Hazelnut filled chocolate chip cookies hide a frozen center of chocolate hazelnut spread inside a brown sugar cookie dough studded with dark chocolate chips. When the cookies bake, the center melts into a gooey pocket that stays soft as the cookies cool.
Freezing the spread into small mounds before wrapping the dough around them is the trick that keeps the filling inside the cookie. The recipe makes 12 large cookies with crisp edges and soft, chewy centers.
Table of Contents
Why This Hazelnut Filled Chocolate Chip Cookies Recipe Works
The cookie dough uses cold butter cubes mixed with brown sugar, which gives a dense, chewy texture that supports the heavy filling.
A teaspoon of honey keeps the cookies moist for days, while baking soda helps them brown and spread just enough.
Frozen mounds of spread melt slowly in the oven, so the filling turns gooey in the middle instead of leaking onto the tray.
Ingredients for Hazelnut Filled Chocolate Chip Cookies
- 1 stick (8 tablespoons) unsalted butter, cold and cut into 1/2 inch cubes
- 2/3 cup packed brown sugar
- 1 large egg, at room temperature
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 teaspoon honey
- 10 tablespoons chocolate hazelnut spread, for the filling
- 1/2 cup dark chocolate chips
Cold butter. Cold butter cubes mixed with the sugar keep the dough thick and chewy.
Brown sugar. It brings moisture and a caramel flavor that pairs well with hazelnut.
Honey. One teaspoon keeps the cookies soft for days.
Hazelnut spread. Scoop it into mounds and freeze until firm so it does not escape.
Chocolate chips. Dark chips balance the sweet filling and add chocolate in every bite.
How to Make Hazelnut Filled Chocolate Chip Cookies
1. Mix the dough Beat the cold butter, brown sugar, honey, and vanilla in a bowl until creamy, then beat in the egg.
2. Add the dry ingredients Stir the flour, baking soda, and salt together in a second bowl, then mix them into the wet mixture. Fold in the chocolate chips.
3. Chill the dough Cover the bowl and refrigerate the dough for about 30 minutes so it is easy to shape.
4. Freeze the filling While the dough chills, spoon 12 small mounds of hazelnut spread (about 2 1/2 teaspoons each) onto a parchment lined tray and freeze for about 30 minutes, until solid.
5. Fill the cookies Heat the oven to 350 degrees F. Flatten a scoop of dough in your hand, set a frozen mound in the center, cover with more dough, and roll into a smooth ball. Repeat to make 12 cookies.
6. Bake the cookies Place the balls 3 inches apart on lined trays and bake for 10 to 12 minutes, until the edges are golden brown. Cool on the tray for 10 minutes before moving.
How to Serve Hazelnut Filled Chocolate Chip Cookies
Serve the cookies warm so the center stays gooey, with cold milk or coffee. They also pair well with coconut chocolate chip cookies and soft double chocolate chip cookies on a dessert tray, a bowl of silky chocolate ganache for dipping, or a berry kefir smoothie.
How to Store and Reheat Hazelnut Filled Chocolate Chip Cookies
Store the cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months with parchment between the layers. Reheat a cookie for 10 seconds in the microwave to melt the center again.
Tips and Variations for Hazelnut Filled Chocolate Chip Cookies
Freeze until solid. Do not skip the freezing step. Soft filling will leak and burn on the tray.
Seal the edges. Pinch the dough closed around the mound and roll the ball smooth.
Use cold butter. Cold butter keeps the cookies thick instead of flat.
Work quickly. Keep the mounds in the freezer and pull out only a few at a time.
Do not overbake. Remove the cookies when the edges are golden. The centers set as they cool.
Try other fillings. Cookie butter or peanut butter can replace the hazelnut spread.
Add flaky salt. A tiny pinch of flaky salt on top balances the sweet center.
Raw dough safety. The dough contains raw egg and raw flour, so do not eat it before baking. Helpful reminders about handling leftovers appear in the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Hazelnut Filled Chocolate Chip Cookies
Can I make hazelnut filled chocolate chip cookies ahead of time?
Yes. Freeze the filled dough balls on a tray, store them in a bag for up to 3 months, and bake from frozen, adding 2 minutes.
Why did the filling leak from my hazelnut filled chocolate chip cookies?
The filling was not frozen solid or the dough was not sealed well. Freeze the mounds until hard and pinch the dough closed.
How do I keep hazelnut filled chocolate chip cookies soft?
Store them in an airtight container and bake just until the edges turn golden, since overbaking dries them out.
Can I use another spread?
Yes. Peanut butter or cookie butter works with the same method.
Do I need to chill the dough?
Yes, chilling firms the butter and makes the dough easier to wrap around the filling.
Hazelnut Filled Chocolate Chip Cookies
Equipment
- Mixing bowls
- Electric mixer
- Baking trays
- Parchment paper
- Cookie scoop
- Freezer safe tray
Ingredients
Main Ingredients
- 8 tbsp unsalted butter cold, cut into cubes (1 stick)
- ⅔ cup brown sugar packed
- 1 large egg room temperature
- 1 ⅓ cup all purpose flour
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 tsp vanilla extract
- 1 tsp honey
- 10 tbsp chocolate hazelnut spread for the filling
- ½ cup dark chocolate chips
Instructions
Cooking
- Make the dough. Beat the butter, sugar, honey, and vanilla until creamy, mix in the egg, then add the flour, baking soda, and salt. Fold in the chips and chill 30 minutes.
- Freeze the filling. Spoon 12 mounds of spread onto parchment and freeze about 30 minutes until solid.
- Fill. Flatten a scoop of dough, wrap it around a frozen mound, and roll smooth.
- Bake. Place 3 inches apart on lined trays and bake at 350 degrees F for 10 to 12 minutes, until the edges are golden.
- Cool. Rest on the tray for 10 minutes so the center sets.
