Crunchy on the outside and soft and chewy on the inside with a delicious hazelnut chocolate filling – these chocolate chip cookies are super easy to make and will be sure to impress children and adults alike!
This recipe was inspired by the remains of a jar of chocolate hazelnut spread lurking in the back of my cupboard. Despite my family’s claims that they didn’t actually like this particular make of chocolate hazelnut spread (it’s not Nutella) only 1/3 of the jar remained, and my not so subtle hints of placing the jar next to a freshly baked banana loaf went unnoticed.
I detest food waste (and didn’t fancy eating the spread myself) so had the idea of baking a batch of easy condensed milk chocolate chip cookies stuffed with a chocolate hazelnut filling.
Sometimes my ideas don’t work, but this one totally did, and the first batch of cookies ended up being taste tested by no fewer than seven people – myself, my husband, our youngest two children, our hairdresser and her daughter and a Streamline delivery man. The response was overwhelmingly positive, except for our youngest who still adamantly declares that he doesn’t like chocolate hazelnut spread. Ever.
This recipe is super easy to make, and it’s eggless too.
- good quality chocolate hazelnut spread – mine was from Willie’s Cacao, made with fruity single estate Peruvian Chulucanas milk chocolate and freshly roasted hazelnuts.
- soft light brown muscovado sugar
- caster sugar (or if you’re overseas, granulated works just fine)
- sweetened condensed milk
- self-raising flour
- vanilla extract
- chocolate chips, or coarsely chopped dark chocolate
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Step 1: Cream butter, sugars, condensed milk and vanilla together until light and fluffy.
Step 2: Stir in the flour with a wooden spoon until combined.
Step 3: Add the chocolate and combine well. You can refrigerate this dough for up to a week until needed.
Step 4: Divide the dough into 15 evenly sized balls. You can even freeze these dough balls. Defrost and bake to order!
Step 5: Press a quarter-sized frozen medallion of chocolate hazelnut spread into the centre, and cover it entirely with the cookie dough.
Step 6: Place on a prepared baking sheet, well spaced apart, and bake in the centre of the oven.
All in all, I’m quite pleased with how well this recipe has turned out, and I’ve got loads more ideas of how I can tweak it for other flavours – watch this space! I’ve come to realise the cookie section of my blog is appallingly sparse. This needs to be remedied!
A note on silicone baking mats – some years ago I was sent two complimentary review samples of the Kitzini brand baking mat. Up until then, I’d only ever used baking paper, but I wouldn’t be without my baking mats now. For recipes like this which have a tendency to spread out too much on a simple greased baking sheet, I find the silicone mat slows down the spread giving a nice thick, chewy bake.
I also used one to spoon out my chocolate hazelnut spread for freezing, using the second one, pressed onto the top of the spread, to keep them uniform in size (about 4 mm thick). Of all the kitchen samples I have ever been sent, these baking mats are the most used. I recommend you get yourself some too!
Stuffed cookies are such a fun twist on classic recipes. My fellow food bloggers have also been whipping up some batches of their favourite cookies – Rebecca over at Munchies & Munchkins has made some Peanut Butter Cup Cookies, Tracy from It’s Not Easy Being Greedy has her own version of Nutella-stuffed Chocolate Chip Cookies while Helen from Family, Friends, Food has made some Inside-out Cheesecake Cookies for Shavot.
Have you ever tried stuffed cookies? Do you have a regular recipe you like? Let me know in the comments!
- Spoon your chocolate hazelnut spread into 15 small 25-cent size circles on a non-stick baking mat or piece of greaseproof paper. Freeze for 30 minutes.
- Preheat oven to 180C/ 160 C fan and line a baking sheet with a silicone mat or baking paper.
- Cream together the butter, sugars, condensed milk and vanilla until light and fluffy.
- Stir in the flour until combined, and then fold in the chocolate chips.
- Divide the mixture evenly into 15 pieces (I weigh the whole ball of dough and divide by 15 so they're all even in size) and roll into a ball shape.
- Using your thumb, press a depression into the centre of each dough ball. Place a frozen circle of chocolate hazelnut spread into the centre, and carefully work the cookie dough around it so the frozen circle is completely enclosed.
- Place on your prepared baking sheet, spaced well apart and bake in the centre of the oven for 12-15 minutes, until golden. If baking in two batches, make sure you allow the baking tray to cool completely between batches.
- Leave to cool slightly on the baking tray before transferring to a wire rack to cool completely.
- Store in an airtight container.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/15 of the recipe.
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This is not a paid post, although we were sent complimentary samples of Willie’s Cacao chocolate hazelnut spread and Kitzini baking mats. Truth be told, the personalised mixing bowl and the wooden spoons are also product review samples. All Amazon links are affiliate links – if you click through any of them and make any subsequent purchase (not just the items I’ve recommended) within the following 24 hours we will earn a small commission and you will directly be supporting our family. x