Soft-baked cookies with a rich swirl of creamy hazelnut butter through tender dough, delivering a nutty, buttery bite ideal for afternoon tea or a sweet snack.

Why You’ll Love This Recipe

Nutty swirl delight: Hazelnut butter adds depth and richness to every bite.
Tender texture: Soft yet slightly chewy–the perfect cookie feel.
Elegant appearance: The swirl pattern looks sophisticated with minimal effort.
Customizable flavors: Add chocolate chips, a sprinkle of sea salt, or almond extract for variation.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All‑purpose flour
Baking powder
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Egg
Vanilla extract
Hazelnut butter (smooth or crunchy)

directions

Preheat oven to 350 °F (175 °C). Line baking sheets with parchment.
Mix dry ingredients: Whisk flour, baking powder, and salt; set aside.
Cream butter and sugars: Beat softened butter, granulated and brown sugar until pale and fluffy.
Add egg and vanilla: Beat in egg and vanilla extract until combined.
Combine: Gradually stir in dry ingredients until just combined—do not overmix.
Shape cookies: Scoop dough by tablespoon. Roll into balls; flatten slightly. Dollop ~½ tsp hazelnut butter atop each, then swirl gently with a toothpick or spoon.
Bake 10–12 minutes until edges are set and centers appear just set.
Cool briefly on sheet, then transfer to wire rack to cool completely.

Servings and timing

Servings: Makes 24 cookies
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes

Variations

Chocolate chips: Fold in mini chips for chocolate-hazelnut flavor.
Sea salt finish: Sprinkle with flaky salt before baking for contrast.
Almond twist: Stir in almond extract instead of vanilla for extra nutty nuance.
Add spice: Mix in cinnamon or nutmeg for seasonal warmth.
Nut-free option: Use sun‑butter swirl for those with nut allergies.

storage/reheating

Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked cookies in a sealed bag for up to 3 months.
Reheating: Warm gently in a 300 °F oven for 3–4 minutes to soften nut swirl and revive fresh-baked texture.

FAQs

Can I use store-bought hazelnut spread?

Yes—use your favorite creamy spread such as Nutella. Crunchy options are OK but may alter texture.

Why swirl after baking?

Swirling before baking allows the pattern to bind slightly and prevents separation during baking.

How do I prevent flat cookies?

Ensure butter and sugar are well creamed, chill dough briefly if too soft, and bake promptly.

Can I use natural hazelnut butter?

Yes—natural varieties work, though they may bleed into dough slightly. Chill swirl before baking if needed.

What size cookies are best?

One-tablespoon dough balls yield soft-chewy cookies ideal for snacking.

Can I make the dough ahead?

Yes—dough can be refrigerated up to 48 hours before shaping and baking.

Is dough safe to eat raw?

No—raw egg and flour can carry foodborne bacteria. Bake fully before consuming.

How do I store to keep fresh?

Layer with parchment in a sealed container to prevent sticking and moisture.

Can I make them gluten-free?

Use a 1:1 gluten-free flour blend—texture may vary slightly.

Can I freeze unbaked dough?

Yes—shape into balls, freeze on a tray, then transfer to a bag. Bake from frozen, adding a minute or two.

Conclusion

Hazelnut Butter Swirl Cookies are soft, nutty, and visually charming—an effortless yet elegant treat that elevates your cookie game with minimal effort.

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