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Hazelnut Cocoa Peanut Butter Cookies (GF)

Recipe by Jennifer Noble, Granville, Ohio
First place, Sauces (All Other), 2017

Baking temperature: 350º F
Baking time: 8 minutes
Yield: 2 dozen 1" balls

  • ¾ cup Nutella or other brand chocolate hazelnut spread (look for one with a fat content similar to the peanut butter, around 11 grams per 2 tbsp.)
  • ¼ cup smooth peanut butter
  • ¾ cup granulated sugar
  • 1 tsp. baking soda
  • 1 egg lightly beaten
  • ¼ tsp. kosher salt
  • 1 tbsp. cocoa powder
  1. Preheat the oven 350 degrees.
  2. Mix all the ingredients together until just combine.
  3. Roll the dough into ½” thick balls. Place balls 1“ apart on a cookie sheet lined with parchment paper.
  4. Bake 8 minutes. Let cool on the parchment for one minute and then transfer to a wire rack.
  5. Eat while they are still warm and gooey, or cool completely (or both)


  • Roll balls in panko, butter and salt (non GF option)
  • Roll balls in toasted hazelnuts
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