Chocolate-Dipped Hazelnut Butter Cookies

Chocolate-Dipped Hazelnut Butter Cookies

These festive, flavorful cookies are decadent and delicious! Dipped in + drizzled with chocolate, then topped with sprinkles, these cookies will stand out at your holiday party. Plus, they can easily be made gluten-free + dairy-free. Recipe adapted from Sally’s Baking Addiction.

Ingredients:

Cookies:

  • ½ cups flour (I used Bob’s Red Mill Gluten Free 1-to-1)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup (2 sticks) vegan or regular butter, at room temperature 
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 eggs, at room temperature
  • 1 cup Ground Up Oregon Hazelnut butter
  • 2 tsp vanilla extract
  • 2 cups rolled oats (quick cooking or regular will work)
  • 2 ½ cups semi-sweet chocolate chips

 Chocolate Dip:

  • 1 bag semi-sweet chocolate chips
  • Sprinkles for decorating

 Directions:

  1. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
  2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  3. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, Oregon Hazelnut butter, and vanilla extract and beat until combined, about 1 minute. 
  4. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats.
  5. Once combined, gently fold in the chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 20 minutes in the refrigerator.
  6. Scoop balls of dough (about 2 tablespoons) and arrange on the parchment-lined baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.
  7. Remove from the oven and allow to cool on baking sheet for at least 5 minutes, then transfer to a wire rack to cool completely. 
  8. While the cookies are cooling, make the chocolate dip. In a microwave safe bowl, add chocolate chips and heat for 1 minute. Stir chocolate, and continue heating in 15 second increments until the chocolate chips are completely melted and smooth.
  9. Line baking sheets with parchment paper.
  10. Hold cookie over the bowl of chocolate and spoon chocolate over half of the cookie, allowing excess chocolate to drip off. Place cookie on a lined baking sheet and sprinkle with the desired amount of sprinkles.
  11. Repeat process with remaining cookies, chocolate, and sprinkles. Let cookies set completely, about 2 hours. Enjoy!

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