Ooey Gooey – [Chocolate Hazelnut Stuffed Cookies]

Love surprises?  Well this cookie is for you then!  Chocolate cookies stuffed with Chocolate Hazelnut, okay bye!  :)

I decided to try a recipe from Delish, main adapt I made to the recipe was freezing the Chocolate Hazelnut balls overnight so that they were cold enough for when I needed to bake with them.  I also chilled the cookie batter for about 1/2 hour so that it would be more firm and not as sticky to work with.

You can see two ‘shapes’ of cookies below – for the left side batch I just enclosed the cookie around the frozen chocolate hazelnut balls and for the right side batch I actually rolled the cookie into a ball.  Up to you on which look you like better – they both tasted great!

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RECIPE (24 Cookies)

COOKIE DOUGH:

1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 cups unsweetened dark cocoa powder
1 tsp baking soda
1/2 tsp kosher salt

CHOCOLATE HAZELNUT BALLS:
24 tablespoons, frozen overnight

FREEZE CHOCOLATE HAZELNUT BALLS: Line a baking sheet with parchment paper. Scoop 1-tablespoon balls onto prepared baking sheet and freeze overnight.

MIX: butter and both sugars until light and fluffy. Add eggs, milk, and vanilla and beat until combined, then add flour, cocoa powder, baking soda, and salt. Refrigerate dough for 1/2 hour.

PREHEAT OVEN: 350 degrees and line a baking sheet with parchment paper.

MAKE COOKIES: Scoop a tablespoon of cookie dough and flatten into a pancake-like circle. Top with a frozen Nutella ball and cover with dough, pinching to seal and adding more dough if necessary to completely cover. Transfer to prepared baking sheet and repeat with remaining dough and frozen Nutella, spacing cookies 2 inches apart.

BAKE: for 15 minutes. Let cool on pan 5 minutes before serving.

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