Cocoa Cookies with Nutella and Hazelnuts, delicious treats made with cocoa shortcrust pastry and filled with Nutella and hazelnut crumbs. A super easy recipe, perfect for breakfast or a snack, and also great as a gift.

If you like, you can replace Nutella with pistachio cream and the hazelnut crumbs with pistachio crumbs, or make half one way and half the other, satisfying everyone’s tastes. Super delicious: they’ll disappear in no time!

But now, let’s see how to make the Cocoa Cookies with Nutella and Hazelnuts. Prepare the ingredients and let’s get started.

And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.

Gabriella

Other delicious recipes to try:

Cocoa Cookies with Nutella and Hazelnuts

Difficulty: Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

Ingredients

2 cups flour
1/2 cup powdered sugar
5.3 oz butter (take it out of the fridge at least 30 minutes before)
2 egg yolks
1/2 teaspoon vanilla extract
1 pinch salt
2 tablespoons unsweetened cocoa powder (generous)
as needed Nutella®
as needed hazelnut crumbs
as needed whole hazelnuts

Tools

1 Stand Mixer
2 Baking Sheets
1 Piping Bag
Parchment Paper

Steps

First, take the butter out of the fridge at least half an hour before starting. Cut it into pieces and place it in the bowl of the stand mixer along with the flour and begin to mix quickly with the paddle attachment. Work them briefly, just enough to obtain a sandy mixture.
Add the powdered sugar, a pinch of salt, the vanilla, the unsweetened cocoa, and finally the egg yolks. Compact the dough quickly, form a loaf and place it in the fridge for about half an hour.
After the indicated resting time, preheat the oven in static mode to 350°F.
Take pieces of dough about the size of a walnut (preferably the same size; if you prefer, you can weigh them beforehand), roll them with your hands and place them on the baking sheet lined with parchment paper.
Press them in the center (with a cap as I did or with your thumb) and bake them in a preheated oven for about 12 – 13 minutes, depending on the size of your cookies.
Remove them from the oven and let them cool. Once cooled, warm the Nutella and fill your cookies as desired, using a piping bag. Top with the hazelnut crumbs and place a whole hazelnut in the center.
Here are the Cocoa Cookies with Nutella and Hazelnuts ready. Enjoy your meal!
Until next recipe.