For her birthday, my sister requested a fruit dessert, something like a fruit tart. I decided to make a strawberry chocolate hazelnut sheet cookie dessert using an easy sugar cookie mix. I made the crust in a sheet pan since it had to be enough for a large group. We all grew up eating Ferrero Rocher and love hazelnut so I knew this combination was going to be a winner! Needless to say, it was happily received and gone by the end of the night!
Here’s what you’ll need
- Sugar cookie mix
- Egg
- Unsalted butter
- All purpose flour
- Strawberries
- Hazelnut spread
- Sweetened condensed milk
- Cocoa powder
- 12×18 sheet pan
- Parchment paper
- Hand mixer
- Spatula
Let’s start baking!
- Preheat oven and line sheet pan
First, preheat the oven according to the instructions on the sugar cookie mix. Then line the sheet pan with parchment paper.
- Prepare the cookie mix
Melt the stick of butter. Mix the sugar cookie mix and flour together with a spatula in a mixing bowl. Then add the egg and melted butter and mix until a dough forms.
- Bake the sheet cookie
Place the sugar cookie dough into a sheet pan and spread it out evenly with a spatula. Now put the pan in the oven and bake the cookie according to instructions on the sugar cookie mix (or until golden brown). After it’s baked, remove it from the oven and let it cool for about an hour.
- Prepare the chocolate hazelnut spread
When the sugar cookie is almost completely cooled, slice the strawberries and set aside. Then use a hand mixer to beat together the hazelnut spread, butter (make sure you use room temperature butter), sweetened condensed milk, and cocoa powder until the mixture is smooth.
- Top sheet cookie with chocolate hazelnut spread
All that’s left is to top the cookie with the spread, smooth it out with a spatula, and top with sliced strawberries. If you’d like to add a hazelnut drizzle, then put some hazelnut spread in a bowl and microwave it for about 15 seconds to soften it. Drizzle away! Cut and serve fresh!
Tips and tricks
On the Betty Crocker sugar cookie mix bag, they include a recipe for your normal drop cookies but also a recipe for cutout cookies. I used the cutout cookie recipe so that it would stay flat and uniform and be easy to use as a crust.
When you’re making the chocolate hazelnut mixture, feel free to bump up the amount of hazelnut spread you use!
We made this dessert in the afternoon and took it to my sister’s birthday dinner that night. While it was still delicious, the strawberries released water and made the dessert less visually appealing. We recommend serving this right away or waiting to add the chocolate hazelnut spread and strawberries until you’re ready to serve.
We used parchment paper so that we could easily get the cookie out of the sheet pan for photos. It required 2 of us holding all 4 corners of the parchment paper and pulling it taut to lift out in one piece. Even then, it cracked slightly in a couple of places. It would probably be easier to leave the dessert in the sheet pan and cut it while it’s still in the pan before plating.
We hope you enjoy this strawberry chocolate hazelnut sheet cookie dessert as much as we did! I’m excited to make more desserts in the future using hazelnut spread because truthfully, we could eat it on its own by the spoonful. In the meantime, we would love for you to check out some of our other desserts including S’mores Brownies, Churro Croissant French Toast, Lemon Pie, and Fruity Pebble Pretzel Rice Krispie Treats.
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Strawberry Chocolate Hazelnut Sheet Cookie
There's nothing better than the combination of chocolate, hazelnut spread, and strawberries! This dessert adds an easy sugar cookie crust using a cookie mix!
Ingredients
- 1 bag of sugar cookie mix (I used Betty Crocker)
- 1 egg
- 1/2 cup of unsalted butter (1 stick) melted
- 3 tablespoons of all purpose flour
- 10 strawberries, sliced
Chocolate Hazelnut Spread
- 1/2 cup of hazelnut spread
- 1/2 cup of room temperature unsalted butter (1 stick)
- 7oz sweetened condensed milk
- 3 tablespoons of cocoa powder
Instructions
- Preheat oven according to sugar cookie mix instructions and line sheet pan with parchment paper.
- In a mixing bowl, mix together cookie mix and all purpose flour. Then add and mix egg and melted butter.
- Spread sugar cookie dough evenly onto sheet pan and bake according to package instructions or until crust is golden brown, about 8 minutes. Let cool completely, about 1 hour.
- When sugar cookie is almost completely cooled, beat together hazelnut spread, room temperature butter, sweetened condensed milk, and cocoa powder with a hand mixer until smooth.
- Spread on cooled sugar cookie. Top with sliced strawberries. Soften a little hazelnut spread by microwaving it for 15 seconds in a microwave safe bowl and drizzle on top of strawberries. Cut and serve fresh.
Notes
I would recommend cutting the bars in the sheet pan and taking them out piece by piece onto serving plate/tray. If you lift the dessert out of the sheet pan whole, be sure to have another set of hands to help you pull the parchment paper taut before lifting or it may crack.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 442Total Fat: 24gSaturated Fat: 12gCholesterol: 60mgSodium: 131mgCarbohydrates: 53gFiber: 1gSugar: 44gProtein: 5g
We try our best to provide an estimate of nutritional information but it may not always be accurate. We advise readers to calculate through their own methods for the most accurate representation.
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