Ever since I was little, snow days have been for baking. When school was cancelled, my mom, sister and I would hang out in our comfy clothes and always make something sweet. So when the snowflakes started to fall yesterday, I pulled out my recipe book and got to work.
I have always preferred desserts made with chocolate. Apple crisp is nice, but I’ll take a gooey brownie or an ice cream sundae any day of the week. I was craving nutella, and wanted to try a new recipe, so I combined two different recipes to create Chocolate Hazelnut Nutella Sandwich Cookies with Mocha Cream Filling. As always, I used gluten free Better Batter in place of regular flour, but no other substitutions were necessary.
I baked the cookies first, allowed them to cool, and then prepared the Mocha Cream Filling.
I matched up cookies that were similar size (using a cookie scoop would have made them all the same, but that’s not how I roll) and spread on the filling. The result was a rich, chocolately, melt-in-your-mouth cookie with just a hint of crunch from the hazelnuts. This combination is definitely a keeper!
These were really easy to make, and didn’t take a ton of time, but look really impressive. I am including the recipes below, with my modifications:
Chocolate Hazelnut Nutella Cookies
2 1/2 cups flour (Better Batter Gluten Free Flour Blend)
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, room temperature
3/4 cup brown sugar
3/4 cup white sugar
1 cup chocolate hazelnut spread
1/2 cup chopped toasted hazelnuts
1 cup chocolate chips
- Preheat oven to 350. Combine flour, cocoa powder, baking soda and salt in a bowl.
- Beat butter, brown sugar and white sugar with an electric mixer until smooth. Add eggs one at a time until incorporated. Add vanilla and chocolate hazelnut spread.
- Add flour mixture to butter mixture and stir until combined. Fold in toasted hazelnuts and chocolate chips.
- Drop dough onto a prepared cookie sheet and bake until edges look dry, roughly 10 minutes. Allow to cool before filling.
Mocha Cream Filling
1 1/2 cups confectioners’ sugar
1 tablespoon unsweetened cocoa powder
1/3 cup butter, softened
2 tablespoons brewed coffee
In a small bowl, beat the butter until creamy, gradually add the sugar and cocoa powder until smooth. Add the coffee and beat until incorporated.
In addition to these decadent delights, I had four overripe bananas on my counter that needed to go. Taking my chocolate fix in a bit healthier direction, I made some quick baked bananas.
Cut the banana down the middle (keeping it in the peel). Add any nut butter of your choice (this time I used natural chunky peanut butter) and some chocolate chips (classic combo). I’ve also added mini marshmallows or fluff, but decided against it this time around.
Then, I wrapped each banana in foil and put them in a 350 oven for about 10-15 minutes.
The bananas get soft and gooey, the chocolate and peanut butter melt together and it is absolutely delicious! Sometimes, I mix all of the baked bananas and toppings together in a container and put it in the freezer to create a creamy, protein-packed frozen treat.
Even though we didn’t get a ton of snow by Northeast standards (6 inches is no showstopper), I made the most of my snow day. Who knows what I’ll come up with next time I’m stuck inside!