Chocolate Hazelnut Stuffed Cookies with Dark Chocolate Chips
Soft brown sugar cookies with dark chocolate chips wrapped around a frozen center of chocolate hazelnut spread.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Hand mixer
Ingredients
Main Ingredients
- 8 tbsp unsalted butter softened and cubed
- ⅔ cup light brown sugar packed
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 tsp honey
- 1 ⅓ cup all purpose flour
- ½ tsp baking soda
- ¼ tsp kosher salt
- ½ cup dark chocolate chips
- 10 tbsp chocolate hazelnut spread slightly heaped, for the centers
Instructions
Cooking
- Freeze. Scoop 10 mounds of spread onto parchment and freeze for 30 minutes.
- Mix. Cream the butter and sugar, beat in the egg, honey, and vanilla, then stir in the flour, baking soda, and salt. Fold in the chips.
- Chill. Refrigerate the dough for 30 minutes.
- Fill. Wrap about 3 tablespoons of dough around each frozen mound and roll into a ball.
- Bake. Bake at 350 degrees F for 10 to 12 minutes until the edges are lightly golden.
Notes
Substitutions: Peanut butter or cookie butter can fill the centers in place of the chocolate hazelnut spread.
Tips: Freeze the mounds until solid so they wrap cleanly, and do not taste the raw dough because it contains raw egg.
Storage: Keep cooled cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.