Chocolate Hazelnut Marshmallow Cookie Tarts

I shared a Chocolate Chips S’mores Cookie Bar recipe from our blogger friend Jamie at Love Bakes Good Cakes last week, and I was just blown away by how popular it was, even though the balding branches and frost-laden lawns continue to remind us that summer is no more… Obviously, chocolate and marshmallows is just one of those things that withstand the test of seasonality, people just want s’more anytime, all the time!

So. The dessert idea for the day is dedicated to those chocolate and marshmallow fans – Chocolate Hazelnut Marshmallow Cookie Tarts! Yes, we promise that it tastes as good as it sounds, if not better! Best part about it? You can make them gluten free with our Immaculate Baking Gluten Free Chocolate Chunk Cookie Dough!

Hazelnut Marshmallow Cream

You Will Need:

  • 1 package Immaculate Baking Co. ® refrigerated Chocolate Chunk cookies (make this recipe gluten free with our Gluten Free Chocolate Chunk Cookie Dough!)
  • 1/2 cup marshmallow creme (you can totally make your own marshmallow creme if that’s your preference!)
  • 1/2 cup hazelnut spread with cocoa
  • 24 hazelnuts

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups, and spray paper cups with cooking spray. Place 1 cookie dough piece in each cup.
  2. Bake 14 to 16 minutes or until golden brown. Cool completely in pan, about 30 minutes. Remove cups from pan.
  3. In small microwavable bowl, place marshmallow creme. Microwave uncovered on High 10 seconds; stir to soften. Stir hazelnut spread; add to marshmallow creme. Stir gently just until it has a swirled appearance. Place slightly less than 1 tablespoon in each cup. Garnish each with hazelnut.

Nutrition Information
24 cookie tarts

1 Cookie Tart: Calories 130 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 45mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 4g); Protein 1g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%
Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1 Fat
Carbohydrate Choices: 1

Expert Tips

  • Just for fun, sprinkle with colored sprinkles, and omit the nuts on top.
  • Make the cookie cups a day ahead, and add filling when desired.
  • Some people might prefer freshly homemade marshmallow creme, and we quickly discovered that there are several different recipes out there, here’s just a couple that we came across: Chow.com and Food Network

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