CHOCOLATE-HAZELNUT-PEANUT BUTTER SANDWICH COOKIES
These cookies are over-the-top delicious! Dipping the cookie dough in semisweet chocolate and topping with chopped hazelnuts gives them an extra-special look.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Shape cookie dough into 24 balls. Place 2 inches apart on ungreased cookie sheets.
- Bake 9 to 14 minutes or until golden brown around edges. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
- Dip or spread half of the tops of 12 of the cookies in melted chocolate. Place on cooking parchment paper. Top with chopped hazelnuts.
- Meanwhile, in medium bowl, beat mascarpone cheese and hazelnut spread until smooth. In second bowl, beat cream with electric mixer on high speed until soft peaks form. Beat in powdered sugar and vanilla until stiff peaks form. Fold whipped cream mixture into mascarpone mixture just until combined.
- Spread mascarpone mixture on bottoms of the 12 undipped cookies. Top with chocolate-dipped cookies to make sandwiches. Store in refrigerator until ready to serve.
Nutrition Facts : Calories 320, Carbohydrate 30 g, Cholesterol 20 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Sandwich Cookie, Sodium 190 mg, Sugar 7 g, TransFat 1 1/2 g
HAZELNUT-BUTTER COOKIES WITH MINI CHOCOLATE CHIPS
Steps:
- Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Beat in flour mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before shaping.)
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls. Arrange 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Let cool on sheets on racks 5 minutes. Transfer cookies to racks and cool. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)
HAZELNUT BUTTER COOKIES
These Hazelnut Butter Cookies are so soft and delicious. All you need is 20 minutes, a few ingredients, and a glass of milk to go along with these bad boys!
Provided by Kevin & Amanda
Categories Dessert
Time 20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Add the hazelnuts to the workbowl of a food processor and process for 2-4 minutes until liquified and smooth.
- Beat butter, sugars, and 1 cup of hazelnut butter on medium-high speed for 3 minutes. Add eggs and vanilla and mix on medium speed for 2 minutes. Whisk together flour, baking soda, baking powder, and salt then add to wet ingredients and mix on low speed until just combined. Add chocolate chips and stir until just combined.
- Use a medium (1.5 tbsp) cookie scoop to form dough into balls. Place on a cookie sheet lined with parchment paper. Bake at 350 for 10 minutes until edges just start to turn golden brown. Cool on a wire rack.
Nutrition Facts : Calories 214 calories, Sugar 22.3 g, Sodium 96.7 mg, Fat 9.1 g, SaturatedFat 4.9 g, TransFat 0 g, Carbohydrate 32.2 g, Fiber 1.3 g, Protein 2.8 g, Cholesterol 22.9 mg
HAZELNUT CHOCOLATE COOKIES
"Chocolate and nuts are enjoyed very much in our household, and these cookies were no exception," says Elisa Lochridge of Beaverton, Oregon. "I also handed them out at our Bible study and everyone enjoyed them."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Stir in ground hazelnuts. , Shape dough into twenty-four 1-in. balls; place 2 in. apart on ungreased baking sheets. Press a whole hazelnut onto the center of each., Bake cookies 15-19 minutes or until firm to the touch. Cool on pans 2 minutes. Remove from pans to wire racks to cool completely. Dust cookies with confectioners' sugar.
Nutrition Facts :
CHOCOLATE-HAZELNUT BUTTER
Store varieties of chocolate-hazelnut butter just can't compete with the homemade kind. Slather it on everything from toast and pretzels to banana chunks and shortbread cookies. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Time 15m
Yield 1-1/2 cups.
Number Of Ingredients 4
Steps:
- Place hazelnuts in a food processor; cover and process for 2-3 minutes or until mixture pulls away from sides of processor. Continue processing while gradually adding confectioners' sugar, cocoa and salt to reach desired consistency. Store in the refrigerator.
Nutrition Facts : Calories 232 calories, Fat 18g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 3g fiber), Protein 4g protein.
CHOCOLATE HAZELNUT BUTTER RECIPE
This recipe for homemade Chocolate Hazelnut Butter is guaranteed to elevate your opinion of the humble nut butter. How could you possibly go wrong with cocoa and hazelnuts right?
Provided by Maria Vannelli RD
Categories condiment
Time 30m
Number Of Ingredients 6
Steps:
- Add warm skinless hazelnuts to a food processor and process on low speed until creamy and smooth (about 5-10 minutes). You will need to scrape down the sides of your bowl every few minutes or so.
- Add the rest of the ingredients.
- Pulse and process for 30 seconds for the mixture to come together. Do not over-mix as the mixture can separate.
- Taste and adjust for sweetness.
- Pour mixture into sterile jars.
- Keep at room temperature or refrigerated for one month. Please note that the spread will harden once refrigerated.
Nutrition Facts : ServingSize 1 serving, Calories 81 kcal, Carbohydrate 4 g, Protein 2 g, Fat 7 g, Fiber 1 g, Sugar 2 g, SaturatedFat 1 g, Sodium 19 mg
HAZELNUT SPREAD CHOCOLATE COOKIES
Delicious double chocolate gooey and sweet hazelnut spread cookies packed with rich chocolate hazelnut paste ( any brand, from Kirkland to Nutella) and lots of chocolate chips.
Provided by Tatiana Shifruk
Categories Dessert
Number Of Ingredients 9
Steps:
- In the large bowl beat butter with sugar and egg. Add hazelnut spread and mix. Slowly add flour, soda, cocoa powder. Fold in chocolate chips.
- Cover the bowl with plastic wrap and chill in the fridge for about two hours.
- Preheat the oven to 350F degrees. Roll balls after scooping cookies with a tablespoon. My cookies were pretty big, and i made about 25 balls and used two sheets.
- Bake for 11 minutes. Cookies will still be soft to touch. Let them cool and enjoy.
Nutrition Facts : Calories 167 kcal, Carbohydrate 22 g, Protein 2 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 16 mg, Sodium 89 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
HAZELNUT & CHOCOLATE BUTTER
A delicious treat to spread on your toast, blended from hazelnuts, maple syrup and cocoa
Provided by Cassie Best
Time 20m
Yield makes 1 jar
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the hazelnuts onto a large baking tray, place in the oven and roast for 10 mins, stirring now and then to ensure they don't catch at the edges. When golden brown, remove form the oven and leave to cool completely.
- Tip the nuts into a food processor, add the cocoa or cacao, maple syrup and salt. Blend for 6-8 mins, until you're left with a smooth nut butter, if you want to loosen the consistency, add a drizzle of hazelnut oil and blend again.
Nutrition Facts : Calories 100 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CHOCOLATE HAZELNUT COOKIES
These easy chocolate hazelnut cookies are made with Nutella along with one egg, flour and chopped hazelnuts- quick, easy and a crowd favorite
Provided by Yumna Jawad
Categories Dessert
Time 17m
Number Of Ingredients 4
Steps:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix the chocolate hazelnut spread with the egg until smooth. Add the flour, and mix well until combined.
- Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop. Sprinkle the chopped hazelnut on top.
- Bake in the preheated oven for 8-12 minutes or until cookie edges have set and the cookie tops are slightly cracked. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Nutrition Facts : Calories 219 kcal, Carbohydrate 24 g, Protein 3 g, Fat 12 g, SaturatedFat 10 g, Cholesterol 18 mg, Sodium 21 mg, Fiber 2 g, Sugar 18 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
CHOCOLATE-HAZELNUT COOKIES
Coarse raw sugar gives these nutty, chocolate-laced cookies a subtle crunch in every bite.
Provided by Ochre Bakery, Detroit, MI
Categories Bon Appétit Dessert Cookies Chocolate Hazelnut Peanut Free Soy Free Ginger Honey Vegetarian
Yield Makes about 2 1/2 dozen
Number Of Ingredients 15
Steps:
- Place racks in upper and lower thirds of oven; preheat to 300°F. Toast hazelnuts on a rimmed baking sheet on upper rack, tossing halfway through, until golden brown, 8-10 minutes. Let cool slightly, then chop very coarsely; set aside. Increase oven temperature to 350°F.
- Whisk flour, kosher salt, baking powder, baking soda, and ginger in a large bowl to combine. Beat butter, granulated sugar, raw sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on high speed, scraping down sides of bowl occasionally, until pale and fluffy, 5-7 minutes. Reduce speed to medium-high and add eggs, one at a time, increasing speed to high after each addition to fully incorporate and stopping periodically to scrape down sides of bowl. Add honey and vanilla and beat just to combine. Reduce speed to low and add dry ingredients; beat until combined. Add chocolate and reserved nuts and beat just until incorporated.
- Scoop dough into 1½-oz. portions (about 3 Tbsp.); roll into balls (if the batter feels loose or sticky, chill 30 minutes). Place on a parchment-lined baking sheet. Chill until firm, at least 2 hours.
- Arrange chilled cookies on 2 fresh parchment-lined baking sheets, spacing 2" apart; you should be able to fit about 12 cookies on each. Sprinkle cookies with sea salt. Bake, rotating top to bottom and front to back halfway through, until bottoms and edges are golden brown, 12-15 minutes. Let cool on baking sheets. Place a fresh sheet of parchment on 1 baking sheet and repeat process with remaining balls of dough.
- Do Ahead: Dough can be made 1 month ahead. Transfer chilled balls to resealable freezer bags and freeze. Bake from frozen.
EVA'S CHOCOLATE HAZELNUT BUTTER COOKIES
This is a really nice recipe if you want a butter cookie with a twist. The cookie itself is more of a soft thick cookie rather than a flat crisp one. Also this cookie is sweet but not too sweet. The Hazelnut and Chocolate are a perfect combination. These cookies are great to add to a holiday cookie tray or just to have in the evening as a special treat with a nice hot cup of coffee or tea.
Provided by Mye Mye
Categories Dessert
Time 1h40m
Yield 12-18 Cookies
Number Of Ingredients 9
Steps:
- Sift together dry ingredients: flour, baking powder, salt and cocoa.
- Add crushed hazelnuts; set aside.
- In a separate bowl; cream together butter and sugar.
- Add egg and vanilla to butter-sugar mixture.
- Beat with mixer for 30 seconds until light and fluffy (or by hand for about 2 minutes).
- Combine Flour Mixture to the Butter/Sugar Mixture BY HAND.
- Mixing only until all ingredients are incorporated.
- Chill for at least 1 Hour (Optionally, dough can be chilled overnight).
- Roll teaspoon-sized balls of dough and place on a parchment-lined baking sheet.
- Flatten balls slightly with a fork.
- Bake in a preheated oven at 400° for 10-12 minutes until set.
- DO NOT OVERBAKE.
- Let Cool for 2 minutes and remove from baking sheet.
CHOCOLATE AND HAZELNUT COOKIES
This is my mum's recipe for the best, quickest cookies that are soft and moist but not too sweet so you'll keep coming back for more!
Provided by em_macaussie
Time 17m
Yield Makes 15 cookies approx.
Number Of Ingredients 0
Steps:
- Pre-heat oven to 180 degrees. Combine flour and sugar in a mixing bowl. Add melted butter, egg and vanilla to the flour and sugar, mix to combine. Stir through the nuts and chocolate. Line a tray with baking paper. Mould the mixture into spheres and press down in the middle of each cookie. Cook each batch for 10-12 minutes until golden but still soft as they will Harden up when they come out of the oven.
HAZELNUT CHOCOLATE CHIP COOKIES
Make and share this Hazelnut Chocolate Chip Cookies recipe from Food.com.
Provided by Calee
Categories Drop Cookies
Time 1h6m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Cream together butter and both sugars.
- Add eggs, 1/3 cup nutella and vanilla.
- In seperate bowl whisk to combine flour and baking soda and toasted hazlenuts(grind the hazelnuts and toast them in a frying pan on medium low heat stirring constanly about 10 minutes, cool).
- Add flour mixture to creamed butter and sugar.
- Add chocolate chips, careful not to over mix.
- Measure one tablespoon of dough (flaten just a little) on a ungreased cookie sheet.
- Bake at 375 for 9 minutes.
- Cool on cookie sheet for one minute. Transfer to wire rack to cool.
- Once cooled make drizzle for the top. Combine the remaining 1/3 cup nutella with 2-3 tsp of milk over simmering water (double boiler).
- I used a plastic ziplock bag and poked a hole in one corner with a toothpick, Squeeze a zig zag design on top. Cool completely.
- Can be stored in a air tight container, with wax paper between layers and frozen.
Nutrition Facts : Calories 149.2, Fat 9.1, SaturatedFat 5, Cholesterol 17.9, Sodium 66.6, Carbohydrate 16.4, Fiber 1.1, Sugar 10.6, Protein 1.9
CHOCOLATE HAZELNUT COOKIES
Another cookie I'm sure Santa would love to have as a snack this year. Better make an extra batch cause your gonna be eatting some to....
Provided by Vanessa "Nikita" Milare
Categories Chocolate
Time 1h20m
Number Of Ingredients 7
Steps:
- 1. First pre heat the oven to 375F. then in a large bowl stir cookie mix, butter, chocolate spread & egg until soft dough forms. Then stir in the hazelnuts. Then drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet.
- 2. Next bake 8 to 11 mins or until edges are set. Cool 1 to 2 mins. Then remove from cookie sheets to cooling rack. Let cool completely for about 30 mins.
- 3. Then place baking chips & oil in small resealable freezer plastic bag. Then microwave on High for 45 to 60 seconds. Then turning bag over after 25 seconds. Then squeeze bag until chips are melted & smooth. Then cut small tip off one corner of bag & drizzle over cookies. Then let stand until set for about 10 mins.
More about "evas chocolate hazelnut butter cookies food"
CHOCOLATE HAZELNUT COOKIES - KING ARTHUR BAKING
From kingarthurbaking.com
4.2/5 (17)Calories 150 per servingTotal Time 22 mins
- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets., Beat together the shortening, sugars, egg, vanilla, espresso powder, hazelnut flavor, cocoa powder, baking soda, salt, and chocolate-hazelnut spread until smooth., Add the flour, beating gently until everything is well combined; the dough will be quite stiff and a bit crumbly.
- If it doesn't hold together well, drizzle in enough water or cold coffee (1 tablespoon or less) to bring it together.
- Watch out, though; if you add too much liquid, the cookies will flatten and spread out too much as they bake., Drop the cookie dough by teaspoonfuls or tablespoonfuls onto the prepared baking sheets (a teaspoon or tablespoon cookie scoop works well here), leaving 2" between them.
- The larger balls of dough will be about 1 1/2" in diameter, and weigh a generous 1 ounce each (if you have a scale); the smaller ones will be about 1 1/4" in diameter, and about 1/2 ounce in weight., Use a large dinner fork to flatten each cookie to about 3/8" thick, making a cross-hatch design., Bake the cookies for 7 to 12 minutes, until they don't appear super-moist any longer, and seem set.
CHOCOLATE HAZELNUT SPIRALS RECIPE - LAND O'LAKES
From landolakes.com
3.8/5 (4)Calories 70 per servingServings 48
- Place butter and sugar in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed.
- Remove 1 1/2 cups dough. Add chocolate-hazelnut spread and ground hazelnuts to remaining dough; mix well. Divide each dough in half, making 4 portions.
- Shape each portion of dough into rectangle. Roll each portion between 2 sheets of waxed paper into thin 10x6-inch rectangle. Remove top sheets of waxed paper.
CHOCOLATE-HAZELNUT COOKIES RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (19)Estimated Reading Time 5 minsServings 30
- Place racks in upper and lower thirds of oven; preheat to 300°. Toast hazelnuts on a rimmed baking sheet on upper rack, tossing halfway through, until golden brown, 8–10 minutes. Let cool slightly, then chop very coarsely; set aside. Increase oven temperature to 350°.
- Whisk flour, kosher salt, baking powder, baking soda, and ginger in a large bowl to combine. Beat butter, granulated sugar, raw sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on high speed, scraping down sides of bowl occasionally, until pale and fluffy, 5–7 minutes. Reduce speed to medium-high and add eggs, one at a time, increasing speed to high after each addition to fully incorporate and stopping periodically to scrape down sides of bowl. Add honey and vanilla and beat just to combine. Reduce speed to low and add dry ingredients; beat until combined. Add chocolate and reserved nuts and beat just until incorporated.
- Scoop dough into 1½-oz. portions (about 3 Tbsp.); roll into balls (if the batter feels loose or sticky, chill 30 minutes). Place on a parchment-lined baking sheet. Chill until firm, at least 2 hours.
- Arrange chilled cookies on 2 fresh parchment-lined baking sheets, spacing 2" apart; you should be able to fit about 12 cookies on each. Sprinkle cookies with sea salt. Bake, rotating top to bottom and front to back halfway through, until bottoms and edges are golden brown, 12–15 minutes. Let cool on baking sheets. Place a fresh sheet of parchment on 1 baking sheet and repeat process with remaining balls of dough.
CHOCOLATE HAZELNUT COOKIES WITH HAZELNUT FLOUR - FIVE ...
From fivesilverspoons.com
Estimated Reading Time 3 mins
- In the bowl of the stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute, until smooth. Add the sugar and brown sugar and beat for 2 minutes, until well blended. Beat in the vanilla.
- Add in the eggs, one at a time, beating for minute after each egg goes in. Reduce the speed to low and add in the flour mixture in 4-5 additions, mixing only until each addition is just incorporated (about 5 seconds for each addition - don't over-mix!)
- Still on low speed, mix in the chocolate chips and the hazelnut (or almond) flour. Refrigerate dough for 2 hours or up to 3 days. If you are planning to freeze a portion - you can scoop out 1 1/2-inch rounds of dough to freeze.
CHOCOLATE & HAZELNUT COOKIES - LOST IN FOOD
From lostinfood.co.uk
4.9/5 (20)Total Time 25 minsCategory BakingCalories 167 per serving
CHOCOLATE-HAZELNUT BUTTER RECIPE- CHATELAINE.COM
From chatelaine.com
3.8/5 (13)Estimated Reading Time 2 minsServings 1Calories 105 per serving
CHOCOLATE HAZELNUT BUTTER (RAW/VEGAN) - WHO NEEDS SALAD?
From whoneedssalad.com
Servings 0.5Total Time 5 minsEstimated Reading Time 3 minsCalories 88 per serving
PEANUT BUTTER & HAZELNUT COOKIES - BURLAP KITCHEN
From burlapkitchen.com
Cuisine DessertCategory DessertServings 36Total Time 7 mins
COFFEE, CHOCOLATE AND HAZELNUT GATEAU – BUTTER BAKING
From butterbaking.com
Estimated Reading Time 4 mins
HAZELNUT CHOCOLATE CHIP OATMEAL COOKIES - DEL'S COOKING TWIST
From delscookingtwist.com
5/5 (1)Category Cookies And BarsCuisine AmericanTotal Time 23 mins
- Place softened butter, brown sugar, and white sugar in a large bowl and beat with a hand mixer or in the bowl of a KitchenAid on medium speed, until smooth and creamy, about 2-3 minutes. Add the eggs, one at a time, and pour the vanilla extract. Beat until combined, scraping the sides as needed.
- In a separate bowl, combine old-fashioned oats, baking soda and salt. Add to the wet ingredients and beat until combined. Stir in the flour mixed with cornstarch until just combined (do not overmix).
DOUBLE CHOCOLATE HAZELNUT COOKIES - DIVALICIOUS RECIPES
From divaliciousrecipes.com
Reviews 4Category DessertCuisine AmericanTotal Time 35 mins
HAZELNUT AND CHOCOLATE SNOWBALL COOKIES - FAMILYSTYLE FOOD
From familystylefood.com
4.6/5 (5)Total Time 32 minsCategory DessertsCalories 60 per serving
- Preheat the oven to 350 (175 C) degrees and place racks in the center and upper third of the oven.
- Put the nuts in the bowl of a food processor and process a few seconds to roughly chop. Add the sugar and process again until finely chopped. Add the remaining ingredients and pulse just until a pebbly dough forms (you may need to scrape the bowl to incorporate all the flour).
- Transfer the dough to a bowl, and knead it gently to form a ball. You can form the cookies right away, or cover and refrigerate 30 minutes.
CHOCOLATE HAZELNUT COOKIES - COMPLETELY DELICIOUS
From completelydelicious.com
Cuisine AmericanTotal Time 25 minsCategory DessertCalories 126 per serving
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium high speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, mixing after each. Add the vanilla.
- In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add to the wet mixture in the stand mixer and mix on low until combined. Add the chopped hazelnuts.
- Spoon onto the prepared baking sheet by rounded tablespoons. Bake until cookies are firm and cracked on top, about 10 minutes. Cookies will be very soft. Use a spatula to transfer them to a cooling rack and cool completely.
HAZELNUT CHOCOLATE CHUNK COOKIES - DEL'S COOKING TWIST
From delscookingtwist.com
5/5 (3)Estimated Reading Time 4 minsCategory Cookies And BarsTotal Time 27 mins
- Melt the butter in a small pan or in the microwave and pour it into a medium-sized bowl. Add in the brown sugar and granulated sugar and whisk vigorously until no sugar lumps remain. Whisk the egg, yolk, vanilla extract and ground hazelnuts.
- Pour the wet ingredients into the dry ones and mix together with a spatula. Fold in the chocolate chunks and the chopped hazelnuts. Cover the dough and chill in the refrigerator for 2 hours minimum. Take the dough out and allow to soften at room temperature for 10-15 minutes before using it.
- Preheat the oven to 325°F (160°C) and line two large cookie sheets with parchment paper. Roll the dough into balls so that balls are taller than wide and place on each parchment paper, leaving enough space in between each of them.
HAZELNUT CHOCOLATE CHIP COOKIES – BARAN BAKERY
From baranbakery.com
4.7/5 (19)Total Time 30 minsCategory CookiesCalories 246 per serving
- Bake the hazelnuts for 15 minutes, until they look golden brown and the skin begins to fall off. Remove them from the oven and let them cool completely. Once they’ve cooled, rub them in the palm of your hand to remove the skin. Chop the hazelnuts in fours and set aside.
- In a medium bowl, whisk together the flour, baking soda and salt and set it aside. In a large bowl, use an electric mixer to cream the butter and sugar together for 1-2 minutes, until they’re well combined.
- Scrape the sides of the bowl and add in the egg. Beat the mixture until the egg is fully incorporated, scraping the sides of the bowl as needed. Add in the vanilla extract and chocolate hazelnut spread and beat the mixture until it’s well combined.
VEGAN FLOURLESS CHOCOLATE HAZELNUT COOKIES | THE BANANA ...
From thebananadiaries.com
Cuisine AmericanCategory Baked GoodsServings 18Total Time 20 mins
- Roll hazelnuts onto the baking sheet and roast for about 5-7 minutes, just until they start to become aromatic.
- Process until the nuts are lightly crushed, then pause and remove about 1/2 cup of crushed nuts. Set aside and begin blending the hazelnuts again until it’s a creamy butter.
CHOCOLATE HAZELNUT COOKIES - ERREN'S KITCHEN
From errenskitchen.com
5/5 (7)Total Time 8 hrs 12 minsCategory CookiesCalories 181 per serving
- In a microwave-safe bowl, melt 1⁄2 cup chocolate chips with the Nutella on medium power in 30-second intervals until just melted. Set Aside
- Add melted chocolate and Nutella mixture and mix until combined. Add egg and vanilla extract and mix to combine well.
FLOURLESS CHOCOLATE HAZELNUT COOKIES RECIPE BY CHEF ...
From kfoods.com
- Cream together butter and sugars. Add the egg and mix until combined. Add the vanilla, salt, baking soda, ground hazelnuts, and cocoa powder and mix until you have smooth dough. Stir in the chopped hazelnuts and chocolate chips until distributed throughout.
- Scoop the dough using a cookie scoop and drop 3 inches apart on the baking sheets. Bake for approximately 10 minutes
- Immediately after they come out of the oven press the rest of the chocolate chips into the tops of the cookies.
DARK CHOCOLATE HAZELNUT BARS - RECIPES | GO BOLD WITH BUTTER
From goboldwithbutter.com
- Preheat oven to 350°F. Place hazelnuts in single layer on rimmed baking sheet and roast in oven until light golden brown, about 10 minutes.
- Rub skins off hazelnuts. Place 1/2 cup hazelnuts in bowl of food processor; pulse until finely chopped.
- Add 1/2 teaspoon cinnamon, flour, 1 cup butter, 1/2 cup granulated sugar and 1/4 teaspoon salt.
CHOCOLATE HAZELNUT COOKIES TO KICK OFF #COOKIEWEEK ...
From cookinginstilettos.com
Servings 30Calories 2616 per servingEstimated Reading Time 3 mins
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From sugarspunrun.com
4.2/5 (6)Category DessertCuisine AmericanCalories 116 per serving
FLOURLESS CHOCOLATE HAZELNUT COOKIES - HEALTHY DELICIOUS
From healthy-delicious.com
5/5 (1)Estimated Reading Time 4 minsServings 12Total Time 27 mins
CHOCOLATE HAZELNUT COOKIES – FLOURLESS, CHEWY AND ...
From glutenfreealchemist.com
5/5 (3)Total Time 40 minsCategory Biscuits & Cookies, Sweet TreatsCalories 143 per serving
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From electricbluefood.com
5/5 (1)Total Time 10 minsCategory Main CourseCalories 727 per serving
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