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Islands Cocoa and Hazelnut Spread Cookies

Islands Cocoa & Hazelnut Spread might just be the most luxurious spread ever, so it only makes sense to treat more than just our toast with it! Thanks to our friends at Islands, we’ve got a delicious recipe to try out using this gorgeous chocolatey treat as a hot gooey centre for some dangerously irresistible cookies.

  • Preparation time:
    60
    min(s)
  • Cooking time:
    15
    min(s)
  • Servings:
    25

What you'll need

  • 120g Islands Cocoa & Hazelnut Spread
  • 90g caster sugar
  • 1 egg
  • 4g bicarbonate of soda
  • 130g dark brown soft sugar
  • 3g Maldon sea salt
  • 140g unsalted butter, at room temperature
  • 4g baking powder
  • 250g plain flour

Products used

How to make

  1. Place the spread into a piping bag and pipe into an ice cube tray (approximately 4-5g per compartment), then freeze for at least 2 hours.
  2. In a mixing bowl, cream together the butter and sugar.
  3. Beat the egg into the mixture.
  4. In a separate bowl, sift the dry ingredients and mix together, then add the dry mix to the egg and butter mixture.
  5. Add the chocolate to the mixture, and fold in.
  6. Weigh the mixture out into 25g portions and roll into balls, then refrigerate for around 20 mins to firm up.
  7. Remove the ice cube tray from the freezer and tap out the frozen spread.
  8. Flatten out the chilled cookie dough ball to form a cup, place the spread inside and wrap the dough around, sealing it with a pinch and then rolling a smooth shape.
  9. Repeat with all the cookie dough, refrigerate overnight or flash freeze for at least three hours.
  10. Cook at 160 degrees in a fan oven for 12 to 14 minutes.
  11. Enjoy your cookies! You can keep the raw dough for two days in the fridge, and two weeks in the freezer.

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