Cocoa Hazelnut Stuffed Cookies Recipes

HAZELNUT SPREAD CHOCOLATE COOKIES

Steps:

• In the large bowl beat butter with sugar and egg. Add hazelnut spread and mix. Slowly add flour, soda, cocoa powder. Fold in chocolate chips.
• Cover the bowl with plastic wrap and chill in the fridge for about two hours.
• Preheat the oven to 350F degrees. Roll balls after scooping cookies with a tablespoon. My cookies were pretty big, and i made about 25 balls and used two sheets.
• Bake for 11 minutes. Cookies will still be soft to touch. Let them cool and enjoy.

CHOCOLATE HAZELNUT COOKIES

Steps:

• In a microwave-safe bowl, melt 1⁄2 cup chocolate chips with the Nutella on medium power in 30-second intervals until just melted. Set Aside
• In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside
• In a large bowl, beat butter, brown sugar and granulated sugar until creamy.
• Add melted chocolate and Nutella mixture and mix until combined. Add egg and vanilla extract and mix to combine well.
• Add the dry ingredients and mix until blended.
• Fold in the remaining chocolate chips.
• Chill the dough 8 hours (skipping this step will result in a flat, crisp cookie)
• Preheat oven to 350F degrees.
• Line the cookie sheets with parchment/grease-proof paper. Using tablespoon drop the dough 2 inches apart onto the prepared baking sheets.
• Bake for 10 - 12 minutes until tops have cracked. Cool on baking sheets for 5 minutes. Remove to a wire rack to cool completely.

CHOCOLATE HAZELNUT AND CARAMEL STUFFED BROWNIE COOKIES WITH POMEGRANATE SUGAR.

Steps:

• Add the sugar and 1 tablespoon salt to a mixing bowl. Add the pomegranate juice and food coloring. Use your hands to mix everything together until the sugar is combined, and red in color (or pink if you did not use the food coloring). Spread the mixture out evenly on the cookie sheet and let dry at room temperature for 2-3 hours. Once dry, mix in the remaining tablespoon of salt. Pour mixture into a jar and seal.
• In a microwave safe bowl or glass measuring cup, melt together the butter, bittersweet chocolate and dark chocolate. Microwave for 30 second increments, stirring until totally melted. Set aside and let cool completely. You can also do this over a double broiler.
• In a small bowl, combine flour, cocoa powder, salt and baking powder. Set aside.
• In the bowl of your electric mixer, add sugar and eggs, beating on high until pale in color and light and fluffy, about 4 minutes. Add in vanilla extract, cream cheese and melted chocolate/butter, beating for another 1-2 minutes until combined. Scrape down the sides of the bowl and make sure everything is combined. Now stir in the dry ingredients with a large spatula until fully mixed. Cover with plastic wrap and let sit on the counter for 10-15 minutes to allow the dough to stiffen slightly.
• Preheat oven to 350 degrees F. Place parchment paper (or a silpat) on an un-greased baking sheet. Grease your hands with a little canola oil (cooking spray works really well, but water can also be used) then begin to scoop out about 1 tablespoon of dough. Flatten the dough slightly into a round and spoon a scant teaspoon of hazelnut spread into the center of the round. Add the chocolate covered caramel. Scoop another tablespoon of dough out and flatten it slightly. Place the dough over the caramel/hazelnut spread and then seal the edges together. Repeat with remaining cookie dough. Bake for 9-10 minutes. Let cool for about 5 minutes on the baking sheet.
• Once cool enough to handle, dip/drizzle lightly in melted dark chocolate and then sprinkle very lightly with pomegranate sugar. Eat warm or let cool and store in an airtight container for up to four days.

STUFFED HAZELNUT COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix 1/2 cup hazelnut spread, the powdered sugar and 1/4 cup chopped hazelnuts. Shape into 24 (1-inch balls).
• In large bowl, beat 1 cup granulated sugar, 1/2 cup hazelnut spread, the butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt.
• Divide dough into 24 (1 1/2-inch) balls. Flatten each ball into 2 1/2-inch circle. Shape 1 cookie dough circle around 1 hazelnut ball, covering completely. Repeat with remaining dough and hazelnut balls. On ungreased cookie sheet, place filled dough circles about 3 inches apart.
• Bake 9 to 10 minutes or until edges are set. Cool 5 minutes; remove from cookie sheet to cooling rack.
• In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 seconds; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Drizzle over cooled cookies; sprinkle each with 1/4 teaspoon finely chopped hazelnuts. Let cookies stand until glaze sets.

HAZELNUT COCOA COOKIES

Steps:

• Beat the butter, chocolate-hazelnut spread, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Blend the whole egg into the butter mixture. Beat in the egg yolk and vanilla.
• In a separate bowl, sift together the flour, baking soda, and salt. Mix the dry mixture into the egg and sugar mixture about 1/3 at a time until all the flour is incorporated. Gather the dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
• Preheat an oven to 400 degrees F (200 degrees C).
• Roll dough into large balls (about the size of a golf ball) and place 2 inches apart on ungreased cookie sheet. Bake until cookie is slightly firm on the outside, 8 to 10 minutes. Cool cookies on pans before removing.

COCOA-HAZELNUT STUFFED COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir together cookie mix, melted butter, egg and 1 tablespoon of the milk; set aside.
• In small bowl, mix hazelnut spread and powdered sugar until well blended. Roll half of hazelnut mixture into 5 balls, using about 1 tablespoon mixture per ball.
• For each cookie, press 1/4 cup cookie dough with hands until flat; make small well in center of dough. Place hazelnut ball in well. Seal cookie dough around hazelnut ball, sealing mixture completely inside. Place on ungreased large cookie sheet.
• Bake 11 to 13 minutes or just until edges of cookies are golden brown. Remove from cookie sheet to cooling rack.
• Into remaining half of hazelnut mixture, stir enough remaining milk until thin icing forms. Drizzle icing over top of cooled cookies; sprinkle with chopped peanuts. Let icing set before serving.

NUTELLA® COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with aluminum foil or parchment paper.
• Cream butter and sugar in a medium bowl with an electric mixer until white and fluffy. Add egg and vanilla extract; beat well. Add chocolate-hazelnut spread and mix completely. Slowly add flour and cocoa powder and mix well. Stir in chocolate chips and hazelnuts.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven for 8 minutes. Turn the oven off and allow the cookies to sit in the oven for 2 minutes more.
• Remove cookies from the oven and serve immediately or allow to cool.

PEPPERMINT STUFFED SNOWBALL COOKIES

Steps:

• Line a baking sheet with parchment paper. Melt peppermint crunch chips or peppermint bark in the microwave in 30-second increments in a small bowl until just melted. Whisk in 2 teaspoons of powdered sugar until texture is thick, like peanut butter - add more as needed. Scoop out 1/2 teaspoon sized balls of melted peppermint onto the baking sheet and place the whole baking sheet in the freezer for 30 minutes.
• Line another baking sheet with parchment paper.
• In a large bowl, whisk together the flour, cocoa powder, and salt. Set aside.
• In the bowl of a stand mixer fitted or in a large bowl with an electric mixer on medium speed, cream the butter and icing sugar until smooth and creamy. Add in vanilla and peppermint extracts and mix until combined.
• Turn the mixer to low and slowly add in the flour mixture and mix until just combined. Fold in the chopped pecans.
• Scoop out ONE tablespoon of dough and flatten in your palm. Place frozen peppermint balls and place into the middle of each dough ball. (Work with one frozen peppermint ball at a time and keep the rest in the freezer so they stay frozen). Add another ONE tablespoon of cookie dough on top and press the sides together and wrap dough around and roll into balls.
• Place on prepared cookie sheet. Repeat until all the dough is used up. Chill entire baking sheet in the fridge for at least 30 minutes.
• Preheat oven to 350 degrees F.
• Bake cookies for 14-15 minutes until bottoms are just slightly brown - rotating pans halfway through. Be careful not to over-bake.
• Remove from oven and cool on baking pan for about 2 minutes until you can handle them comfortably with your hands.
• Meanwhile, sift 1/3 cup icing sugar into a medium bowl and another bowl with sifted cocoa powder. While cookies are still warm, roll them in icing sugar or cocoa powder. Place cookies on cooling rack, once they have cooled completely, roll them in icing sugar again.
• Store cookies in an airtight container for up to 3 days or freeze for up to one month.

CARAMEL STUFFED NUTELLA COOKIES

Steps:

• Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
• Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and Nutella and beat on high until completely combined.
• Pour the dry ingredients into the wet ingredients and beat on low speed until combined. Beat in the hazelnuts. Dough will be thick, yet airy and sticky. Cover and chill the dough for at least 3 hours in the refrigerator. If chilling for longer (up to 3 days), allow dough to sit at room temperature for at least 30 minutes before scooping and baking.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Cookie dough will be firm after chilling, but will come together with the warmth of your hands. Measure 1 scant Tablespoon of cookie dough and roll into a ball. Indent your thumb into it. Place caramel candy inside. (See recipe note.) Take another 1 scant Tablespoon of cookie dough and use it to completely cover the caramel candy on top. Roll the caramel-stuffed dough into an even ball. Make sure the caramel is completely wrapped inside. Sprinkle with coarse salt. Repeat with remaining cookie dough and caramels. Arrange cookie dough balls 3 inches apart on baking sheets. Place any remaining cookie dough balls in the refrigerator as you bake the other batches. (Best to keep those dough balls cold.)
• Bake the cookies for 13-14 minutes until the edges appear set. Caramel may have oozed out a little. (That's ok!) The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes. The cookies will continue to "set" on the baking sheet during this time. Transfer cookies to a wire rack to cool completely. Use a thin spatula to help transfer the cookies to the cooling rack, especially if some caramel oozed out.
• Cover and store leftover cookies at room temperature for up to 1 week.