Description
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.
Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup hazelnut butter (smooth or crunchy)
Instructions
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream the butter, granulated sugar, and brown sugar until pale and fluffy.
- Beat in egg and vanilla extract until well combined.
- Gradually stir in the dry ingredients until just combined. Do not overmix.
- Scoop tablespoon-sized portions of dough, roll into balls, and flatten slightly on the baking sheet.
- Dollop about 1/2 teaspoon hazelnut butter on top of each and swirl gently with a toothpick or spoon.
- Bake for 10–12 minutes until edges are set and centers are just set.
- Cool on the sheet briefly, then transfer to a wire rack to cool completely.
Notes
- Chill dough if it’s too soft for shaping.
- Add mini chocolate chips for extra richness.
- Sprinkle flaky sea salt before baking for a sweet-salty balance.
- Substitute almond extract for a nutty twist.
- Use sunflower butter for a nut-free version.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 9g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg