Nutellafillingforcookies Food

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® 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 COOKIES

Steps:

• Sift together flour, cocoa, baking soda, and salt in a bowl.
• Beat Nutella and butter with an electric mixer until smooth and combined. Beat in the brown sugar, then egg and hazelnut extract (if using). Add the flour mixture with mixer on low speed until dough comes together.
• Transfer dough to a large sheet of plastic wrap or wax paper. Use the wrap to shape into a 2-inch-diameter log. Secure tightly, and chill for 2 hours, or overnight.
• Preheat oven to 350°F Slice dough log into 1/4-inch-thick slices, rolling log 90 degrees between slices to keep edges round.
• Transfer slices to greased or parchment paper-lined baking sheet. Bake 9-11 minutes, or until cookies are firm and dry. Transfer to wire rack to cool.
• Decorate with 1/2 tsp Nutella and 1 hazelnut per cookie.

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® FUDGE COOKIES

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.