4 Ingredient Espresso Chocolate Hazelnut Cookies
I can’t stop making these easy cookies using spreads. It’s definitely my current obsession and I love the results.
This time around, I used a cappuccino mocha hazelnut spread from Jif. The cookies spread a little more than the Nutella version but they still turned out delicious and chewy.
I added a tiny more espresso powder to really bring out the coffee flavor because I thought it was a little light in the spread. I also added some chopped chocolate too so they wouldn’t look so plain.
If you don’t want to go out and buy the Jif spread, you can always use Nutella and espresso powder instead.
The cookies have a good coffee flavor and a slight hint of hazelnut. It’s a little like a hazelnut latte in a cookie form.
Here are the other easy spread cookies I’ve made:
Espresso Chocolate Hazelnut Cookies
1 cup mocha cappuccino hazelnut spread (you can also use Nutella)
1/4 tsp espresso powder (optional)
1/2 cup chopped chocolate (optional)
1/2 cup + 1 tbsp flour
1. Preheat oven to 350F. Line two baking sheets with parchment paper or silpat mats. Mix spread, flour, espresso powder and egg in a bowl until smooth dough batter forms. Stir in chopped chocolate if using.
2. Take 2 tbsp of dough and combine into a ball. Place on cookie sheet. Repeat with remaining dough, spacing balls about 2 inches apart. Bake for 10 minutes. Let cookies cool on cookie sheet before removing.
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