These truffle-stuffed cookie cups are bursting with hazelnut flavor because the nuts are not only in the truffles themselves, but also in the dough. Make sure that the muffin tin you use is a good nonstick one, because the cookies might be hard to remove otherwise. .
Nonstick cooking spray, for the muffin tin
1 cup plus 2 tablespoons all-purpose flour, plus more for dusting (see Cook’s Note)
1/2 cup blanched hazelnuts
1/2 cup sugar
1/4 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, cold and cut into small cubes
1 1/2 teaspoons vanilla extract
1 large egg, at room temperature, lightly beaten
24 chocolate hazelnut truffles, such as Ferrero Rocher
1/2 cup dark chocolate chips
Special equipment: a 24-cup nonstick miniature muffin tin
- 1. Liberally spray a 24-cup nonstick miniature muffin tin with nonstick cooking spray, then sprinkle each cup with a touch of flour. Shake the muffin tin so that the flour completely coats each cup, then shake out any excess. Set aside.
- 2. Combine the hazelnuts, sugar and salt in a food processor and pulse until the hazelnuts are finely ground. Add the flour and pulse until completely combined. Add the butter and pulse until the butter is finely chopped and the mixture begins to come together, then add the vanilla and egg and pulse until a dough forms. Use a rubber spatula to transfer the dough to a medium bowl. Cover with plastic wrap and refrigerate for 30 minutes.
- 3. Position an oven rack in the middle of the oven and place a large baking sheet on the rack. Preheat the oven to 375 degrees F.
- 4. Divide the dough evenly among the prepared muffin cups (about 1 scant tablespoon each), then use your fingers or the back of a small spoon to flatten the dough in each cup, coming slightly up the sides. Gently press a chocolate hazelnut truffle into the center of each piece of dough (the dough will come up the sides of the truffles but should not come up over the edges of the muffin cups).
- 5. Slide the muffin tin onto the preheated baking sheet, and bake, rotating the baking sheet once halfway through, until the cookies are light golden brown around the edges, about 25 minutes.
- Allow the cookies to cool completely in the muffin tin set on a cooling rack.
- 6. Use a small offset spatula or butter knife to gently coax each cookie out of its cup, then place the cookies on a cooling rack set over a baking sheet.
- 7. Put the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring after each, until the chocolate is completely melted, about 1 minute total. Transfer the melted chocolate to a pastry bag or resealable plastic bag. Snip off the corner of the bag and drizzle the chocolate back and forth over the top of the cookies. Allow the topping to cool completely before serving.
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)