them a nice crunch and a beautiful look. Bake the cookies for about 10 to 12 minutes. You want the edges to be golden brown but the centers to stay soft. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. Enjoy your warm cookies, perhaps with a glass of milk! To get a nice soft cookie, use room temperature butter. This helps it mix better. Cream the butter and sugars until fluffy. This adds air and lightness. Don’t overmix your dough after adding flour. Mix just until combined to keep it tender. Bake until the edges are golden, but the center looks soft. This ensures a chewy bite. Always use dry measuring cups for flour and sugar. Spoon the flour into the cup, then level it off with a knife. Don't pack the flour down, as this adds extra weight. For brown sugar, pack it tightly into the cup. This gives the right amount. Use a kitchen scale for accuracy when possible. It makes measuring easy and precise. One big mistake is overbaking the cookies. This makes them hard instead of soft. Another mistake is not cooling the dough. Allowing it to chill for 10-15 minutes helps the flavors meld. Avoid skipping the salt; it enhances the sweetness. Lastly, don’t forget to leave space between the dough balls on the baking sheet. They will spread while baking, so give them room to grow. Pro Tips Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps prevent spreading and gives a chewier texture. Use Quality Chocolate: Choose high-quality dark chocolate chips for a richer flavor. The better the chocolate, the more delicious your cookies will be! Experiment with Fillings: Try adding different fillings like peanut butter or caramel in place of hazelnut spread for a unique twist on this classic cookie. Store Properly: Keep your cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed bag for up to three months. {{image_2}} You can enhance your cookies with spices or extracts. Try adding cinnamon for warmth. A pinch of nutmeg can also add a nice twist. If you like a hint of orange, use orange zest. You can also swap vanilla extract for almond extract for a new flavor. Each choice gives your cookies a fun twist. To make these cookies a bit healthier, consider using whole wheat flour instead of all-purpose flour. This change adds fiber. You can also replace half the butter with unsweetened applesauce. This keeps the cookies moist while cutting back on fat. If you want less sugar, use coconut sugar or even honey. These swaps may change the texture slightly but still taste great. Variety is the spice of life! Instead of chocolate hazelnut spread, try peanut butter or almond butter. You can also use caramel for a gooey center. If you prefer fruit, add a dollop of raspberry jam or lemon curd. Each filling offers a new taste experience and keeps your cookies exciting! To keep your chocolate hazelnut stuffed cookies fresh, store them in an airtight container. They stay soft and tasty this way. Place parchment paper between layers to avoid sticking. These cookies can last up to five days at room temperature. If you want them to last longer, consider refrigerating them. Just make sure to let them come to room temp before enjoying. If you want to save time, freeze the cookie dough. To do this, scoop the dough into balls and place them on a baking sheet. Freeze them for about an hour until firm. Then, transfer the balls to a freezer bag. They can stay frozen for up to three months. When you’re ready to bake, no need to thaw. Just bake them straight from the freezer. You may need to add a minute or two to the baking time. To keep baked cookies fresh, let them cool completely before storing. If they’re warm, moisture can build up and make them soggy. For long-term storage, wrap them tightly in plastic wrap or foil. You can also place them in a freezer-safe container. This keeps them delicious and prevents freezer burn. Remember, the key is to minimize air exposure. Yes, you can use other nuts. Almonds, walnuts, or pecans work well. Each nut adds its own flavor. Just chop them up like the hazelnuts. This change keeps the cookie tasty and fun. To make gluten-free cookies, swap all-purpose flour with a gluten-free blend. Look for a mix that has xanthan gum added. This helps keep the cookies soft and chewy. You may need to adjust the liquid a bit. Start with the same amount and add more if the dough feels too dry. To reheat cookies, use the oven or microwave. For the oven, set it to 350°F (175°C). Place cookies on a baking sheet and warm for 5 minutes. For the microwave, heat for 10-15 seconds. This warms the cookies and makes them soft again. Enjoy them just like they were fresh! In this post, we explored how to make chocolate hazelnut stuffed cookies. We covered essential ingredients and provided tips to improve your baking. You learned how to prep the dough, create the filling, and assemble the cookies. We also shared variations to try and ways to store your treats. As you bake, remember that practice makes perfect. Enjoy the process and share your cookies with friends!

Chocolate Hazelnut Stuffed Cookies

Delicious cookies filled with chocolate hazelnut spread and topped with crunchy hazelnuts.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips
  • 1/2 cup hazelnuts, chopped (plus extra for topping)
  • 1/2 cup chocolate hazelnut spread (like Nutella)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  • Beat in the egg and vanilla extract until fully incorporated.
  • In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  • Fold in the dark chocolate chips and chopped hazelnuts, ensuring they’re evenly distributed throughout the cookie dough.
  • Take about 2 tablespoons of cookie dough and flatten it in your palm. Place a teaspoon of chocolate hazelnut spread in the center and wrap the dough around it, rolling it into a ball.
  • Repeat this process with the remaining dough and hazelnut spread. Place the dough balls on the prepared baking sheet, leaving space for them to spread.
  • Gently press some chopped hazelnuts on top of each cookie for extra crunch and flavor.
  • Bake the cookies in the preheated oven for about 10-12 minutes, or until the edges are golden brown but the centers still look soft.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with a glass of milk or coffee, and sprinkle a light dusting of powdered sugar on top for an elegant touch.
Keyword chocolate, cookies, dessert, hazelnut