Chocolate Dipped Sugar Cookies with Hazelnuts

We’ve teamed up with our friends at Theo Chocolate to bring you these festive +  irresistible Half Dipped Chocolate Hazelnut Sugar Cookies.

Spread holiday cheer with your loved ones when you make this easy and delicious plant-based cookie combo featuring baked Sweet Loren’s Sugar Cookie Dough dipped in melted Theo Nutcracker Brittle chocolate bar & sprinkled with chopped hazelnuts. 

Chocolate Dipped Sugar Cookies with Hazelnuts

• Author: Sweet Loren’s
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 cookies 1x

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Ingredients

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• 1 package Sweet Loren’s Sugar Cookie Dough
• 1, 4-ounce chocolate bar (we used Theo Nutcracker Brittle chocolate bars), chopped
• ¼ cup hazelnuts, chopped

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Instructions

1. Preheat oven or toaster oven to 325℉.
2. Place cookie dough portions 2 inches apart on a baking sheet lined with parchment paper.
3.  Bake for 11-14 minutes. Since ovens vary, check at the shortest time and add time as needed.
4. Cool cookies on a wire cooling rack for 15-20 minutes.
5. While the cookies cool, heat chocolate in the microwave until melted, at 30 second intervals.
6. Dip half of each cookie into the melted chocolate and decorate with chopped hazelnuts.
7. Place dipped cookies on a wire baking rack or parchment-lined baking sheet & set in the fridge for at least 15 minutes. Enjoy!  

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Used in this recipe

Sugar Cookie Dough

Pre-Cut Cookie Dough

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