If you love warm cookies with a soft center, you are going to enjoy this one.
Today I am sharing my recipe for dairy free chocolate hazelnut stuffed cookies.
Finding good baked treats can be tough when you avoid dairy, since most bakery items rely heavily on regular butter and milk chocolate.
This recipe uses plant butter and a rich chocolate hazelnut spread to keep things completely dairy free without losing that classic texture.
Inside every thick cookie is a warm, gooey center that makes every bite feel extra special.
Why This Recipe Is a Keeper
Gooey Molten Center – Every warm bite reveals a rich chocolate hazelnut center that flows like magic.
Bakery Style Texture – Cornstarch and egg yolk create soft, chewy centers with perfectly crisp edges.
Totally Dairy Free – You get rich, buttery flavor without needing a single drop of real dairy.
Double Chocolate Goodness – Sweet hazelnut spread pairs with dark chocolate chunks for an intense chocolate taste.
Here’s What You’ll Need
For the Filling
- 3/4 cup Dairy Free Chocolate Hazelnut Spread
For the Cookies
- 3/4 cup Dairy Free Butter, Softened
- 1 cup Light Brown Sugar, Packed
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- 2 tsp Vanilla Extract
- 2 1/2 cups All Purpose Flour
- 1 tsp Cornstarch
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Dairy Free Dark Chocolate Chunks
- 1/2 cup Toasted Hazelnuts, Chopped
How to Make It
Step 1
Scoop 12 mounds of the chocolate hazelnut spread, about 1 tablespoon each, onto a parchment-lined plate. Freeze for 1 hour until solid.
Step 2
In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
Step 3
In a large bowl, beat the dairy free butter, brown sugar and granulated sugar for 2 minutes until light and fluffy. Beat in the egg, egg yolk and vanilla until smooth.
Step 4
Add the dry ingredients and mix on low speed just until combined, then fold in the chocolate chunks and hazelnuts. Cover and chill the dough for 30 minutes while the filling finishes freezing.
Step 5
Preheat the oven to 350°F and line two baking sheets with parchment paper. Divide the dough into 12 equal portions, about 1/3 cup each, and flatten one portion in your palm.
Set a frozen mound of filling in the center, wrap the dough around it and pinch to seal completely. Roll into a tall ball and repeat, placing 6 cookies on each sheet.
Step 6
Bake for 12-14 minutes, until the edges are golden and the centers look soft. Let the cookies cool on the sheet for 10 minutes before serving, as the gooey centers are very hot.
Recipe Tips
Keep the Filling Frozen Until the Last Second
Dairy-free chocolate hazelnut spread melts much faster than standard spreads. I recommend keeping the frozen dollops in the freezer until the exact moment you are ready to wrap each one in dough.
If they sit on the counter while you work, they will soften too quickly. That makes it almost impossible to shape the dough around them cleanly.
If your kitchen is warm, pull out only two or three frozen mounds at a time. This keeps them solid and super easy to handle.
Use Block Style Dairy-Free Butter
When shopping for dairy-free butter, look for the solid baking sticks rather than the spreadable tubs.
Tub butters have a higher water content that will cause your cookies to spread way too flat in the oven.
From my experience, firm baking sticks create the perfect chewy texture and hold the filling inside without leaking.
Seal the Dough Without Any Cracks
Take extra time to pinch the dough seams tightly around the frozen center. You want an even, smooth layer of dough covering every single side.
If there is a tiny crack or a thin spot, the hazelnut spread will seep out onto the pan while baking.
You’ll get the best results if you smooth out the seam with your fingertips before rolling the portion into a ball.
What to Make Next
- Dairy Free Bakery Style Chocolate Chip Cookies
- Dairy Free Chocolate Hazelnut Brownie Ice Cream
- Dairy Free Chocolate Hazelnut Wafer Crunch Ice Cream
- Dairy Free Fudgy Brownies
- Dairy Free Magic Cookie Bars
Popular Questions
How do I keep the chocolate hazelnut filling from leaking out during baking?
Make sure the filling mounds are frozen completely solid, and pinch the dough seams together tightly so no chocolate shows through.
Rolling the dough into a tall ball rather than a flat circle also helps the outer crust set before the center melts.
Dairy Free Chocolate Hazelnut Stuffed Cookies
Ingredients
- 3/4 cup Dairy Free Chocolate Hazelnut Spread
- 3/4 cup Dairy Free Butter, Softened
- 1 cup Light Brown Sugar, Packed
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- 2 tsp Vanilla Extract
- 2 1/2 cups All Purpose Flour
- 1 tsp Cornstarch
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Dairy Free Dark Chocolate Chunks
- 1/2 cup Toasted Hazelnuts, Chopped
Instructions
- Scoop 12 mounds of the chocolate hazelnut spread, about 1 tablespoon each, onto a parchment-lined plate. Freeze for 1 hour until solid.
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
- In a large bowl, beat the dairy free butter, brown sugar and granulated sugar for 2 minutes until light and fluffy. Beat in the egg, egg yolk and vanilla until smooth.
- Add the dry ingredients and mix on low speed just until combined, then fold in the chocolate chunks and hazelnuts. Cover and chill the dough for 30 minutes while the filling finishes freezing.
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Divide the dough into 12 equal portions, about 1/3 cup each, and flatten one portion in your palm. Set a frozen mound of filling in the center, wrap the dough around it and pinch to seal completely. Roll into a tall ball and repeat, placing 6 cookies on each sheet.
- Bake for 12-14 minutes, until the edges are golden and the centers look soft. Let the cookies cool on the sheet for 10 minutes before serving, as the gooey centers are very hot.