HAZELNUT SANDWICH COOKIES FILLED WITH SALTED CARAMEL AND CHOCOLATE
Layers of salted caramel and whipped hot fudge sandwiched between tender roasted hazelnut cookies.
Provided by Rebecca Blackwell
Number Of Ingredients 10
Steps:
- Grind the hazelnuts in a food processor until they resemble corn meal. Set aside.
- Cream the butter and both sugars with an electric mixer until light and fluffy, scraping down the sides of the bowl as necessary, about 2 minutes.
- Put the milk and vanilla in a measuring cup.
- In a small bowl, mix the flour, hazelnuts and salt with a wire whisk just to blend.
- Pour the milk and vanilla into the butter and sugar mixture and beat on low speed just until the milk is incorporated enough to not splash out of the bowl, about 1 minute. Increase the mixer speed to medium and beat until the milk is almost completely incorporated into the butter and sugar, about 2 minutes longer.
- Add the flour and hazelnut mixture and beat on low speed just until combined, about 30 seconds. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes and up to 2 days.
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees. Place generous tablespoon sized balls of dough at least 3 inches apart on the cookie sheet. Flatten the balls slightly with your hands, shaping them into circles that are about 1/2 inch high and as evenly and uniformly as you can.
- Bake the cookies for 12-16 minutes, reversing the cookie sheet in the oven halfway through to encourage even baking, until the cookies are set and the edges are just beginning to brown. Remove the baking sheet from the oven and let cool on a wire rack for at least 5 minutes before removing the cookies to cool on a wire rack completely. Repeat with the remaining dough.
- If using hot fudge, scoop it into a small bowl and beat with an electric mixer until it thickens and lightens to the color of milk chocolate.
- When the cookies are completely cool, lay them upside down on a work surface. Spread a thin layer of whipped hot fudge or Nutella on half of the cookies and a thin layer of Salted Caramel Sauce on the other half of the cookies. Assemble each chocolate half with a caramel half and refrigerate for about 20 minutes to firm up the fillings before serving. Cookies can be stored in the refrigerator for up to 3 days.
Nutrition Facts : Calories 351 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 300 grams sodium, Sugar 21 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
SALTED CARAMEL HAZELNUT CHOCOLATE CHUNK COOKIES
Provided by Bakerella
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- In a medium bowl, mix flour, baking soda, and salt together with a wire whisk.
- In a mixer, cream butter, sugars, and hazelnut spread until light and fluffy.
- Add eggs and vanilla and mix until combined.
- Add flour and mix on low until incorporated.
- Stir in chocolate wafers. Chill dough for 30 minutes.
- Scoop dough onto parchment paper about two inches apart and sprinkle tops with sea salt.
- Bake for 10 minutes. Let cool and enjoy while melty.
HAZELNUT-CARAMEL BARS
We were inspired by the flavors of pecan pie when we created these treats. They're simple to make, thanks to a quick crust and stovetop filling. You can use peanuts, walnuts, or pecans in place of hazelnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 24
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Line an 8-inch square baking pan with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a large bowl, using a mixer, beat 1 stick butter and 1/3 cup brown sugar on medium-high until light, 1 to 2 minutes. Add flour and 1/4 teaspoon salt and beat on low until combined. Increase speed to medium and beat until clumps form. Press dough evenly into pan. Bake until golden and dry, about 20 minutes. Let cool 15 minutes. Reduce temperature to 325 degrees.
- In a medium saucepan, combine corn syrup, cream, 1/4 teaspoon salt, and remaining stick butter and 2/3 cup brown sugar. Bring to a boil and cook 1 minute. Stir in nuts, then pour over crust.
- Bake until bubbling in center, about 15 minutes. Sprinkle with chocolate, if desired. Let cool 1 hour. Using parchment, lift out of pan and refrigerate until set, 1 hour. Cut into 24 pieces. (Store in an airtight container, up to 2 days.)
Nutrition Facts : Calories 195 g, Fat 13 g, Fiber 1 g, Protein 2 g, SaturatedFat 6 g
HAZELNUT COOKIES
These are perfect to make if you want something simple and sweet but still need an excuse for why it's healthier.
Provided by Sierra
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 35m
Yield 40
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts.
- Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between.
- Bake in the preheated oven until lightly browned, 10 to 20 minutes.
Nutrition Facts : Calories 96.6 calories, Carbohydrate 10.3 g, Cholesterol 16.9 mg, Fat 5.8 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 5.3 g
HAZELNUT CARAMEL COOKIES
Quick, crispy cookies with a chewy caramel surprise!
Provided by Val C.
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
- Cream the butter or margarine until light. Gradually add the sugars and continue beating until light and fluffy. Beat in eggs, vanilla, baking soda and salt. Beat well then stir in the flour. Stir in the chocolate covered caramels, chopped hazelnuts and chocolate chips and mix well.
- Drop dough by teaspoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 minutes. Let cool on baking sheets for 5 minutes then remove to racks to finish cooling.
Nutrition Facts : Calories 314.3 calories, Carbohydrate 34.9 g, Cholesterol 44.9 mg, Fat 19 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 9.6 g, Sodium 275 mg, Sugar 21.8 g
HAZELNUT CARAMELS
Categories Candy Nut Christmas Winter Edible Gift Hazelnut Bon Appétit
Yield Makes 81 pieces
Number Of Ingredients 8
Steps:
- Line 9-inch square baking pan with 2-inch high sides with heavy-duty aluminum foil, extending foil over sides of pan. Butter foil.
- Melt 1 cup of butter in heavy large saucepan over low heat. Add both sugars, corn syrup and sweetened condensed milk and stir until sugar dissolves. Scape seeds from vanilla into mixture; add bean. Attach clip-on candy thermometer to side of saucepan. Increase heat to medium and bring mixture to a boil. Cook mixture 8 minutes, stirring frequently.
- Using tongs, remove vanilla bean and discard. Continue cooking until candy thermometer registers 242°F, stirring frequently, about 5 minutes longer. Immediately remove from heat; stir in hazelnuts. Quickly pour caramel into prepared pan (do not scrape saucepan). Cool until firm, about 1 hour.
- Using buttered heavy large knife, score 8 lines lengthwise to depth of 1/4 inch in caramel, then score 8 lines crosswise. Using aluminum foil as aid, lift caramel out of pan. Using same buttered heavy large knife, cut caramel on scored lines into pieces. Wrap each piece of caramel in cellophane. (Can be prepared 2 weeks ahead. Store caramels in airtight containers.)
HAZELNUT GELT COOKIES
Making homemade gelt, or chocolate coins, is one of my favorite Hanukkah activities, so this is just gelt on top of cookies!
Provided by Molly Yeh
Categories dessert
Time 45m
Yield 24 to 26 cookies
Number Of Ingredients 13
Steps:
- In a medium mixing bowl, combine the flour, ground hazelnuts, baking powder, and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, and orange zest on medium high until pale and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating after each, and then add the vanilla.
- Reduce the speed to low and gradually add the flour mixture, mixing until blended. At this point you can wrap the dough in plastic wrap and refrigerate for an hour, or up to two days, or you can get going on rolling out your dough and cutting out your cookies immediately.
- When ready to bake, set an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Line two baking sheets with parchment and set aside.
- Working with half of the dough at a time, roll it out on a lightly floured surface to a thickness that's just under 1/2-inch-thick. Cut out 2 1/2-inch circles with a biscuit cutter and then transfer to a baking sheet, 1-inch apart. Re-roll scraps and cut out more shapes. Bake until they're lightly browned on the bottom; begin checking for doneness at 12 minutes. Let cool on the baking sheets for 5 minutes and then carefully transfer to a wire rack to cool completely.
- Spoon a teaspoon of chocolate onto the top of each cookie, and spread it around with a spoon into a little Gelt-sized circle. Top with sprinkles and let set in the fridge or at room temperature. Enjoy!
- To make the gelt, melt the chocolate in a double boiler or in a microwavable bowl in 30-second increments, stirring after each. Melt until it's just smooth and then remove from heat.
27 BEST HAZELNUT DESSERT COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a hazelnut treat in 30 minutes or less!
Nutrition Facts :
More about "hazelnut caramel cookies food"
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 AND CARAMEL STUFFED BROWNIE COOKIES ...
From halfbakedharvest.com
4/5 (39)Total Time 45 minsCategory Dessert, SnackCalories 301 per serving
- Add the sugar and 1 tablespoon salt to a mixing bowl. Add the pomegranate juice and food coloring. Use your hands to mix everything together until the sugar is combined, and red in color (or pink if you did not use the food coloring). Spread the mixture out evenly on the cookie sheet and let dry at room temperature for 2-3 hours. Once dry, mix in the remaining tablespoon of salt. Pour mixture into a jar and seal.
- In a microwave safe bowl or glass measuring cup, melt together the butter, bittersweet chocolate and dark chocolate. Microwave for 30 second increments, stirring until totally melted. Set aside and let cool completely. You can also do this over a double broiler.
HAZELNUT CARAMEL COOKIES RECIPE | NESTLé FAMILY ME
From nestle-family.com
- Combine chocolate, butter and NESTLÉ Sweetened Condensed Milk in a medium saucepan, stir over low heat until the mixture is smooth. Stir in the vanilla essence and flour and mix to combine.
- Shape tablespoons of the cookie dough around a piece of KIT KAT Senses, and then dip the top of each cookie into the chopped hazelnuts.
- Place the cookies, nut side up, on to oven trays lined with baking paper. Bake in a 180 °C preheated oven for 9-10 minutes, or until just set. Allow to firm on tray then transfer to cooling rack.
VEGAN HAZELNUT CARAMEL SQUARES - VEGAN FOOD & LIVING
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SALTED CARAMEL HAZELNUT BUTTER RECIPE - FOOD REPUBLIC
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HAZELNUT & CARAMEL COFFEE CAKE (VIDEO) - TATYANAS EVERYDAY ...
From tatyanaseverydayfood.com
Reviews 4Calories 958 per servingCategory Dessert
- Prepare the hazelnut meringue layers first; these can be prepared up to 3 days ahead of time. Preheat the oven to 230F/110C. On the back of a large sheet of parchment paper, trace two, 7-inch circles for; one for each layer. Also, prepare a large pastry bag tipped with a round or star tip. Into a super clean mixing bowl, add the egg whites, cream of tartar and granulated sugar. Whisk on low-medium speed for 2 to 3 minutes, until sugar crystals are dissolved, then increase speed to high and whisk for 6 to 8 minutes, until stiff peaks form. Meringue should be thick, glossy and hold its shape very well. Next, fold in the chopped hazelnut and hazelnut extract.
- Transfer the meringue into the prepare pastry bag and pipe two even layers onto the prepare paper, about 1-inch thick. Pipe dollops with any remaining meringue. Bake the meringue in the preheated oven for 3 hours; when done, the meringue will sound hollow when tapped on top. Turn the oven off and leave the oven door closed and allow the meringue to cool completely; overnight or for at least 3 to 4 hours.
- Next, prepare the coffee cake layers. Preheat the oven to 350F/177C and prepare three, 8-inch (20-cm) cake pans - line the bottoms with parchment paper and spray the sides with a baking spray. Place the softened butter and sugar into a mixer bowl and whisk for 3 to 4 minutes, scraping down the sides of the mixing bowl often, until the butter is light and fluffy. Next, add the eggs and vanilla and whisk again for 3 to 4 minutes, until smooth. Heat the milk in a the microwave for about 1 minute, then add the instant coffee. Stir until the coffee is dissolved, then pour the milk into the cake batter but do not mix.
- In a separate bowl, combine the dry ingredients: sifted flour, baking powder and salt. Add the flour to the cake batter and stir just until the flour is incorporated; do not over-mix. Divide the cake batter evenly between the 3 pans and level the batter with an off-set spatula. Bake the layers in the preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and allow them to cool completely on a wire rack. Once cooled completely, use a long serrated knife to level off the tops.
HAZELNUT CARAMEL SAUCE - TASTE OF THE FRONTIER
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Reviews 5Estimated Reading Time 1 min
CHOCOLATE, HAZELNUT, AND CARAMEL THUMBPRINT COOKIES ...
From bhg.com
3.5/5 (34)Total Time 1 hr 50 minsServings 36Calories 115 per serving
- In a small bowl combine flour and cocoa powder; set aside. In a medium bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt; beat until combined, scraping bowl occasionally. Beat in egg yolk, milk, and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Cover; chill for 1 hour.
- Preheat oven to 350 degrees F. Grease two cookie sheets; set aside. Shape dough into 1-inch balls. Place the 1 cup hazelnuts on a sheet of waxed paper. Dip balls in egg white and roll in hazelnuts. Place 1 inch apart on prepared cookie sheets. Using your thumb, make an indentation in the center of each cookie. Bake for 10 to 12 minutes or until edges are firm.
- Meanwhile, for filling, in a small saucepan cook caramels and cream over low heat until caramels are melted and the mixture is smooth, stirring frequently.
- Immediately after removing cookies from the oven, use the rounded side of a 1-teaspoon measuring spoon to press down the center of each cookie. Transfer to wire racks; cool. Spoon about 1 teaspoon filling into the center of each cookie.
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.
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