“This is a Chocolate Crinkle cookie made with Chocolate Hazelnut spread and toasted chopped hazelnuts. It is a STAR in my Christmas cookie line-up. Very flavorful! Time to make includes 2 hour chilling time.”
READY IN:
4hrs 40mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Mix flour, baking powder and salt in a medium-sized bowl; set aside.
  3. Beat shortening in bowl of electric mixer, then add chocolate-hazelnut spread. Add sugar and eggs one at a time until well incorporated.
  4. Alternately add dry ingredients and milk into chocolate-hazelnut mixture.
  5. Chill dough 2 hours.
  6. Remove dough from refrigerator and roll into 1" balls, roll in chopped hazelnuts, then powdered sugar.
  7. Place 2" apart on a parchment-lined cookie sheet.
  8. Bake about 10 minutes then remove to cooling rack.
  9. If they last as long as 3 days, they begin to absorb moisture and crumble, so eat or distribute them before then!

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