This delicious recipe for Fondue Cookies is a simple and fun treat that combines soft, warm cookies with a creamy chocolate hazelnut spread and fresh fruit toppings. Perfect for a quick dessert, you can easily adapt it with your favorite fruits or chocolate. These cookies are sure to impress with their irresistible sweetness and indulgent texture!
Ingredients Needed:
Cookies:
- 1 cup (150 g) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch salt
- 6 tbsp (85 g) unsalted butter, softened
- 2/3 cup (140 g) brown sugar
- 1 egg
- 3 oz (85 g) dark chocolate, chopped, or dark chocolate chips
Toppings:
- 6 tbsp (90 ml) chocolate-hazelnut spread (Nutella-style)
- 2 small clementines, peeled and separated into segments
- 1 banana, cut into thin rounds
- 1 1/4 cups (170 g) fresh raspberries or other berries
How To Make Fondue Cookies Recipe?
- Preheat the Oven: Preheat your oven to 190°C, with the rack in the middle position. Line a baking sheet with a silicone mat or parchment paper.
- Prepare the Dry Ingredients: In a bowl, combine 150g of flour, 2g of baking powder, 1g of baking soda, and a pinch of salt.
- Cream the Butter and Sugar: In another bowl, beat 85g of softened butter and 140g of brown sugar using an electric mixer until smooth. Add 1 egg and mix for 1 minute.
- Combine the Ingredients: Stir the dry ingredients into the butter mixture using a wooden spoon. Add 85g of chopped dark chocolate (or dark chocolate chips) and mix until fully combined.
- Shape the Cookies: Shape the dough into 6 balls, using about 60ml of dough per ball. Place the dough balls evenly spaced on the prepared baking sheet, without flattening them.
- Bake the Cookies: Bake for 12 minutes, or until the edges are golden and the center is still soft. Let the cookies cool on the sheet for 5 minutes.
- Add the Toppings: Spread 15ml of chocolate-hazelnut spread over the center of each warm cookie using a small offset spatula.
- Add the Fruit: Top the cookies with segments of clementine, banana slices, and fresh raspberries (or other berries).
- Serve Immediately: Enjoy the cookies fresh from the oven!
Recipe Tips:
- Don’t Flatten the Dough: Keep the cookie dough balls rounded for a thicker, chewier texture. Don’t press them down before baking.
- Use Softened Butter: Make sure your butter is softened at room temperature to ensure smooth mixing with the sugar.
- Bake on the Middle Rack: Baking on the middle rack ensures even cooking and prevents the cookies from burning on the bottom.
- Add the Toppings While Hot: Spread the chocolate-hazelnut spread and add the fruit toppings while the cookies are still warm so the spread melts perfectly.
- Store in an Airtight Container: To keep your cookies fresh, store them in an airtight container for up to 3 days, and warm them briefly before serving.
How To Store Leftovers?
- Refrigerate: Let the cookies cool to room temperature. Store them in an airtight container in the fridge for up to 3 days.
- Freeze: Cool the cookies first, then store them in a freezer-safe bag or container for up to 1 month.
Nutrition Facts:
- Calories: 300 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 30mg
- Sodium: 100mg
- Potassium: 150mg
- Total Carbohydrate: 35g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 3g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Buttercream Frosting Recipe
- Gordon Ramsay Chocolate Lava Cake Recipe
- Gordon Ramsay Chocolate Brownie Recipe
Gordon Ramsay Fondue Cookies Recipe
Description
This delicious recipe for Fondue Cookies is a simple and fun treat that combines soft, warm cookies with a creamy chocolate hazelnut spread and fresh fruit toppings. Perfect for a quick dessert, you can easily adapt it with your favorite fruits or chocolate. These cookies are sure to impress with their irresistible sweetness and indulgent texture!
Ingredients
Cookies:
Toppings:
Instructions
- Preheat the Oven: Preheat your oven to 190°C, with the rack in the middle position. Line a baking sheet with a silicone mat or parchment paper.
- Prepare the Dry Ingredients: In a bowl, combine 150g of flour, 2g of baking powder, 1g of baking soda, and a pinch of salt.
- Cream the Butter and Sugar: In another bowl, beat 85g of softened butter and 140g of brown sugar using an electric mixer until smooth. Add 1 egg and mix for 1 minute.
- Combine the Ingredients: Stir the dry ingredients into the butter mixture using a wooden spoon. Add 85g of chopped dark chocolate (or dark chocolate chips) and mix until fully combined.
- Shape the Cookies: Shape the dough into 6 balls, using about 60ml of dough per ball. Place the dough balls evenly spaced on the prepared baking sheet, without flattening them.
- Bake the Cookies: Bake for 12 minutes, or until the edges are golden and the center is still soft. Let the cookies cool on the sheet for 5 minutes.
- Add the Toppings: Spread 15ml of chocolate-hazelnut spread over the center of each warm cookie using a small offset spatula.
- Add the Fruit: Top the cookies with segments of clementine, banana slices, and fresh raspberries (or other berries).
- Serve Immediately: Enjoy the cookies fresh from the oven!
Notes
- Don’t Flatten the Dough: Keep the cookie dough balls rounded for a thicker, chewier texture. Don’t press them down before baking.
- Use Softened Butter: Make sure your butter is softened at room temperature to ensure smooth mixing with the sugar.
- Bake on the Middle Rack: Baking on the middle rack ensures even cooking and prevents the cookies from burning on the bottom.
- Add the Toppings While Hot: Spread the chocolate-hazelnut spread and add the fruit toppings while the cookies are still warm so the spread melts perfectly.
- Store in an Airtight Container: To keep your cookies fresh, store them in an airtight container for up to 3 days, and warm them briefly before serving.
Gordon Ramsay Fondue Cookies Recipe