Ooooh goodness. Can you see the chocolate oozing out of the cookie in the photo? Nutella is not helping me get in shape. As we prepare for our trip to Patagonia and all the hiking that goes with it, I have been trying to get in shape which means preparing healthy meals and lots of running, stair climbing and spin classes. It
does should NOT mean baking amazing cookies that I’ll have no will power around. But then I saw a photo on pinterest of sugar cookies filled with nutella goodness. Then I showed the said photo to J who said we just had to make these cookies. This is not my first time making nutella cookies. My other recipe is equally dangerous and delicious and disappeared just as quickly.
I highly recommend these cookies. They are SO good. Buttery, soft sugar cookie on the outside, chocolaty nutella on the inside with a tiny hint of salty. Perfect. They take a bit more effort than your typical cookie to prepare but then again, most things that are worthwhile take a bit more effort, right? I dare you to eat just one.
1/2 C nutella
2.5 C all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1.5 C + 1/3 C granulated sugar, divided
14 T softened butter
2 tsp vanilla extract
spoonful of coarse sea salt
1. Line a baking sheet with parchment paper. Using a 1 tsp measuring spoon, scoop teaspoon-sized drops of nutella onto your cookies sheet. You will need 24 nutella drops. Place your cookie sheet in the freezer for 15 minutes to allow the nutella to cool and harden.
2. Meanwhile… preheat your oven to 350F and line 2 baking sheets with parchment paper. In a medium bowl, whisk together your flour, baking powder and salt.
3. In a separate bowl, combine your butter and 1.5 cups of sugar with an electric mixer on medium speed until it’s creamy. Mix in the eggs and vanilla extract. Turn the mixer down to low and slowly mix in your flour mixture until just combined.
4. In a little bowl, pour your 1/3 C of granulated sugar. Set aside. Take your cookie dough and make 1 tablespoon sized balls of dough. Each cookie will use two balls of dough pressed together with the nutella in the middle. To do this, take your nutella cookie sheet out of the freezer. Take two of the cookie dough balls and flatten them a little with your hands. Take one of the flattened balls in your hand, place a cold dollup of nutella on top of the cookie dough, sprinkle with a couple grains of sea salt (my recipe said 4-5 grains…good luck with that…I just did a tiny dash and it was fine) then place the other flattened ball of dough on top, kinda like a sandwich. Then pinch the edges together to seal it and roll it into a ball. Roll your cookie ball in the bowl of sugar to coat, then place on a cookie sheet, 2 inches apart.
5. Bake the cookies for 10-13 minutes until it is JUST beginning to golden the tiniest bit. The cookies should still be very soft and puffy. Allow to cool for about 10 minutes (if you can wait that long). Makes 24 cookies.