CHOCOLATE-HAZELNUT SPREAD NO-BAKES
No-bake cookies made without cocoa or milk. Made all in one pan, easy to double or cut in half. Warning! These are addicting.
Provided by Plaidipus
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 50m
Yield 30
Number Of Ingredients 7
Steps:
- Line an 8-inch baking dish with aluminum foil.
- Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute.
- Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon.
- Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 25.6 g, Cholesterol 16.3 mg, Fat 13.4 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 5.1 g, Sodium 110.9 mg, Sugar 18.7 g
HOMEMADE CHOCOLATE-HAZELNUT SPREAD
Provided by Giada De Laurentiis Bio & Top Recipes
Categories condiment
Time 1h10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Place the chocolate chips in a small bowl and place over a saucepan of barely simmering water. Stir occasionally until the chocolate has melted and the mixture is smooth. Cool to room temperature.
- Grind the nuts in a food processor until pasty (the nuts will be stuck to the sides of work bowl), 1 minute. Scrape down the bowl with a rubber spatula. Add the condensed milk, honey and salt. Blend well, scraping down the bowl as needed. Add the cooled chocolate and pulse until combined. Transfer the spread to a small bowl.
- Serve with the toasts and sliced fruit. Cook's Note: The chocolate can also be melted in a microwave. Microwave the chocolate chips in a small microwave-safe bowl in 15-second intervals until the chocolate is very soft. Stir until melted and smooth.
HAZELNUT SPREAD COOKIE BARS
Easy to make layered hazelnut spread cookie bars with pecans, peanut butter chips, and instant pudding are sure to become a family favorite!
Provided by Renee Goerger
Categories cookie bars
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 350-degrees.
- Liberally spray a 13 x 9 baking dish with baking spray. Set aside.
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer (or in a large mixing bowl with a hand mixer), cream the butter, brown sugar, and dry pudding until fluffy.
- Add the egg, and vanilla to the sugar mixture and blend.
- Gradually add the flour mixture to the wet ingredients and blend until a soft dough forms.
- Press half of the dough evenly into the bottom of the prepared baking dish, Reserving the remaining dough for later.
- Bake for 15 minutes, remove from the oven and cool slightly.
- In a small bowl, whisk together the chocolate hazelnut spread and the sweetened condensed milk.
- Use the offset spatula to evenly spread the chocolate mixture evenly over the baked cookie crust.
- Sprinkle the peanut butter and semi-sweet chocolate chips evenly over the Nutella layer.
- Break and crumble the reserved dough evenly over the entire surface of the cookie bars.
- Top the cookie bars with the chopped nuts.
- Bake for an additional 30 minutes at 350-degrees, or until the cookie bars are deeply golden brown in color.
- Cool completely on a wire rack before slicing into bars.
Nutrition Facts : ServingSize 1, Calories 441 kcal, Carbohydrate 46 g, Protein 6 g, Fat 27 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 46 mg, Sodium 343 mg, Fiber 3 g, Sugar 25 g, UnsaturatedFat 12 g
CHOCOLATE-HAZELNUT SPREAD COOKIES
Delicious, rich chocolate hazelnut cookies, crispy outside, chewy inside. Perfect with a glass of milk.
Provided by mommascookin
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 20m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. Form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
- Bake in the preheated oven until crispy on the outside, 8 to 10 minutes. Allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.
Nutrition Facts : Calories 95.2 calories, Carbohydrate 12.1 g, Cholesterol 10.3 mg, Fat 4.7 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 80.4 mg, Sugar 9 g
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 :
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
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 CHIP COOKIE CUPS WITH NUTELLA
A simple chocolate chip cookie recipe is transformed into delicious chocolate chip cookie cups filled with Nutella Hazelnut Spread!
Provided by Whitney Bond
Categories Dessert
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a small bowl, combine the flour, salt and baking powder.
- In a large bowl, combine the butter, brown sugar, white sugar and vanilla, add the egg and egg yolk and combine.
- Add the dry ingredients to the wet ingredients and mix well.
- Hand mix in the mini chocolate chips.
- Grease two 24 cup mini muffin tins with cooking spray.
- Fill the cups ¾ full with cookie dough, bake 15-18 minutes.
- After removing the cookie cups from the oven, use the end of a mixing spoon or spatula to make an indentation in the middle of the cookie cups.
- Let cool for 5 minutes, move to a cooling rack and let cool completely.
- Place the Nutella in a ziplock bag, cut a small hole in one corner and pipe 1 teaspoon of Nutella into each chocolate chip cookie cup.
Nutrition Facts : Calories 143 kcal, Carbohydrate 19 g, Protein 1 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 60 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
SINGLE SERVE KETO CHOCOLATE HAZELNUT STUFFED COOKIE
Filled with keto chocolate hazelnut spread, this keto stuffed cookie is a delicious sugar free cookie for one.
Provided by Andrew Boyd
Categories Cookies
Time 28m
Yield 1
Number Of Ingredients 8
Steps:
- Combine almond flour, coconut flour, sweetener, butter, vanilla, salt and keto friendly chocolate chips into a small bowl. Mix until combined. Mold into 2 cookies.
- Add keto chocolate hazelnut spread to one cookie and place the other cookie on top. Mold the edges together.
- Refrigerate cookie for 5-10 minutes before baking.
- To bake in an oven, bake at 350°F for 6-8 minutes.To bake in an air fryer, bake at 350°F for 6 minutes. To bake in a microwave, cook for 45 seconds.
- Let cookie cool completely before removing.
Nutrition Facts : ServingSize 1, Calories 273
CHOCOLATE HAZELNUT COOKIES
Serve your guests with these chocolate hazelnut cookies baked using Betty Crocker® chocolate chip cookie mix and topped with melted white chocolate chips - a perfect dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In large bowl stir cookie mix, butter, hazelnut spread and egg until soft dough forms. Stir in hazelnuts. Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls 2 inches apart.
- Bake 8 to 11 minutes or until edges are set. Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely.
- In small resealable freezer plastic bag, place white chips and oil; seal bag. Microwave on High 45 to 60 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut off tiny corner of bag; squeeze bag to drizzle melted chips over cookies. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 160, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 14 g, TransFat 0 g
CHOCOLATE-HAZELNUT DROP COOKIES
Provided by Giada De Laurentiis
Time 1h1m
Yield 38 to 40 cookies
Number Of Ingredients 5
Steps:
- For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
- Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.
Nutrition Facts : Calories 104 calorie, Fat 6 grams, SaturatedFat 4 grams, Cholesterol 13 milligrams, Sodium 2 milligrams, Carbohydrate 11 grams, Fiber 0 grams, Protein 1 grams, Sugar 6 grams
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 7
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.
More about "chocolate hazelnut spread cookies recipes"
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.
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CHOCOLATE HAZELNUT CRINKLE COOKIES RECIPE - FOOD FANATIC
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5/5 (1)Category DessertsAuthor Nancy PiranCalories 112 per serving
10 BEST HAZELNUT SPREAD DESSERT RECIPES - YUMMLY
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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.
CHOCOLATE-HAZELNUT COOKIES | BETTER HOMES & GARDENS
From bhg.com
5/5 (8)Total Time 10 hrs 32 minsServings 48-60Calories 180 per serving
- Preheat oven to 350 degree F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Add chocolate-hazelnut spread, unsweetened chocolate, and vanilla. Beat until combined. Add eggs, one at a time, beating until combined. Combine flour, cinnamon, soda, baking powder, and salt. Beat as much of the flour mixture into creamed mixture as you can. Stir in any remaining flour mixture. Stir in chocolate pieces and hazelnuts.
- Drop dough by rounded tablespoons 2 inches apart on ungreased cookie sheets. Bake about 10 minutes or until the edges are just set. Let cool on cookie sheets for 2 minutes. Remove and cool completely on wire racks. Drizzle melted white chocolate over cooled cookies. Let stand until set.
CHOCOLATE-HAZELNUT THUMBPRINTS RECIPE | MYRECIPES
From myrecipes.com
5/5 (29)Calories 104 per serving
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.
- Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.
CHOCOLATE HAZELNUT SPREAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 10 minsServings 1Calories 114 per serving
- Preheat oven to 350°. Roast hazelnuts on a rimmed baking sheet until light golden, about 18 minutes. Rub the warm nuts in a kitchen towel to remove skins.
- Whirl nuts in a food processor, scraping sides as needed, until it looks like peanut butter. Melt chocolate in a small saucepan over low heat, stirring frequently; let cool slightly.
- Add chocolate and remaining ingredients to nuts in food processor and whirl until smooth (some fine nutty bits will remain).
- *Hazelnuts from Oregon--where virtually all the U.S. crop grows--taste much sweeter and fresher than imports. Find them in bulk bins in grocery stores (check the country of origin) and at freddyguys.com, hazelnuthill.com, or yournw.com.
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 DROP COOKIES | GIADZY
From giadzy.com
- For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
- Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.
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