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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup unsalted or salted butter, softened
3/4 cup packed brown sugar
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup hazelnut spread with cocoa
1/2 cup creamy peanut butter
1 cup milk chocolate instant hot cocoa mix
2 cups flour
1 cup old-fashioned or quick-cooking oats
1 tsp salt
1 tsp baking soda
1 (12 oz) bag semi-sweet chocolate Chips
Preheat oven to 375. Line cookie sheets with cooking parchment paper or spray with no-stick cooking spray.
In large bowl, beat butter and sugars with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla. On low speed, beat in hazelnut spread, peanut butter and dry cocoa mix until well blended. Stir in flour, oats, salt and baking soda until well blended. Stir in chocolate chips.
Drop dough by rounded tbspfuls 2 inches apart onto cookie sheets. Bake 9 to 12 minutes or until edges are set. Cool 3 minutes; remove from cookie sheets to cooling racks. Store tightly covered. 5 dozen cookies.
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TRIPLE-CHOCOLATE COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup unsalted or salted butter, softened
3/4 cup packed brown sugar
3/4 cup sugar
2 eggs
1 tsp vanilla
1/2 cup hazelnut spread with cocoa
1/2 cup creamy peanut butter
1 cup milk chocolate instant hot cocoa mix
2 cups flour
1 cup old-fashioned or quick-cooking oats
1 tsp salt
1 tsp baking soda
1 (12 oz) bag semi-sweet chocolate Chips
Preheat oven to 375. Line cookie sheets with cooking parchment paper or spray with no-stick cooking spray.
In large bowl, beat butter and sugars with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla. On low speed, beat in hazelnut spread, peanut butter and dry cocoa mix until well blended. Stir in flour, oats, salt and baking soda until well blended. Stir in chocolate chips.
Drop dough by rounded tbspfuls 2 inches apart onto cookie sheets. Bake 9 to 12 minutes or until edges are set. Cool 3 minutes; remove from cookie sheets to cooling racks. Store tightly covered. 5 dozen cookies.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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by sgre52160
The key to the fudgy texture of these cookies is letting them cool directly on the baking sheets. Avoid using bittersweet bar chocolate--the cookies will be too rich and won't hold their shape. 3
by sgre52160
The key to the fudgy texture of these cookies is letting them cool directly on the baking sheets. Avoid using bittersweet bar chocolate--the cookies will be too rich and won't hold their shape. 3
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