Nutella Cookies
Total Time
Prep: 30 min. + chilling Bake 20 min./batch
Yield
1-1/2 dozen
Don’t be fooled by their appearance; these Nutella cookies are stuffed with a whole teaspoon of everyone’s favorite chocolate-hazelnut spread.
Ingredients
- 1/2 cup Nutella
- 1/2 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups sugar
- 1 large egg, room temperature
- 1-1/4 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons cornstarch
- 1 cup semisweet chocolate chips
Directions
- Scoop or pipe Nutella by heaping teaspoonfuls onto waxed paper and freeze until firm, about 1 hour.
- In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and cornstarch; gradually beat into creamed mixture. Fold chocolate chips. Measure by quarter-cupfuls onto a parchment-lined baking sheet; refrigerate until dough is firm enough to shape, about 1 hour.
- Preheat oven to 375°. Using the bottom of a measuring cup, flatten each dough portion. (If the dough sticks to the bottom of the measuring cup, use slightly damp hands as an alternative to flatten cookies.) Working quickly, place a frozen filling portion in the center of each dough piece; wrap dough around filling to cover completely, shaping into a ball. Refrigerate until chilled, about 30 minutes.
- Place 3-4 cookies 4 in. apart on parchment-lined baking sheets. Bake until tops appear dry and edges are browned, about 17-20 minutes. Cool on baking sheets for 5 minutes before removing from pans to wire racks.
Nutrition Facts
1 cookie: 348 calories, 17g fat (9g saturated fat), 41mg cholesterol, 190mg sodium, 47g carbohydrate (30g sugars, 1g fiber), 4g protein.
These Nutella-filled cookies encase dollops of chocolate-hazelnut spread within chocolate chip cookie dough to create dreamy, decadent desserts. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator
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