Decadent and rich. These cookies are outrageously delicious! These cookies are soft, creamy, and filled with Nutella!
Stuffed cookies are so good and a Nutella filled cookie is out of this world good! These cookies are fudgy and rich. I couldn't stop eating these cookies. I can never keep Nutella in my house without someone eating the whole jar. I don't know what it is about chocolate and hazelnut but these two flavors are so addicting. I knew when I bought this jar of Nutella I had to make these cookies fast or the spread was going to be gone before I could even bake cookies! Nutella or any hazelnut spread is creamy, delicious, nutty and of course chocolatey. It pairs well with almost anything and in this cookie it is spectacular!
This is the perfect cookie to make for Valentine's Day. If you are a fan of Nutella you should make these for Valentine's day or just for a tasty dessert. These cookies come out crispy on the outside and fudgy on the inside.
A few tips:
Nutella - I use the classic Nutella brand but this cookie will work with any hazelnut chocolate spread.
Freezing the hazelnut spread - To make these cookies perfect you must freeze clumps of hazelnuts to stuff the cookies. Trust me it makes working with Nutella a lot easier! It is impossible to stuff wet cookie dough with soft hazelnut spread.
Making the cookies - These cookies do come out very large so if you want smaller cookies you will have to make the stuffing smaller. To stuff the cookie dough balls you need to flatten the dough in your hand and make a small insert. Add the frozen hazelnut ball and surround the hazelnut ball with the rest of the cookie dough. You will need to work quickly when making the cookies so the dough and the hazelnut do not soften.
Storage - these cookies are so soft and sticky that they will only last for 2-3 days in an air-tight container.
Check out how to make these in the video below:
Nutella Cookies
Serving size: 12
Total Time: 1 hour and 45 minutes
Source: Adapted from101 Greatest Cookies on the Planet by Erin Renouf Mvlroie
1 1/2 cups chocolate hazelnut spread, divided
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/3 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups all-purpose flour
Topping:
2 tablespoons chocolate hazelnut spread, melted
Powdered sugar, for sprinkling
Step 1: Line a container with parchment paper. Scoop 1 tablespoon of the hazelnut spread onto the parchment paper and repeat this 12 times. Then freeze the dollops of hazelnuts for about 1 hour or until dollops have hardened.
Step 2: While the filling is setting, use a stand mixer with paddle attachment cream the butter and hazelnut until it forms a creamy consistency. Add in the sugars until light and fluffy.
Step 3: Stir in the eggs and vanilla. Then add in the cornstarch, baking soda, baking powder, salt, and flour. Mix until dough forms.
Step 4: Preheat the oven to 350 degrees. Remove the chocolate hazelnut dollops from the freezer. Shape the dough into 12 equal balls. Flatten each dough ball and add the dollop to the center. Completely cover the hazelnut dollop with the dough and place the cookie dough onto the baking sheet. Bake for 9-10 minutes or until just set on top. Take out and let cool.
Step 5: Once the cookies have cooled, drizzle the melted hazelnut spread and sprinkle with powdered sugar. Enjoy!
コメント