Choco-Hazelnut Latte Cookies

Health score
1%
Choco-Hazelnut Latte Cookies
85 min.
32
237kcal

Suggestions


Indulge your sweet tooth with these delightful Choco-Hazelnut Latte Cookies, a perfect treat for any dessert lover! Combining the rich flavors of chocolate and hazelnuts with a hint of coffee, these cookies are sure to impress your family and friends. With a soft and chewy texture, each bite offers a harmonious blend of sweetness and nuttiness that will transport you to a cozy café setting.

What makes these cookies truly special is the use of Betty Sugar Cookie Mix, which simplifies the baking process while ensuring a deliciously soft base. The addition of unsweetened cocoa and instant coffee granules elevates the flavor profile, making them reminiscent of your favorite latte. Toasted hazelnuts add a delightful crunch, while miniature semisweet chocolate chips provide pockets of melty goodness in every bite.

These cookies are not just a treat; they are a celebration of flavors that come together beautifully. Topped with a luscious chocolate frosting infused with hazelnut syrup and sprinkled with extra chopped hazelnuts, they are as visually appealing as they are delicious. Perfect for gatherings, parties, or simply as a sweet pick-me-up, these Choco-Hazelnut Latte Cookies are bound to become a favorite in your dessert repertoire. So, preheat your oven and get ready to bake a batch of these irresistible cookies!

Ingredients

  • 17.5 oz sugar cookie mix 
  • 0.3 cup cocoa powder unsweetened
  • tablespoons coffee instant
  • 0.5 cup butter softened
  • tablespoons hazelnuts for beverages (from 12.7-oz bottle
  •  eggs 
  • 1.5 cups hazelnuts toasted chopped
  • cup semisweet chocolate chips miniature
  • 16 oz chocolate frosting 
  • 4.5 teaspoons hazelnuts for beverages (from 12.7-oz bottle

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. Heat oven to 350°F. In large bowl, stir together cookie mix, cocoa and instant coffee.
  2. Add butter, 3 tablespoons syrup and the egg; stir until soft dough forms. Stir in 1 cup of the nuts and the chocolate chips.
  3. On ungreased cookie sheets, drop dough with rounded 1 1/2 tablespoon-size cookie scoop or by rounded tablespoonfuls 2 inches apart. Press each mound to flatten slightly.
  4. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  5. In small bowl, stir frosting and 4 1/2 teaspoons syrup.
  6. Spread about 1 teaspoon frosting on each cookie.
  7. Sprinkle with remaining 1/2 cup nuts.

Nutrition Facts

Calories237kcal
Protein4.39%
Fat50.34%
Carbs45.27%

Properties

Glycemic Index
1.41
Glycemic Load
0.08
Inflammation Score
-3
Nutrition Score
5.0178260997586%

Flavonoids

Cyanidin
0.49mg
Catechin
0.67mg
Epigallocatechin
0.2mg
Epicatechin
1.78mg
Epigallocatechin 3-gallate
0.08mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:236.73kcal
11.84%
Fat:13.69g
21.06%
Saturated Fat:3.44g
21.53%
Carbohydrates:27.69g
9.23%
Net Carbohydrates:25.93g
9.43%
Sugar:18.42g
20.47%
Cholesterol:5.56mg
1.85%
Sodium:106.73mg
4.64%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:23.42mg
7.81%
Protein:2.69g
5.38%
Manganese:0.62mg
31.14%
Copper:0.28mg
14.05%
Vitamin E:1.48mg
9.86%
Magnesium:34.09mg
8.52%
Fiber:1.75g
7.02%
Iron:1.23mg
6.86%
Phosphorus:63mg
6.3%
Potassium:152.64mg
4.36%
Vitamin B1:0.06mg
4.12%
Zinc:0.5mg
3.3%
Folate:11.79µg
2.95%
Vitamin A:139.59IU
2.79%
Vitamin B6:0.05mg
2.4%
Selenium:1.52µg
2.17%
Vitamin B3:0.43mg
2.13%
Calcium:17.63mg
1.76%
Vitamin B2:0.03mg
1.74%
Vitamin K:1.6µg
1.52%
Vitamin B5:0.12mg
1.2%