Hazelnut Chocolate Swirl Cookies with Ground Hazelnuts

Quick Recipe Version (TL;DR)

• Yield: About 24 cookies
• Prep Time: 25 minutes (plus 30 minutes chilling)
• Cook Time: 10–12 minutes per batch
• Total Time: About 1 hour 10 minutes

Quick Ingredients

• 1 cup (135 g) hazelnuts
• 1 3/4 cups (220 g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup (170 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 large egg (room temperature)
• 2 tsp vanilla extract
• 1–2 tbsp milk or cream, as needed
• 2/3 cup (200 g) chocolate-hazelnut spread
• Optional: 2 tbsp chopped toasted hazelnuts, flaky sea salt

Do This

• 1) Toast hazelnuts at 350°F (175°C) for 8–10 minutes until fragrant; cool completely, then pulse in a food processor to a fine, sandy meal with a few tiny pieces.
• 2) Whisk flour, baking soda, salt, and ground hazelnuts together.
• 3) Cream butter, granulated sugar, and brown sugar until fluffy; beat in egg and vanilla.
• 4) Mix dry ingredients into the butter mixture just until a soft dough forms, adding 1–2 tbsp milk only if the dough seems dry or crumbly.
• 5) Dollop chocolate-hazelnut spread over the dough and gently fold 3–4 times to create visible swirls; do not fully mix.
• 6) Chill dough 20–30 minutes, then scoop 1 1/2-tablespoon mounds onto lined baking sheets and bake at 350°F (175°C) for 10–12 minutes, until edges are set and centers are still soft.
• 7) Cool on the sheet for 5 minutes, then transfer to a rack; sprinkle with chopped hazelnuts and flaky sea salt if desired.

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Why You’ll Love This Recipe

• Rich, nutty flavor from real toasted hazelnuts blended right into the cookie dough.
• Eye-catching marbled swirls of chocolate-hazelnut spread in every cookie.
• Soft and chewy centers with lightly crisp, golden edges.
• Perfect make-ahead treat: the dough chills and bakes beautifully for parties or gifting.

Grocery List

• Produce: Hazelnuts (plus a few extra for topping, optional).
• Dairy: Unsalted butter, large egg, milk or cream (optional).
• Pantry: All-purpose flour, granulated sugar, light brown sugar, baking soda, fine sea salt, vanilla extract, chocolate-hazelnut spread, flaky sea salt (optional).

Full Ingredients

For the hazelnut cookie dough

• 1 cup (135 g) hazelnuts (with or without skins)
• 1 3/4 cups (220 g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup (170 g) unsalted butter, softened to room temperature
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 large egg, at room temperature
• 2 tsp pure vanilla extract
• 1–2 tbsp milk or heavy cream, only if needed to bring the dough together

For the chocolate swirl and topping

• 2/3 cup (200 g) chocolate-hazelnut spread (such as Nutella), at room temperature
• 2 tbsp (about 15 g) chopped toasted hazelnuts, for garnish (optional)
• Flaky sea salt, for sprinkling on top (optional but recommended)

Step-by-Step Instructions

Step 1: Toast and prep the hazelnuts

Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet. Toast for 8–10 minutes, shaking the pan once halfway through, until the nuts smell fragrant and the skins (if present) look slightly blistered.

Remove from the oven and let the hazelnuts cool for 5–10 minutes. If the nuts have skins, rub them in a clean kitchen towel to remove most of the skins. A few bits of skin left on are fine and will add extra flavor.

Once completely cool, transfer the hazelnuts to a food processor. Pulse in short bursts until the nuts turn into a fine, sandy meal with a few tiny visible pieces—do not blend so long that it becomes a paste. Set aside.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Add all of the ground hazelnuts from Step 1 and whisk again until the hazelnut meal is evenly distributed throughout the flour mixture. This helps prevent clumps of nuts and gives the cookies an even hazelnut flavor and texture.

Step 3: Cream the butter, sugars, and egg

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add the softened unsalted butter, granulated sugar, and light brown sugar.

Cream on medium speed for 2–3 minutes, scraping down the sides of the bowl once or twice, until the mixture is lightened in color and slightly fluffy. Proper creaming adds air, which gives your cookies a tender texture.

Add the egg and vanilla extract. Beat again on medium speed for about 30–45 seconds, just until fully combined and smooth. Avoid overbeating at this stage, which can make cookies spread too much.

Step 4: Combine to form the hazelnut dough

Add the hazelnut-flour mixture to the butter mixture in two additions. Mix on low speed (or gently by hand with a spatula) just until there are no visible dry patches of flour. The dough should be soft but not sticky or runny.

If the dough looks very dry or crumbly and won’t hold together when you press some between your fingers, add milk or cream, 1 tablespoon at a time, mixing just until the dough comes together in a cohesive, soft mass. If it is already soft and scoopable, you can skip the milk entirely.

Scrape down the bowl to make sure everything is evenly combined, but stop mixing as soon as the dough is uniform. Overmixing at this point can toughen the cookies.

Step 5: Marble in the chocolate-hazelnut spread

Make sure your chocolate-hazelnut spread is at room temperature so it is easy to dollop and swirl. If it is very stiff, you can microwave it for 10–15 seconds to loosen slightly, stirring until smooth.

With the dough still in the large bowl, use a spoon to drop the chocolate-hazelnut spread on top of the dough in 5–6 separate spoonfuls. Using a spatula, gently fold the dough over itself 3–4 times. You want to drag the spatula through the dough in big swoops, turning the bowl as you go.

Stop as soon as you see clear ribbons or streaks of chocolate running through the pale hazelnut dough. Do not fully mix the spread in—if you do, the dough will turn uniformly brown and you will lose the marbled effect.

Step 6: Chill, scoop, and bake the cookies

Cover the bowl tightly (or transfer the dough to a smaller container) and refrigerate for 20–30 minutes. Chilling helps the flavors develop and keeps the cookies from spreading too much in the oven. If you are in a rush, 10–15 minutes in the freezer also works.

While the dough chills, line two baking sheets with parchment paper. When ready to bake, make sure your oven is still at 350°F (175°C).

Use a 1 1/2-tablespoon cookie scoop or a heaping tablespoon to portion the dough into balls, each about 30 g. Space them at least 2 inches (5 cm) apart on the prepared baking sheets. If you want extra-pretty swirls on top, you can touch a small dab of chocolate-hazelnut spread onto the top of some dough balls and lightly drag the tip of a knife through it.

Bake one sheet at a time for 10–12 minutes, rotating the pan halfway through if your oven has hot spots. The cookies are done when the edges are lightly golden and set, but the centers still look slightly soft and puffed. They will firm up as they cool.

Step 7: Cool and garnish

Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes. This helps them set so they do not break when moved.

While still warm, sprinkle the tops lightly with chopped toasted hazelnuts and a pinch of flaky sea salt, if using. The warmth will help the toppings adhere. Transfer the cookies to a wire rack to cool completely, or enjoy them slightly warm for soft, gooey chocolate swirls.

Repeat with the remaining dough, making sure the unbaked dough stays slightly cool between batches for the best texture and swirl definition.

Pro Tips

• Do not over-swirl: Fold the chocolate-hazelnut spread into the dough only a few times. Visible streaks equal beautiful marbling; too much mixing turns the dough uniformly chocolate.
• Watch the bake time: Pull the cookies as soon as the edges are set and the centers are still slightly soft. Overbaking will make them dry and the swirls less fudgy.
• Use a scale if possible: Weighing ingredients (especially flour and hazelnuts) helps you get consistent results and the ideal soft, chewy texture.
• Toast the nuts thoroughly: Properly toasted hazelnuts are deeply fragrant and make a huge difference in flavor. If they still smell raw, give them another minute or two.
• Chill longer for thicker cookies: If you prefer chunkier, bakery-style cookies, chill the marbled dough for 1–2 hours before baking.

Variations

• Extra-chocolate version: Stir 1/2 cup (85 g) semisweet or dark chocolate chips into the dough before adding the chocolate-hazelnut spread for pockets of melted chocolate in addition to the swirls.
• Mocha hazelnut cookies: Add 1–2 tsp instant espresso powder to the dry ingredients. The coffee flavor deepens the chocolate and hazelnut notes without making the cookies taste like coffee-flavored candy.
• Sandwich cookies: Bake the cookies slightly smaller, then once cooled, sandwich pairs together with an extra spoonful of chocolate-hazelnut spread in the center.

Storage & Make-Ahead

Store completely cooled cookies in an airtight container at room temperature for 4–5 days. To keep the swirls and texture at their best, place a sheet of parchment between layers so they do not stick together.

For longer storage, freeze the baked cookies in a single layer on a tray until firm, then transfer to a freezer bag or container. They will keep well for up to 2 months. Thaw at room temperature or warm briefly in a low oven (275°F / 135°C) for a just-baked feel.

You can also freeze the unbaked dough balls: scoop and arrange on a tray, freeze until solid, then store in a freezer bag. Bake from frozen at 350°F (175°C), adding 1–2 extra minutes to the baking time. This is a great way to have fresh hazelnut chocolate swirl cookies whenever you like.

Nutrition (per serving)

Approximate values per cookie (1 of 24): about 200 calories, 12 g fat, 22 g carbohydrates, 12–14 g sugar, 2–3 g protein, and 1 g fiber. Actual values will vary based on the specific brands of ingredients used and any optional toppings added.