Chocolate Hazelnut Blossoms - Butternut Bakery (2024)

These hazelnut blossoms have a soft and chewy Nutella cookie with a hazelnut truffle on top. It’s a fun spin on classic peanut butter blossoms, but with hazelnut! The truffles also have a delicious crunch, so each bite has the best combination of soft cookie and crunchy truffle.

How to make Nutella cookies

The base of this recipe is a soft and chewy Nutella cookie that’s so easy to make. Here are my top baking tips to ensure they turn out just right:

1. Dry Ingredients – Carefully measure the dry ingredients to prevent the cookies from going thick and cakey. To do so, spoon the flour into the measuring cup and level it off with a flat edge. Don’t scoop directly into the flour and don’t shake or pack it down into the cup. This is not the true measurement of a cup of flour. It should be light and fluffy in the cup!
2. Mixing Speeds – Mix on medium-high speed up until adding the dry ingredients. After those are added, switch to medium-low speed. Mixing too high for too high will yield a tough cookie, so low and slow is key.
3. Scraping – Scrape down the bowl after all of the wet ingredients are combined and then mix again. Then, after all of the dry ingredients are mixed in, scrape down the bowl and continue to mix the dough by hand. Some dry bits may still rest at the bottom of the bowl, so it’s important that those also get incorporated into the dough.
4. Chilling – The dough is covered and chilled for 30 minutes before baking. Covering will prevent the dough from drying out, and chill just allows the flour to really absorb in the dough to provide a stronger structure.

Scooping the chocolate hazelnut dough

After the dough is chilled, it’s time to scoop and bake. Use a 1 oz cookie scoop (the same amount as 2 tablespoons) and roll the dough into balls.

Roll the balls in a bowl of sugar and place on a large baking sheet lined with parchment paper. They spread quite a bit, so I suggest spacing each about 2 inches apart.

Baking chocolate hazelnut blossoms

These cookies only need to bake for about 8-10 minutes. They’re ready when the edges are crackled and the center is evenly puffed.

To get the best crackly surface, press the truffles into the center of each cookie RIGHT when they’re pulled from the oven. If you wait too long, the cookies will form an odd lip around the edge with a puffed center.

This is why it’s best to unwrap the truffles while the cookies bake, that way they’re ready to go.

Can the dough be chilled for longer than 30 minutes?

Yes, the dough can be chilled for a couple hours but any longer and it becomes very difficult to scoop!

Can I use Hershey’s kisses instead?

Yes, if you prefer to stay true to classic blossom cookies these can be used in place of the hazelnut truffles. The cookies just won’t have AS strong of a chocolate hazelnut flavor.

Can these cookies be made gluten free?

I haven’t tested it, but I would suggest using a good quality gluten free flour blend in place of the all purpose flour in this recipe. Also note that these hazelnut truffles are not gluten free, so swap those with kisses!

How to store chocolate hazelnut blossoms

After the cookies have cooled, store in an air tight container at room temperature where they’ll keep for about 3 days. Any more than that and they start to taste a bit stale.

For more Nutella recipes, check out my:

• Caramel Filled Nutella Truffles
• Brownie Bottom Nutella Pie
• Nutella Stuffed Deep Dish Cookie
• Molten Chocolate Hazelnut Tahini Brownies

Make sure to tag me @butternutbakery onInstagramand comment below if you make these chocolate hazelnut blossom cookies. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

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