I had a really hard time not sneaking bites of these chocolate hazelnut cookies while they were being made. I kept thinking of ways to sample them — a tiny nibble here or there — but since I was breastfeeding I avoided anything that might pass into my milk. In the end I resisted and shared them with friends and family instead. The verdict: my husband, a die-hard chocolate chip cookie fan, said they were delicious, and everyone else enjoyed them too. They’re a keeper. Below is a printable version of the recipe if you want to try them yourself.
Printable recipe available on request.
Are Filberts and Hazelnuts the Same?
Yes. Filberts and hazelnuts are two names for the same nut. In some regions, like Oregon, they are commonly called filberts, and Oregon even recognizes the filbert as its state nut.
Are Hazelnuts Good for You?
Hazelnuts are nutritious. They contain healthy unsaturated fats and are good sources of magnesium, calcium and vitamins B and E. Regular consumption of hazelnuts can support heart health, contribute antioxidants that may reduce cancer risk, and help maintain healthy muscles, skin, bones and digestion.
What Can You Substitute for Brown Sugar?
If you don’t have brown sugar, you can substitute white granulated sugar in equal amounts. The cookies will be a bit crisper, but still tasty. For a closer match to brown sugar’s flavor and moisture, add 2 tablespoons of molasses for every cup of white sugar you substitute. The result is very similar to brown sugar in most recipes.
Chocolate Hazelnut Cookies
Chocolate Hazlenut Cookies
Ingredients
- 1/2 Cup Butter, unsalted, softened
- 1/2 Cup Peanut Butter, smooth
- 1/2 Cup Brown Sugar
- 1/2 Cup Sugar
- 1 Egg
- 1 teaspoon Vanilla
- 1/2 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 3/4 Cup All-Purpose Flour
- 1/4 Cup Granulated Sugar
- 1/2 teaspoon Ground Cinnamon
- 1/2 Cup Nutella
- 1/2 Cup Powdered Sugar
Instructions
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In a large bowl, cream together the butter, peanut butter, brown sugar and granulated sugar until light and fluffy.
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Add the egg and vanilla, mixing on low speed until just combined.
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In a separate bowl, whisk together the flour, baking soda, salt, cinnamon and the 1/4 cup granulated sugar. Gradually add the dry ingredients to the wet mixture and mix until just combined.
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In a small bowl, stir the Nutella and powdered sugar together until smooth, forming a soft filling.
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Shape the cookie dough into 24 equal balls, about 1 inch each.
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Flatten a tablespoon of dough in your hand, place a Nutella ball in the center, then wrap the dough around the filling and roll gently to seal. Roll each cookie in a cinnamon-sugar mixture to coat.
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Place the cookies on a baking sheet and bake in a preheated 375°F (190°C) oven for about 8 minutes. Allow to cool slightly before serving.
Recipe Notes
Nutrition
Calories: 187kcal,
Carbohydrates: 25g,
Protein: 3g,
Fat: 9g
Nutrition information is automatically calculated and should be considered an approximation.
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