Vanilla Cookies With Nutella Filling Recipes

VANILLA COOKIES WITH NUTELLA FILLING

Steps:

• Line a small baking sheet with wax paper. In a small bowl, whisk together the nutella and coconut oil. Transfer the nutella to a small plastic bag. Cut off one corner of the plastic bag and gently squeeze the nutella out onto the wax paper into 24 evenly-sized chips. Place the baking sheet in the freezer until the nutella is firm, 30 minutes.
• Preheat the oven to 350 degrees F.
• Grease a baking sheet with butter or cooking spray. Beat the butter and sugar together until light and fluffy. Add the egg and vanilla and beat well. Add the flour, baking soda, and salt and stir with a wooden spoon until fully incorporated. Divide the dough into 24 even balls and flatten each into a disk. Remove the frozen nutella chips from the freezer. Working quickly, press each chip into one ball of dough and roll the dough into a ball around the nutella.
• Place the cookie dough balls 3 inches apart on the prepared baking sheet. Bake, just until the edges start to turn slightly golden, 6-8 minutes (keep an eye on them towards the end - do NOT overbake these). Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

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 LAVA COOKIES

Steps:

• Melt butter in a large skillet set over medium heat. Add chopped hazelnuts and sauté, stirring often, for 4-5 minutes or until aromatic. Remove nuts from skillet and lay on a piece of foil to cool and crisp.
• Melt 3 tablespoons of butter in a small saucepan set over medium heat. Reduce heat to low and stir in chocolate chips. Stir until melted; remove from heat and let cool slightly.
• Beat the egg, sugar, salt and vanilla in a medium bowl for about 2 minutes using high speed of an electric hand-held mixer. Beat in the melted chocolate mixture.
• Thoroughly stir together the flour and baking powder, then stir flour mixture into chocolate mixture and nuts. Cover bowl with plastic wrap and chill for an hour or more.
• Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Working one at a time, scoop up generous heaping tablespoons of dough and shape into a mounds a little larger than a golf ball. Press a hole into the mound and stuff it with a teaspoon of chilled Nutella. Seal the whole with some more dough.
• Place dough balls about 3 inches apart on lined baking sheet. Bake cookies one sheet at a time for exactly 12 minutes. Cool 3 to 5 minutes.

VANILLA BUTTERCREAM FILLING

Steps:

• Beat butter with an electric mixer on medium-high speed until creamy, about 2 minutes. Reduce speed to medium, and beat in confectioners' sugar, 1/2 cup at a time, scraping down side of bowl as necessary, until pale and fluffy, about 5 minutes. Add vanilla, and beat until smooth.

VANILLA CRESCENTS WITH NUTELLA® HAZELNUT SPREAD

Steps:

• Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
• In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
• Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
• Repeat with remaining dough to make 16 cookies.
• Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
• Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.

BEST EVER NUTELLA® FROSTING

Steps:

• Beat butter with an electric mixer until fluffy. Add chocolate-hazelnut spread and blend lightly. Mix in cocoa powder until well combined.
• Add powdered sugar, 1 cup at a time, mixing well after each addition. Blend in vanilla. Add milk; mix to desired consistency.