Cocoa-Hazelnut Stuffed Cookies

Vegetarian
Health score
3%
Cocoa-Hazelnut Stuffed Cookies
25 min.
5
1005kcal

Suggestions


Indulge your sweet tooth with these delightful Cocoa-Hazelnut Stuffed Cookies, a perfect treat for any dessert lover! With a rich combination of flavors and textures, these cookies are sure to impress your family and friends. The star of the show is the luscious Nutella® hazelnut spread, which is enveloped in a soft and chewy peanut butter cookie dough, creating a heavenly surprise in every bite.

Ready in just 25 minutes, this vegetarian recipe is not only quick but also incredibly satisfying. Each cookie is a delightful blend of creamy hazelnut goodness and the comforting taste of peanut butter, making them an irresistible choice for any occasion. Whether you're hosting a gathering or simply treating yourself after a long day, these cookies are the perfect way to elevate your dessert game.

With a caloric count of 1005 kcal for five servings, you can enjoy these cookies without the guilt, especially when shared with loved ones. The addition of chopped peanuts on top adds a delightful crunch, enhancing the overall experience. So, roll up your sleeves and get ready to bake these scrumptious Cocoa-Hazelnut Stuffed Cookies that will leave everyone asking for seconds!

Ingredients

  • pouch peanut butter sandwich cookie crumbs 
  • tablespoons butter melted
  •  eggs 
  • tablespoons milk 
  • cup nutella with cocoa nutella®
  • cup powdered sugar 
  • 0.5 cup peanuts chopped

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack

Directions

  1. Heat oven to 350°F. In large bowl, stir together cookie mix, melted butter, egg and 1 tablespoon of the milk; set aside.
  2. In small bowl, mix hazelnut spread and powdered sugar until well blended.
  3. Roll half of hazelnut mixture into 5 balls, using about 1 tablespoon mixture per ball.
  4. For each cookie, press 1/4 cup cookie dough with hands until flat; make small well in center of dough.
  5. Place hazelnut ball in well. Seal cookie dough around hazelnut ball, sealing mixture completely inside.
  6. Place on ungreased large cookie sheet.
  7. Bake 11 to 13 minutes or just until edges of cookies are golden brown.
  8. Remove from cookie sheet to cooling rack.
  9. Into remaining half of hazelnut mixture, stir enough remaining milk until thin icing forms.
  10. Drizzle icing over top of cooled cookies; sprinkle with chopped peanuts.
  11. Let icing set before serving.

Nutrition Facts

Calories1005kcal
Protein6.1%
Fat42.82%
Carbs51.08%

Properties

Glycemic Index
26.32
Glycemic Load
10.38
Inflammation Score
-4
Nutrition Score
12.769565053608%

Nutrients percent of daily need

Calories:1005.13kcal
50.26%
Fat:49.04g
75.44%
Saturated Fat:26.51g
165.71%
Carbohydrates:131.64g
43.88%
Net Carbohydrates:123.47g
44.9%
Sugar:95.45g
106.06%
Cholesterol:52.24mg
17.41%
Sodium:914.21mg
39.75%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:4.2mg
1.4%
Protein:15.72g
31.44%
Manganese:0.91mg
45.51%
Fiber:8.17g
32.67%
Iron:4.65mg
25.83%
Vitamin E:3.27mg
21.8%
Copper:0.42mg
21.05%
Phosphorus:179.41mg
17.94%
Magnesium:68.51mg
17.13%
Vitamin B3:2.6mg
13.02%
Folate:47.83µg
11.96%
Potassium:385.46mg
11.01%
Vitamin B2:0.19mg
10.94%
Vitamin B1:0.16mg
10.68%
Calcium:102.22mg
10.22%
Selenium:6.37µg
9.1%
Zinc:1.12mg
7.45%
Vitamin B5:0.66mg
6.61%
Vitamin B6:0.12mg
6.13%
Vitamin A:278.68IU
5.57%
Vitamin B12:0.32µg
5.32%
Vitamin D:0.31µg
2.05%
Vitamin K:1.79µg
1.71%