Hazelnut & Raspberry Balsamic Brownie Cookies

Chewy brownie cookies get a makeover with toasted hazelnuts and a touch of raspberry balsamic for one complex but delicious cookie.

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I know I already participated in Christmas Cookies Week, but now it’s time for #ChristmasSweetsWeek! Granted… I am sharing mostly cookies still – haha. I originally had non-cookie recipes in the works but I ran out of time. But I am fairly certain no one will be upset about these. 

These brownie cookies were actually made in collaboration with a local olive oil and vinegar store, Olivina Taproom. Better yet, I have been whipping up some creative cookies baked with their olive oil and balsamic vinegar to sell alongside their cafe menu and these cookies were one of the first successes. 

I have always been a fan of my brownie cookies so I thought they would be the perfect fit for adding a little bit of their sweet Italian raspberry balsamic vinegar, along with hazelnuts instead of pecans. But I felt like the balsamic flavor wasn’t as obvious as I had hoped so I went ahead and made a chocolate balsamic glaze too! Top with some crushed freeze dried raspberries and you have one stunning looking cookie for your holiday dessert table. 

Don’t live near Columbus, OH? You can order any olive oil or balsamic vinegar online! And if you order $65+ it will ship for free. No code needed!

Welcome to #ChristmasSweetsWeek 2020! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 21 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Beverage Recipes
Homemade Dark Hot Chocolate Mix by Bear & Bug Eats

Breakfast and Baked Goods Recipes
Cherry Croissant Breakfast Bake by Making Miracles
Classic Cinnamon Rolls by The Nifty Foodie
Cranberry Eggnog French Toast Bake by The Redhead Baker
Spiced Pear Quick Bread by Simply Inspired Meals
Star Bread by House of Nash Eats

Candy and Fudge Recipes
3 Ingredient Old Fashioned Potato Candy by Blogghetti
Bourbon Caramels with Chocolate and Vanilla by Christmas Tree Lane
Chocolate Peppermint Graham Crackers by Kathryn’s Kitchen Blog
Spiced Sugared Pecans by Love & Confections

Pastry and Dessert Recipes
Banana Cake by Palatable Pastime
Blue Curaco Velvet Cake by Magical Ingredients
Cranberry Orange Sugar Cookie Bars by Sweet Beginnings
Egg Nog Ice Cream by A Day in the Life on the Farm
Hazelnut & Raspberry Balsamic Brownie Cookies by The Spiffy Cookie
Hot Chocolate Sweet Rolls by Kate’s Recipe Box
Lemon Ricotta Cookies by A Little Fish in the Kitchen Lemon
Peanut Butter Cut Outs by A Kitchen Hoor’s Adventures
Pecan Crusted Pecan Pie by The Mandatory Mooch
Peppermint Dipped Chocolate Chip Cookies by An Affair from the Heart
Pioneer Woman’s Nantucket Cranberry Pecan Pie by For the Love of Food

One year ago: Buckeye Peanut Butter Cookie Bars

Five years ago: Homemade Malted Hot Chocolate Mix

Seven years ago: White Chocolate Peanut Butter Cupcakes

Eight years ago: Cranberry Fritters

HAZELNUT & RASPBERRY BALSAMIC COOKIES

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Yield: 4 dozen Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 2 cups chopped roasted hazelnuts
• 1/2 cup unsalted butter
• 4 oz. unsweetened chocolate, chopped
• 3 cups semisweet chocolate chips, divided
• 1-1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 1-1/2 cups sugar
• 1 tsp raspberry balsamic vinegar*
• 1 tsp vanilla extract

ICING

• 1 cup powdered sugar
• 2 Tbsp cocoa powder
• 3-4 tsp water
• 3-4 tsp raspberry balsamic vinegar
• Freeze dried raspberries, for garnish

Directions

1. Preheat oven to 350 degrees. Line baking sheeting with parchment paper or silicone baking mats; set aside.
2. In a large heavy bottomed saucepan, melt butter, unsweetened chocolate, and half the chocolate chips over low heat, stirring constantly; set aside.
3. In a medium bowl, combine flour, baking powder, and salt; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, balsamic, and vanilla at medium speed until combined. Add flour mixture, beating well. Add chocolate mixture and beat until combined. Stir in remaining 1 1/2 cups chocolate morsels and pecans.
5. Drop dough by 2 tablespoonfuls (I use a medium cookie scoop), spacing about 2 inches apart on prepared baking sheets.
6. Bake the cookies, one sheet at a time, until edges are firm and centers appear cracked, 9-10 minutes, rotating the baking sheet halfway through baking.
7. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
8. While the cookies cool, make the icing. In a medium bowl, whisk together the icing ingredients until the mixture reaches the consistency of molasses. Spoon or pipe over cooled cookies. Crush freeze-dried raspberries over the top and allow to set before serving.

Notes

*Can't find raspberry balsamic vinegar? Add 1 Tbsp crushed freeze dried raspberries.

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