Gooey Hazelnut Cream-Filled Chocolate Chip Cookies

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.

How to Make Hazelnut Cream-Stuffed Cookies

Step 1

Step 1

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.

Step 2

Step 2

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.

Step 3

Step 3

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!