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Homemade Nutella-Filled Hazelnut Spread Cookies photo
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Nutella-Filled Hazelnut Spread Cookies

These Nutella-Filled Hazelnut Spread Cookies are SO EASY! Soft cocoa cookies with a luscious, creamy hazelnut center for an irresistible indulgence.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Keyword: Chocolate, Cookies, Easy, Hazelnut, Nutella, Quick
Servings: 24 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped hazelnuts
  • 1/2 cup Nutella or hazelnut spread for filling

Instructions

  • In a medium bowl, sift together 1 cup of all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
  • In a large bowl, using an electric mixer or whisk, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy (3-4 minutes).
  • Beat in 1 large egg and 1 teaspoon vanilla extract until smooth and creamy.
  • Gradually fold the dry ingredients into the wet mixture until just combined. Then gently fold in 1/2 cup chopped hazelnuts.
  • Take a tablespoon-sized amount of dough, flatten it slightly, place about 1 teaspoon of Nutella in the center, and wrap the dough around the filling, sealing completely. Shape into a smooth ball.
  • Place the filled dough balls on a parchment-lined baking sheet and chill in the refrigerator for at least 30 minutes.
  • Preheat oven to 350°F (175°C). Bake chilled dough balls for 10-12 minutes, until edges look set but centers are still soft.
  • Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Equipment

  • Mixing Bowls
  • Electric mixer or hand whisk
  • Measuring cups and spoons
  • Baking Sheet
  • Parchment paper or silicone baking mat
  • Spoon or small cookie scoop
  • Chilling container or plate

Notes

  • Chill dough balls well to prevent Nutella from leaking during baking.
  • Substitute whole wheat pastry flour for a nuttier, more textured cookie.
  • Store cookies in an airtight container at room temperature up to 5 days or freeze up to 3 months.