Chocolate Hazelnut Shortbread Cookies – a delightful twist on classic shortbread, made with hazelnuts and finished with a chocolate drizzle.
Chocolate Hazelnut Shortbread Cookies
If you love Nutella or the flavor combination of chocolate and hazelnut, these shortbread cookies are for you. They start with a classic shortbread base—flour, butter and powdered sugar—but get an upgrade with finely chopped hazelnuts folded into the dough and a chocolate drizzle to finish. The result is a crisp, tender cookie with a rich nutty flavor and a touch of chocolate on top.
This recipe yields about 24 cookies. It’s easy to double if you need more for a party or holiday tray. These cookies are reliable crowd-pleasers and tend to disappear quickly.
Common Questions About These Shortbread Cookies
What are chocolate hazelnut shortbread cookies?
These are shortbread cookies made with chopped hazelnuts in the dough and finished with melted chocolate drizzled on top. They have a delicate, buttery texture and a toasty nut flavor.
What are shortbread cookies?
Shortbread cookies are a simple classic made from flour, sugar and butter. This version uses powdered sugar for a finer texture and a little milk to help the dough come together smoothly.
What other shortbread flavors can I try?
Shortbread is versatile. Popular variations include lemon, almond, lavender, and cranberry-orange, among others. Swapping extracts, zests or add-ins lets you create many distinct flavors.
Are these cookies crispy or soft?
Shortbread cookies are generally crisp with a tender crumb. These cookies bake until the edges are golden for the ideal texture.
What kind of chocolate should I use?
Semi-sweet chocolate works well, but you can use dark or white chocolate depending on your preference.
Can I decorate these cookies?
Yes. After drizzling with chocolate, finish with chopped hazelnuts or a sprinkle of flaky sea salt for contrast.
How long will they keep?
Store the cookies in an airtight container in the refrigerator for up to four days. Bring to room temperature before serving for the best texture and flavor.
Other Cookie Recipes to Try
- Peanut Butter Cookies (made with brown butter)
- Chocolate Blossom Cookies
- Andes Mint Cookies
- Chocolate Hazelnut Cookies
Chocolate Hazelnut Shortbread Cookies
Chocolate Hazelnut Shortbread Cookies – a delicious twist on classic shortbread with hazelnuts and a chocolate drizzle.
15 minutes
15 minutes
30 minutes
1 hour
Ingredients
For the Cookies
- 1 cup salted butter (softened)
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup finely chopped hazelnuts
For Garnish
- 1/2 cup chocolate chips
- 1 tablespoon coconut oil
- 1/4 cup chopped hazelnuts
- Flaky sea salt (optional)
Instructions
For the Cookies
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a stand or hand mixer, cream the softened butter until smooth and light, about 2 minutes.
- Add the milk and vanilla extract and mix until combined.
- With the mixer on low, slowly add the flour and powdered sugar. Mix until the dry ingredients are just combined.
- Fold in the chopped hazelnuts until evenly distributed.
- Shape the dough into a disk, wrap in plastic, and refrigerate for at least 15 minutes.
- On a lightly floured surface, roll the chilled dough to about 1/4″ thickness.
- Use a 1.5″ round cookie cutter to cut out cookies and arrange them on the prepared baking sheets.
- Place the sheets in the freezer for 15 minutes to firm the dough again.
- Bake until the cookie edges are golden brown, about 15 minutes.
- Transfer cookies to a wire rack to cool.
For the Garnish
- In a microwave-safe bowl, melt the chocolate chips with the coconut oil, stirring until smooth. Drizzle the melted chocolate over cooled cookies and sprinkle with chopped hazelnuts. Allow chocolate to set before serving.
- Store leftovers in an airtight container in the refrigerator for up to four days.
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