Hazelnut Butter Cookies with Roasted Hazelnuts & Melty Chocolate Chunks

There are cookies, and then there are hazelnut butter cookies studded with roasted hazelnuts and melty chocolate chunks. These are the kind that make the whole kitchen smell like comfort itself. I’ve baked a lot of treats over the years, but this batch feels special. Maybe it’s the way the nutty richness plays with the chocolate, or maybe it’s because every ingredient is chosen with intention. But the real magic showed up when a dear friend handed her baby one of these cookies—his very first cookie ever—because she trusted not just the recipe, but the care behind it. When someone believes in your baking that much, you can’t help but smile. 

After all, my secret ingredient has always been love, and apparently, it’s both mama and baby‑approved. TRUSTED ingredients, encouraged methods, and admired and received love:

Hazelnut Butter Cookies with Roasted Hazelnuts & Melty Chocolate Chunks

16 oz. Italian imported Hazelnut Butter
8 oz. butter, softened to room temperature
14 oz. sweetened condensed milk
1 tsp. vanilla extract
½ tsp. kosher salt
2 ½ cups organic, all-purpose flour
12 oz. roasted, chopped hazelnuts
4 oz. dark chocolate chunks.

Preheat oven to 350°F.

Cream together the Italian hazelnut butter, butter, and sweetened condensed milk.

Mix in the vanilla salt, combining well.

Next, add the flour, ½ cup at a time, mixing well.

Fold in the nuts and chocolate chunks, stirring or mixing until the dough pulls away from the sides of the mixing bowl.

Line 3 baking sheets with parchment paper and form the dough into 1” diameter balls, then flatten.

Bake for 15-20 minutes, or until golden brown.

Enjoy. Bravo! Bon Appétit!