NUTELLA-STUFFED COOKIES
Chocolate-hazelnut spread is cleverly chilled, making it easier to use as a filling for these gooey, molten-center treats. Eat them warm or even cooled -- there won't be any left for the cookie jar.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 18 cookies
Number Of Ingredients 9
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
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
NUTELLA® FUDGE COOKIES
Stuff your face with deliciousness! I made these for a friend's birthday party and they were a huge hit. There were only four of us and they were gone in seconds! For a different taste, sprinkle salt over cookies when cooled.
Provided by dollopingditz
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 15
Number Of Ingredients 5
Steps:
- Combine chocolate hazelnut-spread, peanut butter chips, flour, egg, and brown sugar in a mixing bowl; beat with an electric mixer until smooth. Place dough in the freezer for 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll dough into 1-inch balls and place 2 inches apart on an ungreased baking sheet.
- Bake in the preheated oven until the edges begin to firm up, 8 to 10 minutes. Remove from the oven and cool on the baking sheet until the cookies are set, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 19.1 g, Cholesterol 10.9 mg, Fat 7.4 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 2.9 g, Sodium 40.5 mg, Sugar 14.2 g
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
NUTELLA SPICED SUGAR COOKIES
Nice fall type cookie. The recipe is from Nutella's Sweet Seasons of Taste Cookbook. The recipe calls for Halloween type decorations but any cookie cutter design of your choice is fine. Turkeys and autumn leaves for example for Thanksgiving.
Provided by Steve P.
Categories Dessert
Time 1h40m
Yield 2 dozen cookies, 24 serving(s)
Number Of Ingredients 14
Steps:
- To make Nutella Spiced Sugar Cookies: In a medium bowl, cream the butter, shortening and sugar with a hand mixer on high speed for 2 minutes.
- Add the egg and vanilla and beat for 1 minute.
- Stir in the remaining dry ingredients on low speed just until combined.
- divide the dough in half and flatten each piece slightly (about 1-inch thickness), cover tightly with plastic wrap and refrigerate for about 1 hour.
- Preheat the oven to 375°F.
- Roll out each piece on wax paper to 1/8-inch thickness.
- Use cookie cutters to cut desired shapes.
- For Halloween bats, pumpkins, headstones and owls are appropriate shapes.
- Bake on on cookie sheet for 10 minutes.
- Cool completely.
- To Make the Glaze: Heat the Nutella, milk and confectioner's sugar in a small pot over low heat until combined and slightly warm.
- Spread each cookie with the glaze and decorate as desired with jimmies, sprinkles, mini chips, or halloween candy.
- Allow to set on a wire rack.
- Store in an airtight container.
- Theese cookies can be baked ahead of time and frozen, unglazed for up to 6 weeks if stored in an airtight container.
Nutrition Facts : Calories 233.2, Fat 13.8, SaturatedFat 5.5, Cholesterol 24.3, Sodium 63.5, Carbohydrate 25.1, Fiber 1, Sugar 10.4, Protein 2.6
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