I am a big fan of Nutella, aka hazelnut spread. I don’t love what’s in it. I’ll still eat it if I have it on hand. Sometimes I make my own. One day I was craving a nice cookie and thought how great it would be to have Nutella in it. So here we are. This cookie is soft, moist, and filled with hazelnut spread.

I don’t have a perfected hazelnut spread recipe yet. Especially since the last one burned my food processor. Whoops! Either way, I love this recipe and hope you will too. Add store-bought, OR your own hazelnut spread for this recipe.

Ingredients

• 1 cup Unsalted Butter – Softened
• 2 cups Brown Sugar
• 3/4 cup Sourdough Starter
• 2 tsp Vanilla Paste – can be replaced with Vanilla Extract
• 2 Eggs
• 2 cups Whole Wheat Flour – Can be substituted with all-purpose or baking Flour
• 1 cup All-Purpose Flour
• 1 tsp Baking Soda
• 1 1/2 tsp Salt
• 20 tbsp Hazelnut Spread

Instructions

1. Mix your butter and sugar on low-medium speed until soft and fluffy.
2. Add your sourdough starter, eggs, and vanilla paste and continue mixing.
3. Meanwhile, in a separate bowl, add your flour(s), baking soda, and salt and whisk those together.
4. Slowly add your flour mix into the mixing bowl with the rest of the dough mix while continuing to mix.
5. Once it’s well combined, cover the bowl with plastic wrap and place it into the fridge for 1 to 12 hours. At the same time, add your hazelnut spread to the fridge. (This will make it easier to work with.)
6. Preheat your oven to 375 degrees Fahrenheit.
7. Roll your hazelnut spread into balls about 1 inch in diameter and place them onto your parchment paper.
8. Take your cookie dough and wrap it around the hazelnut spread ball, creating a cookie about 3-4 inches in diameter.
9. (Optional) If desired, place either 1 tsp of chocolate chips onto the top of the cookie OR you can take a piece of chocolate like I did and place it right onto the center of the cookie.
10. Place each cookie onto the parchment paper, then place it into the oven for 13-15 minutes. Until the bottoms are golden brown. (This could take more than one baking sheet because these are big cookies.)
11. Place onto a cooling sheet and enjoy once cooled!

Hazelnut Cookies

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 20

Course: Baking, Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 cup Butter Unsalted
• 2 cups Brown Sugar
• 3/4 cup Sourdough Starter
• 2 tsp Vanilla Paste
• 2 cups Whole Wheat Flour
• 1 cup All-Purpose Flour
• 1 tsp Baking Powder
• 1 1/2 tsp Salt
• 20 tbsp Hazelnut Spread

Method

 

1. Mix your butter and sugar on low-medium speed until soft and fluffy.
2. Add your sourdough starter, eggs, and vanilla paste and continue mixing.
3. Slowly add your flour mix into the mixing bowl with the rest of the dough mix while continuing to mix.
4. Once it's well combined, cover the bowl with plastic wrap and place it into the fridge for 1 to 12 hours. At the same time, add your hazelnut spread to the fridge. (This will make it easier to work with.)
5. Preheat your oven to 375 degrees Fahrenheit.
6. Roll your hazelnut spread into balls about 1 inch in diameter and place them onto your parchment paper.
7. Take your cookie dough and wrap it around the hazelnut spread ball, creating a cookie about 3-4 inches in diameter.
8. (Optional) If desired, place either 1 tsp of chocolate chips onto the top of the cookie OR you can take a piece of chocolate like I did and place it right onto the center of the cookie.
9. Place each cookie onto the parchment paper, then place it into the oven for 13-15 minutes. Until the bottoms are golden brown.
10. Place onto a cooling sheet and enjoy once cooled!

Notes

1. This could take more than one baking sheet because these are big cookies.
2. Vanilla paste can be substituted with Vanilla Extract