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, creamy hazelnut spread at their core, these cookies are not only vegetarian but also incredibly easy to make, taking just 25 minutes from start to finish. Imagine biting into a warm, soft cookie that reveals a luscious hazelnut filling, complemented by a drizzle of sweet icing and a sprinkle of crunchy peanuts. It's a flavor combination that will leave you craving more!

Whether you're hosting a gathering or simply looking to satisfy your own cravings, these cookies are sure to impress. The use of Betty's peanut butter cookie mix simplifies the process, allowing you to whip up a batch in no time. Plus, with only 1005 calories for five servings, you can enjoy these treats without the guilt. Perfect for sharing with friends or family, or even as a special gift, these Cocoa-Hazelnut Stuffed Cookies are a delightful way to elevate your dessert game. Get ready to treat yourself and your loved ones to a cookie experience that’s both delicious and memorable!

Ingredients

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

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack

Directions

  1. Heat oven to 350F. 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%