SUPER-EASY NUTELLA® COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour and sugar together in a bowl; add eggs and mix until incorporated. Stir chocolate-hazelnut spread into flour mixture until dough is smooth. Roll dough into 2-inch balls and lightly press onto a baking sheet.
- Bake in the preheated oven until edges of cookies are starting to harden, 20 to 25 minutes.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 26.5 g, Cholesterol 62 mg, Fat 4.9 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 33.8 mg, Sugar 10 g
NUTELLA® COOKIES
These cookies are super moist and soft, with flavors of both chocolate and hazelnut clearly pronounced.
Provided by Mai Kitchen
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with aluminum foil or parchment paper.
- Cream butter and sugar in a medium bowl with an electric mixer until white and fluffy. Add egg and vanilla extract; beat well. Add chocolate-hazelnut spread and mix completely. Slowly add flour and cocoa powder and mix well. Stir in chocolate chips and hazelnuts.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven for 8 minutes. Turn the oven off and allow the cookies to sit in the oven for 2 minutes more.
- Remove cookies from the oven and serve immediately or allow to cool.
Nutrition Facts : Calories 179.9 calories, Carbohydrate 19.6 g, Cholesterol 19.3 mg, Fat 11 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 4.4 g, Sodium 51.8 mg, Sugar 13.7 g
THICK AND CHEWY NUTELLA CHOCOLATE CHIP COOKIES
I was looking for a good Nutella cookie recipe and found this on Recipe Goldmine. It's crisp on the outside and chewy on the inside and makes the house smell *heavenly* while it's baking. I would recommend using chopped hazelnuts instead of walnuts or pecans to enhance the Nutella flavor.
Provided by Chilicat
Categories Drop Cookies
Time 33m
Yield 14 cookies, 14 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees. Line a 20 x 14 baking sheet without sides with parchment paper.
- Mix flour, salt and baking soda together in a medium sized bowl. Set aside.
- With electric mixer, mix butter and sugars until thoroughly blended. Mix in Nutella, egg, yolk and vanilla extract. Add dry ingredients; mix until just combined. Stir in chips.
- Form 1/4 cup dough into ball. Holding ball using fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees and with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto sheet, about nine balls per sheet. (Smaller cookie sheets can be used but fewer cookies can be baked at one time and the time may need to be adjusted).
- Bake until cookies are light golden brown and outer edges start to harden, yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on sheets. Store in an airtight container.
- NOTE: I used a large cookie scoop to portion out the dough instead of shaping it by hand as described above. The cookies came out a little smaller than the giant 1/4 cup size, but they still looked great. They will deflate a little as they cool so keep that in mind when determining baking time. I baked mine for the full 18 minutes, or just until the centers were soft but not squishy. The cookie scoop method yielded 17 large cookies.
CHEWY NUTELLA COOKIES
i found this recipe on alpineberry's blog: http://alpineberry.blogspot.com/2006/08/nutella-cookies.html i must have made the cookies a lot smaller than her because i got twice as many! they ended up being about 2 1/2 inches in diameter. i made a few slight changes, but nothing substantial... Mm! delicious! i didn't use the hazelnuts because i didn't have any on hand, but they would add good texture i'm sure
Provided by ellie3763
Categories Drop Cookies
Time 30m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Sift together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.
- Cream together butter, granulated sugar and brown sugar until light and fluffy.
- Mix in Nutella and vanilla extract.
- Mix in egg.
- Add flour mixture and mix until just incorporated.
- Add chocolate chips and hazelnuts.
- Refridgerate dough for about 15 minutes. Either drop small balls of dough or use hands to roll 1-inch diameter balls of dough and place on a cookie sheet.
- Bake for 10-11 minutes until the edges look set. Cool on baking sheet for 5 minutes then remove to cooling racks.
NUTELLA CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, brown sugar, egg, vanilla extract, white sugar, all purpose flour, salt, baking powder, nutella, chocolate chips
Provided by Angie Daouk
Yield 11 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Spoon Nutella into large dollops onto a cookie pan lined with parchment paper and freeze.
- Cream the butter, brown sugar, and white sugar with a mixer until smooth. Then, put the egg and vanilla extract into the bowl with the butter and sugars and beat with a hand mixer.
- In a separate bowl, sift the flour, baking powder, and salt into a bowl.
- Add the dry ingredients to the wet ingredients and mix everything together. Once combined, fold in the chocolate chips.
- Take a frozen Nutella dollop and, taking a ball of cookie dough in your hands, press down the ball and wrap it around the frozen Nutella ball. The cookie dough should envelop the ball of Nutella completely. Repeat with the remaining dough and Nutella balls.
- Place the cookie dough balls onto a cookie pan lined with parchment paper and bake for 14 minutes.
- Let cool for 10 minutes and serve.
- Enjoy!
Nutrition Facts : Calories 348 calories, Carbohydrate 42 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, Sugar 29 grams
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