Chocolate Hazelnut Cookie Dough Fudge closeup shot of 8 slices with sea salt sprinkles on a white background

Chocolate Hazelnut Cookie Dough Fudge

Share on facebook
Share on twitter
Share on pinterest
Share on email

Cookie dough? Check. Fudge? Check. JUSTIN’S® Chocolate Hazelnut and Almond Butter? Check. The gang’s all here and ready to make some Chocolate Hazelnut Cookie Dough Fudge. It’s a chocolatey treat that you won’t be able to put down.

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

12

Icon of cutting board with knife on top in maroon red

PREP TIME:

45 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

0 minutes

Icon of clock in maroon red lines

TOTAL TIME:

45 minutes

INGREDIENTS

16 ounces JUSTIN’S® Chocolate Hazelnut and Almond Butter
½ cup Coconut Oil
2 tablespoons Maple Syrup
8 ounce Chocolate Chip Cookie Dough
Flaky Sea Salt

DIRECTIONS

1. Line a small 12 x 8-inch glass dish with parchment paper.

2. In a microwave-safe bowl, melt JUSTIN’S® Chocolate Hazelnut and Almond Butter and coconut in microwave, for about 1 minute.

3. Stir well and pour into the prepared dish.

4. Roll the cookie dough into teaspoon-sized balls.

5. Gently drop the cookie dough pieces into the chocolate hazelnut mixture.

6. Refrigerate for 30 minutes to 1 hour, or until solid.

7. Sprinkle with the flaky sea salt, cut into 12 squares and serve.

8. Store in the fridge until ready to eat.

This Recipe Serves 12

INGREDIENTS

16 ounces JUSTIN’S® Chocolate Hazelnut and Almond Butter
½ cup Coconut Oil
2 tablespoons Maple Syrup
8 ounce Chocolate Chip Cookie Dough
Flaky Sea Salt

DIRECTIONS

1. Line a small 12 x 8-inch glass dish with parchment paper.

2. In a microwave-safe bowl, melt JUSTIN’S® Chocolate Hazelnut and Almond Butter and coconut in microwave, for about 1 minute.

3. Stir well and pour into the prepared dish.

4. Roll the cookie dough into teaspoon-sized balls.

5. Gently drop the cookie dough pieces into the chocolate hazelnut mixture.

6. Refrigerate for 30 minutes to 1 hour, or until solid.

7. Sprinkle with the flaky sea salt, cut into 12 squares and serve.

8. Store in the fridge until ready to eat.

This Recipe Serves 12

Great Summer Recipes
Pumpkin Vanilla Almond Snickerdoodlewiches in a tray and one bitten and put on a white plate on a wooden background

My Vanilla Almond Butter is a star in both the cookie part and the filling of Pumpkin Vanilla Almond Snickerdoodlewiches. Sweet creamy vanilla almond butter compliment the pumpkin and snickerdoodle flavors well. Make it a double decker if you are feeling adventurous.

Spooky Peanut Butter Chocolate Bark cut into random pieces with googly eyes on some with flower paper and confetti decoration

Why wouldn’t the skeleton go trick or treating? It didn’t have the guts. You don’t have to be afraid of Spooky Peanut Butter Chocolate Bark. The only thing spooky about it is how fast your goblins and ghouls will gobble them up.

Peanut Butter Cup Oatmeal Skillet Cookie on cloth with oatmeal flakes in a bowl and scattered on a gray wooden background

You can make lots of things in a skillet, one of my personal favorites is making my Peanut Butter Cup Oatmeal Skillet Cookie recipe. It’s better than your average cookie because I’ve added JUSTIN’S® Classic Peanut Butter and JUSTIN’S® Milk Chocolate Peanut Butter Cups to the dough. This cookie comes out of the oven crispy at the top, gooey in the middle.