When the weather cools down, there’s something deeply satisfying about creating a sweet, warm, nut-filled treat from scratch. Nutty Chocolate Ball Cookies offer the perfect combination of textures and flavors—think crunchy, nutty exteriors and creamy, rich chocolate centers. Based on the beloved recipe from Emma’s Cake Studio, this article walks you through everything you need to know to make this comforting delight.
Looking for inspiration? Try our other decadent recipes like Texas Chocolate Pecan Pie or The Best Fudgy Chewy Brookies.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Unsalted Butter (softened) | 1 cup |
| Granulated Sugar | ½ cup |
| Vanilla Extract | 1 tsp |
| Salt | ¼ tsp |
| All-Purpose Flour | 2 cups |
| Unsweetened Cocoa Powder | ½ cup |
| Dark Chocolate Chips (melted and cooled) | 1 cup |
| Heavy Cream | ½ cup |
| Finely Crushed Mixed Nuts (walnuts, pecans, or hazelnuts) | 1 cup |
| Powdered Sugar (optional, for dusting) | As desired |
Step-by-Step Instructions
1. Preheat and Prep:
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Creaming Base Ingredients:
In a large bowl, beat together the butter and sugar until light and fluffy. Add vanilla extract and salt, mixing until combined.
3. Mix Dry Ingredients:
Sift together the flour and cocoa powder. Gradually fold this mixture into the butter mix until well combined.
4. Make the Filling:
Combine the melted dark chocolate and heavy cream in a separate bowl, mixing until smooth. Let it cool slightly.
5. Form the Cookies:
Roll the dough into 1-inch balls. Make an indentation in each, add a small spoonful of the chocolate-cream mix, then seal and reshape into a ball.
6. Coat in Nuts:
Roll each cookie ball in the crushed nuts, pressing gently to help them stick.
7. Bake:
Place cookies 2 inches apart on the tray. Bake for 10–12 minutes. Let cool slightly on the tray, then transfer to a wire rack.
8. Optional Dusting:
Put Melted Chocolate on each cookie ball and Sprinkle with Almond or Nut
Expert Tips
- Chocolate Filling Consistency: Make sure your filling has cooled just enough—not too runny, not too firm.
- Sealing the Dough: Carefully wrap the dough around the filling to avoid leaks.
- Nut Variations: Try hazelnuts for a Nutella-inspired twist.
Serving Suggestions
- Enjoy warm with milk for the perfect evening snack.
- Pair with coffee for a luxurious midday treat.
- Package in a tin for a heartfelt holiday gift.
Nutrition Info (Per ball)
- Calories: 160
- Fat: 11g
- Carbohydrates: 14g
- Protein: 2g
- Sugar: 7g
FAQs
Can I make these ahead of time?
Yes. Store in an airtight container at room temp for up to 5 days or freeze for longer storage.
What if the filling is too runny?
Refrigerate the mixture for 10–15 minutes before using. It’ll be easier to scoop and seal.
Can I use milk chocolate instead of dark chocolate?
Absolutely! It’ll be sweeter, but still creamy and rich.
Final Thoughts
These Nutty Chocolate Ball Cookies bring more than just flavor to your kitchen—they offer a sensory journey with each bite. The crunch, the creamy center, and the deep cocoa aroma? Utterly divine.
Don’t miss our Raspberry Fudgy Chocolate Cookies for another sweet surprise, or check out Chocolate Pistachio Cups for more nutty indulgence.
Learn more about creamy filled desserts like our Pistachio Cream Cookies.