Rating: 3.5 stars
34 Ratings
  • 5 star values: 14
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 4

These little cookies combine a fabulous French flavor trio -- chocolate, caramel, and hazelnuts -- into one-bite wonders. To remove skins from hazelnuts, place the nuts on a sheet pan in a 350 degrees oven for about 6 minutes. Then put the nuts between the folds of a terry cloth kitchen towel and rub vigorously.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
40 mins
chill:
1 hr
bake:
10 mins
total:
1 hr 50 mins
Yield:
about 36 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine flour and cocoa powder; set aside. In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt; beat until combined, scraping bowl occasionally. Beat in egg yolk, milk, and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Cover; chill for 1 hour.

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  • Preheat oven to 350 degrees F. Grease two cookie sheets; set aside. Shape dough into 1-inch balls. Place the 1 cup hazelnuts on a sheet of waxed paper. Dip balls in egg white and roll in hazelnuts. Place 1 inch apart on prepared cookie sheets. Using your thumb, make an indentation in the center of each cookie. Bake for 10 to 12 minutes or until edges are firm.

  • Meanwhile, for filling, in a small saucepan cook caramels and cream over low heat until caramels are melted and the mixture is smooth, stirring frequently.

  • Immediately after removing cookies from the oven, use the rounded side of a 1-teaspoon measuring spoon to press down the center of each cookie. Transfer to wire racks; cool. Spoon about 1 teaspoon filling into the center of each cookie.

  • In a small microwave-safe bowl combine chocolate pieces and shortening. Microwave on 100 percent power (high) for 30 to 45 seconds or until softened; stir until smooth. Place a small mound of chocolate on top of each cookie. Top with a whole hazelnut. Let stand until chocolate is set.

To Store:

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

Nutrition Facts

115 calories; fat 7g; cholesterol 14mg; saturated fat 3g; carbohydrates 12g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 7g; protein 2g; vitamin a 97.2IU; thiamin 0.1mg; niacin equivalents 0.4mg; folate 12.1mcg; sodium 51mg; potassium 68mg; calcium 30.3mg; iron 0.5mg.
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