Nutella Crinkle Cookies Recipes

NUTELLA-STUFFED COOKIES

Steps:

• Whisk together the flour, salt, baking powder and baking soda in a large bowl.
• Beat together the brown sugar and butter in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at time, beating after each addition to incorporate. Beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated.
• Divide the dough into 18 equal mounds, each about 2 tablespoons, and flatten slightly with wet hands. Put 2 teaspoons of the chilled chocolate-hazelnut spread in the center of each piece of dough, then press and pinch the cookie dough around the spread to form round and sealed balls. Chill for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Put 6 chilled dough balls onto each prepared baking sheet, spacing them about 2 inches apart. Bake, rotating the baking sheets halfway through, until the cookies are golden around the edges, about 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack or plate and serve warm if you'd like. When the baking sheets have cooled completely, bake the remaining 6 dough balls on one of the sheets, then let cool slightly.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

NUTELLA® COOKIES

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.

NUTELLA CRINKLE COOKIES

Steps:

• Preheat oven to 375*F Stir together flour, baking powder and salt in a medium mixing bowl.
• Beat Nutella and shortening in a large bowl until combined.
• Add sugar and mix until combined, beat in eggs and vanilla.
• Add flour and milk alternately and mix until just combined.
• Stir in 1/2 cup toasted hazelnuts.
• Cover and chill several hours until firm.
• Shape into walnut-sized balls.
• Roll in finely chopped hazelnuts, then in confectioners sugar.
• Place on greased cookie sheet and bake 8-10 minutes-surface should be cracked and cookies set.
• Makes about 70.

NUTELLA CRINKLE COOKIES

Steps:

• Preheat oven to 375°F. Stir together flour, baking powder and salt in a medium mixing bowl. Beat Nutella and shortening in a large bowl until combined. Add sugar and mix until combined, beat in eggs and vanilla. Add flour and milk alternately and mix until just combined. Stir in 1/2 cup toasted hazelnuts. Cover and chill several hours until firm. Shape into walnut-sized balls. Roll in finely chopped hazelnuts, then in confectioners sugar. Place on greased cookie sheet and bake 8-10 minutes (surface should be cracked and cookies set).

CHEWY NUTELLA CRINKLES

Steps:

• Stir together flour, baking powder and salt in a medium bowl; set aside.
• Combine Nutella and shortening in a large mixing bowl; beat with electric mixer on medium to high speed until combined.
• Add sugar; beat on medium speed until fluffy.
• Add vanilla extract and eggs; beat just until combined.
• Alternately add flour mixture and milk to creamed mixture, beating on medium speed just until combined.
• Use a spoon to stir in 1/2 cup chopped hazelnuts. Cover and chill for several hours or until firm.
• Heat oven to 375 degrees F.
• Shape the dough into 1- or 1 1/2-inch balls.
• Roll the balls in finely chopped hazelnuts, then roll in confectioners' sugar.
• Place the balls 2 inches apart on a lightly greased cookie sheet.
• Bake for 8 to 10 minutes or until surface is cracked and cookies are set.
• Cool cookies on a wire rack.

HAZELNUT CRINKLES

Steps:

• Heat oven to 375°F. In large bowl, beat granulated sugar, hazelnut spread, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.
• Shape dough by rounded teaspoonfuls into 1-inch balls. Roll in sugar crystals. Place about 2 inches apart on ungreased cookie sheet.
• Bake cookies 7 to 9 minutes or until puffed and edges are set. Cool on cookie sheet 1 minute. Remove from cookie sheet to wire rack; cool.

HAZELNUT CRINKLE COOKIES

Steps:

• In a large bowl, cream the Nutella, shortening and sugar until light and fluffy, about 4 minutes. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition. Fold in 1/2 cup hazelnuts. Cover and refrigerate for 30 minutes or until firm., Finely chop the remaining hazelnuts. Place hazelnuts and confectioners' sugar in separate shallow bowls. Roll dough into 1-in. balls; roll in hazelnuts, then sugar. , Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until set and surface is cracked. Cool for 1 minute before removing from pans to wire racks.