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Chocolate Espresso Dipped Hazelnut Lace Cookies

Delicate old fashioned oatmeal and hazelnut lace cookies dipped in a dark chocolate espresso and finished with chopped hazelnuts.
Prep Time10 mins
Cook Time10 mins
Course: Dessert
Cuisine: Dessert
Keyword: Chocolate Dipped Cookies, Christmas Cookies, Cookie Swap, Lace Cookies
Servings: 24


Lace Cookies

  • 2 cups quick cooking oats
  • 1/2 cup hazelnuts chopped
  • 2 cups light brown sugar
  • 3 tbsp flour
  • 2 sticks butter (1 cup) melted
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Chocolate Espresso

  • 4 1/2 oz espresso chocolate chips (half a 9 oz bag Nestle Espresso Morsels)


  • 1/2 cup hazelnuts chopped


  • Lace Cookies
  • Preheat oven to 375 degrees. Line baking sheets with parchment paper.
  • Combine oats, hazelnuts, flour, light brown sugar, melted butter, egg, vanilla and salt in a large bowl.
  • Place 1 tbsp cookie dough on parchment lined baking sheet. Give cookies extra space, as they more than double in size. I placed 4 on each baking sheet. (If you place too close together, they will spread out and all melt together)
  • Bake at 375 degrees for 7-10 minutes. Make sure to check frequently. You want the sugars to create a nice golden, caramelized edge that will be firm enough to remove from baking sheet, but not crisp.
  • When cool, dip first in melted chocolate espresso, then in hazelnuts. Place on parchment paper to set.

Chocolate Espresso

  • Place espresso chocolate chips in a microwave safe bowl. Microwave in increments of 50 seconds, stirring between each session until completely melted. (About 2 minutes)


  • Place chopped hazelnuts in a small bowl.