Can you use cocoa nibs in baking?

Candied Cocoa Nibs are a delicious addition to desserts and baked goods . They are small pieces of roasted and chopped-up cocoa beans packed with an intense chocolate flavor and a crunchy texture.

How to get round slice and bake cookies?

As you cut your dough log into individual cookies, give it a quarter-turn every three or four slices to ensure that the knife doesn't flatten one side repeatedly against the cutting board . And voilà, perfectly round Maple Pecan Shortbread, World Peace Cookies, and Pistachio-Crusted Icebox Cookies.

Can I replace cocoa powder with cacao nibs in baking?

Though not recommended for baking , you can use cacao nibs as a cocoa powder substitute in almost all other recipes with very little change needed to the amount used.

Can I use cacao nibs instead of chocolate chips in baking?

Cacao nibs, sometimes known as "nature's chocolate chips," can be used in place of chocolate chips to add a crisp texture and vibrant flavor .

How do bakeries get their cookies so round?

Have a round glass or coffee mug ready. As soon as the pan of cookies comes out of the oven, invert the glass or mug over one of the cookies. Move the glass or mug in a circular motion on the pan around the hot cookie for a few seconds . This will reshape the edges of the cookie into a perfect circle.

What are cookies baked in a shallow pan and then cut into pieces called?

Bar cookies consist of batter or other ingredients that are poured or pressed into a pan (sometimes in multiple layers) and cut into cookie-sized pieces after baking. In British English, bar cookies are known as "tray bakes".

What is the secret to cut-out cookies?

Pull off the top sheet of parchment, then slide the sheet of dough onto a baking sheet, then pop it in the freezer. (You can stack as many sheets of dough onto one baking sheet as you'd like.) Sandwich your dough between two sheets of parchment, roll, then freeze ; it makes cut-out cookies a breeze!

Do cacao nibs melt in baking?

No, cacao nibs do not melt when exposed to heat . They are made by crushing whole, organic cacao beans and their texture is comparable to chopped nuts or seeds. They will soften slightly when used in baked goods or soaked in hot water.

What do you do with cacao nibs in baking?

First there are the obvious things: using them as sprinkles on cupcakes or ice cream; mixing them into cookies like Dorie Greenspan's world peace cookies; or tossing them into brittle instead of nuts . Simply candying them—coating them in caramelized sugar—is simple, and candied cocoa nibs make a delicious snack.

Do cacao nibs melt when cooked?

Will Cacao Nibs Melt? Cacao nibs will not melt in their natural state . Since they are part of the actual cacao bean, you can't melt them. If you need to melt them down to incorporate into your favorite recipe, you will need to grind them down into a powder.

Do cacao nibs soften when baked?

They do soften slightly through cooking , but sieve sauce before serving if you want a smoother texture. Crust pork chops or steak with crushed up nibs (ground with spice mill or mortar & pestle) before searing them.

Cream Cheese Cocoa Nib Cookies (slice and bake) Recipe

Home Recipes by Type Desserts

FFFreezer Friendly

4.50

1 hour hr 1 minute min

22 Comments

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By: Rachel GurkPosted: 10/15/2012Updated: 12/01/2023

This post may contain affiliate links. Please read my disclosure policy.

An easy slice and bake cookie made with a cream cheese dough, cocoa nib cookies are studded with flavorful cocoa nibs and mini chocolate chips.

Recipe Overview

Why you’ll love it: These richly flavored cookies are a mocha lover’s dream.

How long it takes: 15 minutes to prep, 30 minutes to chill
Equipment you’ll need: mixer, baking sheet, parchment or waxed paper
Servings: makes 4 dozen

Are you a cocoa nib fan? I was recently introduced to cocoa nibs compliments of Scharffen Berger. Here’s how their website describes them (and I couldn’t have done better!): “Perfectly roasted cocoa beans cracked into small bits add crunchiness and subtle chocolate flavor to any recipe without adding sweetness.”

You’ll love these cream cheese cocoa nib cookies that are studded with mini chocolate chips, and then rolled in cocoa nibs for a nice crunchy exterior. I think they’re kind of beautiful, don’t you? Try these cookies soon with a cup of hot chocolate!

Why’ll You Love Cocoa Nib cookies

They’re slice and bake cookies. What’s a slice and bake? Think rolls of cookie dough you can buy in the grocery store, where you simply slice off cookie dough and bake the slices. Guess what? You can make your own! And they are so much better! Once you have the dough made, divide it in half and roll each half into a long thin log. Wrap each log in parchment or waxed paper and refrigerate or freeze.

The cookies are rich and flavorful. These cookies melt in your mouth. The dough is made with cream cheese and butter for a crisp buttery cookie. Mini chocolate chips are added to the dough for little bursts of chocolate.

Cooking Tip

I don’t get too excited if my cookies aren’t a perfect circle. They are rustic and homemade and I’m okay with that. If you want perfectly round cookies, use two glasses to hold the logs while they chill and rotate the logs occasionally as the dough firms up.

Where to find cocoa nibs

You may be wondering where to buy cocoa nibs. I’ve found them in the baking aisles of most grocery stores, usually by the chocolate chips. They are also sold at Walmart or on Amazon.

Storage and Make Ahead Ideas

Freeze the dough.One of the reasons I love shortbread cookies is that you can make the dough ahead and freeze it to bake later. Form the dough into logs (you can make several short logs, if you prefer), wrap the dough logs individually and put them into a freezer container or bag. The dough will keep for up to at least 2 weeks and up to 3 months.

Store baked cookiesin an airtight container at room temperature for up to a week. For longer storage, put the cookies in a freezer safe container and freeze for up to 3 months.

More Slice and Bake Cookies

Honey Lemon Shortbread CookiesMexican Chocolate Shortbread CookiesWindmill Cookies aka Speculoos Cookies (nut free option)

Browse All

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Cream Cheese Cocoa Nib Cookies

4.50 from 4 votes

Prep Time: 15 minutes mins

Cook Time: 16 minutes mins

Additional Time: 30 minutes mins

Total Time: 1 hour hr 1 minute min

48 cookies

Print Rate Recipe

Ingredients

▢ 4 cups all-purpose flour
▢ 1 ¼ teaspoons coarse salt
▢ 2 cups (16 oz.) unsalted butter, softened (4 sticks)
▢ 6 ounces cream cheese, at room temperature
▢ 1 ¼ cups sugar
▢ 2 tablespoons plus ½ teaspoon pure vanilla extract
▢ 1 ½ cups mini semisweet chocolate chips
▢ ½ cup cocoa nibs (if you like, increase the amount to 1 cup)

Instructions

Whisk flour and salt in a large bowl; set aside. Place butter and cream cheese in the bowl of a stand mixer (see note). Using the paddle attachment, beat on medium speed until pale and fluffy (approximately 2 minutes). Add sugar and vanilla and mix until combined. While mixer is running on low-speed, add flour mixture, and continue to mix until just combined. Mix in mini chocolate chips by hand.
Transfer half of dough to a large sheet of parchment paper. Shape into a long log about 2 inches in diameter. Wrap in parchment paper and repeat with other half of the dough. Freeze until firm, at least 30 minutes.
Preheat oven to 350°F. Prepare baking sheet by lining with parchment paper. Unwrap one log, roll in cocoa nibs (pressing lightly to adhere), coating lightly. Cut into ¼ -inch-thick rounds. Space approximately 1 inch apart on baking sheets.
Bake cookies until golden around edges, 16 to 18 minutes. Let cool slightly before removing from trays and letting cool completely on wire racks. Makes 4 dozen.

Notes

If you don’t have a stand mixer, cream the butter and cream cheese until fluffy with an electric hand mixer. Beat in sugar and vanilla. You’ll probably have to stir in the flour mixture by hand unless you have a powerful hand mixer.
Cookie dough can be frozen for up to 3 months if wrapped securely. If desired, make several shorter dough logs so they fit in your freezer. If the frozen dough crumbles when you slice it, let it thaw for 30 minutes or so first.
Baked cookies can be frozen for up to 3 months in a freezer-safe container.

Nutrition Information

Serving: 1cookie, Calories: 189kcal, Carbohydrates: 18g, Protein: 2g, Fat: 12g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 24mg, Sodium: 74mg, Potassium: 61mg, Fiber: 1g, Sugar: 8g, Vitamin A: 288IU, Calcium: 12mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Reader Interactions

Leave a Review

audrey marr says
November 11, 2018 at 7:41 pm
Where do I find cocoa nibs, never heard of them, please help
Reply
- Rachel Gurk says
  November 11, 2018 at 8:01 pm
  The grocery store or online! Most likely in the baking aisle.
  Reply
amy @ fearless homemaker says
October 16, 2012 at 8:45 am
i love cocoa nibs – yum! would you believe that i’ve never tried making slice-and-bake cookies? i’ve been meaning to, since they seem so much quicker than the scoop-out-each-individual-one kind, + turn out so pretty. These are totally my style – will have to try these!
Reply
Anne says
October 16, 2012 at 2:50 am
Those cookies look amazing!
Reply
Julie @ Table for Two says
October 15, 2012 at 9:40 pm
these look REALLY good. i love the little specks of chocolate scattered throughout!
Reply

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Cream Cheese Cocoa Nib Cookies (slice and bake) Recipe - Rachel Cooks® (2024)