• Prep Time: 15 minutes
  • Cooking Time: 8 minutes
  • Serves: 16

Rich Chocolate Cookie

  • Recipe Submitted by on

 Ingredients List

  • 1/4 cup unsalted butter, melted
  • 1/4 cup JEM Chocolate Hazelnut Butter
  • 3/4 cup light brown sugar, packed
  • 1/2 cup white granulated sugar
  • 1 teaspoon Ballard Extracts Chocolate Extract
  • 1 egg, room temperature
  • 2 tablespoons warm water
  • 1-1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • pinch of salt
  • 1/2 teaspoon baking soda
  • 1-1/2 cups chopped Peanut Butter Cups and chopped Butterfingers (or chocolate chips)


1 Preheat oven to 375-degrees. Line two cookie sheets with parchment paper and set aside.

2 In the bowl of a stand mixer, affixed with the paddle attachment, cream together the melted butter, chocolate hazelnut butter, brown sugar and white sugar. Beat on medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Mix in the chocolate extract, egg and water. Mix until all ingredients are incorporated.

3 Change the mixer speed to low and slowly add the flour, cocoa powder, salt and baking soda to the wet ingredients. Mix until barely combined. Remove the bowl from the mixer and fold in the chopped up peanut butter cups and Butterfingers to the cookie dough.

4 Use a small cookie scoop and scoop out two cookie dough balls, and stack them on top of each other. Smoosh the dough balls together. Repeat until all the dough is scooped.

5 Bake in 375-degree oven, one cookie sheet at a time, for 8-minutes. Do not over bake. Let cookies set on the cookie sheet for several minutes before transferring to a wire rack to finish cooling.

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