Nutella Rolled Cookies Food

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NUTELLA ROLLED COOKIES



Nutella Rolled Cookies image

Nutella filled rolled cookies recipe by Carine Goren if you want an easy recipe for a delicious cookie that looks like you are a master baker and will look beautiful on a platter, this is the one... and who doesn't love Nutella! Mangiamo!

Provided by StaceyDee

Yield 5 Dozen(s)

Number Of Ingredients 6

(500 gr) all-purpose flour
baking powder
(100 gr) powdered sugar
cold butter, diced (about 2 sticks of butter-I used salted)
milk
Nutella spread (I used a little more-almost two of the regular size containers)

Steps:

  • In food processor (or KitchenAid Mixer with the Paddle attachment) process together the flour, baking powder, powdered sugar and butter in short pulses, until you get a flaky mixture. (I added one tsp of good vanilla too, but optional) Add the milk and continue processing using short pulses, just until the dough is formed. Heat the oven to 340°F (170° celsius). Divide the dough into 3 equal parts. Roll out each one of them (on a floured board and floured rolling pin) to a rectangle 1/2 cm (1/5 inch) thick. Spread the Nutella (if the spread is too thick, heat it up in the microwave for 10-15 seconds or more, keep an eye on it) on each one of the 3 dough parts, roll each part into a log. Place the logs (the "clean", stitchless side up) on a big baking pan with a piece of parchment paper on it. Or a pan with a light butter spray on it. Give them space apart from each roll. Using a knife, mark slots on each log, a gap of 2 cm (0.8 inch) separates between each slot. This step makes cutting the cookies after baking very easy. Just make slight indentations, don't cut into it or the Nutella will come through when baking. Bake for 25-35 mins, until golden. Make sure not to over bake. Cool for 30 mins. Powder them with powdered sugar. Using the slots we've marked, slice the cookies, they slice nicely with a sharp knife and won't fall apart. Keep in a sealed jar at room temperature.

TRADITIONAL NUTELLA COOKIES



Traditional Nutella Cookies image

I had these cookies for the first time at a football tailgate and they were so delicious that we were all amazed to find out that one of the guys had made them. He got the original recipe from a tailgating website and they are way too delicious and easy not to pass on.

Provided by kmccart

Categories     Drop Cookies

Time 1h

Yield 4 dozen cookies

Number Of Ingredients 11

2 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter (softened)
1 cup packed dark brown sugar
1 cup granulated sugar
approx. 26 oz nutella (one large jar)
1 cup chopped hazelnuts
2 large eggs
2 teaspoons vanilla extract

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-STUFFED COOKIES



Nutella-Stuffed Cookies image

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

2 1/4 cups all-purpose flour (see Cook's Note)
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups packed dark brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup chocolate-hazelnut spread, such as Nutella ®, chilled

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.

SUPER-EASY NUTELLA® COOKIES



Super-Easy Nutella® Cookies image

I really like Nutella® and decided to try making cookies. After experimenting, I came up with this. Hope you enjoy!

Provided by Piecat

Categories     Desserts     Cookies

Time 30m

Yield 6

Number Of Ingredients 4

1 cup all-purpose flour
2 tablespoons white sugar
2 eggs
¼ cup chocolate-hazelnut spread (such as Nutella®)

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.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 26.5 g, Cholesterol 62 mg, Fat 4.9 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 0.9 g, Sodium 33.8 mg, Sugar 10 g

NUTELLA® THUMBPRINT COOKIES



Nutella® Thumbprint Cookies image

These irresistible Nutella® thumbprint cookies are just another reason to be thankful for this holiday! Rolled in toasted hazelnuts, these sugar cookies can easily become the next family favorite. There's nothing not to love about Nutella® Hazelnut Spread!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 50

Number Of Ingredients 6

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Flour, butter and egg called for on cookie mix pouch for cutout cookies
2 egg whites
1 cup finely chopped hazelnuts (filberts), toasted, skinned
1/2 cup Nutella® hazelnut spread (from 13-oz jar)
Multicolored nonpareils, if desired

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.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g

NUTELLA CRINKLE COOKIES



Nutella Crinkle Cookies image

This is from recipegoldmine.com. I was looking for Nutella recipes and no one has posted this one. I made a variation of this with walnuts instead of hazelnuts and didn't roll in nuts just the confecioners sugar. They turned out great but I did find I had to bake them about 15 minutes to get the middle done and to crackle on top. I didn't count my cookies so maybe I made them too big. I think you could make them with any nuts you have on hand, the Nutella flavour is still there.UPDATE..In the picture I made them with hazelnuts but I didn't notice any difference in taste than when I made them with walnuts. Walnuts I get free and hazelnuts are so expensive to buy.

Provided by Dorel

Categories     Dessert

Time 25m

Yield 70 cookies

Number Of Ingredients 12

3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 (11 ounce) jar nutella
1/4 cup shortening
1 1/3 cups sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup milk
1/2 cup chopped toasted hazelnuts
2 cups finely chopped hazelnuts
sifted icing sugar

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.

Nutrition Facts : Calories 98.1, Fat 5.2, SaturatedFat 1.7, Cholesterol 5.5, Sodium 31.6, Carbohydrate 11.6, Fiber 0.8, Sugar 6.5, Protein 1.7

NUTELLA® CHOCOLATE CHIP COOKIES



Nutella® Chocolate Chip Cookies image

I am not a huge peanut butter fan but wanted to jazz up my traditional chocolate chip cookies. I made a few adjustments to my peanut butter cookie recipe and came up with delicious Nutella® chocolate chip cookies. The only problem is trying not to eat the whole batch at once!

Provided by dawnethan

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 42

Number Of Ingredients 11

1 ½ cups all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 ½ cups brown sugar
⅔ cup chocolate-hazelnut spread (such as Nutella®)
½ cup butter, softened
½ cup white sugar
2 eggs
1 ½ teaspoons vanilla extract
2 cups milk chocolate chips
½ cup rainbow chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets or line with parchment paper.
  • Whisk both flours and baking soda together in a medium bowl.
  • Cream the brown sugar, chocolate-hazelnut spread, butter, and white sugar in a large bowl with an electric mixer. Beat in eggs and vanilla.
  • Add the flour mixture to the butter mixture; stir until a stiff dough forms. Mix in chocolate chips and rainbow chocolate chips.
  • Roll dough into 2-inch balls. Place 1 to 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven until cookies have risen, 10 to 12 minutes. Cool on the baking sheet for 5 to 10 minutes; cookies will firm up as they cool. Remove to a wire rack to cool completely.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 24.1 g, Cholesterol 16.3 mg, Fat 6.9 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 3.6 g, Sodium 98.2 mg, Sugar 17.6 g

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