Cookies with Nuts Archives - Family Cookie Recipes

Nutella Crinkle Cookies(Chewy, Fudgy & Loaded with Hazelnuts!)

Jessica — Mon, 18 May 2026 20:49:34 +0000

These Nutella Crinkle Cookies are chewy, fudgy, & packed with toasted hazelnuts & fantastic Nutella flavor! Rolled in powdered sugar for that classic crinkle look, all ready in under an hour.

Nutella Lovers Unite!

Good choice clicking over here to our recipe; you’ve chosen a good one! Highlights:

–> Real Nutella flavor — a full jar of Nutella goes into the dough. The chocolate hazelnut flavor comes through in every single bite rather than just being a hint.

–> Toasted hazelnuts — toasting the hazelnuts before folding them in deepens their flavor dramatically. It’s an extra 10 minutes that makes a noticeable difference.

–> Classic crinkle look — rolling in powdered sugar before baking creates that beautiful cracked surface as the cookies spread in the oven. No decorating required.

–> Makes 48 cookies — perfect for cookie exchanges, holiday trays, bake sales, or any time you need a big batch that looks impressive without much effort.

Nutella Crinkle Cookie Ingredients

Nuts: Adding ½ cup chopped hazelnuts, toasted, gives the cookies nutty flavor and crunchy texture.

Nutella: Use one 13-ounce jar Nutella for rich chocolate-hazelnut flavor, moisture, and a chewy texture.

Shortening: Help the dough hold its shape during baking by using ¼ cup shortening.

Sugar: Sweeten the dough with 1 ⅓ cups sugar.

Eggs: Provide structure, moisture, and help bind the ingredients together with 2 eggs.

Extract: Enhance the overall flavor of the dough by adding 1 tsp vanilla extract.

Flour: 3 cups all-purpose flour forms the structure of the cookie through gluten development

Baking powder: You need 2 tsp baking powder to help the cookies rise and develop cracks on top.

Salt: ½ tsp salt balances sweetness and enhances the chocolate and hazelnut flavors.

Milk: Add ⅓ cup milk to help achieve a tender, chewy texture.

Powder sugar: Create the signature crinkle effect and a sweet, slightly crisp coating by rolling the cookies in 1 cup powdered sugar.

Helpful Tips & Tricks

Full instructions for the recipe are on the recipe card below; here are a few helpful tips.

Chill the dough well: Refrigerating for at least 30 minutes firms up the Nutella-heavy dough, making it easier to roll into balls without sticking and helping the cookies maintain their shape during baking.
Toast the hazelnuts first: Lightly toasting the chopped hazelnuts brings out their nutty flavor and adds crunch that contrasts beautifully with the soft, chewy cookie.
Roll thoroughly in powdered sugar: Make sure each dough ball is fully coated in powdered sugar to achieve the classic crinkle appearance and a slightly sweet outer layer that highlights the cracks as the cookie bakes.

Troubleshooting~ Why Didn’t My Crinkle Cookies Turn Out Well?

My cookies didn’t crinkle. Two likely causes — the dough wasn’t chilled long enough, or the powdered sugar coating was too thin. Cold, firm dough holds its shape long enough for the surface to crack as the cookie spreads. Warm dough spreads too quickly and the powdered sugar melts in before a crack can form. Roll generously and chill the full 30 minutes.

My cookies spread too flat. The dough was too warm going into the oven. If your kitchen is warm, refrigerate the portioned dough balls for an extra 10-15 minutes after rolling and before baking. Also make sure your baking sheets are cool between batches — a warm pan starts softening the dough before it even reaches the oven.

My cookies are hard. Overbaked. Crinkle cookies look underdone when they’re actually done — the centers should look soft and slightly glossy when you pull them. The residual heat from the pan finishes the cooking. Reduce bake time by 1-2 minutes next time.

The powdered sugar melted into the cookies. The cookies were still too warm when stored, or were stacked before fully cooling. Let them cool completely on a wire rack before storing and layer with parchment paper in the container. The powdered sugar will reabsorb some moisture overnight — this is normal and they’ll still look beautiful.

My hazelnuts taste bitter. They weren’t toasted long enough, or the skin wasn’t removed. After toasting, rub the hazelnuts vigorously in a clean kitchen towel — the papery skins will come off and take most of the bitterness with them. The nuts underneath will be golden and fragrant.

Storage and Freezing

Room temperature: Store in an airtight container with parchment between layers for up to 5 days. These stay chewy longer than most cookies thanks to the Nutella — the high fat content keeps them soft.

Freeze baked cookies: Cool completely, freeze in a single layer until solid, then transfer to a freezer bag with parchment between layers. Freeze up to 3 months. Thaw at room temperature for 20-30 minutes.

Freeze the dough: Roll into balls but don’t coat in powdered sugar yet. Freeze on a lined baking sheet until solid, transfer to a freezer bag, and store up to 3 months. When ready to bake, thaw in the refrigerator overnight, roll in powdered sugar, and bake as directed adding 1-2 minutes to bake time. Rolling in powdered sugar after thawing rather than before freezing gives you a much better crinkle effect.

Nutella Crinkle Cookies

These Nutella Crinkle Cookies are chewy, fudgy, & packed with toasted hazelnuts & fantastic Nutella flavor! Rolled in powdered sugar for that classic crinkle look, all ready in under an hour.

Course Cookies, Dessert

Cuisine American

Keyword Crinkle Cookies, Nutella Crinkle Cookies

Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings cookies

Calories 122kcal

Author Jessica & Nellie

Ingredients

½ cup chopped hazelnuts toasted
13 oz Nutella 1 small jar, about 1 ⅓ cups
¼ cup shortening
1 ⅓ cups sugar
2 eggs
1 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
½ tsp salt
⅓ cup milk
1 cup powdered sugar

Instructions

Toast hazelnuts by heating chopped nuts in a small skillet on medium/high heat for about 8-10 minutes, stirring frequently until nuts are fragrant. Set aside to cool.
In a large bowl, cream the Nutella, shortening, and sugar until light and fluffy, about 4 minutes. Beat in eggs and vanilla extract.
Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition.
Fold in ½ cup hazelnuts, then cover the bowl and refrigerate for 30 minutes or until firm.
Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
Place powdered sugar in a shallow bowl. Use a medium cookie scoop to portion dough, then roll into balls & roll thoroughly in powdered sugar.
Place 1 inch apart on prepared baking sheets. Bake for 10-12 minutes or until set and surface is cracked. Cool for 1 minute before removing from pans to wire racks. Serve & enjoy!

Notes

These Nutella cookies will stay fresh for up to 5-7 days if stored in an airtight container at room temperature.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Can I use butter instead of shortening?

Yes, but the cookies may spread more and be slightly less tender. Shortening helps them hold their shape better.

Can I skip toasting the hazelnuts?

You can, but toasting brings out more flavor and crunch. Untoasted nuts will taste milder.

Can I use a different nut or leave out the nuts entirely?

Yes! Pecans, almonds, or walnuts work well. If you omit nuts, the cookies will still be deliciously chewy but will lose a bit of the added texture and nutty flavor.

Why do the cookies crack on top?

The cracks form because the dough is chilled and rolled in powdered sugar. As the cookie expands in the oven, the surface cracks naturally.

Variations for Crinkle Cookies

No hazelnuts — simply leave them out for a nut-free version. The cookies are still delicious and the Nutella flavor is the star.

Add chocolate chips — fold in ½ cup of dark or semi-sweet chocolate chips with the hazelnuts for extra chocolate intensity.

Peppermint crinkle — add ½ teaspoon peppermint extract to the dough and substitute crushed candy cane pieces for the hazelnuts. A great Christmas variation.

Extra Nutella drizzle — warm 2 tablespoons of Nutella with a teaspoon of coconut oil and drizzle over the cooled cookies for a bakery-style finish.

Enjoy more of our favorite crinkle cookie recipes here:

Treat yourself to Chocolate Pecan Crinkle Cookies—fudgy cake-mix cookies topped with a silky chocolate glaze and a crunchy pecan. They’re a holiday favorite you’ll want to make again and again!
Enjoy Raspberry Chocolate Crinkle Cookies with a sweet-tart twist from raspberry preserves. Bursting with flavor, they’re a fun and delicious way to elevate a classic treat.
Warm up your dessert table with Spiced Chocolate Crinkle Cookies—chewy chocolate cookies made from cake mix and infused with cozy notes of ginger, cinnamon, and cloves.
Indulge in Caramel Chocolate Crinkle Cookies with gooey caramel, rolled in sweet powdered sugar for the perfect finish. A decadent twist on a classic treat that’s sure to be a crowd-pleaser!
Savor Cinnamon Chocolate Crinkle Cookies—rich, chocolate cookies with warm cinnamon and brown sugar, then rolled in powdered sugar. With a crackly top and soft, fudgy center, they’re an irresistible treat for any occasion!

Delight in Nutella Crinkle Cookies—chewy, chocolatey cookies packed with rich Nutella flavor and crunchy toasted hazelnuts. A decadent twist on the classic crinkle cookie that’s perfect for any chocolate lover!

The post Nutella Crinkle Cookies(Chewy, Fudgy & Loaded with Hazelnuts!) appeared first on Family Cookie Recipes.

CARROT CAKE COOKIES with CREAM CHEESE FROSTING

Jessica — Mon, 30 Mar 2026 17:45:35 +0000

Carrot Cake Cookies made from scratch with butter, sugar, egg, shredded carrots & cinnamon, then topped with cream cheese frosting and walnuts! Perfect for Easter!

Carrot Cake Cookies for Easter

The Best Parts of Carrot Cake – In Cookie Form: These cookies deliver warm cinnamon flavor and tender, buttery texture with real shredded carrots, giving you classic carrot cake vibes without the need for slicing or layering.
A frosting That Steals the Show: A thick, creamy frosting made with a full block of cream cheese adds rich tanginess that perfectly balances the sweet cookie base.
Finished with a Perfect Crunch: Chopped walnuts on top add texture and a nutty finish that complements the soft cookies and smooth frosting, making every bite feel bakery-worthy.

Ingredients for Carrot Cookies with Cream Cheese Frosting

Butter: ½ cup salted butter adds rich flavor and creates a soft, tender cookie texture.

Sugars: Granulated sugar provides structure and sweetness, while brown sugar adds moisture and a subtle caramel-like depth.

Egg: 1 large egg binds the ingredients together and helps create a chewy, cohesive cookie.

Leavening agents: Baking powder and baking soda work together to give the cookies a light lift and soft, cake-like texture.

Flour: Using 1 ½ cups all-purpose flour provides structure, giving the cookies enough stability to hold the carrots and frosting.

Cinnamon: Ground cinnamon adds warm, classic carrot cake flavor throughout each bite.

Carrot: ¾ cup finely shredded carrots add natural sweetness and moisture, keeping the cookies soft and flavorful.

Cream Cheese Frosting

Cream cheese: One 8-ounce block cream cheese, room temperature, creates a rich, tangy base that complements the sweetness of the cookies.

Sugar: Powdered sugar sweetens the frosting while giving it a smooth, spreadable consistency.

Walnuts: 1 cup chopped walnuts add a crunchy texture that finishes the cookies perfectly. We love how the earthy flavor of the chopped walnuts pairs with the sweetness of the frosting and carrots. Adding chopped walnuts is completely optional; you can swap them out for pecans if you prefer.

Tips for making this Carrot Cake Cookie Recipe

Full instructions in the recipe card below, but here are a few tips to help the baking process go smoothly!

Shred the carrots very finely: I recommend using a fine grater to shred your carrots. This helps better distribute the carrot flavor and helps prevent you from having crunchy pieces of carrot in your cookies.
Soften the cream cheese first: Room-temperature cream cheese blends smoothly with powdered sugar, while cold cream cheese can cause lumpy frosting.
Use the right size scoop: A #40 cookie scoop creates evenly sized cookies for consistent baking, but a large spoon works just as well if you don’t have one.
Cool completely before frosting: I recommend letting your cookies cool before frosting them so the frosting doesn’t start sliding off the cookies. This is mostly a risk right after the cookies come out of the oven, but they don’t take long to cool.

Carrot Cake Cookies with Cream Cheese Frosting

Carrot Cake Cookies made from scratch with butter, sugar, egg, shredded carrots & cinnamon, then topped with cream cheese frosting and walnuts!

Course Cookies, Dessert

Cuisine American

Keyword carrot cake cookies, Carrot Cake Cookies with Cream Cheese Frosting

Prep Time 20

Cook Time 11

Total Time 31

Servings cookies

Calories 409kcal

Author Jessica & Nellie

Ingredients

½ cup salted butter
½ cup granulated sugar
½ cup brown sugar
1 egg
1 tsp baking powder
½ tsp baking soda
1 ½ cups all-purpose flour
2 tsp cinnamon
¾ cup carrots finely shredded

Frosting

8 oz cream cheese room temperature
2 cups powdered sugar
1 cup walnuts chopped

Instructions

Preheat your oven to 350°F. Line two baking sheets with parchment and set aside.
Combine your butter, granulated sugar, and brown sugar in a large mixing bowl. Use an electric mixer to beat the ingredients together on high speed until smooth.
Add the egg, beat again until it's thoroughly combined with the creamed sugar. Reduce the speed of your hand mixer and gently whisk in the flour, baking powder, baking soda, and cinnamon.
Fold in the shredded carrots, making sure that they are evenly distributed throughout your cookie dough. Use a large standard size cookie scoop or a large spoon to drop balls of cookie dough onto a baking sheet. Bake for 11 minutes.
Let your cookies cool on the pan for a few minutes and then transfer them to a wire cooling rack for 20 minutes. While your cookies are cooling, prepare your frosting. Whisk together the cream cheese and powdered sugar until smooth and creamy.
Use a piping bag or spatula to frost your cookies and then top them with the crushed walnuts. Serve and enjoy!

Notes

Store leftover cookies in an airtight container in the fridge for up to 5 days.

Cookies can be frozen for up to 2 months.

Nutrition

How long are these cookies good for?

Store your cookies in an airtight container in the fridge for up to 5 days. We prefer these cookies chilled, but they are also great at room temperature. Try to avoid stacking the cookies if you can.

Can I freeze these frosted carrot cake cookies?

The cookies freeze best unfrosted; add the cream cheese frosting and walnuts after thawing for the freshest taste.

Can I use pre-shredded carrots?

It’s best to shred fresh carrots yourself, as pre-shredded carrots are thicker and drier and won’t blend into the dough as well.

What alternate topping can I make instead of cream cheese frosting?

If you don’t like cream cheese you can make buttercream frosting instead. Replace the cream cheese with 1 cup of softened butter and a teaspoon of vanilla extract.

Enjoy more of our favorite Spring inspired cookies here:

These Spring Spritz Cookies are soft, buttery shortbread cookies made with just five simple ingredients, plus colorful M&Ms for a fun floral touch. They’re a cheerful treat that’s perfect for spring baking!
Sprinkle Cookies are soft, chewy sugar cookies loaded with colorful sprinkles, making them a fun and festive treat. Perfect for celebrating any holiday, they’re as delightful to look at as they are to eat.
Crisp on the outside and soft and chewy on the inside, these Lemon Crinkle Cookies are an ideal treat for spring baking.
Cheesecake Cookies bring all the rich, creamy flavor of classic cheesecake into an easy, handheld cookie. Soft graham cracker cookies bake with a cheesecake filling and finished with your favorite fruit or pie topping for a simple but impressive treat.
Our Lemon Blueberry Muffin Cookies are made from scratch with fresh blueberries and bright lemon flavor in every bite. A bakery-style treat you’ll love!

Carrot Cake Cookies are soft, flavorful cookies made from scratch with shredded carrots, warm cinnamon, and buttery sweetness. Topped with creamy cream cheese frosting and crunchy walnuts, they’re a handheld version of classic carrot cake that’s perfect for any occasion.

The post CARROT CAKE COOKIES with CREAM CHEESE FROSTING appeared first on Family Cookie Recipes.

CHOCOLATE PECAN CRINKLE COOKIES

Jessica — Mon, 20 Oct 2025 19:39:06 +0000

Chocolate Pecan Crinkle Cookies made easy with a cake mix, baked & topped with a luscious chocolate glaze & a pecan. A wonderful blend of fudgy texture and nutty crunch, perfect for the holiday season!

If you’re looking for a simple yet delicious cookie recipe, chocolate pecan cookies are a great choice! Using a box of chocolate cake mix, a bit of vegetable oil, and eggs, you can whip up soft, moist cookies. Rolling the dough in powdered sugar is what gives them their signature crinkle finish. Make cake mix cookies extra special by adding a chocolate glaze on top!

Ingredients for Chocolate Crinkle Cookies

Cake mix: You will need one 15.25-oz box of chocolate fudge cake mix. If your cake mix is less than 15.25 oz, stir in 2 TBSP flour to the batter.

Oil: Add vegetable oil to give the cookies the necessary fats to stay moist as they bake.

Eggs: Bind the ingredients together by using two eggs.

Powder sugar: Roll the cookie dough balls in a powdered sugar to create the crinkle affect.

Chocolate Glaze

Chocolate chips: For a rich cookie icing, use semi-sweet chocolate chips.

Heavy cream: You need ⅓ cup of heavy cream for the topping.

Butter: Adding butter gives the glaze a great shine.

Pecans: Use pecan halves to top each cookie with after the glaze is added.

Tips for Making Pecan Chocolate Crinkle Cookies

Full recipe directions are below, but here are a few tips for baking these cookies!

Perfect Crinkles: Use a tablespoon or cookie scoop to form even-sized balls. Then roll each ball generously in powdered sugar, this creates the sweet cookie coating and signature look!
Prevent Flat or Dry Cookies. Be sure to not overmix the batter; this can make cookies dense or tough. Adding a bit of extra flour helps keep cookies from spreading too much as well.
Creative Variations: If you want to change up the glaze, try using dark chocolate chips for for a deeper flavor. Alternatively, chopped walnuts or sliced almonds can be used as well.

How long are these cake mix cookies good for?

If you have left over chocolate cookies (highly unlikely once you taste them), they will stay fresh for up to 5 days if stored in an airtight container at room temperature.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Chocolate Pecan Crinkle Cookie Recipe

Chocolate Pecan Crinkle Cookies made easy with a cake mix, baked & topped with a luscious chocolate glaze and a pecan. A perfect blend of fudgy texture and nutty crunch, perfect for the holiday season!

Course Cookies, Cookies, Dessert

Cuisine American

Keyword Chocolate Pecan Crinkle Cookies

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 84kcal

Author Jessica & Nellie

Ingredients

15.25 oz chocolate fudge cake mix
½ cup vegetable oil
2 eggs
½ cup powdered sugar

Chocolate Glaze

½ cup semi-sweet chocolate chips
⅓ cup heavy cream
½ TBSP butter
38 pecan halves

Instructions

Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicon mats, set them aside. In a small bowl measure out the powder sugar and then set it aside for later use.
In a large bowl, mix the dry cake mix, oil, and eggs together until well combined.
Scoop the dough into 1 TBSP portions using a small cookie scoop and roll the dough into balls. Then roll each dough ball in the bowl of powdered sugar, coating them well.
Place the cookies into the preheated oven and bake for 7-9 minutes. Immediately remove the cookies from the baking sheets and let them cool completely on wire racks.
In a microwave safe bowl, heat the heavy cream and butter for 2 minutes. Add the chocolate chips and microwave for 30 additional seconds. Let the mixture sit, then whisk gently until smooth. Let the chocolate glaze cool for about 5 minutes.
Spoon a dollop of glaze onto each cookie. Top with a pecan half and let them cool to set. Serve and enjoy!

Notes

These chocolate cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

What is the expected texture of cake mix cookies?

Cake mix cookies typically have a soft and chewy texture. The addition of eggs and oil contributes to moisture, while the powdered sugar helps create a slightly crisp outer layer.

Are there any variations for crinkle cookies using different types of cake mixes?

Yes, different cake mixes can be used to create variations of crinkle cookies. Red velvet, vanilla, or even lemon cake mixes can be substituted to achieve unique flavors while maintaining a similar texture.

What other frosting pairs well with these chocolate cookies?

Cream cheese frosting, vanilla buttercream, or a glossy ganache complement chocolate pecan crinkle cookies. Each offers a different taste profile that can enhance the rich chocolate flavor.

Do I have to add the chocolate icing to these cookies?

Adding chocolate icing is not mandatory. The cookies can be enjoyed without icing, especially if one prefers a less sweet treat, or with simple dustings of powdered sugar for a lighter option.

For more incredibly cake mix cookies, try these recipes:

Try these Chocolate Stuffed Cake Mix Cookies made easily with minimal ingredients. These delicious treats come together quickly and disappear just as fast!
For soft, sweet, pink cookies try this recipe for Strawberry Cake Mix Cookies. A lovely dessert for Valentine’s Day or any occasion to celebrate all things PINK!
When your chocolate craving strikes, make a batch of our Fudge Walnut Cake Mix Cookies. They are so delicious! Flavor adjacent are these Nutella Crinkle Cookies!
Chocolate and mint flavor go together so well, my point is made with these Mint Chocolate Cake Mix Cookies.
Give this recipe for Chocolate Peanut Butter Cake Mix Cookies a try and you’ll see just how amazing they are. The combination of chocolate and peanut butter is heavenly.
These Cake Mix Rolo Cookies are simple to make and the gooey caramel centers are absolutely decadent!

Chocolate Pecan Crinkle Cookies are made easily using a boxed cake mix and other basic ingredients, to result in a delicious and decadent treat. These cake mix cookies are perfect for sharing with family and friends during the holiday season.

The post CHOCOLATE PECAN CRINKLE COOKIES appeared first on Family Cookie Recipes.

CHOCOLATE HAZELNUT COOKIES

Jessica — Mon, 25 Aug 2025 20:35:40 +0000

Chocolate Hazelnut Cookies made with butter, sugar, flour & flavored with Nutella & chopped hazelnuts! Perfect for Ferrero Rocher lovers!

I love the flavor of hazelnuts, so I had the idea to make a cookie reminiscent of the Ferrero Rocher chocolates. You know the one- crunchy chocolate exterior studded with chopped hazelnuts then a creamy nutella-like center. They’re AMAZING. We mixed Nutella into the dough and rolled each cookie in hazelnuts. If you enjoy those flavors, you’ve got to try these cookies!

Ingredients for Hazelnut Cookies

Butter: Use ½ cup salted butter, softened, for added moisture and richness.

Sugars: Adding ½ cup of each granulated sugar and light brown sugar balances sweetness.

Egg: 1 large egg binds the dough and adds structure.

Flour: You need 2 cups all-purpose flour for the structural base of the dough.

Leavening agents: Using ½ tsp of both baking powder and baking soda ensures your cookies rise just enough without becoming cakey.

Nutella: ½ cup Nutella is added for a smooth, chocolate-hazelnut flavor, infusing richness throughout the dough.

Hazelnuts: Add ½ cup chopped hazelnuts for a nice earthy flavor as well as a delicate crunch that helps contrast the soft cookie base.

Tips for making Nutella Cookies

Your cookies are going to spread a fair amount because of the extra moisture from the Nutella, so I recommend spacing them about 2 inches apart.
You can find chopped hazelnuts at major grocery stores on the baking aisle. You can also buy it in bulk at health stores like Whole Foods and chop it yourself.
For some extra richness, add ½ cup of cocoa powder to your cookie dough. If you do this then you can reduce the flour to 1 ¾ cups. You can also add ½ cup of semi-sweet chocolate chips.

How long are these Chocolate Hazelnut Cookies good for?

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Can you freeze Nutella Cookies?

You can freeze your cookie dough for up to 3 months. I recommend freezing the cookie dough broken down into balls. This allows you to bake as many or as few cookies as you’d like. Frozen cookies should be baked at 375°F for 10-12 minutes.

Chocolate Hazelnut Cookies Recipe

Chocolate Hazelnut Cookies made with butter, sugar, flour & flavored with Nutella & chopped hazelnuts! Perfect for Ferrero Rocher lovers!

Course Cookies, Dessert

Cuisine American

Keyword Chocolate Hazelnut Cookies

Prep Time 15

Cook Time 11

Total Time 26

Servings cookies

Calories 210kcal

Author Jessica & Nellie

Ingredients

½ cup salted butter softened
½ cup white granulated sugar
½ cup light brown sugar
1 large egg
2 cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ cup Nutella
½ cup chopped hazelnuts

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment and set it aside.
Combine the softened butter and both sugars in a large mixing bowl. Use an electric mixer to cream the ingredients together until smooth.
Whisk in the egg for 1-2 minutes, then add the flour, baking powder, and baking soda. Whisk until there are no more pockets of dry ingredients in the batter.
Stir in the Nutella and then use a medium cookie scoop to drop 8 balls of dough onto a baking sheet. (Cookies will spread, so space a bit more than usual.) Roll each ball of cookie dough in the chopped hazelnuts. Bake cookies for 11 minutes.
Let your cookies cool on the pan for 5 minutes and then move them to a wire cooling rack. Enjoy!

Notes

These hazelnut cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Can I substitute the hazelnuts for another type of nut in this recipe?

Yes, you can replace hazelnuts with almonds, pecans, or walnuts. Choose nuts that you enjoy and that complement chocolate well.

Keep in mind that each nut has a different texture and flavor which may slightly alter the cookie’s final taste and crunch.

Is there a way to make the cookies softer or chewier?

To make your cookies softer, consider using more brown sugar and slightly less white sugar. Brown sugar adds moisture and chewiness.

Also, reducing the baking time by a minute or two can keep the centers softer. Using melted butter instead of softened butter can intensify chewiness as well.

Enjoy more of our favorite Nutella flavored treats here:

Nutella Cookie Cake is a rich, chewy dessert made with a soft cookie base swirled with creamy Nutella for irresistible cho
Our recipe for Nutella Stuffed Chocolate Chip Cookies create soft, chewy cookies loaded with melty chocolate chips and filled with a gooey Nutella center. Each bite delivers rich chocolate-hazelnut goodness wrapped in classic cookie flavor.
These Nutella No Bake Cookies are quick and easy treats made with oats, cocoa, and creamy Nutella for a chewy, chocolate-hazelnut delight. Perfect for when you want a sweet dessert without turning on the oven.
Nutella Macarons are delicate, crisp-on-the-outside, chewy-on-the-inside almond cookies sandwiched with a rich, creamy Nutella filling. These elegant treats combine classic French technique with irresistible chocolate-hazelnut flavor for a show-stopping dessert.
Make a batch of these amazing Nutella Mousse Cookies! Soft and indulgent, they combine a delicate cookie texture with rich, dreamy Nutella flavor in every bite.

Chocolate Hazelnut Cookies are buttery, soft cookies made with sugar, flour, and rich Nutella, studded with chopped hazelnuts for extra crunch. A must-try treat for Ferrero Rocher fans, full of chocolatey, nutty indulgence!

The post CHOCOLATE HAZELNUT COOKIES appeared first on Family Cookie Recipes.

TOASTED COCONUT COOKIES

Jessica — Mon, 28 Jul 2025 19:21:08 +0000

Toasted Coconut Cookies made with butter, brown sugar, eggs, oats & loaded with flavor from toasted coconut and walnuts! Nutty, buttery chewy cookies that are crowd pleasers!

Crisp on the edges and chewy centers, these cookies remind me of these store-bought cookies I love that are frustratingly hard to find! So I love making a batch and enjoying them as often as I want.

Incredible coconut cookies made with a mix of butter & shortening, creating a rich flavorful treat. The addition of oats and toasted coconut gives the cookies a chewy texture with a nutty twist. Try them today, they are amazing!

Coconut Cookie Ingredients

Fats: You need ½ cup of each butter and shortening for rich tasting treats.

Sugars: Use granulated sugar and brown sugar in this cookie recipe.

Eggs: 2 eggs will bind the ingredients together well.

Vanilla extract: Enhance the flavor of the dough with 2 tsp of vanilla extract.

Flour: The base of this dough is 2 cups of flour.

Leavening agents: You need baking powder and baking soda to help the cookies rise as they bake.

Salt: Add ¾ tsp of salt to balance the sweetness of the cookies.

Oats: Using quick-cooking oats gives these cookies amazing texture.

Coconut: For a nutty taste add 1 ½ cups of flaked coconut.

Walnuts: Adding chopped walnuts gives a nice crunch in every bite.

Key Tips for Baking Perfect Toasted Coconut Cookies

Full instructions in the recipe card below, here are just a few tips for successful baking!

Toasting adds flavor! First things first, toasting the coconut and walnuts enhances their flavor and creates a delicious cookie experience. This is not a step you want to skip!
Preheat your oven. This is a crucial step in baking for several reasons, mainly to ensure even cooking. It also allows leavening agents to activate quickly, leading to a proper rise during baking.
Take your time with the fats & sugar. Creaming the sugars, butter, & shortening together is a key step. Beat the mixture until it’s light and fluffy, this process helps create a soft cookie texture.

How long are these coconut cookies good for?

Storing the cookies in an airtight container at room temperature will keep them fresh for about 3 to 5 days. To freeze, wrap them tightly in plastic wrap or place in an airtight freezer bag; they can last up to 3 months frozen.

Toasted Coconut Cookie Recipe

Toasted Coconut Cookies made with butter, brown sugar, eggs, oats and loaded with flavor from toasted coconut and walnuts! Nutty, buttery chewy cookies that are crowd pleasers!

Course Cookies, Cookies, Dessert

Cuisine American

Keyword Toasted Coconut Cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 98kcal

Author Jessica & Nellie

Ingredients

½ cup butter
½ cup shortening
¾ cup sugar
¾ cup brown sugar
2 eggs
2 tsp vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
¾ tsp salt
1 ½ cups quick-cooking oats
1 ½ cups flaked coconut toasted
¾ cup chopped walnuts toasted

Instructions

Toast coconut and walnuts by placing each in a separate skillet on the stove. Place heat at medium and stir often, until coconut is lightly browned and walnuts are fragrant; about 7-10 minutes. Transfer to a separate bowl or plate to cool.
In a mixing bowl, cream butter, shortening, and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts.
Drop by tablespoonfuls onto greased baking sheets. Bake at 375 for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to wire racks.

Notes

Store leftover cookies in an airtight container and they should last up to 5 days.

For longer storage, cookies can be frozen for up to 3 months. Store in an airtight container or ziplocked bag. Defrost at room temperature before enjoying.

Nutrition

What can I use if I don’t have shortening for the cookies?

Butter can be used as a substitute for shortening, though the texture may be slightly less crisp. Using all butter will result in a richer flavor but softer cookies.

Can I replace granulated sugar with brown sugar in the recipe?

Replacing all granulated sugar with brown sugar will add more moisture and a deeper flavor. It might make the cookies chewier and darker in color.

Is it essential to use quick-cooking oats or can I use regular oats?

Quick-cooking oats are preferred for a softer chew and better mixing. Regular oats can be used but will create a chewier texture and slightly different appearance.

Are there any nut-free alternatives for those with allergies?

To make the cookies nut-free, simply omit the walnuts or replace them with seeds like pumpkin or sunflower seeds. These alternatives add crunch without triggering nut allergies.

Try more cookie recipes with nuts here:

These Toasted Walnut Chocolate Chip Cookies take a traditional recipe and add a nutty twist!
Love coconut as much as we do? Make a batch of these Chewy Coconut Cookies. They are always a crowd pleaser!
Our recipe for Coconut Macadamia Nut Cookies are packed with coconut, chocolate chips & chopped macadamia nuts! Amazing cookies you will love.
For more incredible flavor, try these Brown Butter Walnut Chocolate Chip Cookies. With basic ingredients, you can create a not so basic treat!
Enjoy all your favorite flavors with these Chocolate Chip Coconut Oatmeal Cookies. They are so delicious, they are cookies like no other.

Toasted Coconut Cookies made with a combination of shortening & butter, white & brown sugar, and loaded with coconut and walnuts! Chewy coconut cookies that are simply heavenly.

The post TOASTED COCONUT COOKIES appeared first on Family Cookie Recipes.

RASPBERRY MERINGUES

Jessica — Mon, 16 Jun 2025 16:55:13 +0000

Raspberry Meringues made easy with Jell-O, egg whites, sugar, chocolate chips & pecans! Light & airy raspberry cookies with lovely flavor.

Looking for a fresh twist on a classic meringue cookie, look no further! The chocolate chips and pecans bring a delightful crunch and rich taste, making this easy meringue recipe a bit more interesting. Adding a simple chocolate topping ties everything together for a sweet finish!

What makes this recipe stand out from others?

This recipe uses raspberry gelatin powder to add a unique twist to traditional meringues. The gelatin not only gives subtle fruity flavor but also helps stabilize the meringue, making it light and airy.
The combination of chocolate chips and pecans adds a delightful contrast in texture. The mini chocolate chips melt just right without overwhelming the delicate meringue, while the pecans provide a nice crunch.
This meringue recipe is straightforward and quick to make. It calls for simple ingredients that many people already have at home.

Ingredients for Raspberry Meringues Cookies

Egg whites: You need 3 egg whites for the base of the cookie recipe.

Gelatin: Use 3 TBSP of raspberry gelatin powder, rounded, not level, to help stabilize the meringue.

Sugar & Salt: Adding ¾ cup of sugar sweetens these treats perfectly, while ⅛ tsp salt balances flavors.

White vinegar: The addition of white vinegar ensures the meringue holds its shape well during baking.

Add ins: For amazing flavor and texture, add mini chocolate chips and finely chopped pecans.

Cookie topping: Combine semisweet chocolate chips with shortening to create the smooth, rich topping.

Key Tips for Making Meringue Cookies

Use room temperature egg whites to achieve maximum volume quickly. Avoid any yolk contamination, as fat prevents the whites from whipping properly.
Add gelatin powder gradually with sugar to stabilize the meringue and infuse raspberry flavor evenly. Don’t overbeat, or the texture could become grainy.
Cooling meringues in the oven after baking helps dry them without cracks.

How long are these good for & how do you store them?

Raspberry meringues stay fresh for up to 5-7 days when stored in an airtight container. They should be kept in a cool, dry place away from moisture to avoid becoming sticky or soft.

For longer storage, these cookies can be frozen up to one month.

Raspberry Meringue Recipe

Raspberry Meringues made easy with Jell-o, egg whites, sugar, chocolate chips & pecans! Light & airy meringue cookies with lovely flavor.

Course Cookies, Cookies, Dessert

Cuisine American

Keyword Raspberry jello Meringues

Prep Time 15

Cook Time 25

Resting Time 1 30

Total Time 2 10

Servings cookies

Calories 30kcal

Author Jessica & Nellie

Ingredients

3 egg whites
3 TBSP raspberry gelatin powder rounded TBSP, not level
¾ cup sugar
1 tsp white vinegar
⅛ tsp salt
1 ½ cups mini chocolate chips
½ cup finely chopped pecans

Chocolate Drizzle:

¼ cup semisweet chocolate chips
1 tsp shortening

Instructions

Preheat oven to 250°F. Line 2 baking sheets with parchment and set aside.
Place egg whites in a small mixing bowl; let stand and room temperature for 30 minutes. Beat the egg whites until soft peaks form. Gradually add gelatin, beating until combined. Gradually add sugar, 1 TBSP at a time, beating until stiff peaks form. Beat in vinegar and salt. Fold in chocolate chips and nuts.
Use a medium scoop to measure out about 1 TBSP portions onto parchment lined baking sheets. Bake at 250°F for 20-25 minutes or until firm to the touch. Turn oven off; leave the cookies in the oven with the door ajar for about 1-1/2 hours or until cool.
In a microwave or saucepan, melt the chocolate chips and shortening; stir until smooth. You can either drizzle the chocolate over the cookies or spoon a small amount on wax or parchment paper, then set each cookie on the dollop of chocolate. (If you opt to cover each cookie bottom with chocolate, you'll need about 1/2 cup chocolate chips.) Let sit to cool.

Notes

Store meringues in an airtight container on the counter; they stay fresh for about 1 week.

Freeze cookies for up to 1 month in an airtight container or ziplocked bag.

Nutrition

How do you ensure meringues come out light and airy?

Use clean, grease-free bowls and beat egg whites until stiff peaks form. Add sugar gradually, ensuring it fully dissolves to create a stable meringue. Gently fold in gelatin and other mix-ins to keep air pockets intact.

How can you incorporate chocolate chips without them sinking?

Toss chocolate chips in a small amount of cornstarch or powdered sugar before folding them in. This helps distribute the chips evenly and prevents them from settling at the bottom while baking.

Love these meringue cookies? Try more of our favs here:

Try this easy recipe with incredible flavor for Chocolate Andes Mint Meringue Cookies. With a few simple ingredients you can have a delightful treat in no time!
Switch up the flavor profile with these Lemon Meringue Pie Cookies. A delightful twist on a classic cookie!
A fun holiday treat are these Mint Chocolate Chip Meringue Cookies. They are elegant and make a wonderful addition to any dessert table.
Simplify the flavor with these Easy Vanilla Meringue Cookies. Make them with just 5 ingredients and minimal effort!
For pure indulgence, whip up a batch of these Chocolate Dipped Peppermint Meringues. A perfect gift for your next cookie exchange!

Raspberry Meringues made with a few basic ingredients that you probably already have on hand! This easy meringue recipe creates light & airy cookies with amazing flavor.

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COCONUT DREAM BARS

Jessica — Mon, 09 Jun 2025 09:49:00 +0000

Soft & chewy Coconut Dream Bars made with a buttery crust and a delightful brown sugar coconut filling. Golden walnut coconut bars with lovely coconut flavor everyone enjoys!

These coconut bars are an indulgent and satisfying treat that are perfect for large gatherings, just cut into squares for simple serving! The crunchy base with the smooth, sweet topping makes each bite absolutely irresistible.

Highlights of these Coconut Dream Bars

Homemade Buttery Crust. The homemade crust provides a rich base that complements the coconut filling perfectly.
Hello flavor! The coconut filling is the real star of this show. With ingredients like brown sugar, vanilla, and coconut extract, it creates a mouthwatering flavor you won’t be able to get enough of.
Perfect for Sharing. These dream bars are great for gatherings, bake sales, or simply enjoying at home. Their appealing presentation and delicious taste impresses family and friends alike.

Coconut Dream Bar Ingredients

Crust

Flour: The base of the crust is 1 cup of all-purpose flour.

Brown sugar: Add ½ cup of brown sugar for a lovely depth of flavor.

Butter: Cut in cold butter to bind the crust.

Coconut Filling

Eggs: You need 2 eggs to create a nice thick filling.

Brown sugar: Use some brown sugar to give these bars a nice sweet taste.

Vanilla extract: Enhance the flavors by using vanilla extract.

Coconut extract: For more great taste, add 1 tsp of coconut extract to this recipe.

Flour: Thicken the filling by adding flour to the mixture.

Salt: Balance the sweetness of these bars with ½ tsp of salt.

Flaked coconut: You will need 1 cup of flaked coconut for a perfect nutty taste.

Walnuts: Use chopped walnuts to ensure a bit of crunch in every bite.

Key Steps for Making This Cookie Bar Recipe

Prepare the Pan: Start by spraying the baking pan with non-stick spray. This step ensures easy removal of the bars later. Alternately, you can line the pan with parchment instead.
Pre-Bake the Crust: The crust needs to be baked for 10 minutes before adding the filling, this creates a nice solid base for the bars. Use this time to whip up the filling, it will go right on top of the hot crust and then back into the oven it goes!
Cool before cutting: After baking, let the coconut bars cool completely in the pan before cutting into even squares.

How long are these coconut cookie bars good for?

These coconut bars can be stored at room temperature for about 1 week, when kept in an airtight container.

If freezing, they can last for up to 3 months. Thaw them in the refrigerator before serving for the best texture.

Coconut Dream Bar Recipe

Soft & chewy Coconut Dream Bars made with a buttery crust and a delightful brown sugar coconut filling. Golden dessert bars with lovely coconut flavor everyone enjoys!

Course Cookie Bars, Dessert

Cuisine American

Keyword Coconut Dream Bars

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 135kcal

Author Jessica & Nellie

Ingredients

Crust

1 cup all-purpose flour
½ cup brown sugar
½ cup butter cold

Coconut Filling

2 eggs
1 cup brown sugar
1 tsp vanilla extract
1 tsp coconut extract
2 TBSP flour
½ tsp salt
1 cup flaked coconut
1 cup chopped walnuts

Instructions

Prep: Spray a 9×13 baking pan with non-stick cooking spray. Then get the oven preheating to 350°F.
Crust: In a medium size bowl combine the flour and brown sugar. Cut the butter into small cubes and use a fork to incorporate it into the flour mixture, until crumbly. Transfer the dough to the prepared baking pan and spread it evenly, then press it into the pan.
Bake: Place the crust in the preheated oven and bake for 10 minutes.
Filling: In a separate mixing bowl, whisk the eggs, brown sugar, vanilla extract, and coconut extract. Sprinkle with the flour and salt, then whisk again. Gently stir in flaked coconut and chopped walnuts.
Bake again: Pour the filling oven the hot crust and return the pan to the oven and bake 20-25 minutes. Let the bars cool fully, then cut into squares. Enjoy!

Notes

These coconut bars can be stored at room temperature for about 1 week when kept in an airtight container.

If freezing, they can last for up to 3 months. Thaw them in the refrigerator before serving for the best texture.

Nutrition

When to serve these coconut bars?

Coconut Dream Bars are versatile and suitable for various occasions. They can be enjoyed year-round, making them a delightful treat for many events. Serve them at birthdays, baby showers, or holiday gatherings. They hold up well and are easy to transport to any occasion.

Are there any variations of Coconut Dream Bars?

Yes, variations of this recipe exist. Adding ingredients like chocolate chips can enhance the bars with a rich addition. Incorporating dried fruit, such as cranberries or pineapple, creates a fruity twist. Experimenting with different types of nuts, like pecans or almonds, will bring new textures to the bars.

Love coconut as much as we do? Try more great recipes here:

Our easy no-bake coconut cheesecake bars are a delightful treat made with only 6 ingredients. No bake recipes are perfect for the warmer months, enjoy dessert without adding heat to your house!
Try these coconut shortbread cookies if you are looking for a simple recipe that delivers on flavor!
These coconut cream cookies are not only tasty, but pretty too! They make a great addition to any dessert table.
Looking for a bit more decadence? Look no further! This chocolate chip coconut pie is a simple homemade dessert that’s perfect for special events, holidays & even casual get togethers!
You can’t go wrong with these frosted coconut sugar cookies. They are are soft cookies with a coconut buttercream topping!

Coconut Dream Bars are made with a simple crust and a sweet, flavorful coconut filling. These coconut dessert bars are perfect for any occasion, they’re easy to serve and always a hit!

The post COCONUT DREAM BARS appeared first on Family Cookie Recipes.

CASHEW COOKIES

Nellie — Wed, 19 Mar 2025 19:54:50 +0000

Cashew Cookies are made with cream and chopped cashews. The crunchy, salty cashews provide a delightful contrast to the soft, sweet cookies.

Typically, we include sweet ingredients like chocolate chips in cookies, but occasionally, it’s refreshing to introduce a contrasting flavor. The combination of salty and sweet works wonderfully together!

Why you’ll love this Cashew Cookies recipe:

Cream or evaporated milk. I’ve made many different cookie recipes over the years and this is the only one I’ve made that calls for either cream or evaporated milk. It adds richness to the cookies and makes the texture softer as well.
Simple ingredients. Besides the cashews, you only need 7 simple ingredients to make these cookies.
Salty and sweet. The sweetness of the brown sugar and the saltiness of the cashews complement each other so well. If you don’t like cashews, you can swap in any type of nut you’d like.

Ingredients in Cashew Cookies

Butter – Make sure the butter is completely softened to room temperature before adding to the cookies. For best results, use real butter. I always use salted butter, but unsalted works too.

Brown sugar– I always use light brown sugar in these cookies. Just make sure your brown sugar is soft and fresh because if it is dried out, it will affect your cookies!

Egg – One large egg will bind all of the other ingredients together.

Vanilla – I suggest using a good-quality vanilla extract or a Vanilla Bean Paste.

Cream or evaporated milk – This is what sets these cookies apart from other recipes. You can use whole milk if you need to, but the texture may be a little bit different.

Flour – I usually use all-purpose flour, but you can use bread flour, or even pastry flour in this recipe.

Baking soda – This is the leavening agent in the cookies. Make sure your baking soda isn’t old or expired for best results.

Cashews – You can chop the cashews however you’d like. If you want bigger pieces, that’s great, but if you want to chop them up a little bit more, that works great too!

Tips for making Cashew Cookies

Full instructions on how to make Cashew Cookies are found below in the recipe card, but I want to make sure everyone has these tips!

Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
Don’t overbake the cookies! When I take mine out of the oven, they still look slightly under-baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!
Add a few extra cashews on top! The recipe instructions indicate to mix the cashews into the cookie dough, but I like to save a few to put on top of each cookie dough ball. If you do this, the cookies will look much prettier after baking!

Storing & Freezing Cashew Cookies

Store cookies in an airtight container at room temperature for up to 4-5 days. They’ve never lasted that long at my house!

You can also freeze these cookies for up to 3 months. Or you can freeze the dough and then bake cookies on demand whenever you have a craving! Place the cookie dough balls in a single layer on a baking sheet, freeze for about an hour, and then place them in an airtight container or Ziplock bag until ready to bake.

Cashew Cookies Recipe

Cashew Cookies are made with cream and chopped cashews. The crunchy, salty cashews provide a delightful contrast to the soft, sweet cookies.

Course Cookies

Cuisine American

Keyword Cashew Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 176kcal

Author Jessica & Nellie

Ingredients

½ cup butter softened to room temperature
1 cup brown sugar
1 egg
½ tsp vanilla
⅓ cup cream or evaporated milk
2 ½ cups flour
¾ tsp baking soda
1 ¾ cup cashews chopped

Instructions

Preheat oven to 375°.
Cream the butter and sugar together for 2-3 minutes.
Add the egg, vanilla, and cream and mix again for another 2-3 minutes.
Add the flour and baking soda and mix just until combined. Fold in the cashews.
Use a cookie scoop to drop the cookies onto a baking sheet lined with parchment paper or a silicone baking mat. Bake for 8-10 minutes or until barely golden brown on the edges.

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

How to Get a Perfectly Round Cookie Shape

Want to know a neat little trick? After your cookies have been baked, while they are still hot and cooling on the pan, take a medium-sized round cookie cutter or a round glass/drinking mug and place it over the top of the cookie. The round shape should be slightly bigger than the cookie for this trick to work.

Swirl the round cutter/object around the cookie, knocking it into the sides a bit as you go. The more you swirl, the smaller and thicker the cookie will become. Then let the cookies cool. This is how you can get homemade cookies to look perfectly rounded. This trick won’t work with cutout cookies, but it works fine with drop cookies and rolled cookies.

WHY ARE MY CASHEW COOKIES CRISPY AND HARD?

If your cookies are hard, crunchy, or crispy, you probably baked them too long! Cookies will continue to bake for a couple of minutes on the hot cookie sheet even after you remove them from the oven, so you don’t want to wait until they are golden brown before taking them out!

Most of my cookies are baked until barely done. I don’t even wait for the tops to start turning golden brown, but look at the edges on the bottom of the cookies. If the edges look like they are turning a little bit golden brown, they’re done!

Can I make the cookie dough in advance?

Yes, you can make the dough and keep it in a well-covered bowl in the fridge for up to a day in advance. So make the dough one day and bake it the next. Perfect for parties and occasions where you want fresh cookies but without being in the kitchen for too long.

More delicious cookies with nuts:

If you really love nuts, you need to try these Trail Mix Peanut Butter Cookies. You can use any type of trail mix you’d like, but most have at least a few types of nuts in them.
Almonds are delicious in cookies. Almond Drop Cookies, Toffee Almond Sandies, and Chocolate Almond Bars are some of our favorites.
Some of our favorite cookie recipes have peanuts in them. Honey Roasted Peanut Butter Cookies and Easy Peanut Caramel Cookie Bars are both amazing!

Cashew Cookies are made with cream and chopped cashews. The crunchy, salty cashews provide a delightful contrast to the soft, sweet cookies.

The post CASHEW COOKIES appeared first on Family Cookie Recipes.

CHOCOLATE ALMOND BARS

Jessica — Tue, 04 Mar 2025 00:42:05 +0000

Delightful Chocolate Almond Bars made with a buttery shortbread crust topped with gooey chocolate fudge filling & sliced almonds for a decadent treat!

The ingredients are simple and readily available, making it easy for anyone to create this delicious almond cookie recipe at home. Their rich taste and appealing appearance make these chocolate cookie bars a crowd-pleaser that will leave an impression!

Chocolate Almond Cookie Bars

I absolutely adore the chocolate – almond combination. From top to bottom these cookie bars are loaded with flavor and perfect for chocolate lovers. They’re tall bars too, so I cut them smaller and an entire pan serves 30. They’re fantastic for potlucks and parties!

Highlights of this Chocolate Almond Bar Recipe

Tons of flavor! From the buttery shortbread crust to the gooey chocolate filling flavored with almond extract, these bars deliver on flavor for sure.
Chocolate filling reminiscent of pecan pie! The sugar-corn syrup-egg mixture that bakes on top of the buttery crust is a lot like the filling in a pecan pie. It has different flavors, but the texture is similar, and delicious!
Did I mention chocolate?! Nearly 2 cups of chocolate chips bakes into the filling, then more chocolate is melted and drizzled on top of the bars.

Chocolate Almond Bar Ingredients

Flour: Use 2 cups of all-purpose flour for the base of the crust.

Butter: Bind the crust using ¾ cup of softened butter, plus an additional 2 TBSP for the rich filling.

Brown sugar: You need ⅓ cup of brown sugar to create a perfectly sweet base of these delicious bars.

Eggs: 4 eggs are needed to bind ingredients together and help create structure and stability in the filling.

Corn syrup: Using ¾ cup of light corn syrup will thicken the filling and give it a nice, sweet taste.

Sugar: For sweeter flavor, add ¾ cup of granulated sugar to the mixture.

Almond extract: ½ tsp of almond extract is great for enhancing the wonderful flavor in these bars.

Cornstarch: 1 TBSP of cornstarch is needed to act as a thickening agent in the filling.

Almonds: You will need 2 cups of sliced almonds to ensure crunch in every delightful bite of these bars!

Chocolate chips: Use a whole 12-oz bag of semi-sweet chocolate chips, divided, for rich chocolatey goodness.

Key Tips for making Chocolate Almond Bars

Be sure to mix the ingredients for the crust evenly. The mixture will resemble coarse crumbles with tiny rounds of butter. This will help the crust to bake evenly.

These bars bake twice! You first bake the crust, then mix together the topping and bake it again. Between preheating the oven and both bakes, it will take about an hour.

Don’t skip the chocolate drizzle on top! This contributes to both flavor and texture and is amazing.

How long are these chocolate almond bars good for?

Chocolate almond bars can be stored in an airtight container at room temperature for up to 5 days. For longer storage, they can be refrigerated for up to 2 weeks or frozen for up to 3 months. Thawing in the refrigerator helps maintain texture when frozen.

Chocolate Almond Bars Recipe

Delightful Chocolate Almond Bars made with a buttery shortbread crust topped with gooey chocolate fudge filling & sliced almonds for a decadent treat!

Course Cookie Bars, Cookies, Dessert

Cuisine American

Keyword Chocolate Almond Bars

Prep Time 15

Cook Time 37

Total Time 52

Servings servings

Calories 234kcal

Author Jessica & Nellie

Ingredients

2 cups all-purpose flour
¾ cup butter + 2 TBSP, softened & divided
⅓ cup brown sugar
4 eggs
¾ cup light corn syrup
¾ cup granulated sugar
½ tsp almond extract
1 TBSP cornstarch
2 cups sliced almonds
12 oz semi-sweet chocolate chips divided

Instructions

Prep: Preheat the oven to 350°F. Spray a 9×13 baking pan with non-stick cooking spray, then set it aside.
Crust: In a large mixing bowl, mix flour, ¾ cup butter and brown sugar until crumbly. Transfer the mixture to pan and press it into the bottom evenly. Bake for 12 minutes.
Filing: Meanwhile, in a separate mixing bowl, whisk the eggs, corn syrup, granulated sugar, 2 TBSP melted butter, almond extract, and cornstarch. Stir in sliced almonds and 1 ⅔ cups chocolate chips.
Spread the mixture evenly over hot crust. Bake for another 25-30 minutes, until center of bars is set. Cool completely.
Topping: Melt remaining chocolate chips in the microwave for 45 seconds. Stir gently, then microwave again for 15-20 seconds. Let sit, then gently stir again.
Transfer the melted chocolate to a plastic baggie, then snip off one small corner of the bag, and drizzle the chocolate in even lines over the bars. Let the treat cool to set. Cut into squares, serve, and enjoy!

Notes

Left over chocolate almond bars should be stored in an airtight container, at room temperature, and they will last up to five days.

For longer storage, they can be refrigerated for up to two weeks or frozen for up to three months. Thawing in the refrigerator helps maintain texture when frozen.

Nutrition

Variations of Almond & Chocolate Bars

This chocolate almond bar recipe offers numerous variations to cater to different tastes and dietary preferences.

Nut Alternatives: Substitute sliced almonds with other nuts like walnuts, pecans, or hazelnuts for a different flavor profile.
Chocolate Types: Use milk chocolate or dark chocolate instead of semi-sweet chocolate chips to adjust sweetness and richness.
Gluten-Free Options: Replace all-purpose flour with a gluten-free flour blend for a gluten-free version.
Layering: Create a layered bar by adding a layer of caramel or peanut butter spread beneath the chocolate topping.

Baking and Serving Tips for Chocolate Almond Cookie Bars

To enhance flavor, using high-quality chocolate is recommended. It’s important to bake the bars until the edges are set while the center remains slightly soft. Allowing the bars to cool completely before cutting will provide cleaner slices and improve presentation.

How does adding corn syrup affect the texture of dessert bars?

Corn syrup contributes to a chewy and moist texture in dessert bars. It helps to bind ingredients together and prevents crystallization of sugars. This results in a smoother consistency and enhanced flavor, making the bars more enjoyable.

Delightful Chocolate Almond Bars made with a buttery shortbread crust topped with gooey chocolate fudge filling & sliced almonds for a decadent treat!

We love Almond in cookies! More recipes here:

We baked almond into these Dutch Almond Cookie Cups. Dusted with powdered sugar, they’re so pretty!

Our Raspberry Almond Kiss Cookies are a lovely blend of flavors with a simple pink drizzle that makes the cookies really pop!

These easy 5 ingredient Almond Joy Cookies are gluten-free and have all the popular candy bar flavors in a tray of cookies! Similarly, these Bakery Style Almond Joy Cookies are jumbo sized and topped with an incredible chocolate frosting – coconut combination everyone goes crazy over!

Delightful Chocolate Almond Bars made with a buttery shortbread crust topped with gooey chocolate fudge filling & sliced almonds for a decadent treat!

Chocolate Almond Bars are made with simple ingredients to create a buttery brown sugar crust, a fudge filing, and crunchy sliced almonds. These chocolate cookie bars have a delicious blend of textures and taste that satisfy any sweet tooth.

The post CHOCOLATE ALMOND BARS appeared first on Family Cookie Recipes.

CHOCOLATE DIPPED PISTACHIO COOKIES

Nellie — Wed, 19 Feb 2025 21:31:04 +0000

Chocolate Dipped Pistachio Cookies are soft and chewy pistachio cookies coated with dark chocolate. Freeze the dough and then slice and bake when ready to eat!

Pistachios are so delicious in cookies. They add the perfect crunch and just the right amount of flavor to a simple cookie recipe. Dip the cookies in dark chocolate for the most perfect flavor combination!

Why you’ll love this Chocolate Dipped Pistachio Cookie Recipe

Simple ingredients. This recipe uses very simple and easy-to-find ingredients. You may even find that most of the ingredients for these cookies are already in your home and pantry.
Easy to follow steps. None of the steps in this recipe are too complicated so even novice cookie bakers should have a pretty easy time whipping the dough together. Just grab a mixing bowl and an electric mixer and you’re good to go!
Make the dough ahead of time. After making the dough, roll it into a log and freeze until ready to slice and bake. You only need to freeze the dough for a couple of hours, but you can leave it in the freezer for longer if needed.

Ingredients in Chocolate Dipped Pistachio Cookies

Pistachios – You will need a cup of pistachios, with the shells removed. Make sure to hydrate them before adding to the cookie dough. Save a few extra nuts to chop and sprinkle on top of the dipped cookies.

Butter – Make sure the butter is softened to room temperature before mixing with the other ingredients. For best results, use real butter.

Sugar – Just 1/2 cup of sugar adds the perfect amount of sweetness to the cookie dough.

Egg – One large egg will bind all of the other ingredients together.

Flour – All-purpose flour works best, but you can use a gluten-free substitute if needed.

Vanilla extract – The higher the quality of the vanilla, the better. I have found that using vanilla bean paste adds a much more intense vanilla flavor when baking.

Dark chocolate chips or melting wafers – You can use milk chocolate or semi-sweet if you prefer. You can’t go wrong with chocolate!

How to make Chocolate Dipped Pistachio Cookies

Preparation of the Pistachios: Soak the pistachios in water for at least 1-2 hours to hydrate them. You can soak them for up to 6 hours. Drain them and dry them with paper towels. Set aside.

Making the Dough: Cream the butter and sugar and then add the vanilla extract and egg.

Mix in the flour and the hydrated pistachios that have been dried with paper towels. Mix everything until just combined.

Forming and Freezing: Place the dough on a sheet of plastic wrap. Roll it into a cylinder or candy shape, making sure to seal the ends well. Freeze until firm.

Baking and cooling: Slice the dough and bake the cookies. Cool before dipping in melted chocolate and topping with chopped pistachios.

Chocolate Dipped Pistachio Cookie Recipe

Chocolate Dipped Pistachio Cookies are soft and chewy pistachio cookies coated with dark chocolate. Freeze the dough and then slice and bake when ready to eat!

Course Cookies

Cuisine American

Keyword Chocolate Dipped Pistachio Cookies

Prep Time 15

Cook Time 12

Freeze Time 2

Servings cookies

Calories 302kcal

Author Jessica & Nellie

Ingredients

1 cup pistachios
½ cup butter softened to room temperature
½ cup sugar
1 egg
1 ½ cups all-purpose flour
1 tsp vanilla extract
1 cup dark chocolate chips or melting wafers
Chopped pistachios for decoration

Instructions

Preparation of the Pistachios: Soak the pistachios in water for at least 1-2 hours to hydrate them. You can soak them for up to 6 hours. Drain them and dry them with paper towels. Set aside.
Making the Dough: In a large bowl, cream together the butter and sugar until smooth and creamy (about 2-3 minutes). Add the vanilla extract and egg, and continue beating for 2-3 minutes. Add the flour and the hydrated pistachios that have been dried with paper towels. Mix everything until just combined.
Forming and Freezing: Place the dough on a sheet of plastic wrap. Roll it into a cylinder or candy shape, making sure to seal the ends well. Freeze the dough for at least 2 hours or until firm.
Baking and cooling: Preheat the oven to 350°F. Remove the dough from the freezer and discard the plastic wrap. Cut the dough into slices about 1/2 inch thick. Place the dough slices on a baking sheet lined with parchment paper, leaving space between them to prevent sticking while baking. Bake the cookies for 12 minutes or until the edges are slightly golden.
Once the cookies are baked, let them cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Decoration: Place the dark chocolate chips in a small glass bowl. Microwave for 30 seconds and then stir. Microwave in 20-second intervals, stirring in between each one until the chocolate is melted and smooth. Be careful not to overheat or the chocolate will seize.
Drizzle the chocolate on top of the cookies, or dip half of each cookie in the chocolate. Sprinkle chopped pistachios on the cookies while the chocolate is still wet, and then set them on waxed paper until the chocolate is set.

Notes

These pistachio cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

For longer storage place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Tips for making pistachio cookies:

Pistachios: Make sure the pistachios are well-dried before incorporating them into the dough to avoid moisture affecting the cookie texture.
Chilled Dough: Freezing the dough before baking helps maintain the cookies’ shape and prevents them from spreading too much in the oven.
Dark Chocolate: Use good quality dark chocolate for better flavor. You can choose between high cocoa percentage chocolate for a more intense flavor or a milder one if you prefer a sweeter taste.
Spacing on the Baking Sheet: Leave enough space between the cookies on the baking sheet to allow them to expand without sticking to each other.
Cooling: Allow the cookies to cool completely on a cooling rack before decorating to ensure the chocolate adheres well and doesn’t melt.

How to store Chocolate Dipped Pistachio Cookies

The cookies will stay fresh in an airtight container at room temperature for several days. You can also freeze the baked and decorated cookies, ensuring they are well-wrapped to prevent them from drying out.

More delicious pistachio recipes to try:

We love cookies! These Toasted Pistachio Chocolate Chip Cookies are incredible, and Pistachio Pudding Cookies are delicious too…and easy to make!
If you’re in the mood for cake, you need to try this Pistachio Pineapple Cake – it’s so light and sweet! Pistachio Bundt Cake starts with a cake mix – it doesn’t get much easier than that!
This Easy Pistachio Salad recipe is perfect for a side dish or dessert that you can take to potlucks.

Chocolate Dipped Pistachio Cookies are soft and chewy pistachio cookies coated with dark chocolate. Freeze the dough and then slice and bake when ready to eat!

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