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Prep time
15 minutes
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Cook time
15 minutes
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makes
30 cookies
Author Notes
These cookies level up the classic peanut butter blossoms with an entire chocolate-hazelnut candy pressed into each. They bake up crumbly with a slight chew and are endlessly adaptable.
If chocolate and hazelnut aren’t your vibe, don’t worry—this forgiving recipe allows you to riff to your heart’s content. Swap out the hazelnut butter for any unsweetened natural nut butter and fill their cores with anything from apple butter or lemon curd to mini peanut butter cups or pitted dates. Try rolling them in spice sugar, shredded coconut, powdered freeze dried fruit, or wheat germ. The options are endless!
The cookies are best eaten the same day, but rounds of cookie dough can be frozen and baked from frozen as needed.
Also try these Blueberry Pecan Oat Thumbprint Cookies and read more about making your own nut butter here. —Sohla El-Waylly
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Ingredients
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7 tablespoons
(100 grams) unsalted butter, melted
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3/4 cup
(160 grams) packed dark brown sugar
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1 teaspoon
kosher salt
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1/4 teaspoon
baking soda
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1
large egg yolk
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1 teaspoon
vanilla extract
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3/4 cup
(210 grams) natural unsweetened hazelnut butter, at room temperature
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1 cup
(125 grams) all-purpose flour
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Cocoa powder
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30
Ferrero Rocher chocolates, chocolate kisses, fun-sized candy bars, or pieces of chocolate bars
Directions
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Heat the oven to 350°F and line a rimmed sheet pan with parchment.
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In a medium bowl, thoroughly whisk together the butter, sugar, salt, and baking soda until there are no pools of butter, about 2 minutes. Add the egg yolk and vanilla and whisk until no streaks of yolk remain, about 1 minute. Add the hazelnut butter and whisk until well combined.
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Add the flour and, using a stiff rubber spatula, fold until just combined. The dough will be soft and slightly greasy.
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Portion the dough with a #60 cookie scoop or use your hands to roll rounded tablespoons of dough into 1-inch balls about 20 grams each. (The dough can quickly dry out, so keep it covered with a damp towel while you are working.)
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Roll each cookie in cocoa and arrange on the prepared baking sheet, leaving about 1 inch between cookies.
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Bake for 9 minutes then remove from the oven and press a chocolate into the center of each cookie.
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Return to the oven to bake until matte and dry to the touch, about 4 minutes. (The cookies will be soft, but they’ll crisp as they cool.) Allow the cookies to fully cool on the sheet pan. In an airtight container, these cookies will keep at room temperature for 3 days or in the freezer for 2 weeks.
Sohla El-Waylly is a Food52 Resident, sharing new riffable recipes every month that'll help you get creative in the kitchen. Watch her cook on YouTube in her new series, Off-Script With Sohla. Before she started developing fun recipes for home cooks, she worked as a chef in N.Y.C. and L.A., briefly owning a restaurant in Brooklyn with her husband and fellow chef, Ham El-Waylly. She lives in the East Village with Ham, their two dogs, and cat. Find out what else she's up to on Instagram @sohlae
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