Chocolate Hazelnut Stuffed Cookie

Stack of stuffed Chocolate Hazelnut Stuffed Cookies next to Chocolate Hazelnut Dessert Butter Jar

Chocolate + Hazelnut + Cookies = Perfection! Check out this stuffed cookie recipe featuring our CHOCOLATE HAZELNUT Dessert Butter. It’s a brand new way to enjoy the delicious taste of our dessert butter, and it’s so easy to make that even you will be able to create them at home!



  • 12 heaping teaspoons Spread The Love CHOCOLATE HAZELNUT Dessert Butter
  • 1 stick unsalted butter, room temperature
  • ¼ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 tsp. vanilla extract
  • 1 tbsp. unsweetened almond milk
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 tsp. corn starch
  • ½ tsp. baking soda
  • ½ cup cacao powder


  • Step 1 -
    Line a baking sheet with parchment paper and drop heaping teaspoons of Spread The Love CHOCOLATE HAZELNUT Dessert Butter onto the paper, each about 1 ½ inches apart. Transfer to the freezer. After 20-30 minutes, remove from freezer and use the edge of a spoon or knife to scrape the dollops into a rough ball shape. Transfer back to the freezer while you prepare the dough.
  • Step 2 -
    Preheat oven to 350°F and add butter, granulated sugar and brown sugar to a large bowl. Beat with a hand mixer on medium speed just until smooth.
  • Step 3 -
    Add in the vanilla extract, milk and egg and beat until smooth.
  • Step 4 -
    Finally, add in the flour, corn starch, baking soda and cacao powder. Stir the mixture just until evenly coated and moist, being careful not to overmix.
  • Step 5 -
    Prepare 2 large baking sheets with parchment paper and add just a bit of cooking spray to the paper. Divide the dough into 12 equal sections, then roll into a ball. Use your fingers to gently press down on each to flatten them out. If the dough is sticking to your hands, rub 1-2 small drops of water in between your hands as you work through the dough to minimize sticking.
  • Step 6 -
    Place a dollop of frozen Dessert Butter onto the center of each, then gently pull up the sides of the dough to cover it completely, making sure it’s sealed on all sides. Roll into a ball and place 6 balls of dough onto each cookie sheet.
  • Step 7 -
    Transfer cookie sheets to the oven and bake for 10 minutes. Once done, transfer to a cooling rack. Best enjoyed warm!
  • Step 8 -
    Store cookies in an airtight container in the fridge for up to 5 days. If saving for later, microwave each cookie for 10-15 seconds before enjoying to ensure a warm, gooey center.
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