My parents came to visit last weekend. It’s nice when they are able to drive down and see us for the day. We usually end up driving up to Pittsburgh which is fun but sometimes it’s nice to see them without the drive. Whenever my mom comes down she always brings bags of things down with her. This time she brought several bags of chocolate chips, several containers of cream cheese, and Jif Chocolate Hazelnut Spread.
I know what you are thinking; why in the world did she bring down all of this food? The simple answer is that it is baking season and using coupons she got all of the above products for less then a dollar each. Yes folks, my mom is that good.
I was most interested in the hazelnut spread because I’ve never used this brand before. I’ve actually only used chocolate hazelnut spread a handful of times so I was looking forward to baking with it again soon. I was hoping to make cookies with it and went with a classic peanut butter cookie recipe, substituting the chocolate hazelnut spread for the peanut butter.
The cookies were awesome! They were crisp on the edges, chewy in the center, and tasted of chocolate and faintly of hazelnut. The cookies turned out large and almost perfect and when stacked I just had to tie a ribbon around them! These would be the perfect cookie to give as a holiday gift.
I’m sharing these delicious cookies as part of the 12 Weeks of Christmas Treats, hosted by Meal Planning Magic, because they are just too pretty not to gift to someone else! If you don’t want to gift them, you are deifnitely going to want to have them on your holiday dessert table.
Chocolate Hazelnut Cookies (adapted from Betty Crocker’s Cooky Book: 1963)
1/2 c. butter, softened
1/2 c. Jif Chocolate Hazelnut Spread
1 c. sugar
1 t. vanilla
1 1/2 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1. Preheat the oven to 375 degrees.
2. In a large bowl combine the butter, hazelnut spread, and sugar. Using a mixer, cream until well combined.
3. Add in the egg and vanilla and stir well.
4. In a small bowl combine the flour, baking powder, baking soda, and salt. Add to the sugar mixture and mix until combined.
5. Drop 1″ balls onto a baking sheet 3 inches apart. Flatten with your hand.
6. Bake for 10-12 minutes. Remove from oven and cool for 2 minutes before removing from the cookie sheet to a wire cooling rack. Allow to completely cool.
Makes 2 1/2 dozen cookies.