Chocolate Hazelnut Cookie Cake by Fluff Cups

Indulge in the decadent and mouth-watering Chocolate Hazelnut Cookie Cake recipe! This recipe was created by Tess from Fluff Cups, who visited the Amoretti Text Kitchen to show us how to make this delicious cake using Amoretti's Vegan Chocolate Hazelnut Spread and Vanilla Madagascar Bourbon Water Soluble Extract. This is a perfect recipe for anyone who loves to bake and wants to try something new and exciting. With the combination of chocolate and hazelnut, this cake is sure to be a crowd-pleaser. Follow along with Tess's step-by-step instructions to create this delectable dessert that is perfect for any occasion.

Where to find Tess:

YouTube: https://www.youtube.com/@TessLevin/videos

Instagram: https://www.instagram.com/fluffcups/

TikTok: https://www.tiktok.com/@tess.levin?is_from_webapp=1&sender_device=pc

Ingredients

• 5 tsp. unsalted butter, softened
• 1/2 cup dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp. Amoretti® Vanilla Madagascar Bourbon Water Soluble 2X
• 1 + 1/4 cup all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp. salt
• 3/4 cup semi sweet chocolate chips
• 1/4 - 1/2 jar Amoretti® Vegan Chocolate Hazelnut Spread

Directions

1. Preheat oven to 375 degrees F.
2. In a bowl, pour butter along with the sugars and combine until light and fluffy
3. Add the egg, vanilla extract and mix.
4. Next, dump all the dry ingredients and mix until incorporated.
5. Fold in chocolate chips Add half the dough to a 9inch cake pan. Add salted caramel filling into a nice layer. Add the remaining half of dough on top
6. Bake the Pizookie at 375 degrees F for 15 minutes or until lightly golden brown around the edges but a bit under baked in the center.
7. Top  with vanilla ice cream and enjoy!