Molten Hazelnut Chocolate Shortbread Cookies Tips, FAQ & printable recipe

Tips for success

For the best molten center, use chocolate with a high cocoa butter content. This ensures it melts into a smooth, flowing liquid rather than becoming thick and pasty.

If using chocolate bars, break them into squares that fit comfortably inside the dough hollow. You can also use chocolate truffles with a soft center for an extra indulgent surprise.

To keep the cookies pale and tender, avoid overbaking. Start checking at 12 minutes; the cookies should look set but not browned.

If you prefer a slightly crisper cookie, bake for an additional 1-2 minutes, but watch carefully. The cookies will continue to set as they cool, so it's better to underbake slightly than to overbake.

Variations

• Dark Chocolate Orange: Replace the hazelnut chocolate with dark chocolate squares and add 1 teaspoon of orange zest to the dough. The citrus brightens the rich chocolate and adds a fresh aroma.
• Peanut Butter Swirl: Use peanut butter cups instead of hazelnut chocolate. The peanut butter melts into a creamy, salty-sweet center that pairs beautifully with the buttery shortbread.
• Salted Caramel: Place a soft caramel candy in the center of each cookie and sprinkle a pinch of sea salt over the dough before baking. The caramel becomes gooey and luscious, with a sweet-and-salty finish.
• Matcha White Chocolate: Add 1 tablespoon of matcha powder to the dough and use white chocolate squares for the filling. The earthy matcha complements the sweet white chocolate, creating a beautiful green and white contrast.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container in the refrigerator for up to 5 days. Reheat before serving to restore the molten center.

Freezer

Freeze unbaked filled cookies on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat baked cookies in a 300°F (150°C) oven for 3-4 minutes until the chocolate is molten again. Avoid microwaving, which can make the cookies tough.

Store leftover cookies in an airtight container at room temperature for up to 3 days. If the chocolate hardens, reheat the cookies in a 300°F (150°C) oven for 3-4 minutes to re-melt the center. Do not microwave, as this can make the cookies tough.

The dough can be prepared and shaped up to 2 days ahead. Place the filled cookies on a baking sheet and refrigerate until firm, then transfer to an airtight container with parchment between layers.

Bake directly from the refrigerator, adding 1-2 minutes to the baking time.

Serving ideas

Serve the cookies warm, as the contrast between the crumbly shortbread and the molten chocolate is best when fresh. Arrange them on a platter and let guests break them open at the table for a dramatic reveal.

A dusting of powdered sugar or a scoop of vanilla ice cream would be a lovely addition, but the cookies are delicious on their own.

These cookies are perfect for a cozy dessert after dinner or as a special treat for gatherings. Pair them with a glass of cold milk or a cup of coffee to balance the richness. The pull-apart moment is sure to delight both kids and adults alike.

Frequently asked questions

Recipe card

Molten Hazelnut Chocolate Shortbread Cookies

Prep 20 minCook 15 minTotal 35 minServes 24

Ingredients

• 250 g unsalted butter, softened
• 100 ml vegetable oil
• 4 tbsp cornstarch
• 5 tbsp powdered sugar
• 1/2 tsp baking powder
• 4 1/2 cups all-purpose flour
• 24 pieces hazelnut chocolate squares or truffles

Instructions

1. In a large bowl, beat the softened butter and vegetable oil together until smooth and creamy. Add the cornstarch, powdered sugar, and baking powder, and mix until well combined. The mixture should look glossy and homogenous.
2. Gradually add the all-purpose flour, mixing until a soft, pliable dough forms. Turn the dough out onto a lightly floured surface and knead gently just until it holds together. Do not overwork the dough, or the cookies will be tough.
3. Pinch off walnut-sized pieces of dough and roll them into balls between your palms. Place them on a clean wooden board or work surface. You should have about 24 balls.
4. Use your thumb or the end of a citrus press to press a deep hollow into the center of each dough ball, forming a small cup. The walls should be about 1/4 inch thick. Make sure the hollow is deep enough to hold the chocolate.
5. Place one piece of hazelnut chocolate into each hollow. Gently press the chocolate down so it sits below the rim of the dough. The dough should cover the chocolate completely, so pinch the edges together if needed.
6. Carefully bring the dough up and over the chocolate, sealing it completely. Roll the ball gently in your hands to smooth the surface, making sure the chocolate is fully enclosed. Place the filled balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
7. Preheat the oven to 320°F (160°C). Bake the cookies for 15 minutes, or until they are set and pale, without any browning. The cookies should look dry on the surface and feel firm to a gentle touch.
8. Remove the baking sheet from the oven and let the cookies cool on the sheet for 2 to 3 minutes. They will be very soft while warm, so allow them to set slightly before transferring. Use a spatula to move them to a wire rack.
9. Serve the cookies warm, while the chocolate is still molten. To enjoy the full effect, break one open to reveal the glossy, flowing center. The shortbread should be tender and crumbly, contrasting with the smooth chocolate.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories

280

Protein

3 g

Carbohydrates

35 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.