Type what you have

Ingredients

• ✓ chocolate-hazelnut spread
• crescent roll
• banana
• confectioners' sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Press 2 crescent roll triangles into each muffin cup; fill each with 1 to 2 banana slices. Spoon chocolate-hazelnut spread over bananas.
3. 3 Bake in the preheated oven until crescent rolls are golden brown, 11 to 13 minutes. Sprinkle confectioners' sugar over each cup.

By Tearin up the kitchen

Ingredients

• ✓ chocolate-hazelnut spread
• all-purpose flour
• coconut flour
• cocoa powder
• baking powder
• almond milk
• vanilla extract

Instructions

1. 1 Stir all-purpose flour, coconut flour, cocoa powder and baking powder together in a small bowl; add 3 tablespoons almond milk, vanilla extract, Nutella and 1/2 tablespoon milk, respectively, stirring between each addition until you finally have a smooth batter. Transfer batter to mug.
2. 2 Cook in microwave for 1 minute. Allow to rest for about 5 seconds and continue cooking until a toothpick inserted in the center comes out clean, about 30 seconds more.
3. 3 Let cake cool for 2 to 4 minutes.

By Sarah

Ingredients

• ✓ chocolate-hazelnut spread
• all-purpose flour
• all-purpose flour
• baking soda
• salt
• brown sugar
• butter
• egg
• egg yolk
• peanut butter
• vanilla extract
• pretzel stick

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix 2 cups and 2 tablespoons flour, baking soda, and salt together in a bowl.
3. 3 Beat brown sugar and butter together in a separate bowl until smooth and creamy; add egg, egg yolk, peanut butter, and vanilla extract and beat until smooth. Slowly pour flour mixture into sugar mixture and stir just until dough is combined; fold in pretzels and chocolate-hazelnut spread.
4. 4 Drop dough onto a baking sheet using 2 spoons.
5. 5 Bake in the preheated oven for 8 minutes; rotate baking sheet and continue baking until cookies are fully cooked and still soft in the middle, about 7 minutes more. Cool cookies on baking sheet for about 3 minutes before transferring to a wire rack.

By Meg S

Ingredients

• ✓ chocolate-hazelnut spread
• wonton wrapper
• cooking spray

Instructions

1. 1 Preheat the air fryer to 325 degrees F (160 degrees C).
2. 2 Lay out wrappers on a clean surface. Place about 1 teaspoon Nutella in the middle of each wrapper. Use a pastry brush or your finger to wet the edges of each wonton wrapper and fold in half, lightly pressing the sides together. Moisten the tips of the wrapper and press together. Set completed wrappers onto a clean plate and generously spray with cooking spray. Spray the bottom of the air fryer basket and set wontons inside.
3. 3 Air fry until light brown, about 4 minutes. Allow to cool slightly before eating.

By Bren

Ingredients

• ✓ chocolate-hazelnut spread
• puff pastry
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Roll out one puff pastry sheet into a large rectangle on a lightly floured surface and place on the prepared baking sheet.
3. 3 Lightly score puff pastry into the shape of a Christmas tree (triangle) with a wide base. Spread chocolate-hazelnut spread over the triangle in a thin layer with the back of a spoon.
4. 4 Roll out the second sheet of puff pastry to a large rectangle and place on top of the first one. Carefully trace the shape of the chocolate-covered triangle underneath and cut out the Christmas tree shape and the trunk. Pull away excess pastry.
5. 5 Lightly score 2 lines down the middle of the triangle to form a tree trunk that is narrower at the top and gets wider towards the base. Using the trunk as a guide, cut branches into the sides of the triangle.
6. 6 Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go.
7. 7 Cut a small star out of the excess pastry; place it on top of the tree. Brush the star and the whole tree with beaten egg.
8. 8 Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly, about 5 minutes. Slide onto a serving plate, using a piece of parchment paper if needed.

By geneviever

Ingredients

• ✓ chocolate-hazelnut spread
• milk
• honey
• vanilla extract

Instructions

1. 1 Combine chocolate-hazelnut spread, milk, honey, and vanilla extract in a small microwave-safe container.
2. 2 Heat in microwave oven for 1 minute.
3. 3 Stir the dip with a toothpick until somewhat smooth; let cool for 2 minutes before eating.

By Kahlista

Ingredients

• ✓ chocolate-hazelnut spread
• cooking spray
• crescent roll

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil; coat with nonstick spray.
2. 2 Roll out and separate crescent roll dough on a work surface.
3. 3 Place chocolate-hazelnut spread in a small resealable plastic bag, squeeze out excess air, and seal the bag; snip off one corner of the bag. Pipe chocolate-hazelnut spread onto each crescent roll, using a zig-zag motion.
4. 4 Roll up crescent roll dough, starting at larger edges. Place rolls on the prepared baking sheet.
5. 5 Bake in the preheated oven until puffed up and lightly browned, about 14 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ chocolate-hazelnut spread
• whipped topping
• milk

Instructions

1. 1 Blend whipped topping, milk, and chocolate-hazelnut spread in a blender until smooth and thickened, about 2 minutes.
2. 2 Pour mixture into four popsicle molds and attach the lids. Freeze until solid, 3 to 5 hours.

By starangel886

Ingredients

• ✓ chocolate-hazelnut spread
• banana
• ice cube
• vanilla fat-free yogurt

Instructions

1. 1 Combine frozen banana, ice, yogurt, and Nutella in a high-powered blender; blend until smooth.

By Tammy Lynn

Ingredients

• ✓ chocolate-hazelnut spread
• puff pastry
• hazelnut
• egg
• water

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Place puff pastry on a very lightly floured surface and roll to a 9x12-inch rectangle. Cut into twelve 3-inch squares with a sharp knife. Place about 1 teaspoon chocolate-hazelnut spread in the center of each square; sprinkle with hazelnuts. Fold each square diagonally to form a triangle.
3. 3 Whisk together egg and water in a small bowl until well combined. Brush egg wash over the edges of each pastry triangle; press to seal. Arrange turnovers in a single layer in the air fryer basket.
4. 4 Cook in batches in the preheated air fryer until well browned, 5 to 7 minutes per batch. Cool turnovers on a wire rack.

By Allrecipes

Ingredients

• ✓ chocolate-hazelnut spread
• biscuit dough
• cooking spray
• butter
• powdered sugar

Instructions

1. 1 Lightly flour a clean work surface and a rolling pin.
2. 2 Separate each biscuit and roll each dough piece into an 8x3 1/2-inch sheet. Spread 1 1/2 teaspoons chocolate-hazelnut spread down the center of each piece, keeping 1 inch bare at the top and bottom. Fold the top and bottom down towards the center of the sheet. Roll up the remaining dough tightly to create a cigar shape.
3. 3 Preheat the air fryer to 375 degrees F (190 degrees C). Lightly spray the basket with cooking spray.
4. 4 Set pastries into the air fryer basket, seam-side down, leaving at least 2 inches between individual pastries since they will expand. Work in batches depending on the size of your air fryer. Brush tops with butter.
5. 5 Air fry until golden browned and puffed up, about 5 minutes.
6. 6 Transfer pastries to a serving dish. Brush with more butter and lightly dust with powdered sugar.

By Bren

Ingredients

• ✓ chocolate-hazelnut spread
• graham cracker crust
• heavy cream
• peanut butter
• cream cheese
• sweetened condensed milk

Instructions

1. 1 Spread chocolate-hazelnut spread over graham cracker crust; refrigerate until chilled, about 30 minutes.
2. 2 Beat cream in a glass or metal bowl with an electric mixer until peaks form. Transfer 1 cup whipped cream to a bowl and reserve.
3. 3 Beat peanut butter, cream cheese, and condensed milk together in a bowl until smooth. Fold remaining whipped cream into peanut butter mixture; spread over chocolate-hazelnut spread in graham cracker crust. Top with reserved 1 cup whipped cream. Refrigerate until chilled, at least 4 hours.

By dan4th1

Ingredients

• ✓ chocolate-hazelnut spread
• cinnamon bread
• milk
• egg
• vanilla extract
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Spread 1 tablespoon chocolate-hazelnut spread onto one side of each of 2 slices cinnamon bread; top each with another bread slice to make 2 sandwiches.
3. 3 Whisk together milk, beaten egg, and vanilla in a shallow bowl until smooth. Soak each sandwich in milk mixture until bread is moistened, about 15 seconds per side.
4. 4 Coat a nonstick pan with cooking spray and heat over medium-high heat.
5. 5 Cook sandwiches in the hot pan until browned on the bottom, about 2 minutes. Flip sandwiches and continue cooking until the other side is browned, about 1 minute more.
6. 6 Enjoy!

By Anne Tomlinson

Ingredients

• ✓ chocolate-hazelnut spread
• puff pastry
• egg
• water
• strawberry jam
• cinnamon sugar

Instructions

1. 1 Preheat air fryer to 300 degrees F (150 degrees C).
2. 2 Roll out puff pastry on a lightly floured surface into a large square, about 12 inches. Cut into 4 equal squares, and then cut each square in half diagonally, making 8 triangles.
3. 3 Position the triangle so the wide end is facing you, and the point is away from you. Dip your finger tip in some water, and moisten the edges of each triangle. Whisk the egg and tablespoon of water in a small bowl, and set aside.
4. 4 Add about 1 teaspoon Nutella to the center, and top with about 1/2 teaspoon strawberry jam. Starting on the wide end, roll up dough over the filling toward the point, pinching in the dough, so the filling doesn't ooze out, and shaping the ends into a crescent shape. Brush each crescent with egg wash and sprinkle with cinnamon sugar.
5. 5 Line your air fryer basket with a parchment liner or spray with cooking spray. Place the croissants into your air fryer basket, seam side down, so they're not touching.
6. 6 Cook in the air fryer until golden brown,11 to 14 minutes. Your cooking time may vary depending on the size and brand of your air fryer.
7. 7 Transfer to a wire rack and cool for 5 minutes. Serve warm.

By lutzflcat

Ingredients

• ✓ chocolate-hazelnut spread
• butter
• cocoa powder
• powdered sugar
• vanilla extract
• milk

Instructions

1. 1 Beat butter with an electric mixer until fluffy. Add chocolate-hazelnut spread and blend lightly. Mix in cocoa powder until well combined.
2. 2 Add powdered sugar, 1 cup at a time, mixing well after each addition. Blend in vanilla. Add milk; mix to desired consistency.

By Millie

Ingredients

• ✓ chocolate-hazelnut spread
• ice cube
• milk
• sugar
• instant coffee granules
• vanilla extract

Instructions

1. 1 Blend ice, milk, sugar, chocolate-hazelnut spread, instant coffee, and vanilla extract together in a blender until desired consistency is reached, about 30 seconds.

By Laura Amanda

Ingredients

• ✓ chocolate-hazelnut spread
• butter
• confectioners' sugar
• heavy cream
• hazelnut extract
• vanilla extract
• salt

Instructions

1. 1 Combine butter and chocolate-hazelnut spread in a large bowl and beat with an electric mixer on medium-high speed until creamy, about 2 minutes. Reduce speed to medium.
2. 2 Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down the sides of the bowl as needed. After every 1 cup of confectioners' sugar, raise the speed of the mixer to high and beat for 10 to 20 seconds.
3. 3 Add cream, hazelnut extract, vanilla, and salt. Beat until smooth.

By Vanessa Correia

Ingredients

• ✓ chocolate-hazelnut spread
• self-rising flour
• white sugar
• egg
• cocoa powder
• milk
• vegetable oil

Instructions

1. 1 Beat flour, sugar, egg, cocoa powder, chocolate-hazelnut spread, milk, and vegetable oil together in a large coffee mug with a fork until smooth.
2. 2 Cook in microwave oven on High until cooked in the center, 90 seconds to 3 minutes.

By Heather Scott

Ingredients

• ✓ chocolate-hazelnut spread
• white sugar
• butter
• milk
• cocoa powder
• vanilla extract
• oat

Instructions

1. 1 Combine sugar, butter, milk, and cocoa in a medium saucepan over medium heat; stir until smooth. Bring to a rolling boil; continue to boil for at least 1 minute.
2. 2 Remove from heat. Stir in chocolate-hazelnut spread and vanilla until dissolved. Return the pot to the still-warm burner, or the lowest setting on a gas stove, and add oats. Mix well.
3. 3 Leave the pot on the warm burner while you drop cookies by heaping spoonfuls onto a sheet of wax paper. Let cookies set before serving.

By TSHart

Ingredients

• ✓ chocolate-hazelnut spread
• cooking spray
• puff pastry
• banana
• cream cheese
• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease two 24-count mini-muffin tins with cooking spray.
2. 2 Cut each puff pastry sheet into quarters. Cut each quarter into 4 square pieces. Fill each mini-muffin cup with 1 puff pastry square.
3. 3 Spread 1 teaspoon chocolate-hazelnut spread over each pastry square. Place 3 banana slices on top.
4. 4 Bake in the preheated oven until golden brown, 15 to 18 minutes.. Transfer to a wire rack to cool completely.
5. 5 Beat cream cheese in a bowl with an electric mixer until smooth, about 2 minutes. Add heavy cream, sugar, and vanilla extract; beat until frosting is thick and creamy.
6. 6 Pipe or spoon cream cheese frosting on over banana slices.

By shazzieau

Ingredients

• ✓ chocolate-hazelnut spread
• heavy cream
• semisweet chocolate chip
• baking spray
• flour
• cookie dough
• miniature marshmallow
• sprinkle
• pretzel

Instructions

1. 1 Pour heavy cream into a microwave-safe measuring cup. Heat in the microwave in 10-second intervals until warm to the touch, but not hot enough to scald you.
2. 2 Place chocolate chips in a medium mixing bowl. Pour warm cream over the chocolate. Do not stir. Cover and let stand until chocolate chips are completely melted, about 30 minutes.
3. 3 Remove the lid and whisk ganache until smooth. If some of the chocolate chips haven't melted all the way, reheat in the microwave at 5-second intervals. Let ganache cool while you make the cookie cups.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Spray a mini muffin tin thoroughly with baking spray, getting every nook and cranny.
5. 5 Place one chilled cookie dough piece in the center of each muffin cup.
6. 6 Bake in the preheated oven until the edges are golden brown, 16 to 18 minutes. Carefully turn the cookie cups out onto a cooling rack. Let cool for 1 minute.
7. 7 Gently flip the cookie cups so they are right side up. The cookie cups will be delicate and easily broken, so be gentle on this step. If the center of the cookies didn't sink during baking, press hot cookies very gently with a mini cookie scoop, melon baller, or your thumb to form indentations. Allow to cool completely.
8. 8 Using an icing spreader, scoop out a small amount of the ganache and spread it gently into the center of the cookie cups. Top with chocolate-hazelnut spread. Press a few mini marshmallows into the chocolate; scatter sprinkles over the top.
9. 9 Break off the pretzels so that the curved part resembles a 'handle'. Dip each end into ganache and press against the side of the cookie cups. Let stand until ganache firms up and keeps the handles in place.

By Jessica Furniss

Ingredients

• ✓ chocolate-hazelnut spread
• all-purpose flour
• baking powder
• white sugar
• cream cheese
• plain yogurt
• egg
• vanilla bean paste

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Whisk together flour and baking powder in a bowl. Cream together sugar and cream cheese with an electric mixer until fluffy. Stir in yogurt. Add eggs one at a time, beating well after each addition. Add vanilla bean paste. Slowly add flour mixture, beating on low speed and taking care not to overmix batter.
3. 3 Warm chocolate-hazelnut spread in the microwave at 360 W until warm but not bubbling, about 1 minute. Stir and check consistency. Microwave for an additional 30 seconds if necessary.
4. 4 Pour 1/2 of the cake batter into the prepared loaf pan. Pour in 2/3 of chocolate-hazelnut spread in a swirl over the batter. Pour in remaining batter and swirl remaining spread over the top. Use a bamboo skewer to create more swirls by running the skewer through the batter in a circular motion. Take care not to stir the mixture, but simply create a marbled design.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Allow to cool before removing from the pan.

By Buckwheat Queen

Ingredients

• ✓ chocolate-hazelnut spread
• whole wheat flour
• white sugar
• baking powder
• banana
• milk
• vegetable oil
• vanilla extract

Instructions

1. 1 Combine flour, sugar, and baking powder in a bowl. Combine banana, milk, oil, and vanilla extract in a microwave-safe bowl; stir in flour mixture until batter is smooth.
2. 2 Microwave until cake is cooked through, about 2 minutes. Cool slightly; spread chocolate-hazelnut spread on top.

By naynayy

Ingredients

• ✓ chocolate-hazelnut spread
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• milk chocolate chip
• hazelnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with aluminum foil or parchment paper.
2. 2 Cream butter and sugar in a medium bowl with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Mix in chocolate-hazelnut spread until well combined. Gradually mix in flour and cocoa powder. Stir in chocolate chips and hazelnuts.
3. 3 Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven for 8 minutes. Turn the oven off and allow the cookies to sit in the oven for 2 minutes more. Serve cookies warm or transfer to a wire rack to cool completely.

By Mai Kitchen

Ingredients

• ✓ chocolate-hazelnut spread
• self-rising flour
• white sugar
• egg
• vegetable oil
• milk
• cocoa powder
• vanilla extract
• salt

Instructions

1. 1 Stir self-rising flour, sugar, egg, oil, milk, cocoa powder, chocolate-hazelnut spread, vanilla, and a pinch of salt together in a large mug until batter is smooth.
2. 2 Cook in the microwave on full power until cake has risen in the mug and is set in the center, 1 minute and 30 seconds to 2 minutes and 30 seconds.

By Kitty

Ingredients

• ✓ chocolate-hazelnut spread
• cooking spray
• butter
• dark chocolate chip
• white sugar
• egg
• heavy cream
• vanilla extract
• baking powder
• salt
• all-purpose flour

Instructions

1. 1 Line a baking sheet with parchment paper. Place tablespoon-sized mounds of chocolate-hazelnut spread on the parchment paper. Freeze completely, 2 to 3 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch-square baking pan with cooking spray.
3. 3 Combine butter and chocolate chips in a saucepan over medium heat. Cook and stir until mixture is completely melted, 3 to 5 minutes.
4. 4 Pour chocolate mixture into a bowl and let cool for 5 minutes. Add sugar; mix until dissolved. Add eggs 1 at a time, mixing fully after each addition. Add cream, vanilla extract, baking powder, and salt; mix well. Add flour by spoonfuls, mixing fully after each addition. Pour half the batter into the prepared baking pan. Arrange frozen chocolate-hazelnut mounds on top; cover with remaining batter.
5. 5 Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 30 to 40 minutes. Slide a spatula around edges to release sides and let pan cool fully on a rack or countertop, at least 30 minutes. Cover with plastic wrap and refrigerate until set, about 2 hours. Cut into squares.

By Meagan Siddiqui

Ingredients

• ✓ chocolate-hazelnut spread
• all-purpose flour
• sugar
• baking powder
• baking soda
• salt
• buttermilk
• egg
• butter
• butter

Instructions

1. 1 Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. 2 Whisk together buttermilk and eggs and add to flour mixture. Fold and stir until just combined. Add 3 tablespoons melted butter and stir until incorporated.
3. 3 Heat a large nonstick skillet or griddle over medium heat. Add some of the remaining butter to skillet.
4. 4 Working in batches, spoon about 3 tablespoons batter per pancake and spread into circles in the pan. Cook until edges start to set and some bubbles start to form around edges and in center of batter, 1 to 2 minutes.
5. 5 Gently dollop 1 teaspoon Nutella in center of batter (it's ok if it isn't a perfect round).
6. 6 Dollop and lightly spread about 1 1/2 tablespoons more batter over Nutella to cover completely. Continue cooking until bottom and sides of pancake are golden brown and some bubbles are starting to form where Nutella is covered, about 1 minute.
7. 7 Carefully flip pancakes and continue cooking until second side is golden brown and sides appear matte and cooked through, 2 to 3 more minutes. Transfer to plates and serve immediately.

By Marianne Williams

Ingredients

• ✓ chocolate-hazelnut spread
• butter
• hazelnut liqueur
• all-purpose flour
• cocoa powder
• salt
• white sugar
• brown sugar
• egg
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan or line with parchment paper.
2. 2 Melt butter, hazelnut liqueur, and chocolate-hazelnut spread together in a small saucepan over medium heat, stirring occasionally, until starting to bubble, about 5 minutes. Remove saucepan from heat and cool slightly.
3. 3 Whisk flour, cocoa powder, and salt together in a bowl.
4. 4 Beat white sugar, brown sugar, eggs, and vanilla extract together in a large bowl using an electric mixer until smooth and creamy; slowly mix in butter mixture until smooth. Stir flour mixture into butter-sugar mixture just until batter is combined; fold in chocolate chips, if using. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool brownies in pan for at least 2 hours before cutting.

By rmazzara

Ingredients

• ✓ chocolate-hazelnut spread
• cooking spray
• sugar
• butter
• banana
• egg
• cake flour
• cake flour
• baking soda
• salt
• chocolate chip
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a loaf pan with cooking spray.
2. 2 Cream sugar and butter together in a bowl. Add bananas and eggs; mix well. Sift 1 1/2 cups plus 3 tablespoons cake flour, baking soda, and salt into the butter mixture and stir to combine. Add chocolate chips and vanilla extract. Pour 1/2 the batter into the prepared pan.
3. 3 Add chocolate-hazelnut spread to the pan and spread it out. Add remaining batter evenly on top. Swirl a knife through the mixture.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes, depending on your oven.
5. 5 Let banana bread cool in the pan for 5 minutes. Transfer to a plate and let it cool another 10 to 15 minutes before serving.

By Carla Maria

Ingredients

• ✓ chocolate-hazelnut spread
• all-purpose flour
• cocoa powder
• baking soda
• salt
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• hazelnut
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine flour, cocoa powder, baking soda, and salt in a bowl. Mix with a whisk to break up any lumps.
3. 3 Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time until completely incorporated. Mix in vanilla and chocolate-hazelnut spread.
4. 4 Slowly add in flour mixture and stir just until combined. Fold in chopped hazelnuts and chocolate chips. Drop the dough onto prepared baking sheet by tablespoons or with a cookie scoop.
5. 5 Bake in preheated oven until edges look dry and cookies are fragrant, about 10 to 12 minutes. Allow to cool briefly on baking sheet before transferring to a wire rack.

By Carmella DiNardo