Chocolate Hazelnut Stuffed Cookies

Recipe by Nichole Horvath and Louis Tikaram

Serves: 12
Prep Time: 15 minutes
Cook Time: 12-15 minutes

Ingredients

150g butter, softened
½ cup caster sugar
½ cup brown sugar
½ tsp Coles sea salt
2 Coles eggs
1 ¾ cups Coles plain flour
1 tsp baking powder
1 cup chocolate chips
½ cup macadamia nuts, roughly chopped
½ cup frozen hazelnut spread

Method

Great the butter into the bowl of a mixer. Add the caster sugar, brown sugar, and salt. Mix together on medium speed until creamy.

In a separate pot, whisk the eggs. Scrape down the sides of the pot and add the eggs to the mixer. Mix to combine.

In a separate bowl, sift the flour and baking powder. Add to the mixer and mix until just combined. Scrape down the sides.

Add the chocolate chips and macadamia nuts. Mix on low speed until evenly distributed.

Take the bowl off the mixer. Scoop small portions of the dough, flatten slightly, and place a frozen dollop of hazelnut spread in the center. Roll into balls, ensuring the spread is enclosed.

Place onto a lined baking tray, leaving space for spreading. Bake for 12–15 minutes or until golden.

Remove from oven and let cool slightly before serving.

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