Few things are more comforting than baking in your own kitchen as the nights grow longer and seasons change. Nutty and chocolate ball-stuffed, this remake from the original is about as rich, creamy, and wonderfully moist as it gets. All of the cookies rounded into shape, a nice change from the crunch given by very finely crushed nuts, turn into a soft, almost fudgy inside. There is fulfillment of every dream to be desired of a balance of flavors for the passion of a chocolate lover.
Picture these cookies sitting on a dark-wooden table; nutty exteriors softly gleaming, one opens to expose its luxuriously creamy interior. Crumbs and whole nuts surround them, speaking to comfortable charm and homemade treats that are not only good but beautiful. These cookies are the product of my obsession with sophisticated chocolate desserts that offer so much more than simple sweetness.
I wanted something really special in texture: crunchy with nuts on the outside and soft and creamy inside, literally melting at a bite. After a couple of test runs, I hit these nutty chocolate ball cookies right on the nail. These passed easily into our favorite list at home, most definitely on chillier days when we all need just that extra touch of warmth.
How to Make Nutty Chocolate Ball Cookies?
Nutty Chocolate Ball Cookies with a Creamy Center
Course: Cake Ideas12
servings30
minutes40
minutes160
kcalIngredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup dark chocolate chips, melted and slightly cooled
1/2 cup heavy cream
1 cup finely crushed mixed nuts (walnuts, pecans, or hazelnuts work well)
Powdered sugar, for dusting (optional)
Steps
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sugar together in a large mixing bowl until light and fluffy. Add the vanilla extract and salt, and mix well.
- Sift together the flour and cocoa powder, then gradually add them to the butter mixture, mixing until just combined.
- In a separate bowl, mix the melted chocolate with the heavy cream until smooth and creamy. This will be the filling for your cookies.
- Shape the dough into small balls (about 1 inch in diameter). Press a small indentation into each ball and fill it with a small spoonful of the chocolate-cream mixture. Carefully seal the dough around the filling and roll it into a ball again.
- Roll each ball in the crushed nuts, pressing gently so the nuts adhere well.
- Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are set but still soft. The creamy center will firm up slightly as the cookies cool, but will remain soft and luscious.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar if desired, for an extra touch of sweetness and a festive look.
Emma’s Tips
- You want the chocolate-cream filling to be just slightly cooled down when you fill the cookies, so it isn’t too runny. If it is too runny, let it set in the refrigerator for just a little while..
- Only be rather careful when sealing the dough above the filling; it does not burst open all over the oven.
- Also, try other nuts and experiment with which nut combination you like most. Hazelnuts go extremely well with chocolate, for that Nutella vibe.
Serving Suggestions
These chocolate ball cookies with nuts just happen to be perfect for any occasion. They may be enjoyed warm with a glass of cold milk or with a hot cup of coffee for a super cozy afternoon snack. They also will be great on a holiday cookie platter or as a nice homemade gift.
Nutritional Information (Per Cookie)
- Calories: 160
- Fat: 11g
- Carbohydrates: 14g
- Protein: 2g
- Sugar: 7g
Frequently Asked Questions
Can I make these cookies ahead of time?
Great! These cookies keep well in an airtight container at room temperature for up to five days. You can also freeze these for longer storage.
What if the filling is too runny?
If it’s a bit too runny, just chill it in the refrigerator until it firms up some before making the cookies. It will make them way easier to deal with and keep from leaking out when it’s baking.
Can I use milk chocolate instead of dark chocolate?
Of course! Feel free to sub the dark chocolate with milk chocolate if you like it a touch sweeter. The cookies will still be very rich and creamy.
Dear reader
These chocolate-dipped nut balls are something more than great; they are really divine. The bite with that crunch, nutty shell and big surprise inside, which just gives creaminess contrasted with the crispy outside. Cookies like these should bring warmth and happiness to your day—whether it is special occasion baking or merely baking for the joy of baking. So, yeah, I really do hope that you love baking these and eating them as much as I do. Seriously, leave your spins on the recipe in the comments below—I’d love to hear what you do to make them your own.
