Hazelnut Stuffed Chocolate Chip Cookies

Why settle for store-bought cookies when you can bake your own cafe-quality treats right at home? 🍪✨ No need to head to the bakery for that perfect sweet bite – these Hazelnut Loaded Chocolate Chip Cookies are here to save the day! Made with Natvia Sweetener Canister 350g and 98% sugar-free Natvia Hazelnut Spread 350g, these cookies give you all the indulgence of a freshly baked café-style treat, without the sugar overload. Packed with rich chocolate chips, a gooey hazelnut centre, and a sprinkle of sea salt, they offer the ultimate balance of sweet, salty, and utterly irresistible flavours. Whether you’re treating yourself or sharing with loved ones, these cookies will satisfy your cravings and leave you wondering why you ever bought cookies in the first place! 😍🌰🍫

• 9 tbsp Natvia Hazelnut Spread 350g
• 135g all-purpose flour
• 1/2 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 125g unsalted butter, melted and cooled
• 100g Natvia Brown Sweetener 250g
• 120g Natvia Sweetener Canister 350g
• 2 tsp vanilla extract
• 1 large egg
• 180g sugar-free chocolate chips + extra for topping
• Flaky sea salt, for sprinkling
• For the chewy texture: 1 tbsp of cornstarch or ¼ tsp of xanthan gum
• Add 1 tbsp of milk for extra moisture
• Tip: Chill dough for 15-30 minutes before baking and flatten cookie balls slightly for that perfect golden finish!

1. Prep Hazelnut Spread: Dollop 9 teaspoons of Natvia Hazelnut Spread 350g onto a parchment-lined plate and freeze for 1-3 hours
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Make Dough: Beat together the melted butter, Natvia Brown Sweetener 250g, and Natvia Sweetener Canister 350g for 1-2 minutes until smooth. Add the egg and vanilla, and whisk until fully combined.
4. Combine: Fold in the dry ingredients and chocolate chips until just mixed.
5. Chill: Cover the dough and refrigerate for 15-30 minutes to firm up.
6. Preheat Oven: Preheat your oven to 165°C (330°F) and line a baking sheet with parchment paper.
7. Shape: Scoop dough into balls, flatten slightly, and place a frozen Natvia Hazelnut Spread 350g dollop in the center. Seal the dough around the hazelnut spread.
8. Bake: Arrange cookies on the baking sheet and bake for 12-15 minutes, or until golden.
9. Cool: Let the cookies cool for 10 minutes before enjoying their gooey, indulgent goodness!