These truffle-stuffed cookie cups are bursting with hazelnut flavor because the nuts are not only in the truffles themselves, but also in the dough. Make sure that the muffin tin you use is a good nonstick one, because the cookies might be hard to remove otherwise.
| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 40 min |
| Yield: | 24 cookies |
| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 40 min |
| Yield: | 24 cookies |
Ingredients
- Nonstick cooking spray, for the muffin tin
- 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting (see Cook’s Note)
- 1/2 cup blanched hazelnuts
- 1/2 cup sugar
- 1/4 teaspoon fine salt
- 1 stick (8 tablespoons) unsalted butter, cold and cut into small cubes
- 1 1/2 teaspoons vanilla extract
- 1 large egg, at room temperature, lightly beaten
- 24 chocolate hazelnut truffles, such as Ferrero Rocher
- 1/2 cup dark chocolate chips
Instructions
- Liberally spray a 24-cup nonstick miniature muffin tin with nonstick cooking spray, then sprinkle each cup with a touch of flour. Shake the muffin tin so that the flour completely coats each cup, then shake out any excess. Set aside.
- Combine the hazelnuts, sugar and salt in a food processor and pulse until the hazelnuts are finely ground. Add the flour and pulse until completely combined. Add the butter and pulse until the butter is finely chopped and the mixture begins to come together, then add the vanilla and egg and pulse until a dough forms. Use a rubber spatula to transfer the dough to a medium bowl. Cover with plastic wrap and refrigerate for 30 minutes.
- Position an oven rack in the middle of the oven and place a large baking sheet on the rack. Preheat the oven to 375 degrees F.
- Divide the dough evenly among the prepared muffin cups (about 1 scant tablespoon each), then use your fingers or the back of a small spoon to flatten the dough in each cup, coming slightly up the sides. Gently press a chocolate hazelnut truffle into the center of each piece of dough (the dough will come up the sides of the truffles but should not come up over the edges of the muffin cups).
- Slide the muffin tin onto the preheated baking sheet, and bake, rotating the baking sheet once halfway through, until the cookies are light golden brown around the edges, about 25 minutes.
- Allow the cookies to cool completely in the muffin tin set on a cooling rack.
- Use a small offset spatula or butter knife to gently coax each cookie out of its cup, then place the cookies on a cooling rack set over a baking sheet.
- Put the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring after each, until the chocolate is completely melted, about 1 minute total. Transfer the melted chocolate to a pastry bag or resealable plastic bag. Snip off the corner of the bag and drizzle the chocolate back and forth over the top of the cookies. Allow the topping to cool completely before serving.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 131 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 2 g |
| Cholesterol | 18 mg |
| Sodium | 30 mg |
| Serving Size | 1 of 24 servings |
| Calories | 131 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 2 g |
| Cholesterol | 18 mg |
| Sodium | 30 mg |
Reviews
I made these cookies and took the advice of one of the reviewers and baked for 11-13 minutes. They came out perfect!
These are delicious cookies.
I would also recommend chilling the dough for 30-45 to be able to form to the baking pan as the dough is sticky when warm.
These are delicious cookies.
I would also recommend chilling the dough for 30-45 to be able to form to the baking pan as the dough is sticky when warm.
This tasted AMAZING!!!!!
Of all the wonderful cookies on Food Network, I had to pick these to make for neighborhood Christmas gifts. A total waste of time and money. When baked for the recommended 25 minutes the candy is dried out and hard and the cookies dry and tasteless. After the first batch, I tried cooking them for just 11 minutes. That was better but less than stellar. Honestly, Food Network should just take this recipe down. I’ve wasted my whole day making these and now I have to go back to the drawing board and make something else to give as gifts. They do make my garbage smell good.
This dried out the candy…skip and just serve the candies. OR make ill shells and put candies in AFTER COOKING…such a waste of $10 in candies…
These are delicious! I agree that they did not need the full cooking time, but as I was using a convection setting, I was watching. My oven does not cook evenly, and the cups that had not browned were the most moist and delicious. Beautiful flavour – I can’t wait to serve these!
Easy enough, but the cooking time burned the cookies past the point of being salvageable. I’d rate it an “eh”….