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).

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