Choco-Hazelnut Latte Cookies

Health score
1%
Choco-Hazelnut Latte Cookies
85 min.
32
197kcal

Suggestions


Indulge your sweet tooth with our delightful Choco-Hazelnut Latte Cookies, a perfect treat for any dessert lover! These cookies combine the rich flavors of chocolate and hazelnuts, creating a heavenly experience in every bite. With a preparation time of just 85 minutes, you can whip up a batch of 32 cookies that are sure to impress family and friends.

Imagine the aroma of freshly baked cookies wafting through your kitchen, as the warm notes of hazelnut and chocolate fill the air. The addition of instant coffee granules elevates these cookies, giving them a unique twist that coffee lovers will adore. Each cookie is a delightful blend of soft, chewy texture and crunchy toasted hazelnuts, making them a perfect companion for your afternoon coffee or as a sweet ending to any meal.

Not only are these cookies delicious, but they also offer a satisfying caloric balance, with each cookie containing just 197 calories. Whether you're hosting a gathering, looking for a special treat to share, or simply craving something sweet, these Choco-Hazelnut Latte Cookies are the ideal choice. So, roll up your sleeves and get ready to bake a batch of these irresistible cookies that will leave everyone asking for more!

Ingredients

  • 0.5 cup butter softened
  • tablespoons maple pancake syrup for beverages (from 12.7-oz bottle
  • 4.5 teaspoons maple pancake syrup for beverages (from 12.7-oz bottle
  • 0.7 cup chocolate frosting (from 1-lb container)
  •  eggs 
  • 1.5 cups hazelnuts toasted chopped
  • tablespoons coffee instant
  • cup semisweet chocolate chips miniature
  • pouch sugar cookie mix (1 lb 1.5 oz)
  • 0.3 cup cocoa powder unsweetened

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. Heat oven to 350F. 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

Calories197kcal
Protein4.6%
Fat49.05%
Carbs46.35%

Properties

Glycemic Index
0.47
Glycemic Load
0.06
Inflammation Score
-2
Nutrition Score
4.1708695409091%

Flavonoids

Cyanidin
0.38mg
Catechin
0.65mg
Epigallocatechin
0.16mg
Epicatechin
1.77mg
Epigallocatechin 3-gallate
0.06mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:197.35kcal
9.87%
Fat:11.07g
17.04%
Saturated Fat:2.88g
17.98%
Carbohydrates:23.55g
7.85%
Net Carbohydrates:22.04g
8.01%
Sugar:12.89g
14.32%
Cholesterol:5.67mg
1.89%
Sodium:92.2mg
4.01%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:23.23mg
7.74%
Protein:2.34g
4.68%
Manganese:0.5mg
25.09%
Copper:0.24mg
12%
Magnesium:29.5mg
7.38%
Vitamin E:1.09mg
7.24%
Fiber:1.51g
6.04%
Iron:1.03mg
5.7%
Phosphorus:51.07mg
5.11%
Potassium:123.08mg
3.52%
Vitamin B1:0.05mg
3.36%
Zinc:0.43mg
2.86%
Vitamin A:140.91IU
2.82%
Folate:9.85µg
2.46%
Selenium:1.42µg
2.03%
Vitamin B3:0.38mg
1.92%
Vitamin B6:0.04mg
1.91%
Vitamin B2:0.03mg
1.55%
Calcium:15.07mg
1.51%
Vitamin K:1.37µg
1.3%
Vitamin B5:0.1mg
1.03%