Chocolate Hazelnut Swirl Shortbread

This buttery Chocolate Hazelnut Swirl Shortbread is a stunning and delicious cookie perfect for gifting, cookie trays, or festive coffee moments. Soft, sandy shortbread dough is elegantly swirled with chocolate hazelnut spread, creating hypnotic marbled patterns in every bite.

Yield
Makes 18–24 cookies

Ingredients

For the Shortbread Dough

1 cup unsalted butter, softened
½ cup granulated sugar
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt

For the Swirl

⅓ cup chocolate hazelnut spread (like Nutella)
1 tbsp cocoa powder (optional, for richer swirl)

Instructions

Step 1: Make the Shortbread Dough

In a mixing bowl, beat softened butter and sugar until light and creamy.
Mix in vanilla extract.
Add flour and salt; mix on low until a soft dough forms.

Step 2: Add the Chocolate Swirl

Warm the chocolate hazelnut spread slightly so it’s easier to swirl.
Spoon small dollops of the spread onto the shortbread dough.
Using a spatula or butter knife, gently fold the dough a few times to create streaks — do NOT overmix or you’ll lose the swirl effect.

Step 3: Shape & Chill

Place the swirled dough onto parchment and shape into a log (about 2 inches in diameter).
Wrap tightly and chill for at least 1 hour—important for clean slicing.

Step 4: Slice & Bake

Preheat oven to 350°F (175°C).
Slice chilled dough into ½-inch rounds and place on a parchment-lined baking sheet.
Bake for 10–12 minutes, or until edges are set but not browned.
Cool completely on a rack.

Kitchen Tips

• Chill the dough well for perfect, crisp cookie edges.
• Add chopped toasted hazelnuts for extra crunch.
• Dip half the cookie in melted chocolate for a fancier presentation.
• Store in an airtight tin up to 1 week — they get even better the next day.

Nutritional Information (Per Cookie – 1 of 20)