Cocoa-Hazelnut Stuffed Cookies

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Cocoa-Hazelnut Stuffed Cookies
  • Prep 10 min
  • Total 25 min
  • Servings 5
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The easy-prep glaze adds a delicious chocolate favorite to these irresistibly nutty cookies, made easy with Betty Crocker peanut butter cookie mix.
By Brooke Lark
Updated Sep 26, 2017



  • 1
    Heat oven to 350°F. In large bowl, stir together cookie mix, melted butter, egg and 1 tablespoon of the milk; set aside.
  • 2
    In small bowl, mix hazelnut spread and powdered sugar until well blended. Roll half of hazelnut mixture into 5 balls, using about 1 tablespoon mixture per ball.
  • 3
    For each cookie, press 1/4 cup cookie dough with hands until flat; make small well in center of dough. Place hazelnut ball in well. Seal cookie dough around hazelnut ball, sealing mixture completely inside. Place on ungreased large cookie sheet.
  • 4
    Bake 11 to 13 minutes or just until edges of cookies are golden brown. Remove from cookie sheet to cooling rack.
  • 5
    Into remaining half of hazelnut mixture, stir enough remaining milk until thin icing forms. Drizzle icing over top of cooled cookies; sprinkle with chopped peanuts. Let icing set before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Not a fan of hazelnut? Turn these cookies into double peanut butter cookies by swapping out the hazelnut spread with cocoa for creamy peanut butter!
  • tip 2
    These cookies bake up HUGE! Try serving them cut into four pieces as a perfect-sized party treat.


Nutrition Facts are not available for this recipe
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