Ingredients Jump to Instructions ↓

  1. 1 cup(s) butter , softened

  2. 1 1/3 cup(s) sugar

  3. 2 large eggs

  4. 2 tablespoon(s) milk

  5. 2 teaspoon(s) vanilla

  6. 2 cup(s) flour

  7. 2/3 cup(s) cocoa , Dutch process, if possible

  8. 1/2 teaspoon(s) salt

  9. 2 tablespoon(s) strong brewed coffee , cooled

  10. 2 cup(s) toasted hazelnuts , chopped

  11. 1 1/2 cup(s) chocolate hazelnut spread , such as Nutella brand 1 can(s) dulce de leche milk caramel , such as Nestle La Lechera brand

Instructions Jump to Ingredients ↑

  1. Cream the butter and sugar in a large bowl until light and fluffy.

  2. Separate eggs. Reserve the whites, then add the yolks, milk and vanilla to the butter and sugar mixture. Beat well.

  3. In a medium bowl, combine the flour, cocoa and salt. Stir the cooled coffee into the wet mixture, then add the two mixtures together. Mix until combined. Cover and refrigerate dough for 1 hour.

  4. Preheat oven to 350 degrees F. Remove dough from refrigerator and shape into 1 – inch balls. Reserve 1/2 cup of the finely chopped toasted hazelnuts and place the remaining 1 1/2 cups in a shallow bowl. Dip each ball in the reserved egg white, then roll in the hazelnuts. Place on greased baking sheets. Using your thumb or the end of a wooden spoon, make a deep indentation in the center of each ball. Bake for 10 – 12 minutes or until set. If necessary, reform the indentation with the end of a clean wooden spoon once the cookies come out of the oven. Let cool for 2 minutes, then move to a wire rack.

  5. Place the Chocolate Hazelnut spread into a disposable plastic bag or pastry bag fitted with a star tip. Squeeze approximately 1 Tbsp. of the Chocolate Hazelnut Spread into the center of each cookie. In a small, microwave-safe bowl, heat the Dulce de Leche milk caramel for 20 - 30 seconds or until easily stirred. Pour into a disposable plastic or pastry bag and snip off a small corner. Squeeze caramel over the edges of each cookie in a thin zig-zag pattern, leaving the center of the cookie plain. Top the center of each cookie with a sprinkling of the reserved finely chopped hazelnuts. Let sit for 30 minutes or until caramel sets. Enjoy!


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