Best 5 Cocoa Hazelnut Stuffed Cookies Recipes

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Indulge in a delightful culinary journey with our exquisite Stuffed Cookies, where cocoa and hazelnut flavors harmoniously blend to create a symphony of taste. These delectable treats are not just ordinary cookies; they're filled with a rich, velvety cocoa filling and studded with crunchy hazelnut pieces, offering a perfect balance of textures and flavors.

Dive into three tempting variations of our Stuffed Cookies: the Cocoa Hazelnut Stuffed Cookies, the White Chocolate Cocoa Hazelnut Stuffed Cookies, and the Nutella Stuffed Cookies. Each recipe promises a unique taste experience that will tantalize your palate.

The Cocoa Hazelnut Stuffed Cookies are a classic combination of cocoa powder and hazelnut, resulting in a rich and nutty flavor. The White Chocolate Cocoa Hazelnut Stuffed Cookies add a touch of sweetness with white chocolate chips, creating a delightful contrast to the cocoa filling. And for chocolate enthusiasts, the Nutella Stuffed Cookies are an irresistible treat, filled with creamy Nutella that oozes out with every bite.

These Stuffed Cookies are not only delicious but also versatile. They're perfect for any occasion, whether it's a cozy gathering with friends, a festive holiday party, or simply a sweet treat to enjoy on a leisurely afternoon. With their captivating appearance and irresistible taste, these cookies are sure to be a hit among cookie lovers of all ages.

So, put on your apron, preheat your oven, and embark on a delightful baking adventure. Let the heavenly aroma of cocoa and hazelnut fill your kitchen as you create these delectable Stuffed Cookies. Your taste buds will thank you for it!

Check out the recipes below so you can choose the best recipe for yourself!

STUFFED HAZELNUT COOKIES



Stuffed Hazelnut Cookies image

Enjoy these stuffed hazelnut cookies glazed with chocolate - a wonderful dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 24

Number Of Ingredients 15

1/2 cup hazelnut spread with cocoa
1/2 cup powdered sugar
1/4 cup chopped hazelnuts (filberts)
1 cup granulated sugar
1/2 cup hazelnut spread with cocoa
1/2 cup butter or margarine, softened
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Additional granulated sugar
1 cup dark chocolate chips
2 teaspoons shortening
6 teaspoons finely chopped hazelnuts, if desired

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.

Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 21 g, TransFat 0 g

SALTED COCOA-HAZELNUT COOKIES



Salted Cocoa-Hazelnut Cookies image

These are a classic slice-and-bake cookie, ripe for improvisation. Not into hazelnuts? Pistachios, almonds, even chocolate chunks are great here. Don't worry too much about getting the perfect cylindrical log; the dough should even out most imperfections as it bakes.

Provided by Alison Roman

Categories     cookies and bars, dessert

Time 2h

Yield About 5 dozen cookies

Number Of Ingredients 12

2 1/2 cups/363 grams all-purpose flour
3/4 cup/75 grams cocoa powder
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups/341 grams (3 sticks) unsalted butter, at room temperature
1 1/4 cups/250 grams granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup/133 grams chopped, toasted hazelnuts
Egg wash (1 egg mixed with 1 tablespoon water)
About 1/2 cup/120 grams coarse sugar, for rolling
Flaky salt, preferably Maldon, for sprinkling

Steps:

  • In a large bowl, whisk together flour, cocoa powder, baking powder and salt.
  • In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is superlight, fluffy and pale, about 2 to 3 minutes. Scrape down the sides of the bowl, and add in the eggs, 1 at a time, and vanilla extract, and beat until everything is well combined, about 2 minutes.
  • Add dry ingredients all at once, and mix on low until almost incorporated. Add hazelnuts, and continue to mix until just fully incorporated.
  • Scrape dough out of mixer, and divide it into 2 pieces onto cling wrap. Wrap each piece in cling wrap and roll them into logs about 1 1/2 to 2 inches in diameter, and 12 inches long.
  • Refrigerate the logs at least 2 hours, or up to 5 days.
  • Heat oven to 325 degrees.
  • Brush the outside of each log of dough with egg wash. Sprinkle sanding sugar (Demerara or regular granulated sugar also work here) onto a piece of parchment paper, and roll the logs in it. Slice log crosswise into 1/4-inch-thick slices.
  • Place dough slices on parchment-lined baking sheets 1 inch apart, and sprinkle with flaky salt. Bake until the edges are just set and cookies are baked through (difficult to tell with chocolate cookies, but the center should feel set when pressed gently), 12 to 15 minutes.

Nutrition Facts : @context http, Calories 106, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 41 milligrams, Sugar 6 grams, TransFat 0 grams

NUTELLA® HAZELNUT COOKIES



Nutella® Hazelnut Cookies image

These cookies are great for chocolate-hazelnut lovers. I make these all the time and everyone absolutely loves them.

Provided by Carmella DiNardo

Categories     Desserts     Cookies     Nut Cookie Recipes     Hazelnut

Time 57m

Yield 12

Number Of Ingredients 12

2 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, room temperature
¾ cup brown sugar
¾ cup white sugar
2 large eggs
2 tablespoons vanilla extract
½ cup chocolate-hazelnut spread, such as Nutella®
½ cup chopped toasted hazelnuts
1 cup chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
  • Combine flour, cocoa powder, baking soda, and salt in a bowl. Mix with a whisk to break up any lumps.
  • Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time until completely incorporated. Mix in vanilla and chocolate-hazelnut spread.
  • Slowly add in flour mixture and stir just until combined. Fold in chopped hazelnuts and chocolate chips. Drop the dough onto prepared baking sheet by tablespoons or with a cookie scoop.
  • Bake in preheated oven until edges look dry and cookies are fragrant, about 12 minutes. Allow to cool for 1 minute on baking sheet before transferring to a wire rack.

Nutrition Facts : Calories 502.2 calories, Carbohydrate 63.1 g, Cholesterol 68 mg, Fat 26.7 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 13.2 g, Sodium 434.3 mg, Sugar 39.8 g

TOASTED COCONUT COOKIES



Toasted Coconut Cookies image

These cookies have coconuts, walnuts and oats to make them a satisfying snack no matter what time of day. They're a hit with everyone who tries them.-Cindy Colley, Othello, Washington

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 5 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1-1/2 cups quick-cooking oats
1-1/2 cups sweetened shredded coconut, toasted
3/4 cup chopped walnuts, toasted

Steps:

  • In a bowl, cream butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack.

Nutrition Facts : Calories 190 calories, Fat 10g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 164mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

HAZELNUT-CRUSTED CHOCOLATE SANDWICHES



Hazelnut-Crusted Chocolate Sandwiches image

A cushion of fluffy chocolate buttercream is suspended between two crisp chocolate wafers. The finishing touch? Rolling in toasted hazelnuts for a buttery, crunchy finish. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 36 sandwiches

Number Of Ingredients 13

1 1/4 cups cake flour (not self-rising)
3/4 cup Dutch-process cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
5 tablespoons unsalted butter, melted and cooled
1 large egg
3/4 cup packed light-brown sugar
3 sticks unsalted butter, room temperature
3 cups confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
6 ounces bittersweet chocolate, melted and cooled
1 cup toasted skinned hazelnuts, very finely chopped

Steps:

  • Cookies: In a bowl, whisk together flour, cocoa, sugar, baking powder, and salt. In a large bowl, whisk together butter and egg. Add brown sugar, and whisk to combine. Gradually add to flour mixture and stir with a spatula until liquid is absorbed. Transfer to a sheet of plastic wrap.
  • Divide dough into thirds; roll out each portion 1/16-inch thick on a nonstick baking mat, topped with plastic wrap. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.
  • Preheat oven to 350 degrees. Using a 2-inch cookie cutter, cut dough into rounds; transfer to parchment-lined baking sheets. Reroll scraps once and cut more rounds, to make a total of 72 cookies. (If dough becomes soft, freeze until firm.) Bake cookies, rotating sheets halfway through, until firm and fragrant, 9 to 10 minutes. Transfer sheets to wire racks and let cool completely.
  • Filling: In a large bowl, beat butter, confectioners' sugar, vanilla, and salt, starting on low speed, then increasing to high for 2 minutes, scraping down sides of bowl occasionally. Stir in melted chocolate to combine.
  • Spread 2 tablespoons filling each on half of cookies, then sandwich with remaining cookies. Roll edges in chopped hazelnuts to adhere. Chill overnight before serving. (Assembled cookies can be refrigerated in an airtight container up to 2 days.)

Tips:

  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Use high-quality chocolate and hazelnut spread. This will make a big difference in the flavor of the cookies.
  • Don't overmix the dough. Overmixing can make the cookies tough.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before storing them. This will help them keep their shape and flavor.

Conclusion:

These cocoa hazelnut stuffed cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their rich chocolate flavor and creamy hazelnut filling, they are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these cookies a try. You won't be disappointed!

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