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.
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Chocolate Dipped Sugar Cookies with Hazelnuts
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies 1x
Ingredients
Scale
- 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
Instructions
- Preheat oven or toaster oven to 325℉.
- Place cookie dough portions 2 inches apart on a baking sheet lined with parchment paper.
- Bake for 11-14 minutes. Since ovens vary, check at the shortest time and add time as needed.
- Cool cookies on a wire cooling rack for 15-20 minutes.
- While the cookies cool, heat chocolate in the microwave until melted, at 30 second intervals.
- Dip half of each cookie into the melted chocolate and decorate with chopped hazelnuts.
- Place dipped cookies on a wire baking rack or parchment-lined baking sheet & set in the fridge for at least 15 minutes. Enjoy!
Used in this recipe
