In a large saucepan, combine the butter, sugar, cocoa powder, espresso powder, salt, cream, and milk. Bring the mixture to a full boil, stirring occasionally. Boil for 30 to 45 seconds without stirring. Remove from the heat and set aside to cool for 2 to 3 minutes.
Add the vanilla, peanut butter, chocolate-hazelnut spread, oats, and hazelnuts and mix well.
Using a cookie scoop, shape the dough into 2-inch balls and place on the prepared baking sheet about 1 inch apart.
