Best Chocolate Spread Cookies Recipes

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CHOCOLATE-HAZELNUT SPREAD COOKIES



Chocolate-Hazelnut Spread Cookies image

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

1 cup graham cracker crumbs
½ teaspoon baking soda
1 pinch salt
1 egg
½ teaspoon vanilla extract
1 cup chocolate-hazelnut spread (such as Nutella®)

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

CHOCOLATE SPREAD COOKIES



Chocolate spread cookies image

Soft gooey cookies flavoured with chocolate spread and vanilla .A quick and easy recipe sure to be a hit with youngsters .Serve with milk for best results.

Provided by Annabel bakes and cakes

Time 30m

Yield Makes 25-30

Number Of Ingredients 25

150 g salted butter,softened
80g light brown muscovado sugar
80g granulated sugar
225g plain flour
1 large egg
150 g salted butter,softened
80g light brown muscovado sugar
80g granulated sugar
225g plain flour
1 large egg
225g plain flour
1\2 tsp bicarbonate soda
1\4 tsp salt
150g chocolate spread
150 g salted butter,softened
80g light brown muscovado sugar
80g granulated sugar
225g plain flour
1 large egg
225g plain flour
1\2 tsp bicarbonate soda
1\4 tsp salt
150g chocolate spread
Grated chocolate
Icing sugar

Steps:

  • Preheat oven to 190c \ 170c fan\gas 5. Line two baking trays with non stick baking paper \ grease proof paper.
  • Beat the butters and sugar in a bowl until creamy .Then beat in 2 tsp of vanilla extract and 2 eggs. Sieve the flour, bicarbonate of soda and salt beat into the mixture with a wooden spoon.
  • Fold in the chocolate spread and add the remaining vanilla extract .
  • Using a tea spoon place small circular mounds on the baking tray ,evenely spaced apart . Try and make all the mounds the same size so they will cook evenely.
  • Bake for 8- 10 mins until light brown on the edges and slightly soft in the middle.Do not be afraid to put the cookies back in depending on your preference.
  • Place the cookies on a cooling rack and leave to cool for 5 mins depending on how you want to serve them .
  • Optional - Add some grated chocolate or icing sugar on to your cookies if you want to add that extra WOW factor.

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