Can you use cocoa nibs in baking?

Or give a pretty finishing touch to glazed and chocolate-dipped cookies by sprinkling crushed cocoa nibs on top before the glaze or chocolate sets . The great thing about using cocoa nibs instead of chocolate is that it provides both chocolate flavor and crunch to a cake.

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

Just as their name implies, bar cookies are cookies readied and cut into bite-sized bars and sometimes bite-sized squares. Baked in a shallow pan, they can be firm or soft, depending on your preference. Also, they can have various bases, toppings, or fillings. A good example is the fudgy chocolate brownie 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 cocoa nibs instead of chocolate chips?

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.

What type of cookie is rolled into a log chilled and sliced before baking?

Slice-and-bake cookies, also known as icebox cookies , are usually made from a simple buttery shortbread dough, often with optional mix-ins, that you roll into logs and chill. Once thoroughly chilled, you can slice them to the thickness of your choice and then bake!

What happens if you bake cookies in a cake pan?

The reason cookie sheets don't have sides is so that heat can circulate more evenly around the cookies as they bake. Baking cookies inside a pan with sides will impede heat circulation and cause the cookies to bake unevenly .

What kind of pan is best for baking cookies?

For home cooking, a so-called half-sheet pan (measuring 18 inches x 13 inches, on average) will generally do the trick: made of aluminum or stainless steel, surrounded with a rim to prevent spills, and purchased either with or without a nonstick coating.

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.

Can I replace cocoa nibs with cocoa powder?

Cacao nibs add extra crunch to ice cream, pudding, or oatmeal. You can't substitute them for cocoa or cacao powder in recipes . The texture of cacao nibs vs. powder is entirely different.

Can you use cocoa nibs as cocoa powder?

Since cacao nibs are the whole form of cacao powder, you can make them into cacao powder simply by grinding them . This can be done with a food processor or a coffee grinder. By doing this, you can use cacao nibs in any preparation that requires cocoa powder.

Do cacao nibs melt like chocolate chips?

Cacao nibs don't melt , so they're a good alternative to nuts and chocolate chips. If you want to make a gooey chocolate cake though, try cacao powder instead.

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)