Type what you have

Ingredients

• ✓ chocolate-hazelnut spread
• tortilla
• banana

Instructions

1. 1 Put tortilla on a microwave-safe plate and warm in the microwave for about 10 seconds.
2. 2 Spread chocolate-hazelnut spread evenly over tortilla, covering completely.
3. 3 Place banana near one edge of tortilla and roll tortilla around banana. Cut in half.

By Amy Birkner Brown

Ingredients

• ✓ chocolate-hazelnut spread
• puff pastry
• hazelnut

Instructions

1. 1 Lay puff pastry flat onto a work surface. Spread chocolate-hazelnut spread over puff pastry and sprinkle with hazelnuts.
2. 2 Starting with a long edge of the pastry, roll pastry tightly around filling, stopping in the middle. Repeat with the opposite long edge, meeting the first roll. Refrigerate until chilled, about 30 minutes.
3. 3 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
4. 4 Cut pastry into 3/4-inch slices. Arrange slices on prepared baking sheet.
5. 5 Bake in preheated oven until golden, 6 to 7 minutes. Flip cookies and continue baking until crisp, 4 to 5 minutes more.

By DENMOZZ

Ingredients

• ✓ chocolate-hazelnut spread
• chocolate chip cookie
• chocolate sprinkle
• marshmallow

Instructions

1. 1 Spread chocolate-hazelnut spread on the underside of each chocolate chip cookie. Cover with chocolate sprinkles.
2. 2 Place marshmallow on a stick and heat over an open campfire flame until it begins to brown and melt, 1 to 2 minutes.
3. 3 Sandwich the marshmallow between the cookies. Let marshmallow cool briefly before eating, 1 to 2 minutes.

By Faith N

Ingredients

• ✓ chocolate-hazelnut spread
• peanut butter chip
• all-purpose flour
• egg
• brown sugar

Instructions

1. 1 Combine chocolate hazelnut-spread, peanut butter chips, flour, egg, and brown sugar in a mixing bowl; beat with an electric mixer until smooth. Place dough in the freezer for 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Roll dough into 1-inch balls and place 2 inches apart on an ungreased baking sheet.
4. 4 Bake in the preheated oven until the edges begin to firm up, 8 to 10 minutes. Remove from the oven and cool on the baking sheet until the cookies are set, then remove to a wire rack to cool completely.

By dollopingditz

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
• cooking spray
• crescent roll
• strawberry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.
2. 2 Roll out and separate crescent dough on a clean work surface. Place chocolate-hazelnut spread in a small resealable bag, seal, and snip off 1 corner.
3. 3 Use a zig-zag motion to pipe the chocolate-hazelnut spread onto 4 crescent triangles, leaving a 1/4-inch edge of dough visible. Place equal amounts of sliced strawberries on top.
4. 4 Cut slits in the remaining 4 triangles to allow for venting. Place vented triangles on top of the strawberry-chocolate crescents and crimp along the edges.
5. 5 Bake in the preheated oven until puffed up and golden, about 14 minutes. Allow to cool for 5 minutes before serving.

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
• white sugar
• milk
• butter
• gluten-free oat

Instructions

1. 1 Combine sugar, milk, and butter in a medium saucepan over medium heat. Stir continuously until mixture comes to a rapid boil. Continue stirring and boil for 1 full minute.
2. 2 Remove from the heat and stir in chocolate-hazelnut spread until well incorporated. Stir in oats.
3. 3 Drop by teaspoonfuls onto a sheet of waxed paper. Depress the cookies with a fork to achieve desired height. Allow to set for 1 hour before serving.

By david

Ingredients

• ✓ chocolate-hazelnut spread
• graham cracker crumb
• baking soda
• salt
• egg
• vanilla extract

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. Form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
3. 3 Bake in the preheated oven until crispy on the outside, 8 to 10 minutes. Allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.

By mommascookin

Ingredients

• ✓ chocolate-hazelnut spread
• white sugar
• butter
• milk
• cinnamon chip
• rolled oat

Instructions

1. 1 Line baking sheets with parchment paper.
2. 2 Combine sugar, butter, and milk in a saucepan; bring to a boil and cook for 2 minutes. Remove saucepan from heat and stir in cinnamon chips and chocolate-hazelnut spread until melted. Fold oats into mixture.
3. 3 Drop mixture by walnut-size spoonfuls onto the prepared baking sheets.

By sueb

Ingredients

• ✓ chocolate-hazelnut spread
• tea biscuit
• butter
• egg
• cocoa powder
• white sugar

Instructions

1. 1 Mix tea biscuits, butter, egg, cocoa powder, and white sugar together in a bowl to form a moist but stiff dough. Stir in chocolate-hazelnut spread.
2. 2 Transfer dough to a large piece of parchment paper. Shape into a log with your hands. Wrap parchment paper around the log, twisting ends shut.
3. 3 Chill until firm, 2 hours in the freezer or 5 hours in the refrigerator. Cut into slices with a sharp knife.

By RitaCiu

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
• butter
• white sugar
• vanilla extract
• salt
• peanut butter
• rolled oat

Instructions

1. 1 Line an 8-inch baking dish with aluminum foil.
2. 2 Melt butter in a large saucepan over medium-high heat. Stir sugar, vanilla extract, and salt into the melted butter; bring to a boil and cook and stir until the sugar dissolves, about 1 minute.
3. 3 Reduce heat to medium; add the peanut butter and chocolate-hazelnut spread. Cook and stir until smooth, about 5 minutes. Remove from heat and add the oats; stir to coat evenly. Dump the mixture into the prepared baking dish; spread into an even layer using a spatula or spoon.
4. 4 Allow the mixture to cool completely, at least 30 minutes. Remove from baking dish, lifting by the foil. Cut into bars to serve.

By Plaidipus

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
• egg
• wonton wrapper
• canola oil
• semisweet chocolate chip
• miniature marshmallow
• hot fudge topping
• roasted chestnut
• powdered sugar

Instructions

1. 1 Beat egg in a bowl and set aside.
2. 2 Put chocolate-hazelnut spread in a zip-top bag, snip a small corner of the bag, and set aside. Line a baking sheet with parchment paper. Separate wonton wrappers.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Put about 1 teaspoon chocolate spread in the center of each wrap; reserve any remaining spread for another use. Add a few chocolate chips and 4 to 5 mini marshmallows. Brush the egg wash around the outer edges.
5. 5 Take another wrap and lay on top of each wonton and seal all around. Pinch the edges to make it fancy.
6. 6 Drop the wontons in the hot oil, working in batches if needed, for 30 seconds only. Transfer to a wire rack to drain excess oil.
7. 7 Plate wontons. Drizzle with hot fudge sauce, top with crushed roasted chestnuts, and dust with powdered sugar.

By Cooking in the Comments

Ingredients

• ✓ chocolate-hazelnut spread
• milk
• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Combine milk, cream, and sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes. Whisk in ½ cup chocolate-hazelnut spread and vanilla extract until incorporated and no chocolate specks remain. Do not let mixture come to a boil. Remove from heat; cool.
2. 2 Refrigerate mixture until cold, about 3 hours.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
4. 4 Meanwhile, place remaining ½ cup chocolate-hazelnut spread in a small microwave-safe bowl; microwave on high until slightly melted, about 30 seconds.
5. 5 Transfer gelato to an airtight freezer-safe container. Drizzle with melted chocolate-hazelnut spread; run a knife through to swirl throughout gelato. Freeze until set, 4 hours to overnight.

By Kim's Cooking Now

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
• all-purpose flour
• whole wheat flour
• baking soda
• brown sugar
• butter
• white sugar
• egg
• vanilla extract
• milk chocolate chip
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets or line with parchment paper.
2. 2 Whisk both flours and baking soda together in a medium bowl.
3. 3 Cream the brown sugar, chocolate-hazelnut spread, butter, and white sugar in a large bowl with an electric mixer. Beat in eggs and vanilla.
4. 4 Add the flour mixture to the butter mixture; stir until a stiff dough forms. Mix in chocolate chips and rainbow chocolate chips.
5. 5 Roll dough into 2-inch balls. Place 1 to 2 inches apart onto the prepared baking sheets.
6. 6 Bake in the preheated oven until cookies have risen, 10 to 12 minutes. Cool on the baking sheet for 5 to 10 minutes; cookies will firm up as they cool. Remove to a wire rack to cool completely.

By dawnethan

Ingredients

• ✓ chocolate-hazelnut spread
• graham cracker crumb
• brown sugar
• cinnamon
• butter
• cream cheese
• lemon juice
• heavy cream
• white sugar
• chocolate sandwich cookie

Instructions

1. 1 Prepare crust: Mix graham cracker crumbs, brown sugar, and cinnamon together in a bowl with your hands. Add melted butter and mix with a spoon or hand mixer until combined. If mixture seems too dry, add up to 1/4 cup more melted butter. Press mixture evenly into the bottom of a 9-inch springform pan. Chill in the freezer for at least 30 minutes.
2. 2 Prepare filling: Beat cream cheese and lemon juice in a stand mixer until soft. Add whipping cream and continue beating until mixture becomes thick. Mix in sugar until stiff. Separate mixture into equal amounts in 2 bowls.
3. 3 Crush 18 sandwich cookies and fold them into one bowl of filling; spread this mixture evenly over the chilled crust. Place in the freezer for 30 minutes. Reserve remaining cookies for another use.
4. 4 Mix chocolate-hazelnut spread in the second bowl of filling. Spread evenly over chilled cookie layer. Cover and freeze for 3 to 8 hours.
5. 5 Slice thinly and serve cold.

By alfons1313

Ingredients

• ✓ chocolate-hazelnut spread
• white sugar
• sour cream
• butter
• egg
• banana
• vanilla extract
• all-purpose flour
• baking soda
• salt
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Beat sugar, sour cream, softened butter, and eggs together in a bowl until creamy. Add mashed bananas and vanilla extract and blend again. Add flour, baking soda, and salt and blend again until smooth and creamy. Fold in walnuts. Spread batter evenly into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
4. 4 Remove brownies from the oven, leaving oven on. Add chocolate-hazelnut spread to the top without spreading.
5. 5 Return pan to the hot oven until chocolate-hazelnut spread is softened, 2 to 3 minutes. Remove from oven and spread chocolate-hazelnut spread over brownies.
6. 6 Cut cooled brownies into 20 squares.

By luv2trvl2it

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
• bittersweet chocolate chip
• vegetable oil
• heavy cream
• vanilla extract
• coffee flavored liqueur
• sugar
• heavy cream
• sugar
• hazelnut
• chocolate-covered coffee bean

Instructions

1. 1 Combine the chocolate chips and oil in a microwave-safe measuring cup or ceramic bowl. Stir until all of the chips are coated with oil. Microwave for 1 minute at 60% power. Stir. Heat at full power at 15-second intervals until the chocolate is melted, stirring after every interval. (This will take between 1 to 3 minutes, depending on your microwave.)
2. 2 Arrange 24 paper bonbon or candy cups on a baking sheet. Pour a small amount (about 2 teaspoons) of the melted chocolate mixture into each cup. Tip the cups to coat the insides fully with chocolate. Transfer the coated cups to the refrigerator. Reserve remaining chocolate.
3. 3 Pour the cup of heavy cream, vanilla extract, and coffee liqueur in a mixing bowl. Beat on high speed until frothy. Add the 2 teaspoons of sugar and continue to beat on high until soft peaks form. Stir in the hazelnut spread and beat on medium speed until combined. Quickly fold in the reserved melted chocolate. (If the chocolate has started to set up, place in microwave again for 10 seconds at 60% power.)
4. 4 Fill a pastry bag with the mousse filling and pipe it into each chocolate cup. (If a pastry bag is unavailable, use a resealable plastic storage bag and snip off a corner.) You may need to use a spoon to smooth the tops. Chill the filled shells in the refrigerator for at least 4 hours.
5. 5 Whip the 1/2 cup of cream until frothy; add the teaspoon of sugar and whip until stiff peaks form. Use a pastry bag to top each chocolate cup with a small dollop of whipped cream. Sprinkle with chopped hazelnuts and top with a coffee bean. Refrigerate until serving.

By Epcot82Guy

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