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Chocolate Hazelnut Drop Cookies


Recipe Info

  • Yield : 40
  • Prep Time : 15m
  • Cook Time : 11m
  • Ready In : 60m


  • 125g butter, at room temperature
  • 1/4 cup plus 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups flour
  • 1/2 cup chocolate-hazelnut spread, at room temperature (Nutella)


Step 1

For the cookies: Place an oven rack in the centre of the oven. Preheat the oven to 350°C. Line 3 baking sheets with parchment paper or silicone liners. Set aside

Step 2

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.

Step 3

Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature

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