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hazelnut cookies recipe

Peanut Butter Dark Chocolate Hazelnut cookies

Luxurious, deeply flavored peanut butter cookies using brown butter, dark chocolate, and hazelnuts
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Course Dessert
Cuisine American
Servings 16 cookies
Calories 367 kcal

Equipment

Ingredients
  

  • 2 sticks butter, browned and cooled
  • 1 cup creamy peanut butter
  • 1.5 cup brown sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 2 ¼ cup flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 bars Ritter Sport Dark Chocolate with Hazelnuts
  • ½ cup chopped hazelnuts

Instructions
 

Brown your butter

  • To brown butter, heat unsalted butter in a light color saucepan over medium heat. Continue cooking once butter has melted, the butter will become foamy, you don’t have to whisk yet. When the foam subsides, you will see clear bubbles, start whisking at this point to keep the milk solids from burning. When the butter starts to brown, watch the color carefully, when the butter is caramel in color and smells nutty, turn off the heat. 
  • Remove from heat and allow butter to cool to room temperature (you can also put it in the fridge for 30 minutes) It’s okay if the butter resolidified, but is still soft.

Make Cookies

  • Chop your Ritter Sport and hazelnuts into course pieces, set aside.
  • To make the cookie dough, combine cooled butter with creamy peanut butter and brown sugar in the stand mixer bowl, beat with the paddle attachment for 1 - 2 minutes until light and fluffy. Add egg, and vanilla extract, beat for another minute or two until combined and fluffy.
  • In a medium mixing bowl, whisk together sifted flour, salt, baking soda, and baking powder. Slowly add the flour mixture to the liquid mixture and stir until incorporated. Add the chocolate chip and stir until evenly distributed.
  • Divide the dough using a large cookie scoop and refrigerate while the oven is preheating.
  • Preheat oven to 350°F.
  • Place pre-portioned cookie dough on a parchment lined baking sheet, 2" apart. Bake for 14 - 15 minutes.
  • Remove from the oven and let cookies cool on the baking sheet for 5 - 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 367kcalCarbohydrates: 37gProtein: 7gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 51mgSodium: 328mgPotassium: 176mgFiber: 3gSugar: 22gVitamin A: 383IUVitamin C: 0.2mgCalcium: 55mgIron: 1mg
Keyword best store bought sugar cookies, dark chocolate peanut butter cookie, fall baking, hazelnut cookie recipe, no candy thermometer, peanut butter cookies
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