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Hazelnut Gianduja Meltaway Cookies

These Hazelnut Gianduja Meltaway Cookies are tender, buttery, and bursting with creamy hazelnut-chocolate flavor. Perfectly melt-in-your-mouth treats for any occasion!
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Dessert
Cuisine: European
Keyword: Chocolate, Cookies, Easy, Hazelnut, Meltaway
Servings: 24 servings

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup powdered sugar
  • 1 cup all-purpose flour
  • 1/2 cup hazelnut flour
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup gianduja chocolate melted

Instructions

  • Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat. Soften butter at room temperature and melt gianduja chocolate until smooth.
  • In a large mixing bowl, beat the softened butter and powdered sugar with an electric mixer until light, fluffy, and pale, about 3 to 5 minutes.
  • Mix in the vanilla extract and melted gianduja chocolate until fully incorporated and the dough is smooth and uniform in color.
  • In a separate bowl, whisk together the all-purpose flour, hazelnut flour, cocoa powder, and salt. Gradually fold this dry mixture into the wet ingredients until just combined.
  • Roll the dough into 1-inch balls using your hands or a small cookie scoop. Place them evenly spaced on the prepared baking sheet. Optionally, flatten each ball slightly.
  • Bake for 15-18 minutes until edges are set and centers are slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Equipment

  • Mixing Bowls
  • Electric mixer or hand mixer
  • Measuring cups and spoons
  • Spatula or Wooden Spoon
  • Baking Sheet
  • Parchment paper or silicone baking mat
  • Cooling Rack

Notes

  • Store cookies in an airtight container at room temperature for up to 5 days to keep them tender and flavorful.
  • Freeze cookies in a sealed container for up to 3 months; thaw at room temperature before serving.
  • Substitute all-purpose flour with gluten-free flour blend for a gluten-free version.
  • Use plant-based butter and dairy-free gianduja chocolate for a dairy-free alternative.
  • Reduce powdered sugar or use a sugar substitute for a lower sugar option.