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Ingredients
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- 2 1/4 cups (282 grams) all-purpose flour
- 1 tablespoon (8 grams) cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/3 cup (50 grams) hazelnuts, finely chopped or ground
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1 package (226 grams) cream cheese, room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla bean paste or extract
- 1/3 cup (50 grams) hazelnuts, finely chopped or ground (for coating)
- 1 tablespoon granulated sugar (for coating)
- Nutella (for filling)
Instructions
- Whisk together dry ingredients in a large bowl.
- Beat butter and cream cheese until smooth.
- Blend in sugar, then mix in eggs and vanilla.
- Combine wet and dry mixtures, then chill for 2-3 hours.
- Preheat oven to 350°F (175°C) and prepare a baking sheet.
- Coat dough balls with hazelnut-sugar mixture.
- Bake for 8-9 minutes until puffy.
- Create indentations in cookies after cooling slightly.
- Fill indents with Nutella.
Notes
Ensure butter and cream cheese are room temperature for easier mixing.
Chill dough for the recommended time for best texture.
Adjust Nutella quantity to taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 8
- Sodium: 100
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
- Cholesterol: 25