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BEST Nutella Brownie Stuffed Hazelnut Cookies – Recipe 🍪

These Nutella brownie stuffed hazelnut cookies will be your biggest weakness!

My local grocery store makes these unbelievable brownie stuffed chocolate chip cookies. I usually end up eating the whole box, they are one of my biggest weaknesses! I decided to put my own spin on these cookies by incorporating Nutella and hazelnut! The recipe turned out to die for! I also add a little chocolate drizzle on top but that’s optional!

Ingredients:

For the hazelnut cookies:

  • 2 1/2 cups ap flour
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1 tsp corn starch
  • 1 1/2 sticks unsalted butter, room temp
  • 1 cup packed brown sugar
  • ¾ cup sugar
  • 1 egg + 1 egg yolk, room temp
  • 1 tsp vanilla extract
  • 2 tsp hazelnut extract

For the brownies:

  • 5 tablespoons unsalted butter, room temp
  • 1/2 cup packed brown sugar
  • 2 eggs, room temp
  • 2 tsp vanilla extract
  • 1 cup Nutella
  • 1/2 tsp salt
  • 3/4 cup ap flour 

Optional chocolate drizzle:

  • 2 tablespoons cocoa powder
  • 1 cup powdered sugar
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons hot water
  • 1/2 tsp vanilla extract
  • 1/4 tsp kosher salt

Process:

  1. In a bowl (for the cookies), mix flour, baking soda, salt, and cornstarch. Set aside.
  2. Using a stand mixer, beat butter, brown and granulated sugar together in a separate bowl until soft, fluffy and combined.
  3. Beat in egg, egg yolk, vanilla and hazelnut extract with the butter and sugar until well combined.
  4. Slowly mix in the flour mixture until completely combined.
  5. Cover the cookie dough and chill for at least six hours (or overnight). 
  6. After making the cookie dough, start the brownies. 
  7. Using the stand mixer, beat butter on high until smooth (about 1 minute).
  8. Add brown sugar and beat on high speed for another 2 minutes until combined.
  9. On low speed, add eggs and vanilla extract, increase speed and beat until combined. Next, add Nutella and salt. Mix until smooth.
  10. On low speed, add flour, mixing until combined. Do not over mix.
  11. Transfer brownie batter into a bowl, cover, and chill for at least six hours (or overnight).
  12. Remove the cookie dough and brownie batter from the fridge and preheat the oven to 350 F.
  13. Place parchment paper or silicone mats onto 2 baking sheets.
  14. Measure out 1/2 tablespoon of the brownie batter and roll into a ball.
  15. Measure out one tablespoon of cookie dough, flatten and place the brownie batter ball into the center.
  16. Measure out another tablespoon of cookie dough, flatten and use that to cover the brownie ball. Roll the dough in your hands to form a large ball.
  17. Space each ball about 2 inches apart. Repeat until finished. 
  18. Bake cookies for 10 – 12 minutes or until golden. Leave on baking sheets for a few minutes before placing on wire racks to cool.
  19. For optional chocolate glaze, combine hot water, melted butter and vanilla extract in a small bowl. Whisk cocoa powder, powdered sugar and salt in a medium bowl and slowly pour liquid ingredients into dry ingredients, whisking until smooth. Glaze will thicken as it cools. Drizzle over cooled cookies and let set before serving!

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