These chocolate cookies are stuffed with delicious chocolate hazelnut spread. Who can resist the perfect combination of chocolate and hazelnut?

While you’re here, check out my Cookies & Cream Cookies, Chocolate Shortbread Sandwich Cookies, and Mint Chocolate Cookies.

INGREDIENTS

• Butter –  I always bake with unsalted butter and add the salt in separately for more control of the flavor.
• Granulated sugar & brown sugar – Used to sweeten the cookies. The brown sugar gives the cookies a softer texture.
• Egg – 1 large egg was used for this recipe.
• Vanilla – I always use pure vanilla extract. I personally can taste a big difference when imitation vanilla is used.
• Flour – I used all-purpose flour for this recipe.
• Cocoa powder – I used unsweetened cocoa powder for the chocolate flavor.
• Corn starch – Used to make the cookies thicker.
• Cream of tartar – Makes the cookies more tender and chewy.
• Salt – Enhances the flavor and balances the sweetness.
• Baking soda – Used to help the cookies rise.
• Chocolate hazelnut spread (shown below) – For the filling.

HOW TO MAKE THE BEST CHOCOLATE HAZELNUT COOKIES

1. Scoop 9 tablespoons of the chocolate hazelnut spread onto a plate lined with parchment paper. Freeze for 30 minutes.
2. Preheat the oven to 350F.
3. Using a stand or handheld mixer, cream together the butter and sugars.
4. Beat in the egg and vanilla.
5. Mix in the flour, cocoa powder, cornstarch, cream of tartar, salt, and baking soda until just combined.
6. Use a large cookie scoop to scoop the dough out onto a lined baking sheet. Flatten the dough with your hands, place one of frozen chocolate hazelnut scoops in the center, and cover with the dough. Roll into a ball and place back on the baking sheet.
7. Bake for 12 minutes.

These are best eaten fresh from the oven while the filling is warm and melty. They can be stored for up to a week in an airtight container at room temperature or up to several months in the freezer. If freezing, place the cooled cookies in a plastic bag. Reheat for about 30 seconds in the microwave and they taste like they just came out of the oven!

Chocolate Hazelnut Stuffed Cookies

5 from 2 votes

Recipe by Abbey

Servings

9

cookies

Prep time

50

minutes

Cooking time

12

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Cookie Dough

• 1/2 cup unsalted butter (room temperature)

• 1/2 cup granulated sugar

• 1/4 cup brown sugar

• 1 egg

• 1 teaspoon vanilla

• 1 cup all-purpose flour

• 1/2 cup cocoa powder

• 2 tablespoons cornstarch

• 1/4 teaspoon cream of tartar

• 1/4 teaspoon salt

• 1 teaspoon baking soda

• Filling

• 9 tablespoons chocolate hazelnut spread

Directions

• Scoop 9 tablespoons of the chocolate hazelnut spread onto a plate lined with parchment paper. Freeze for 30 minutes.
• Preheat the oven to 350F.
• Using a stand or handheld mixer, cream together the butter and sugars.
• Beat in the egg and vanilla.
• Mix in the flour, cocoa powder, cornstarch, cream of tartar, salt, and baking soda until just combined.
• Use a large cookie scoop to scoop the dough out onto a lined baking sheet. Flatten the dough with your hands, place one of frozen chocolate hazelnut scoops in the center, and cover with the dough. Roll into a ball and place back on the baking sheet.
• Bake for 12 minutes.