Best 5 Stuffed Hazelnut Cookies Recipes

STUFFED CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a medium saucepan over medium heat, melt the butter and toast for about 5 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool before starting to make the dough.
• To the bowl with the cooled butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
• Add the egg and egg yolk and beat again until fluffy and well-combined.
• In a separate large bowl, whisk together the flour, baking soda, and salt. Sift ⅓ of the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
• Add the chocolate chips and mini chocolate chips to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. You can also store the stuffings in the fridge so they're easier to work with later.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet (or 2) with parchment paper.
• Using an ice cream scooper, scoop out 3 tablespoons of chilled dough and flatten out into a ¼-inch (6 mm) thick circle.
• Add 1 tablespoon of your stuffing of choice, such as caramel, cookie butter, chocolate hazelnut spread, or peanut butter, to the center of the dough round, and fold the edges of the dough around the stuffing. Seal tightly and roll into a ball. Repeat with the rest of the dough and stuffings.
• To the outside of the cookie dough balls, add your choice of toppings, such as mini marshmallows, chopped candy bar, chocolate chips, crushed chocolate sandwich cookies, white chocolate chips, rainbow sprinkles, pretzel pieces, or crushed potato chips. Press the toppings firmly into the dough, so they don't fall off. Repeat with the remaining stuffed cookie dough balls.
• Place the stuffed and decorated cookie dough balls onto the prepared baking sheet approximately 3 inches (7 cm) apart, so the cookies don't spread into one another. You may need to use 2 baking sheets.
• Bake for 11-14 minutes, or until the cookies are golden brown and evenly spread.
• Cool on a cooling rack for 10 minutes before devouring!
• Enjoy!

NUTELLA-STUFFED COOKIES

Steps:

• Whisk together the flour, salt, baking powder and baking soda in a large bowl.
• Beat together the brown sugar and butter in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at time, beating after each addition to incorporate. Beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated.
• Divide the dough into 18 equal mounds, each about 2 tablespoons, and flatten slightly with wet hands. Put 2 teaspoons of the chilled chocolate-hazelnut spread in the center of each piece of dough, then press and pinch the cookie dough around the spread to form round and sealed balls. Chill for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Put 6 chilled dough balls onto each prepared baking sheet, spacing them about 2 inches apart. Bake, rotating the baking sheets halfway through, until the cookies are golden around the edges, about 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack or plate and serve warm if you'd like. When the baking sheets have cooled completely, bake the remaining 6 dough balls on one of the sheets, then let cool slightly.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

STUFFED HAZELNUT COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix 1/2 cup hazelnut spread, the powdered sugar and 1/4 cup chopped hazelnuts. Shape into 24 (1-inch balls).
• In large bowl, beat 1 cup granulated sugar, 1/2 cup hazelnut spread, the butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt.
• Divide dough into 24 (1 1/2-inch) balls. Flatten each ball into 2 1/2-inch circle. Shape 1 cookie dough circle around 1 hazelnut ball, covering completely. Repeat with remaining dough and hazelnut balls. On ungreased cookie sheet, place filled dough circles about 3 inches apart.
• Bake 9 to 10 minutes or until edges are set. Cool 5 minutes; remove from cookie sheet to cooling rack.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 seconds; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Drizzle over cooled cookies; sprinkle each with 1/4 teaspoon finely chopped hazelnuts. Let cookies stand until glaze sets.

SINGLE SERVE KETO CHOCOLATE HAZELNUT STUFFED COOKIE

Steps:

• Combine almond flour, coconut flour, sweetener, butter, vanilla, salt and keto friendly chocolate chips into a small bowl. Mix until combined. Mold into 2 cookies.
• Add keto chocolate hazelnut spread to one cookie and place the other cookie on top. Mold the edges together.
• Refrigerate cookie for 5-10 minutes before baking.
• To bake in an oven, bake at 350°F for 6-8 minutes.To bake in an air fryer, bake at 350°F for 6 minutes. To bake in a microwave, cook for 45 seconds.
• Let cookie cool completely before removing.

HAZELNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
• Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
• Bake in the preheated oven until lightly browned, 10 to 20 minutes.