If you love classic peanut butter cookies, you're sure to love this cocoa hazelnut twist on the original peanut butter cookie. These crisp cookies, featuring Kraft Hazelnut Spread with Cocoa, even come complete with the signature crisscross fork marks. Our recipe for Cocoa-Hazelnut Cookies is like grandma's peanut butter cookies but with a modern chocolatey hazelnut twist.
What do I need ?
Original recipe yields 30 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3/4 cup each granulated sugar and packed brown sugar
1 tsp. vanilla
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How do I make it ?
Heat oven to 350°F.
Combine flour, baking powder, baking soda and salt; set aside. Beat hazelnut spread, butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add dry ingredients, mixing well after each addition.
Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. Flatten each, in crisscross pattern, with tines of fork.
Bake 8 to 10 min. or until tops are no longer shiny. Cool 5 min. Remove from baking sheets to wire racks; cool completely.
Kraft Kitchen Tips!
After cookies are completely cooled, wrap them tightly in plastic wrap and place in airtight container. Store at room temperature up to 3 days. Or, freeze in freezer-weight resealable plastic bag up to 1 month. If frozen, thaw at room temperature before serving.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 3.5 g
Cholesterol 25 mg
Sodium 135 mg
Carbohydrate 20 g
Fibre 1 g
Sugars 11 g
Protein 2 g
30 servings, 1 cookie (42 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.