Nutella Holiday Cookies Food

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® HOLIDAY COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix brown sugar, chocolate-hazelnut spread, chocolate chips, egg, and baking soda together in a large bowl. Drop rounded teaspoons of mixture, at least 1 1/2-inches apart, onto the prepared baking sheets.
• Bake in the preheated oven until cookies are puffed and cracked, 8 to 10 minutes. Cool cookies on baking sheet until firm, about 5 minutes; transfer to a wire rack to cool completely.

NUTELLA® THUMBPRINT COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg with spoon until soft dough forms.
• Shape into 50 (3/4-inch) balls. In small bowl, beat egg whites lightly with fork. Place nuts in another small bowl. Dip each ball into egg white, then roll in nuts. On ungreased cookie sheets, place balls 1 inch apart.
• Bake 8 to 10 minutes or until set. Cool 5 minutes on cookie sheets. Using end of wooden spoon, make indentation in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
• When ready to serve, spoon hazelnut chocolate spread into small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; insert cut corner of bag into indentation in each cookie. Squeeze bag to fill opening, about 1/2 teaspoon per cookie. Sprinkle with nonpareils.
• Store covered in airtight container at room temperature in single layer.

TRADITIONAL NUTELLA COOKIES

Steps:

• 1. In one bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• 2. In the bowl of a mixer, cream the butter and the two sugars until all is integrated and fluffy.
• 3. Mix in the Nutella, followed by the chopped hazelnuts. Beat in the eggs one at a time, followed by the vanilla.
• 4. Add the flour mixture to the mixing bowl in three increments, integrating each one before adding the next.
• 5. Chill dough while oven preheats to 350°F Scoop the dough into balls and bake for about 10 minutes.

NUTELLA SANDWICH COOKIES

Steps:

• Line two large baking trays with baking parchment. Put 175g spread in a large bowl with the flour and egg and work the mixture together with a wooden spoon to make a dough. Add a few drops of water if the dough feels a little dry.
• Tip on to a work surface and divide dough into 24 equal pieces and roll into balls. Arrange on the prepared tray and space apart. Press balls down lightly with the palm of your hand to flatten slightly and chill for 1hr or until firm. Preheat oven to 180°C (160°C fan) mark 4.
• Bake for 15min, or until the cookies are dry to the touch and feel firm around the edges. Transfer to a wire rack and leave to cool completely.
• Using 1/2tsp Nutella, sandwich together two cookies at the bases. Repeat with the remaining cookies.

EASY NUTELLA COOKIES

Steps:

• Start by preheating the oven to 350F
• In a bowl, add the flour and baking powder and mix well
• Next, add the Nutella, whisked eggs and melted butter
• Mix well using a spoon or your hands until combined and no streaks of flour are visible
• Place in the fridge for 10-15 minutes so the cookie dough can firm up (this prevents the cookies from spreading too much)
• Form into balls and place a few inches apart on a parchment lined baking sheet (cookies will spread so leave some space)
• Bake for 10-12 minutes on the middle rack. Ovens will vary so take them out when they are firm but still slightly soft. Overbaking these cookies will result in a harder/crunchier texture
• Allow to cool for 10 minutes then enjoy! The texture should be soft with chewy edges

NUTELLA NO BAKE COOKIES

Steps:

• In a medium saucepan, combine the sugar, butter and milk. Heat over medium heat, stirring occasionally until the mixture begins to boil.
• As soon as the mixture begins to boil, set a timer for 1 minute and keep stirring. Remove the pan from heat as soon as it's been 1 minute. Make sure not to boil the mixture too long or your cookies will end up being hard and crumbly!
• Stir in the cocoa, salt, vanilla and Nutella until mixture is smooth. Fold in the oats and then immediately use a cookie scoop to scoop out the cookies onto cookie sheets lined with wax paper. Let the cookies sit for about 30-60 minutes until completely set. No bake cookies can be stored at room temperature or in the refrigerator.