Print

White Chocolate & Hazelnut Stuffed Cookies

Shaping dough for White Chocolate & Hazelnut Stuffed Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Giant bakery-style cookies filled with frozen white chocolate & hazelnut spread, loaded with chocolate chips, crunchy hazelnuts, and coated in crispy feuilletine for extra texture. Perfect for making ahead and baking fresh straight from the freezer.

Ingredients

Scale
  • Makes 12 large cookies
  • 125 g white chocolate & hazelnut spread
  • 190 g cold unsalted butter (chopped into small cubes)
  • 135 g caster sugar
  • 135 g light brown sugar
  • 150 g white chocolate chips
  • 150 g milk chocolate chips
  • 40 g roasted hazelnuts (chopped)
  • 400 g plain flour
  • 15 g ground hazelnut flour
  • 1½ tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 50 g feuilletine (crispy crepe flakes)

Instructions

  1. Step 1 – Prepare the filling
  2. Scoop the white chocolate & hazelnut spread into 12 equal blobs (about 10–11 g each).
  3. Place them on a baking tray lined with parchment paper.
  4. Freeze for at least 30 minutes until completely hard. (They must be frozen so they’re easy to wrap inside the dough.)
  5. Step 2 – Start the dough
  6. In a stand mixer (or a large bowl by hand), add the cold butter, caster sugar, and light brown sugar.
  7. Mix on low speed until the butter breaks down into small clumps — do not cream until fluffy.
  8. Step 3 – Add chocolate & nuts
  9. Add the white chocolate chips, milk chocolate chips, and chopped hazelnuts. Mix on low speed to combine.
  10. Step 4 – Combine dry ingredients
  11. In a separate bowl, whisk together the plain flour, ground hazelnut flour, baking powder, and salt.
  12. Add this dry mix into the stand mixer. Mix on low speed until the dough looks like breadcrumbs.
  13. Step 5 – Add eggs
  14. Add the eggs and mix until a thick dough forms.
  15. Step 6 – Shape the cookies
  16. Take the frozen hazelnut spread blobs from the freezer.
  17. Weigh out 100 g of dough, gently press it together, and make a small well in the centre with your thumb.
  18. Place one frozen blob inside and wrap the dough around it, sealing completely.
  19. Roll the ball in the feuilletine until fully coated.
  20. Place the ball into a container and repeat with the remaining dough — you should have 12 cookie balls.
  21. Step 7 – Freeze
  22. Freeze the cookie balls for at least 2 hours, preferably overnight, so they hold their shape.
  23. Step 8 – Bake
  24. When ready to bake, preheat oven to 180°C (fan) and line a baking tray.
  25. Space cookies about 5 cm (2 inches) apart.
  26. Bake for 16 minutes until lightly golden.
  27. Let cool for at least 15 minutes before serving — the centres will be molten!

Notes

You don’t have to bake them all at once. Keep extra cookie balls in the freezer for up to 3 months and bake straight from frozen.

Feuilletine adds crunch, but you can skip it if you can’t find it.

Handle the frozen spread quickly so it doesn’t melt before wrapping in the dough.

Find it online: https://pinchofwarmthbakes.com/white-chocolate-hazelnut-stuffed-cookies/