Happy Monday! To make your Monday just a little bit sweeter, here are some Nutella cookies that are stuffed with MORE Nutella and sprinkled with chopped hazelnuts. They are every Nutella lover’s dream!

You probably realized by now that I’m a big fan of Nutella! I sometimes even eat it with a spoon – no bread, just a spoon. Sooo good! Perfect when you forgot to buy chocolate and are craving something sweet. One spoon of this gooey hazelnut spread and your chocolate cravings are satisfied.

If you’re a Nutella lover like me, be sure to also check out my Nutella Swirl Pumpkin Bread, my Salted Caramel Pretzel Brownies with Nutella and my Nutella Cupcakes with Cherries! They’re all so delicious.

I love combining Nutella with other flavors. Believe it or not but cherries and Nutella are soooo good together. But today Nutella is the STAR of this recipe!

  • 1 large egg room temperature
  • 3/4 cup Nutella room temperature
  • 1 cup all-purpose-flour spoon and level
  • For the filling:
  • 1/2 cup Nutella room temperature
  • 1/4 cup chopped hazelnuts
  • US Customary - Metric


  1. Line a baking sheet with parchment paper. Set aside.
  2. 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.
  3. Add flour and beat until combined. It's important to measure the flour correctly to avoid adding too much, I prefer using a kitchen scale but if you're using a measuring cup, use a spoon to fill the cup with flour and don't scoop it.
  4. Cover bowl with plastic wrap and let rest in the fridge for 10-15 minutes. Don't leave the dough longer in the fridge or the dough will get cracked when forming the balls.
  5. Preheat the oven to 350°F (177°C).
  6. Using a tablespoon, scoop out dough and form 20-25 cookie balls. Place cookie balls on the baking sheet.
  7. Use your finger or the end of a wooden cooking spoon to make a dent in the center of each cookie.
  8. Fill the hole with Nutella. The easiest way is to use a pastry bag or a Zip Lock bag for this.
  9. Sprinkle chopped hazelnuts on top of the Nutella.
  10. 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.
  11. Store the cooled cookies in an airtight container in a cool and dry place. They will keep fresh for about a week.

Recipe updated 12/21 because some readers had problems with the dough being too dry. I reduced the amount of flour from 1 1/4 cups to 1 cup. Please measure the flour correctly using the spoon and level method or use a kitchen scale!

For The Full Instructions, Please Visit The Full Recipes: platedcravings.com


Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel