Coffee & Cream Cookies with Chocolate Hazelnut Filling Recipe
If you’re the type who dreams of that first sip of morning brew and believes dessert should be as mesmerizing as it is delicious, Coffee & Cream Cookies with Chocolate Hazelnut Filling will absolutely sweep you off your feet. These are not your average sandwich cookies—instead, you get a buttery, espresso-infused treat that instantly melts in your mouth, with each tender bite revealing a rich layer of chocolate hazelnut spread nestled inside. Whether you’re serving these for an afternoon pick-me-up, a party platter centerpiece, or a little self-care moment with your coffee, these beauties deliver both sophistication and homey comfort. Get ready to fall in love with your new favorite sweet bite!
Ingredients You’ll Need
One of the best things about Coffee & Cream Cookies with Chocolate Hazelnut Filling is that each ingredient truly counts. From the deep flavor of instant espresso powder to the creamy indulgence of the hazelnut filling, every element has its job—giving you tender texture, robust taste, and melt-in-your-mouth magic.
- Unsalted butter, softened: This brings all the richness and ensures a soft, tender crumb in your cookie.
- Granulated sugar: Sweetens the dough and helps the cookies bake up just the right shade of golden brown.
- Large egg: Adds structure and a bit of chew to contrast with the melt-in-your-mouth filling.
- Vanilla extract: Rounds out the boldness of coffee and chocolate with mellow, aromatic notes.
- Instant espresso powder: Intensifies the coffee flavor—feel free to adjust for a bigger caffeine punch!
- All-purpose flour: The sturdy base that holds everything together and gives just enough bite.
- Baking powder: Provides the tiniest lift, so your cookies aren’t too dense or heavy.
- Salt: Never skip it; a little salt sharpens every single flavor in the cookie.
- Chocolate hazelnut spread (such as Nutella): This creamy, chocolatey center transforms every bite into pure decadence.
- Powdered sugar or melted chocolate (optional for decoration): Dust or drizzle to your heart’s content for a visual (and tasty) flourish.
How to Make Coffee & Cream Cookies with Chocolate Hazelnut Filling
Step 1: Gather and Prep Your Ingredients
Before you begin, bring your butter out of the fridge so it’s nice and soft, and pre-measure all your ingredients. Line two baking sheets with parchment paper, pick out your favorite mixing bowls, and get ready for an aromatic baking adventure. There’s something magical about setting yourself up to make Coffee & Cream Cookies with Chocolate Hazelnut Filling—it’s like inviting joy right into your kitchen.
Step 2: Cream the Butter and Sugar
Place the softened butter and granulated sugar in a large mixing bowl. With a handheld mixer or sturdy wooden spoon, cream them together until the mixture becomes pale, light, and oh-so-fluffy. This step is key for achieving that tender, cloudlike texture in the finished cookies.
Step 3: Add Egg, Vanilla, and Espresso
Crack in the egg, pour in the vanilla extract, and sprinkle over your instant espresso powder. Beat everything together until it’s fully combined, and breathe in that heady aroma—the combination at this stage already hints at the magic to come in your Coffee & Cream Cookies with Chocolate Hazelnut Filling.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening and seasoning evenly, ensuring flawless cookies every single time.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture into your coffee-butter mixture. Stir gently—just until the dough comes together in a soft, uniform mass. If you’d like your cookies to hold their shape a little better, pop the dough in the fridge for 20 minutes. That quick chill makes a big difference!
Step 6: Shape and Bake
Scoop out rounded teaspoons of dough and roll them in your hands to form little balls. Press each one down slightly onto the parchment-lined baking sheets, and make sure to leave some space in between. Bake for 10 to 12 minutes at 350°F (175°C), until the edges are set and just turning gold. Let the cookies cool completely on a wire rack—this will keep them perfectly crisp and ready for filling.
Step 7: Fill and Assemble
Once the cookies are cool, flip half of them upside down and spread (or pipe) a generous teaspoon of chocolate hazelnut spread on the flat side. Top each one with another cookie, creating an irresistible sandwich. Voila—the heart of Coffee & Cream Cookies with Chocolate Hazelnut Filling!
Step 8: Decorate (Optional)
If you’re feeling fancy, dust the tops with powdered sugar for a hint of sweetness, or drizzle on some melted chocolate for a little extra flair. It’s not strictly necessary, but a bit of decoration makes these cookies look downright bakery-worthy.
How to Serve Coffee & Cream Cookies with Chocolate Hazelnut Filling
Garnishes
A light dusting of powdered sugar gives these cookies an irresistible, snowy look that’s perfect for holiday platters or special occasions. Or, go for a zigzag of melted chocolate for a showstopping finish. You can even add a sprinkle of chopped hazelnuts for an extra crunch—there’s no wrong way to make them shine.
Side Dishes
These cookies practically beg for a cup of something warm! Serve them with espresso, cappuccino, or a frothy latte to echo the espresso note in the cookie dough. For a decadent twist, pair them with vanilla ice cream or a silky chocolate pudding—your guests will be floored.
Creative Ways to Present
Stack Coffee & Cream Cookies with Chocolate Hazelnut Filling in a pretty jar for gifting, or arrange them in a circle on a cake stand as the centerpiece of your dessert spread. If you’re hosting a brunch, place each cookie on a mini saucer with a chocolate-dipped espresso spoon as a whimsical surprise!
Make Ahead and Storage
Storing Leftovers
Once assembled, store your cookies in an airtight container at room temperature for up to three days. They stay tender and lovely, with the filling keeping everything moist but not soggy.
Freezing
You can freeze the unfilled cookies for up to three months—in fact, they stack beautifully in a freezer bag with parchment between each layer. Just thaw at room temperature, fill with chocolate hazelnut spread, and decorate when you’re ready to serve.
Reheating
If you like your filling a little gooey, pop a filled cookie in the microwave for just 5 seconds. Be careful not to overdo it, or the chocolate center might ooze out. Otherwise, enjoy these right at room temperature for maximum flavor and texture.
FAQs
Can I use regular coffee instead of instant espresso powder?
It’s best to use instant espresso powder for a concentrated coffee flavor without adding extra liquid, but finely ground instant coffee can work in a pinch. Avoid brewed coffee, as it will make your dough too wet.
What if I don’t have chocolate hazelnut spread?
Feel free to substitute with a thick chocolate ganache, peanut butter-chocolate swirl, or even your own homemade chocolate-hazelnut combination! Just make sure the filling is thick enough to stay put inside the cookies.
Can I make these cookies gluten-free?
Absolutely, just swap the all-purpose flour with a cup-for-cup gluten-free blend. The texture will be a bit different but still delicious; keep an eye on your dough’s consistency.
How strong is the coffee flavor?
The coffee flavor is pleasantly bold but not overpowering—it balances beautifully with the richness of the butter and chocolate hazelnut filling. If you like a real coffee kick, feel free to add an extra half-tablespoon of espresso powder.
Can kids eat these cookies?
Definitely! The amount of espresso powder is quite mild, and there’s very little caffeine per cookie. If you’re concerned, you can use a decaf version of instant coffee powder for a family-friendly treat.
Final Thoughts
If you’re craving a cookie that feels a little luxurious but still down-to-earth, these Coffee & Cream Cookies with Chocolate Hazelnut Filling are calling your name. They come together with just a few pantry staples yet taste like something truly special. So treat yourself (and your favorite people) to a batch soon—you’ll be amazed by how quickly they disappear!
Print
Coffee & Cream Cookies with Chocolate Hazelnut Filling Recipe
- Total Time: 32 minutes
- Yield: 18 sandwich cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of coffee and cream with these delectable Coffee & Cream Cookies filled with luscious chocolate hazelnut spread. Perfect for a sweet treat or elegant dessert.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup chocolate hazelnut spread (such as Nutella)
For Decoration (optional):
- powdered sugar for dusting or a drizzle of melted chocolate
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the softened butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and espresso powder until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Scoop rounded teaspoons of dough, roll into balls, flatten slightly, and place on the prepared baking sheets. Bake for 10–12 minutes or until the edges are set and lightly golden. Let cool on a wire rack.
- Spread or pipe about 1 teaspoon of chocolate hazelnut spread onto the flat side of half the cookies. Top with the remaining cookies to form sandwiches.
- Optional: Dust with powdered sugar or drizzle with melted chocolate for an elegant finish.
Notes
- Chilling the dough for 20 minutes before baking helps the cookies hold their shape.
- Espresso powder can be adjusted for stronger or milder flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-European Fusion
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220
- Sugar: 15g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
