Chocolate-Hazelnut Mousse Cookies

This might just be the easiest mousse chocolate recipe you'll ever find! Mix it up and use the chocolate-hazelnut mousse as a frosting for our tasty homemade cookies or as a filling for an irresistible cookie sandwich.

Chocolate Hazelnut Mousse Cookies
Prep Time:
40 mins
Cool Time:
2 mins
Freeze Time:
30 mins
Bake Time:
6 mins
Total Time:
40 mins
72 cookies


  • ¼ cup butter, softened

  • ½ cup packed brown sugar

  • 2 teaspoon vanilla

  • 2 ounce dark chocolate baking bar (60 percent cacao), melted and cooled

  • ¾ cup all-purpose flour

  • ¼ teaspoon baking soda

  • teaspoon salt

  • 1 recipe Chocolate-Hazelnut "Mousse"

  • Toasted hazelnuts

Chocolate-Hazelnut "Mousse"

  • 3 tablespoon butter, softened

  • cup chocolate hazelnut spread

  • 1 cup powdered sugar

  • 2 teaspoon milk


  1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping bowl occasionally. Add vanilla and cooled chocolate, beating until combined.

  2. In a small bowl whisk together flour, baking soda, and salt. Gradually beat as much of the flour mixture into the butter mixture as you can with the mixer. Stir in any remaining flour mixture. Shape dough into two 1-inch-diameter logs, about 9 inches long. Carefully wrap logs in plastic wrap. Freeze for 30 minutes or until logs are firm enough to slice.

  3. Preheat oven to 375°F. Line a large cookie sheet with parchment paper. Unwrap logs and cut into 1/4-inch thick slices. Place slices 1 inch apart on prepared cookie sheet. Bake for 6 minutes or until edges are set. Cool for 2 minutes on cookie sheet. Transfer to wire racks; cool completely.

  4. Using a star tip, pipe a small amount of Chocolate-Hazelnut "Mousse" onto each cookie. Top each with a toasted hazelnut.

Chocolate-Hazelnut "Mousse"

  1. In a medium bowl beat butter and chocolate hazelnut spread together with an electric mixer on medium to high speed until combined. Gradually add powdered sugar, beating until smooth. Add milk to make a piping consistency.

Sandwich Cookies:

To make sandwich cookies, pipe mousse on the tops of half of the cookies. Top with remaining cookies.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Facts (per serving)

41 Calories
2g Fat
5g Carbs
Nutrition Facts
Calories 41
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 18mg 1%
Total Carbohydrate 5g 2%
Total Sugars 3g
Iron 0.2mg 1%
Potassium 12mg 0%
Folate, total 4mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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