Coffee & Cream Cookies with Chocolate Hazelnut Filling Recipe
If you are a cookie lover who adores the irresistible combination of coffee and chocolate, then the Coffee & Cream Cookies with Chocolate Hazelnut Filling Recipe will quickly become your new favorite treat. These sandwich cookies boast a rich coffee-infused dough that’s tender and buttery, perfectly complemented by a luscious chocolate hazelnut spread nestled in the middle. Each bite is a little celebration of bold coffee flavor and creamy, chocolatey goodness that feels both comforting and indulgent. Whether you’re serving guests or simply craving a special snack, these cookies are just the kind of sweet delight that brings warmth and smiles to any occasion.
Ingredients You’ll Need
Gathering the right ingredients for the Coffee & Cream Cookies with Chocolate Hazelnut Filling Recipe is straightforward and satisfying. Each component plays a key role, from the smooth butter that gives the dough its tender texture to the instant coffee granules that infuse the cookies with their distinctive flavor. The simple combination of pantry staples and a luscious filling makes this recipe as enjoyable to prepare as it is to eat.
- Unsalted butter (1 cup, softened): Provides richness and tenderness to the cookie dough.
- Granulated sugar (1/2 cup): Adds sweetness and helps with cookie structure.
- Powdered sugar (1/2 cup): Gives the dough a delicate crumb and slight sweetness.
- Instant coffee granules (1 tablespoon): Brings a deep espresso flavor without any bitterness.
- Hot water (1 tablespoon): Dissolves the coffee granules for even flavor distribution.
- Large egg (1): Binds the dough together while adding moisture.
- Vanilla extract (1 teaspoon): Enhances the sweetness and rounds out the flavors.
- All-purpose flour (2 1/4 cups): Forms the base of the dough, providing structure.
- Baking powder (1/2 teaspoon): Ensures a light, tender texture.
- Salt (1/4 teaspoon): Balances the sweetness and highlights the coffee flavor.
- Chocolate hazelnut spread (1/2 cup): The creamy, nutty filling that ties everything together.
- Melted white chocolate (optional, 1/4 cup): Adds a beautiful finishing drizzle for extra elegance.
- Powdered sugar (optional): For dusting as a delicate and pretty topping.
How to Make Coffee & Cream Cookies with Chocolate Hazelnut Filling Recipe
Step 1: Prepare the Coffee Mixture
Begin by dissolving the instant coffee granules in hot water. This simple step unlocks the full coffee aroma so it blends seamlessly into the cookie dough, giving the cookies their signature espresso punch. Allow this mixture to cool slightly before adding it to the rest of the ingredients.
Step 2: Cream the Butter and Sugars
In a large bowl, combine the softened unsalted butter with both granulated and powdered sugars. Beat them together until the mixture is light, fluffy, and pale in color. This creaming process is key to achieving tender, melt-in-your-mouth cookies with a subtly sweet base.
Step 3: Add the Wet Ingredients
Next, incorporate the egg and vanilla extract along with the cooled coffee mixture into the creamed butter and sugars. Mixing until smooth ensures the flavors are evenly dispersed and the batter becomes silky. This part is where the cookie dough really starts coming together.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk the all-purpose flour with baking powder and salt. Then gradually fold this dry mixture into the wet ingredients, stirring just until everything is combined. Be careful not to overmix, as this can make the cookies tough instead of soft and tender.
Step 5: Shape and Bake the Cookies
Scoop tablespoon-sized portions of the dough and roll them into smooth balls. Flatten each slightly with your palm or the bottom of a glass for even baking. Arrange them on parchment-lined baking sheets spaced apart to prevent sticking. Bake at 350°F (175°C) for 10 to 12 minutes, until the edges look set and just starting to turn golden. Allow cookies to cool completely on a wire rack before assembling.
Step 6: Assemble with Chocolate Hazelnut Filling
Once your cookies are cooled, spread about a teaspoon of chocolate hazelnut spread on the flat side of one cookie and sandwich it gently with another. The delightful pairing of the rich coffee cookie and the creamy, nutty filling creates a perfect bite-sized treat that’s hard to resist.
Step 7: Add Optional Finishing Touches
For an eye-catching presentation, drizzle melted white chocolate over the sandwich cookies or dust them lightly with powdered sugar. These simple touches elevate the look and add a bit of extra sweetness.
How to Serve Coffee & Cream Cookies with Chocolate Hazelnut Filling Recipe
Garnishes
To make your Coffee & Cream Cookies with Chocolate Hazelnut Filling Recipe truly shine, consider garnishes like a delicate sprinkle of powdered sugar or a drizzle of melted white chocolate. These subtle additions not only enhance the visual appeal but also add a lovely contrast of sweetness to the robust coffee flavor.
Side Dishes
Pair these cookies with a steaming cup of coffee, espresso, or even a creamy latte to echo and intensify the coffee notes in the cookies. For a non-caffeinated option, a glass of cold milk or a scoop of vanilla ice cream beautifully complements the rich, nutty filling and buttery texture.
Creative Ways to Present
Arrange the cookies on a pretty platter alongside fresh berries or a small bowl of chocolate hazelnut spread for dipping. For gatherings, wrap individual sandwich cookies in parchment paper tied with twine for a charming homemade gift or party favor. The Coffee & Cream Cookies with Chocolate Hazelnut Filling Recipe is versatile and lends itself well to both casual and more elegant presentations.
Make Ahead and Storage
Storing Leftovers
Store any leftover sandwich cookies in an airtight container at room temperature for up to 3 days. This keeps the cookies fresh while maintaining the moist, tender texture imparted by the filling. Avoid refrigeration if possible, as it can dry out the cookies.
Freezing
You can freeze either the cookie dough or the baked cookies without filling. Wrap dough balls tightly and freeze for up to 2 months. When ready, thaw in the refrigerator overnight before baking. For baked cookies, freeze them in a sealed container and add the hazelnut filling after thawing to preserve freshness and texture.
Reheating
If you prefer a warm cookie, reheat sandwich cookies gently in a microwave for 10 to 15 seconds or in a low oven at 300°F (150°C) for 5 minutes. This brings back that soft, freshly-baked vibe, and the chocolate hazelnut spread inside will be luxuriously melty.
FAQs
Can I substitute espresso powder for instant coffee granules?
Absolutely! Espresso powder works just as well and sometimes provides a slightly richer coffee flavor. Use the same amount as specified in the recipe for best results.
Can I use a different filling besides chocolate hazelnut spread?
Of course! While the chocolate hazelnut filling is a classic partner to the coffee-flavored cookies, you can try cream cheese frosting, caramel spread, or even peanut butter for a different twist.
Are these cookies crunchy or soft?
The Coffee & Cream Cookies with Chocolate Hazelnut Filling Recipe yields cookies that are tender and slightly crisp on the edges but soft enough to melt in your mouth, especially when paired with the creamy filling.
Can I make these cookies gluten-free?
You can try substituting the all-purpose flour with a gluten-free baking blend, but keep in mind the texture might vary slightly. Be sure to use a blend that includes xanthan gum for the best structure.
What’s the best way to achieve neat, even sandwiches?
Using a small offset spatula or a piping bag to spread the filling allows for more control and even distribution, resulting in visually perfect cookie sandwiches.
Final Thoughts
There is something truly comforting about the blend of coffee and chocolate, and this Coffee & Cream Cookies with Chocolate Hazelnut Filling Recipe captures that magic perfectly. Whether you’re baking for yourself, friends, or family, these cookies promise to delight with each bite. Don’t hesitate to try this recipe and make it your own—the warm, aromatic flavors are sure to become a treasured favorite in your baking arsenal.
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Coffee & Cream Cookies with Chocolate Hazelnut Filling Recipe
- Total Time: 32 minutes
- Yield: 20 sandwich cookies 1x
- Diet: Vegetarian
Description
These Coffee & Cream Cookies with Chocolate Hazelnut Filling are a delightful treat combining the rich flavors of espresso-infused buttery cookies sandwiched with creamy chocolate hazelnut spread. Perfectly soft with a subtle coffee kick, these sandwich cookies make an irresistible dessert or snack for coffee and chocolate lovers alike.
Ingredients
Cookies:
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 tablespoon instant coffee granules (or espresso powder)
- 1 tablespoon hot water
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Filling:
- 1/2 cup chocolate hazelnut spread (such as Nutella)
Optional Drizzle:
- 1/4 cup melted white chocolate or powdered sugar for dusting
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Dissolve coffee: In a small bowl, dissolve instant coffee granules in hot water. Let it cool slightly before adding to the dough to avoid cooking the egg prematurely.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light, fluffy, and well combined for a tender texture.
- Add wet ingredients: Add the egg, vanilla extract, and dissolved coffee mixture into the creamed butter-sugar mixture. Mix thoroughly until smooth and fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Mix dough: Gradually add the dry ingredients to the wet ingredients, mixing just until all flour is combined to prevent overmixing which can toughen the cookies.
- Form cookies: Scoop tablespoon-sized portions of dough and roll each into balls. Flatten slightly with the palm of your hand or the bottom of a glass to prepare for even baking.
- Bake cookies: Arrange dough balls spaced on the prepared baking sheets, then bake for 10–12 minutes or until the edges are just set and lightly golden, indicating they are perfectly baked but still soft.
- Cool cookies: Remove from oven and transfer cookies to a wire rack to cool completely. Cooling is essential before adding the filling to avoid melting it.
- Assemble sandwich: Spread about 1 teaspoon of chocolate hazelnut spread on the flat side of one cooled cookie, then top with another cookie to form a sandwich.
- Optional finishing touch: Drizzle sandwich cookies with melted white chocolate or dust with powdered sugar for an elevated presentation and extra flavor.
Notes
- You can freeze the cookie dough or baked cookies (without filling) for up to 2 months for make-ahead convenience.
- Use a piping bag to fill the cookies with chocolate hazelnut spread for a neater and more uniform presentation.
- Ensure cookies are completely cooled before assembling to prevent filling from melting or sliding out.
- Instant coffee can be substituted with espresso powder for a stronger coffee flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-European Fusion
