Stuffed Ready To Bake Cookies

Place teaspoonfuls of hazelnut spread onto a plate lined with baking paper. Place plate into freezer and allow spread to freeze solid for 1-2 hours. (See tips for other flavour variants).

Take 10 x frozen cookies out of the bag and place onto an oven tray lined with baking paper or line your airfryer. Allow cookies to defrost on the bench for 15 minutes.

Onto the top of 5 cookies, place one frozen teaspoon of hazelnut spread. Place another cookie on top to cover the spread and roll into a ball so that the stuffing is completely sealed in the middle of the two cookies.

Place stuffed cookie balls back onto paper lined baking tray, 5cm apart. Bake in oven at 180 degrees for 15 minutes. If using the airfryer, place 2 stuffed cookies into the airfryer, 5cm apart, and bake at 180 degrees for 15 minutes (check after 10 mins as airfryer appliances can differ).

Remove tray from oven (or airfryer), allow to cool for 5 minutes before transferring the stuffed cookies to a cooling rack to cool completely.