Nutella Filled Sugar Cookies Recipe 455

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 FILLED SUGAR COOKIES RECIPE - (4.5/5)

Steps:

• 1. Using a 1 teaspoon measure, scoop out Nutella and place in small drops on a cookie sheet lined with parchment. Place in the freezer for 15 minutes. 2. Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. 3. In a medium bowl, whisk together flour, baking powder, and salt. 4. In the bowl of your stand mixer, beat together the butter and 1 1/2 cups granulated sugar on medium until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, and add in the the vanilla. 5. Turn the mixer to low and gradually beat in the flour mixture until just combined. Scrape down the bowl to ensure everything is well incorporated. 6.Place 1/3 cup granulated sugar in a small bowl. Use 2 tablespoons cookie dough for each cookie. Split the piece of dough in half and slightly flatten the bottom half by pressing it together with the palms of your hands. 7. Use a small metal spatula to lift the mounds of Nutella from the baking sheet and lay on the bottom half of cookie dough. If the Nutella starts to soften, place it back in the freezer for a few minutes. 8. Cover the Nutella with the other piece of cookie dough. Seal the edges with your fingers and roll the ball in the sugar to coat it. Place the cookies on the prepared baking sheet. 9. Repeat with the remaining dough and Nutella mounds, spacing the cookies about 2 inches apart from each other on the baking sheets. 10. Bake the cookies, one sheet a time, rotating from front to back halfway through baking. The edges will start to turn brown when they are finished, about 10 to 13 minutes. The centers should still be soft and puffy. 11. Remove the cookies from the oven and cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and cool on a rack. They can also be served warm.

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.