New York-Style Hazelnut Cream Stuffed Cookies + Video
These New York-style cookies are thick, buttery, and loaded with chocolate chips, with a creamy hazelnut center hidden inside. They bake up golden around the edges while staying soft in the middle, and that warm filling makes them especially irresistible.
💛 Victoria made these stuffed cookies for us at La Cocina de Keesha Studio. She has been teaching baking for many years, and she has a real talent for breaking down techniques like filling and shaping thick cookies into simple steps anyone can follow.
If you love rich bakery-style treats, try our Guava and White Chocolate NY Cookies, Italian Donuts with Hazelnut Filling, and Homer Simpson Donuts too.
Tips & Tricks
- Freeze before baking: Bake the cookies straight from frozen to help them hold their thick shape and prevent too much spreading.
- Seal the cookies well: Make sure the filling is completely enclosed so it doesn’t escape during baking.
- Don’t overbake: Remove the cookies when the edges are set but the centers still look slightly soft. They will continue to firm up as they cool.
The Secret to a Gooey Hazelnut Center
Freeze the hazelnut cream before stuffing the cookies. This helps it stay in the center while you shape the dough and keeps the filling creamy as the cookies bake.
Make sure the filling is completely covered with dough so it stays inside and creates that gooey center when you break the cookie open.
Pair these cookies with our Homemade Creamy Hot Chocolate, or explore our Starbucks Hot Drinks guide for cozy lattes, hot chocolate, and other café-style favorites.
How to Store
Keep the cookies in an airtight container at room temperature for up to 4 days.
You can also freeze the filled, unbaked cookie dough balls and bake them directly from frozen whenever you want fresh cookies.
FAQs about Hazelnut Cream Stuffed Cookies
New York-Style Hazelnut Cream Stuffed Cookies
Ingredients
For Hazelnut Cream Stuffed Cookies
- 1½ cups + 2 tablespoons all-purpose flour 200 g
- ½ cup unsalted butter, softened 113 g
- ½ cup brown sugar (100 g)
- ¼ cup granulated sugar (50 g)
- 1 large egg yolk
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips
- 8 Tbsp hazelnut cream
Instructions
How to Make Hazelnut Cream Stuffed Cookies
- Prep: Spoon the hazelnut cream into 8 small portions and freeze until firm. This makes the cookies much easier to fill and shape.
- Mix the Butter and Sugar: Add the butter, brown sugar, and granulated sugar to a bowl. Mix only until combined and creamy. Do not overbeat.
- Add the Egg Yolk: Mix in the egg yolk and vanilla until incorporated.
- Add the Dry Ingredients: Add the flour, baking powder, baking soda, and salt. Mix just until a cookie dough forms.
- Add the Chocolate: Gently fold the chocolate chips into the dough until evenly distributed.
- Portion: Divide the dough into approximately 90 g portions.
- Fill: Make a well in the center of each dough portion and place a frozen piece of hazelnut cream inside. Carefully bring the dough around the filling, seal it completely, and roll it into a thick ball.
- Freeze: Place the filled cookie dough balls in the freezer for at least 4 hours. Overnight is ideal.
- Bake: Bake the frozen cookies at 400°F (200°C) for 5 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for another 12 minutes.
- Cool: Let the cookies rest on the baking sheet before moving them. The centers will stay soft while the outside firms up as they cool.
Video
