Scoopable Cookies

14 mins
Serves 1
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Directions

  1. 1Preheat oven to 350F.
  2. 2Preheat oven to 350F.
  3. 3Preheat oven to 350F.
  4. 4Freeze 1/2 tbsp of hazelnut/chocolate spread for 1 hour for fillings.
  5. 5Freeze 1/2 tbsp of hazelnut/chocolate spread for 1 hour for fillings.
  6. 6Freeze 1/2 tbsp of hazelnut/chocolate spread for 1 hour for fillings.
  7. 7Bake for 14 minutes.
  8. 8Bake for 14 minutes.
  9. 9Bake for 14 minutes.

Ingredients

  • 0.625 cup unsalted butter (softened)
  • 0.625 cup unsalted butter (softened)
  • 0.625 cup unsalted butter (softened)
  • 0.5 cup dark brown sugar
  • 0.5 cup dark brown sugar
  • 0.5 cup dark brown sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 1 egg
  • 1 egg
  • 1 egg
  • 1.75 cups all purpose flour
  • 1.75 cups all purpose flour
  • 1.75 cups all purpose flour
  • 0.75 tsp baking soda
  • 0.75 tsp baking soda
  • 0.75 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 cup semi-sweet chocolate chips
  • 0.5 cup semi-sweet chocolate chips
  • 0.5 cup semi-sweet chocolate chips
  • 0.5 tbsp hazelnut/chocolate spread for fillings
  • 0.5 tbsp hazelnut/chocolate spread for fillings
  • 0.5 tbsp hazelnut/chocolate spread for fillings

Tips

  • freeze hazelnut/chocolate spread for 1 hour
Scoopable Cookies | Clip Recipe