Indulge in the ultimate treat with these Hazelnut Cream-Stuffed Chocolate Chip Cookies! Featuring a soft, buttery cookie exterior filled with a luscious hazelnut cream center, they are perfect for dessert lovers. Whether you're making them for a cozy afternoon snack or an impressive party treat, these cookies will quickly become a favorite.
What Are Hazelnut Cream-Stuffed Cookies?
Hazelnut cream-stuffed cookies are soft-baked cookies filled with a frozen disc of hazelnut spread, creating a gooey, molten center when baked. Inspired by classic chocolate chip cookies, this version adds a surprise element with its irresistible hazelnut core.
Why Everyone Will Love This Recipe
- Rich and Decadent: The creamy hazelnut filling melts in your mouth.
- Easy to Make: Simple steps with no complicated techniques.
- Perfect for Any Occasion: Ideal for holidays, gatherings, or a solo indulgence.
- Chocolate Lover’s Dream: Chocolate chips add extra bursts of sweetness.
Cooking Tips
- Freeze the Hazelnut Cream: it ensures a gooey center without melting too quickly.
- Use Softened Butter: this makes mixing easier and results in a tender cookie.
- Chill the Dough: prevents spreading and keeps the cookies thick and chewy.
- Seal the Cookies Well: press the edges firmly to avoid leaks while baking.
- Bake Until Golden: 180°C (350°F) for 20 minutes gives perfect results.
Frequently Asked Questions
Can I Use a Different Filling Instead of Hazelnut Cream?
Yes! You can substitute hazelnut cream with peanut butter, caramel, or even fruit preserves for a different flavor twist.
How Do I Keep The Cookies From Spreading Too Much?
Chilling the dough before baking helps maintain the shape. Also, ensure your butter isn't too warm when mixing.
Can I Make The Dough in Advance?
Absolutely! You can prepare the dough, wrap it tightly, and store it in the refrigerator for up to 3 days before baking.
What’s The Best Way to Store These Cookies?
Keep them in an airtight container at room temperature for up to 5 days.
Can I Add Nuts to The Cookie Dough?
Yes! Chopped hazelnuts or almonds add a delightful crunch.
How to Freeze
- To freeze before baking, assemble the cookies and freeze them on a tray before transferring them to a freezer bag. Bake straight from frozen, adding 2-3 minutes to the baking time.
- To freeze after baking, let cookies cool completely and store them in an airtight container for up to 3 months. Thaw at room temperature or warm them slightly in the oven.
How to Store
Store leftover cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. Reheat in a microwave for a few seconds to restore the gooey center.
Ingredients
How to Make Hazelnut Cream-Stuffed Cookies
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On a sheet of parchment paper, use two teaspoons to form about 12 small discs of hazelnut cream. Place them in the freezer for 2 hours. In a bowl, combine the softened butter with both white and brown sugar. Mix well with a fork. Beat in the egg until fully incorporated.
On a sheet of parchment paper, use two teaspoons to form about 12 small discs of hazelnut cream. Place them in the freezer for 2 hours. In a bowl, combine the softened butter with both white and brown sugar. Mix well with a fork. Beat in the egg until fully incorporated.
Gradually add the flour, followed by the salt, baking powder, and chocolate chips. Knead the mixture until a soft dough forms. Place the dough between two sheets of parchment paper and roll it out to about 4mm thick. Use a glass or a cookie cutter to cut out rounds.
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Gradually add the flour, followed by the salt, baking powder, and chocolate chips. Knead the mixture until a soft dough forms. Place the dough between two sheets of parchment paper and roll it out to about 4mm thick. Use a glass or a cookie cutter to cut out rounds.
Place a frozen hazelnut cream disc on one cookie round. Cover with another round and press the edges to seal. Place cookies on a parchment-lined baking tray and bake at 180°C (350°F) for 20 minutes, or until golden.
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Place a frozen hazelnut cream disc on one cookie round. Cover with another round and press the edges to seal. Place cookies on a parchment-lined baking tray and bake at 180°C (350°F) for 20 minutes, or until golden.
Let them cool for a few minutes before enjoying them!
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