nutella cookies

If you are experienced and up for a baking challenge, I encourage you to try baking Pirouette cookies. &nbsp;They are just as described by Pepperidge Farm, but even better because they are fresh and homemade.

Copycat Pirouette Cookies (Nutella-filled Cigar Cookies)

sugar

unsalted butter

cake flour

vanilla extract

almond extract

cocoa powder (for dusting)

Nutella (for filling)

Preheat oven to 350 F.

In a small mixing bowl, mix egg white and sugar together with a fork until smooth and blended.

Add the melted butter, cake flour, and extracts and mix until all of the flour is incorporated.  The mixture will be smooth and shiny.

Line a baking sheet with parchment paper.  Pencil no more than six 5" x 2" rectangles on the parchment.

Flip the parchment paper upside-down so that the batter will not directly touch the pencil marks.

Using about 2 teaspoons of batter per rectangle, spread batter to fill the rectangles on the parchment.  They should be thin enough to see through.

Bake just until the edges of the cookies start to brown (about 9 minutes).

Remove from the oven and very quickly (within 15 seconds) roll up one cookie to look like a cigar.  If you are super fast, you can pipe a line of Nutella before rolling (you may need to thin it a little with water to get it to go through the piping bag).  Dust cooled cookie with a little cocoa powder.

Place the rest of the tray in the oven for a minute so that the next cookie will be soft enough to roll. Remove, roll, dust, and repeat until the whole tray is done.

Continue making cookie sheets of batter until you have used all of the batter.

If you were unable to fill the cookies prior to rolling, cover a chopstick or wooden skewer with Nutella, slide it into cooled cookies, and wiggle it around to coat the inside edges of the cookie.

Store uncovered and eat within two days.  They won't be bad after two days - they just won't be crispy.

A twist on these holiday classic snowy shortbread-style cookies with a surprise Nutella filling inside.

Nutella Stuffed Snowball Cookies

Nutella

unsalted butter (softened to room temperature)

all-purpose flour

pecans (or nuts of your choice)

Line a baking sheet with parchment paper or a silicone mat. Scoop sixteen 1/3 - 1/2 teaspoon sized balls of Nutella and place them on the baking sheet. Place baking sheet in the&nbsp;freezer for 30 minutes.

Meanwhile, line another large (or two medium) baking sheet with parchment paper or a silicone mat. Set aside.

In a stand mixer or using your hand mixer, cream butter, and sugar together, until light and fluffy - about 3-4 minutes. Add vanilla and slowly add flour and mix until just combined. Fold in chopped pecans. beating at low speed, scraping bowl as necessary, until well mixed.

Scoop out ONE tablespoon sized dough balls and flatten in your palm. Place ONE frozen Nutella ball and place into the middle of each dough ball. (Work with one frozen Nutella ball at a time and keep the rest in the freezer so they stay frozen)

Add another ONE tablespoon of cookie dough on top and press the sides together and wrap dough around and roll into balls.

Place on prepared cookie sheet. Repeat until all the dough is used up. Chill entire baking sheet in the fridge for at least 30 minutes.

Preheat oven to 350 degrees Fahrenheit.

Bake cookies for 14-15 minutes until bottoms are just slightly brown - rotating pans halfway through. Be careful not to over bake.

Remove from oven and cool on baking pan for about 2 minutes until you can handle them comfortably with your hands.

Meanwhile, sift 1/3 cup powdered sugar into a medium bowl. While cookies are still warm, roll them in powdered sugar. Place cookies on a cooling rack, once they have cooled completely, roll them in powdered sugar again.

Store cookies in an airtight container for up to 3 days or freeze for up to one month.

Gourmet-style Nutella stuffed cookies, made with browned butter and sprinkled with sea salt.

Nutella Stuffed Cookies

unsalted butter ((226 grams))

Nutella ((280 grams))

brown sugar ((200 grams))

white sugar ((135 grams))

eggs room temperature preferred

¾ cups + 2 Tbsp all-purpose flour ((362 grams))

cornstarch (cornflour in UK)

baking powder

baking soda

salt

oz semisweet chocolate bar (very finely chopped (113 grams))

sea salt (for sprinkling)

Prepare your Nutella filling first by lining a cookie sheet with wax paper and dropping Nutella by 2 teaspoon-sized dollops onto cookie sheet. &nbsp;Place in freezer to harden while you prepare your cookie dough.

Cut your butter into Tablespoon-sized pieces and place in a medium-sized saucepan. Melt over medium-low heat.

Once butter has melted, increase heat to just above medium heat.

Swirl and scrape the sides of the pan frequently with a wooden spoon or heatproof spatula - the butter will bubble and pop. Once the bubbling/popping slows, the butter will begin to turn brown, it will look like this once it's finished:

Watch the butter very carefully at this point, and once it begins to brown and you smell the nutty aroma of browned butter, remove from heat quickly and pour into a large, heatproof bowl.

Allow butter to cool for 25-30 minutes before proceeding with the recipe.

To Brown the Butter (It's easy, I promise!)

Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Set aside.

Add sugars into cooled browned butter, stir well.

Stir in eggs, one at a time, stirring well after each addition.

Add vanilla extract and stir.

In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.

Gradually add flour mixture to butter mixture, stirring until ingredients are completely combined.

Add your finely chopped chocolate bar and stir well.

Chill dough in refrigerator for 15-20 minutes.

Remove frozen Nutella from freezer and cookie dough from refrigerator (if at any point the Nutella becomes too sticky and hard to work with, return to freezer for at least 5-10 minutes) &nbsp;

Scoop dough by heaping 1 ½ Tbsp-sized spoonful and press frozen Nutella dollop into the center. Form around Nutella until it is completely concealed (add more dough as needed).  

Roll into an even ball and place on a wax-paper lined sheet. &nbsp;Repeat until all Nutella dollops are concealed in cookie dough, and freeze cookie dough balls for 15 minutes.

Place cookie dough at least 2 inches apart on parchment paper-lined sheet, and bake on 375F (190C) for 12-13 minutes, or until edges are just beginning to turn golden brown. &nbsp;

Sprinkle immediately with sea salt.  Allow cookies to cool completely on cookie sheet before removing (they'll be quite fragile when warm, but will become more sturdy as they cool).

For the Cookie Dough

https://www.youtube.com/watch?v=y_nyQJEofv8

The ultimate gourmet-style Nutella Stuffed cookies! 

↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓  

These Nutella stuffed cookies are made with browned butter, flecked with semisweet chocolate, lightly sprinkled with sea salt, and most importantly, bursting with a molten core of Nutella!


Full printable recipe (with metric/weight measurements): https://sugarspunrun.com/nutella-stuffed-cookies/

Ingredients
1 cup unsalted butter 226g
1 cup Nutella 280g
1 cup brown sugar 200g
2/3 cup white sugar 135g
2 eggs room temperature preferred
1 1/2 teaspoon vanilla extract
2 3/4 cups + 2 Tbsp all-purpose flour 362g
2 teaspoon cornstarch (cornflour in UK)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
4 oz semisweet chocolate bar very finely chopped 113g
sea salt for sprinkling 

Instructions
Browned Butter
1.  00:16  Cut your butter into Tablespoon-sized pieces and place in a medium-sized saucepan. Melt over medium-low heat.

2.  00:32  Once butter has melted, increase heat to just above medium heat.
Swirl and scrape the sides of the pan frequently with a wooden spoon or heatproof spatula - the butter will bubble and pop. Once the bubbling/popping slows, the butter will begin to turn brown. Watch the butter very carefully at this point, and once it begins to brown and you smell the nutty aroma of browned butter, remove from heat quickly and pour into a large, heatproof bowl.
Allow butter to cool for 25-30 minutes before proceeding with the recipe.

Cookie Dough
Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Set aside.

1.  01:20  Prepare your Nutella filling first by lining a cookie sheet with wax paper and dropping Nutella by 2 teaspoon-sized dollops onto cookie sheet.  Place in freezer to harden while you prepare your cookie dough.

2.  01:57  In a medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.

3.  02:18  Add sugars into cooled browned butter, stir well.
Stir in eggs, one at a time, stirring well after each addition.
Add vanilla extract and stir.

4.  03:17  Gradually add flour mixture to butter mixture, stirring until ingredients are completely combined.Add your finely chopped chocolate bar and stir well.Chill dough in refrigerator for 15-20 minutes.

5.  04:21  Remove frozen Nutella from freezer and cookie dough from refrigerator (if at any point the Nutella becomes too sticky and hard to work with, return to freezer for at least 5-10 minutes)  Scoop dough by heaping 1 1/2 Tbsp-sized spoonful and press frozen Nutella dollop into the center. Form around Nutella until it is completely concealed (add more dough as needed).  Roll into an even ball and place on a wax-paper lined sheet.  Repeat until all Nutella dollops are concealed in cookie dough, and freeze cookie dough balls for 15 minutes.

6.  05:07  Place cookie dough at least 2 inches apart on parchment paper-lined sheet, and bake on 375F (190C) for 12-13 minutes, or until edges are just beginning to turn golden brown.  Sprinkle immediately with sea salt. Allow cookies to cool completely on cookie sheet before removing (they'll be quite fragile when warm, but will become more sturdy as they cool).

A chewy Nutella-stuffed cookie topped with a melty Nutella drizzle and finished with a sprinkle of sea salt. This cookie is what Nutella dreams are made of!

Crumbl Hazelnut Sea Salt Cookies

butter (softened)

brown sugar

eggs

tbsp vanilla extract

all purpose flour

tsp baking soda

tsp baking powder

nutella

tbsp coarse sea salt

Preheat oven to 350°.

Cream together the butter, granulated sugar and brown sugar.

Add the egg and vanilla. Mix until light in color and creamy.

Add in the dry ingredients (flour, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.

Portion out the dough into a little less than 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet.

Use your thumb to create a pocket into the middle of the dough. Spoon about 1/2 tbsp of Nutella into each pocket and then close the cookie around the Nutella. Flatten just slightly prior to baking.

Bake for 12-15 minutes, until the cookies have spread and have started to crackle a little on top.

Allow the cookies to cool on the pan for 10 minutes.

Spoon the remaining Nutella into a zip top bag, snip the corner slightly and zig zag the Nutella across the top of the still warm cookie.

Immediately sprinkle with sea salt. Serve warm.

Nutella cookies are only 4 ingredients and turn out chewy, soft, and oh so delicious.&nbsp;

Nutella Cookies

self rising flour

chocolate chips (optional)

With an electric mixer, combine nutella, egg, and flour.&nbsp;

Stir in chocolate chips.&nbsp;

Bake on parchment or a silicone baking mat at 350 degrees for 13 - 15 minutes.&nbsp;&nbsp;

Nutella Cookies: https://www.mamalovesfood.com/nutella-cookies
★ SUBSCRIBE for new videos! ★ http://www.youtube.com/mamalovesfood 

★ CONNECT WITH ME! ★ 
FACEBOOK: http://www.facebook.com/mommynamedapril
INSTAGRAM: http://www.instagram.com/mommynamedapril
TWITTER: http://www.twitter.com/mommynamedapril
YOUTUBE: http://www.youtube.com/mamalovesfood
WEBSITE: https://www.mamalovesfood.com

NUTELLA COOKIES

Decadent, easy 5-ingredient fudgy nutella cookies with a sprinkle of sea salt. These incredible cookies come together in just 20 minutes for the ultimate dessert that's perfect for sharing.

Easy 5-Ingredient Fudgy Nutella Cookies with Sea Salt

flour + 1 tablespoon

Preheat oven to 350 degrees F.

Combine all ingredients besides salt in a large bowl with electric mixer until well combined. Place dough in freezer for 10 minutes.

After 10 minutes roll dough into approximately 1-inch balls, place on ungreased baking sheet at least two inches apart and bake for 8-10 minutes.

&nbsp;Remove from oven and let cool for a few minutes until cookies are set, then very carefully transfer to a wire rack. Generously sprinkle with sea salt.

Soft and chewy chocolate chip cookies swirled with Nutella

(1/2 cup or 1 stick) unsalted butter, room temperature

(1/2 cup) brown sugar

(1 and 1/2 cups) plain flour

(1/2 cup) chocolate chips, plus extra for decorating

(1/3 cup) Nutella or chocolate hazelnut spread

Sea salt

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.

In a large mixing bowl, add butter and sugar and beat using an electric beater for a minute or two until smooth and creamy. Add egg and beat until combined, scrapping down the sides.

Add flour and baking soda and beat until combined. Add chocolate chips. Add Nutella and beat VERY briefly until cookie dough is swirled but not completely mixed through.

 Take 1.5 tablespoons of the cookie dough and roll into balls and place on baking trays, leaving room for the cookies to flatten out. Place in oven for 10-12 minutes or until golden brown on the edges.

 Add a few chocolate chips on top and sprinkle with sea salt. Transfer to a wire rack to cool completely.

These were great fun for me and my 4 yr old daughter to make together.. :) 
They tasted sublime... my only let down was they flattened out so much and became huge biscuits, think ill need to use less dough per ball next time or somehow keep them from spreading all over the tray. 
Thanks for recipe ;)

Really delicious and very simple to make! I didn't have chocolate chips, but these cookies were still perfect. I placed my dough in the freezer for 10 min before baking to ensure my butter wasn't too soft. So yummy!

These will never get boring, with callebaut chocolate chips white or milk its so good  thanks a lot for sharing this

Really nice and fluffy cookies 😊 I’ll definitely save this recipe!

These Nutella Cookies are SO easy and quick to make! You only need FOUR ingredients to make these hazelnut-spread stuffed cookies. Perfect for the holiday season and all year round!

Nutella Cookies Recipe

egg (room temperature)

Nutella (room temperature)

hazelnuts

Line a baking sheet with a silicone baking mat or parchment paper and preheat the oven to 350°F (177°C).

In the bowl of a stand mixer fitted with the paddle attachment whisk together the egg and 3/4 cup Nutella for about 2 minutes until the mixture is glossy.

Add flour and beat until combined.

Cover bowl with plastic wrap and let rest in the fridge for 10-15 minutes.

Using your hands roll about 1.5 Tbsp of dough into balls. This recipe makes about 20-25 cookie balls. Place them on the baking sheet and use your finger or the end of a wooden spoon to make a dent in the center of each cookie.

Pipe Nutella into each dent and sprinkle chopped hazelnuts on top.

Bake for about 10 minutes. Take the cookies out of the oven and let them cool down on the baking sheet for 10 minutes, then transfer to a cooling rack and let cool completely.

https://content.jwplatform.com/videos/kQuT5aL6.mp4

Nutella Cookies are SO easy and quick to make. You only need FOUR ingredients to make them! These hazelnut-spread stuffed cookies are every Nutella lover’s dream.

Make 3 Ingredient Nutella Cookies in minutes featuring a lovely chewy texture and rich chocolatey flavor. Plus, get more 3 Ingredient Nutella recipes!

3 Ingredient Nutella Cookies Recipe

(5 ounces 150 grams) all-purpose flour

(8 ounces 240 grams) Nutella

Heat the oven to 350°F (180°C), and line a baking sheet with parchment paper.

Add the Nutella, flour, and egg to a large bowl. Mix until well combined.

The mixture will form a thick dough but should be moist enough to roll into balls.

Using your hands roll about 2 tablespoons of dough into balls. Place cookies on your baking sheet and flatten them slightly with your fingertips or the bottom of a glass.

Bake for 8-10 minutes, until they are cooked around the edges and still slightly soft in the middle. Let the cookies sit on the baking sheet for 5 minutes and then cool on a baking rack. Enjoy!

Nutella Cookies - just 3 ingredients to make these super easy, fudgy, chocolate-y and delicious cookies!

Preheat oven to 350º F. Prepare a baking...

Preheat oven to 350º F. Prepare a baking sheet with a silpat liner or parchment paper.

Mix everything together in a large bowl. It...

Mix everything together in a large bowl. It will be a little crumbly.

Roll into 1 inch size balls.

Place on baking sheet, and bake for 8...

Place on baking sheet, and bake for 8 to 10 minutes.

R﻿emove from the oven and cool on the...

R﻿emove from the oven and cool on the baking sheet for 5-10 minutes before removing to a wire rack to cool completely.

Cool on baking sheet for 5 minutes, before...

Cool on baking sheet for 5 minutes, before removing to a wire rack to cool completely

Three-Ingredient Nutella Cookies are ready in minutes and made with only three ingredients. Chewy, fudgy and chocolatey, they're sure to be everyone's favorite treat!

Three-Ingredient Nutella Cookies

flour

chocolate chips

In a bowl, combine Nutella, flour, and egg. Stir until blended.&nbsp;

Add chocolate chips and stir until incorporated.

Using a small scoop, drop dough two inches apart on a parchment-lined baking sheet. With fingers, gently press down on each dough balls to form round disks.

Bake in a 350 F oven for about 10 minutes or until set in the middle. Remove from oven and let cool before transferring from baking sheet.

Whip up these incredibly easy 3-Ingredient Nutella Cookies for a quick and delightful treat. Perfect for any occasion, these cookies are sure to become a favorite.

Amazing 3-Ingredient Nutella Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a medium bowl, combine the Nutella and the egg. Mix until well combined and smooth.

Add the flour to the Nutella mixture. Stir until just combined to form a dough.

Roll the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheet, leaving some space between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These Nutella Cookies are soft &amp; chewy, super fudgy, &amp; filled with Nutella goodness. Take your chocolate chip cookies up a notch with chocolate hazelnut goodness.&nbsp;

all purpose flour (208 grams)

cocoa powder (22 grams)

butter (112 grams) (softened to room temperature)

brown sugar (105 grams) (light or dark)

sugar (100 grams)

chocolate chips (170 grams) (plus

In a large bowl whisk together the flour, cocoa, baking soda and salt. Set aside.

In a separate large bowl, beat together the butter, sugars and Nutella until combined.

Beat the egg and vanilla into the butter and Nutella mixture.

Add the dry ingredients into the butter mixture. Do a few stirs by hand first, then beat in the dry ingredients until evenly combined.

Turn off the mixer and scrape down the sides of the bowl using a large wooden spoon or rubber spatula. Stir in the chocolate chips. I always stir in 3/4 cup and reserve the 1/4 cup for dotting the top of each cookie.

Cover the bowl with plastic and refrigerate for 30 minutes or up to 48 hours.

When ready to bake, preheat the oven to 350F (180C) degrees. Line cookie sheets with parchment paper or silicone baking mats.

Form the cookie dough into balls with about 1.5 to 2 tablespoons of dough each (I recommend using a cookie scoop), and place the cookies 2 inches apart on the lined cookie sheets. If the dough is too hard to form into balls, let it sit on the counter for 10 minutes first.

Bake 1 tray at a time in the middle of the preheated oven for 9-11 minutes, or until the tops look set.

Remove from the oven and allow the cookies to cool fully on the cookie tray. Optionally, dot the tops of each warm cookie with a few extra chocolate chips.

Delicious recipe! I cookie scooped my dough into balls and refrigerated over night. Also added about 3/4 chopped hazelnuts to the batter.  Cookies are nice and thick! Will definitely make again. Thank you!

These were sooo good! I love Nutella and they were seriously like having a big spoonful, but as cookies!

Top 13 nutella cookies recipes from across the web

The most viewed nutella cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Copycat Pirouette Cookies (Nutella-...

Nutella Stuffed Snowball Cookies

Nutella Stuffed Cookies

Crumbl Hazelnut Sea Salt Cookies

Nutella Cookies

Easy 5-Ingredient Fudgy Nutella Coo...

Nutella Cookies

Nutella Cookies Recipe

3 Ingredient Nutella Cookies Recipe

Nutella Cookies

Three-Ingredient Nutella Cookies

Amazing 3-Ingredient Nutella Cookie...

Nutella Cookies

Top 13 nutella cookies recipes from across the web

The most viewed nutella cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Copycat Pirouette Cookies (Nutella-...

Nutella Stuffed Snowball Cookies

Nutella Stuffed Cookies

Crumbl Hazelnut Sea Salt Cookies

Nutella Cookies

Easy 5-Ingredient Fudgy Nutella Coo...

Nutella Cookies

Nutella Cookies Recipe

3 Ingredient Nutella Cookies Recipe

Nutella Cookies

Three-Ingredient Nutella Cookies

Amazing 3-Ingredient Nutella Cookie...

Nutella Cookies

The most viewed nutella cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine