If you love coffee, chocolate, and the irresistible bliss of a homemade cookie, Coffee & Cream Cookies with Chocolate Hazelnut Filling should move straight to the top of your baking list. Imagine a chewy, espresso-kissed cookie, a hint of rich cream, and the magic of a velvety chocolate hazelnut center melting in your mouth. These cookies not only bring a little café magic to your kitchen but also manage to be both decadent and comforting. Whether you’re looking for a treat to wow your friends, a sweet pairing for your afternoon coffee, or a twist on a classic to share with family, these cookies are guaranteed to delight.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredients for Coffee & Cream Cookies with Chocolate Hazelnut Filling are delightfully simple, but each one is essential for creating cookies with dreamy texture, deep flavor, and a show-stopping filling. Here’s what you’ll need, plus a few tips to make your cookies truly unforgettable.
- Unsalted butter (1 cup, softened): Start with room temperature butter for easy creaming and the perfect, tender crumb.
- Granulated sugar (¾ cup): Sweetens the cookies and helps create that lightly crisp edge.
- Brown sugar (¼ cup): Adds moisture and a touch of caramel flavor for gooey centers.
- Large egg (1): Binds the dough together and gives structure.
- Instant espresso powder (1 tablespoon): The true flavor hero — it infuses the cookie with a deep coffee essence.
- Vanilla extract (1 teaspoon): Rounds out the flavors with a warm, aromatic note.
- All-purpose flour (2¼ cups): The foundation of your cookie’s structure; measure carefully for perfect texture.
- Baking soda (½ teaspoon): Lends just the right amount of lift and chew.
- Salt (½ teaspoon): Don’t skip it — salt brings out the sweetness and balances flavors.
- Heavy cream (¼ cup): Adds richness and a creamy dimension that takes these cookies from good to exceptional.
- Chocolate hazelnut spread (¾ cup, like Nutella): This luscious filling is what dreams are made of — perfectly gooey and chocolatey.
How to Make Coffee & Cream Cookies with Chocolate Hazelnut Filling
Step 1: Prep Your Oven and Baking Sheet
Set yourself up for cookie success by preheating your oven to 350°F. Line a baking sheet with parchment paper, which makes cleanup a breeze and helps your cookies bake evenly with golden, crisp bottoms.
Step 2: Cream Butter and Sugars
Grab a large mixing bowl and blend the softened butter, granulated sugar, and brown sugar together. Cream until the mixture is pale and fluffy — this step creates the melt-in-your-mouth crumb that makes these cookies unforgettable.
Step 3: Add Egg, Coffee, and Vanilla
Beat in the egg, instant espresso powder, and vanilla extract. The espresso powder instantly transforms the dough, giving it a rich coffee fragrance and deep flavor, while the vanilla rounds it all out.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This quick step ensures the leavening and salt are evenly distributed, leading to perfectly baked cookies every time.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to your butter and sugar mixture. Mix until just combined — don’t overmix, or the cookies may turn out tough. Finally, stir in the heavy cream for a silky-smooth dough.
Step 6: Shape and Bake
Scoop tablespoon-sized portions of dough and gently roll them into balls. Arrange on your prepped baking sheet, flatten each a bit, and use your thumb or the back of a spoon to make a shallow well in the center. Bake for 10–12 minutes, just until the edges are delicately golden.
Step 7: Cool and Fill
Allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack. Once completely cooled, spoon about a teaspoon of chocolate hazelnut spread into each indent. Let the filling firm up slightly for maximum gooeyness and minimal mess.
How to Serve Coffee & Cream Cookies with Chocolate Hazelnut Filling
Garnishes
Dress up your Coffee & Cream Cookies with Chocolate Hazelnut Filling with a shower of finely chopped hazelnuts, a dusting of cocoa powder, or even a delicate swirl of extra chocolate hazelnut spread on top. Each option adds a little visual intrigue and another layer of flavor.
Side Dishes
These cookies are a spectacular treat on their own, but they shine even brighter alongside a chilled glass of milk, a shot of espresso, or a creamy latte. For dessert platters, they pair wonderfully with fresh berries or a simple vanilla ice cream.
Creative Ways to Present
For gifting or special occasions, tuck your Coffee & Cream Cookies with Chocolate Hazelnut Filling into a pretty box lined with parchment. At a party, stack them high on a rustic cake stand or nestle them into mini cupcake papers for easy grabbing. They also make a fun cookie sandwich when filled with a dollop of whipped cream or gelato.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to four days. Storing them in a single layer helps preserve the creamy filling and keeps the cookies freshest.
Freezing
Coffee & Cream Cookies with Chocolate Hazelnut Filling are freezer-friendly! You can freeze the baked, unfilled cookies in a zip-top bag for up to three months — just add the chocolate hazelnut filling after thawing for best texture. You can also freeze fully finished cookies, but expect a slightly softer center after thawing.
Reheating
If you like your cookies slightly warm, pop one in the microwave for 8–10 seconds. This brings back that just-baked tenderness and gives the chocolate hazelnut filling a wonderfully gooey texture.
FAQs
Can I use a different filling instead of chocolate hazelnut spread?
Absolutely! While the classic choice is chocolate hazelnut, you can try peanut butter, almond butter, or even a thick caramel sauce. Each variation brings its own unique twist to the Coffee & Cream Cookies with Chocolate Hazelnut Filling.
Can I make the dough in advance?
Yes! The dough can be made and refrigerated up to 48 hours in advance. Just bring it to room temperature for easier shaping, or scoop and freeze unbaked dough balls for fresh cookies anytime.
What if I don’t have instant espresso powder?
No espresso powder? You can substitute finely ground coffee or omit it for a more classic vanilla-chocolate flavor, but the espresso really makes Coffee & Cream Cookies with Chocolate Hazelnut Filling extra special.
Why do my cookies turn out flat?
This usually happens if the butter was too soft or the dough was overmixed. If your dough feels sticky or loose, chilling for 20–30 minutes helps them hold their shape better during baking.
How do I make them look extra fancy for parties?
Use a piping bag for the chocolate hazelnut filling and top with a sprinkle of edible gold dust or chocolate shavings. For a café-inspired look, drizzle with a quick coffee glaze and serve on a tiered tray.
Final Thoughts
There’s something utterly joyful about sharing a batch of Coffee & Cream Cookies with Chocolate Hazelnut Filling — they’re cozy enough for an everyday treat, yet glamorous enough for celebrations. Give these a try the next time you’re craving something truly special. Your kitchen will smell like a bakery, and you’ll have everyone asking for the recipe!
Print
Coffee & Cream Cookies with Chocolate Hazelnut Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of Coffee & Cream Cookies with a luscious Chocolate Hazelnut Filling. These delightful treats are perfect for any occasion, whether you’re hosting a gathering or simply craving a sweet pick-me-up.
Ingredients
Main Cookie Dough:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup heavy cream
Chocolate Hazelnut Filling:
- ¾ cup chocolate hazelnut spread (like Nutella)
Instructions
- Preheat the oven: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the egg, espresso powder, and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients to form a soft dough.
- Stir in cream: Mix in the heavy cream until just combined.
- Shape and bake: Roll dough into balls, flatten slightly, and make an indent in the center. Bake for 10–12 minutes until lightly golden.
- Add filling: Allow cookies to cool, then spoon chocolate hazelnut spread into the center of each cookie.
- Set and serve: Let the filling set slightly before serving.
Notes
- Chill dough if too soft.
- Use a piping bag for neater filling.
- Store in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 11g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
