Chocolate-Hazelnut and Cashew Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 72
Ingredients
1 ½ cups butter or margarine, softened 1 ¼ cups granulated sugar1 ¼ cups packed brown sugar1 tablespoon vanilla extract2 eggs4 1/3 cups all-purpose flour2 teaspoons baking soda½ teaspoon salt1 bag (24 oz) semisweet chocolate mini-chips1 ½ cup finely chopped cashews¼ cup milk½ cup purchased chocolate-hazelnut spreadSprinkles may be used
1. Heat oven to 375 degrees F. In large bowl, beat butter, sugars, vanilla, and eggs on medium speed. Stir in flour, baking soda, and salt (dough will be stiff). Stir in chocolate chips. Shape 1-tablespoon pieces of dough into balls.
2. Place nuts in a shallow dish. Place milk in another shallow dish. Roll balls in milk, then in nuts to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using your thumb, make an indentation in the center of each cookie. Bake for 10 to 12 minutes or until light brown.
3. Transfer to a wire rack and let cool. Just before serving, fill the cookie centers with chocolate-hazelnut spread. If desired , then add sprinkles.
Number of Servings: 72
Recipe submitted by SparkPeople user CREEBIRD.
2. Place nuts in a shallow dish. Place milk in another shallow dish. Roll balls in milk, then in nuts to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using your thumb, make an indentation in the center of each cookie. Bake for 10 to 12 minutes or until light brown.
3. Transfer to a wire rack and let cool. Just before serving, fill the cookie centers with chocolate-hazelnut spread. If desired , then add sprinkles.
Number of Servings: 72
Recipe submitted by SparkPeople user CREEBIRD.
Nutritional Info Amount Per Serving
- Calories: 132.4
- Total Fat: 6.3 g
- Cholesterol: 17.8 mg
- Sodium: 99.1 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 0.3 g
- Protein: 1.6 g
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