Hazelnut and YORKIE® Chunk Cookies
Hazelnut and YORKIE® Chunk Cookies

Hazelnut and YORKIE® Chunk Cookies

PREP: 20 mins
Cook: 15 mins
Quite Easy
Serves: 30

Crunchy on the outside with a gooey centre with toasted hazelnuts and YORKIE® chunks - what's not to like?

Hazelnut and YORKIE® Chunk Cookies
Sold on these!! I make these cookies every Christmas as part of a gift for family and friends - they all absolutely love them!
Pauline

Buttery baking spread*

225g

Caster sugar

225g

Self-raising flour

350g

YORKIE® bars, chopped into chunks

2x 46g

Hazelnuts, roasted and chopped

100g

*Recipe based on 70% fat buttery baking spread.

Step 1 of 3

In a large bowl, cream the buttery baking spread, sugar and condensed milk until pale. Mix in the flour and then work in the YORKIE® chocolate and the nuts.

Step 2 of 3

Divide the dough in half and place each in a square of cling film. Roll into two thick sausage shapes. Chill well.

Step 3 of 3

When ready to bake, preheat the oven to 180°C (160°C for fan ovens) Gas Mark 4. Peel off the clingfilm, cut off thick slices, and bake on baking parchment lined trays (spaced well apart) for about 15 minutes or until golden brown at the edges, but still a little soft.

This dough will keep quite happily in the refrigerator for a week or so or you can roll cookie dough balls and freeze them - then bake straight from the freezer!

Have you tried making this delicious recipe yet?

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