Norwegian Chocolate-Hazelnut Cookies

Norwegian Chocolate-Hazelnut Cookies

A Christmas cookie swap is a time-honored and heartwarming celebration of the season. Try these Norwegian Chocolate-Hazelnut Cookies for your own cookie swap party. 

Norwegian Chocolate-Hazelnut Cookies
Makes about 18 cookies
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg, lightly beaten
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 (2.25-ounce) packages hazelnuts, toasted and finely chopped
  • ½ cup chocolate-hazelnut spread*
  1. In a medium bowl and using an electric mixer at high speed, beat the butter and sugar until light and fluffy, about 3 minutes. Add the vanilla extract and egg, and mix well.
  2. With the mixer at the lowest speed, add the flour and salt, and blend until combined. Stir in the hazelnuts. Gather dough, and wrap with plastic wrap; refrigerate until firm, about 1 to 2 hours.
  3. Preheat oven to 350˚. Line a baking sheet with parchment paper; set aside.
  4. Roll dough into 1-inch balls, and place on the prepared baking sheet, spacing 1 inch apart. Using the bottom of a glass coated with flour, gently press cookies flat.
  5. Bake for 12 minutes, or until edges are lightly browned. Let cookies cool completely.
  6. Spread a thick layer of the chocolate-hazelnut spread on the flat side of one cookie; top with the flat side of a second cookie. Repeat with remaining cookies and chocolate-hazelnut spread. Store in an airtight container for up to 3 days.
*For testing purposes, our test kitchen used Nutella.


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