Chocolate Praline Cookies with Dark Chocolate Discs

French

These chocolate praline cookies come together in minutes, bake in just 10, and cool into soft, fudgy-centred bites.

A simple bowl-and-whisk recipe shared by my friend Lunetoiles, perfect for coffee breaks, gifting, or holiday trays too.

Easy Chocolate–Praline Cookies : 10-Minute Bake

These chocolate–praline cookies are the kind you bake “just to try”… then end up making on repeat.

My friend Lunetoiles shared the recipe with me, and it’s now my go-to when I want something quick, cosy, and gift-worthy.

The dough mixes in one bowl, rolls easily into small balls, and bakes in just 10 minutes, so you get cookies with set edges and a softer centre.

Press a dark chocolate disc on top before baking for that bakery-style finish, then let them cool completely on the tray so they firm up without drying out.

If you’d like a deeper nutty flavour, choose a praline paste rich in hazelnuts, or add a pinch of flaky salt for contrast.

They keep beautifully in a tin, and they’re perfect with coffee or milk.

Ingredients for chocolate-hazelnut cookies

• 125 g unsalted butter: soft, not melted (this keeps the dough easy and the cookies tender).
• 125 g caster sugar (fine granulated): dissolves quickly for a smooth, creamy base.
• 1 egg: best at room temperature for a more even dough.
• 220 g plain/all-purpose flour: sift if you can for a lighter texture.
• 1 tsp baking powder: gives a gentle lift without turning them cakey.
• 3 tbsp praline paste: the flavour star (hazelnut/almond); choose one rich in nuts for the best taste.
• Dark chocolate discs/pistoles: easy to press on top; chopped dark chocolate also works.

Step-by-step instructions (easy to follow)

• Preheat the oven to 180°C / 350°F and line a baking tray with parchment paper.
• Cream butter + sugar for 1-2 minutes until pale and fluffy.
• Add the egg and mix until smooth.
• Add flour + baking powder and mix just until combined (don’t overwork the dough).
• Stir in the praline paste until you get a smooth, non-sticky dough ball.
  • If it’s sticky: add 1 tbsp flour.
  • If it feels dry/crumbly: add 1 tsp praline (or a tiny knob of soft butter).
• Roll into small balls (same size = even baking) and space them out on the tray.
• Top each ball with a dark chocolate disc, pressing gently to secure it.
• Bake for 10 minutes: edges set, centres still slightly soft.
• Cool completely on the tray before lifting-this is when they firm up and won’t break.
• Optional finish: drizzle with melted chocolate or dust lightly with icing sugar (I skip it most of the time).

Storage, freezing, and gifting

• Store: keep at room temperature in a tin or airtight container to protect texture.
• Layering tip: separate layers with parchment paper so they don’t rub or stick.
• How long: best within 4-7 days, away from heat and humidity.
• Freeze the dough: roll into balls, chill/freeze on a tray for 1 hour, then bag them.
• Bake from frozen: no thawing needed, just add 1-3 minutes depending on size.
• Gift idea: pack into a pretty tin with parchment layers + a small label (date + a sweet note).

Variations (keep it fun)

• Hazelnut crunch: add chopped toasted hazelnuts to the dough.
• Salted finish: a tiny pinch of flaky sea salt on the chocolate disc.
• Chocolate swap: milk chocolate discs for a softer, sweeter bite.
• Spice twist: a pinch of cinnamon for a cosy version.

Quick troubleshooting

• Cookies spread too much: butter was too warm → chill the dough 15–20 minutes.
• Dough sticky: add flour a spoon at a time (don’t dump a lot at once).
• Cookies feel fragile: they weren’t fully cooled → leave them on the tray longer.

Other treats and cookies to try

• Coffee & Hazelnut Chocolate-Dipped Cookies
• Homemade Soft & Delicious Donuts
• Banana Oatmeal Cookies
• Chocolate Crinkle Cookies
• chocolate chip cookies