Nutella Stuffed Sugar Cookies
Nothing says Christmas more than a good sugar cookie. They are soft, chewy and sweet — what’s not to love? But rather than serve you all up with just another traditional frosted sugar cookie, I decided to combine it with one of my favorite treats: Nutella!
These cookies were really fun to make. Something about molding the cold cookie dough and frozen Nutella reminded me of my childhood obsession with play-doh. Another positive: they are incredibly simple to make. Minus the chilling time, they only took me a half an hour to prepare, assemble and bake. Anything that easy is sure to be one of my favorite recipes in no time.
This cookie works well with store-bought Nutella, but if you are interested in cutting your sugar intake, try making them with homemade chocolate hazelnut spread. You can also play with the amount of chocolate you stuff in you cookie — I chose to use a penny-size drop of hazelnut spread so that when you bite into the cookie, you get just a little Nutella goodness.
- 2 3/4 Cup Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 Cup Butter, soft
- 2 Cups Granulated Sugar
- 1 Egg
- 2 Tsp Vanilla Extract
- 3/4 Cup Nutella or Homemade Chocolate Hazelnut Spread
- Sift together the flour, baking soda, baking powder and salt and set aside.
- In a stand mixer or using an electric mixer, combine the butter and 1 1/2 cups of the granulated sugar in a large bowl. Beat until creamy. Add the egg and vanilla extract and beat for another couple minutes. Hand stir in the flour mixture into the wet mixture until just combined.
- Chill in the fridge for at least 20 minutes. While the cookie dough chills, place dollops of the Nutella or hazelnut spread on a parchment-lined sheet. The dollops should be roughly round and approximately the size of a penny. Place the sheet in the freezer.
- After the dough has properly set, take it and your frozen Nutella out of the fridge and to your work space. Pour your 1/2 cup of sugar in a bowl and set aside.
- Take approximately 2 large tablespoons worth of dough into one hand and gently press it with the other. You should create a dough pancake approximately 1 centimeter thick. Take one of the frozen Nutella dollops and place it in the center of your cookie pancake. Bring the sides of your cookie pancake up and over the Nutella, fully covering the chocolate spread. Pinch together at the top. Roll the dough in the palms of your hands to ensure that there are no cracks and roll in the sugar bowl, making sure that all the dough is fully covered. Continue this process with the rest of the cookie dough and chocolate spread.
- Bake 2 inches apart at 350 degrees for approximately 10 minutes or until the edges turn a golden color. Remove and let cool on the sheet for 5 minutes before moving to a rack to cool completely.
- If your Nutella or chocolate hazelnut spread starts to melt, place it in the freezer for another couple minutes so it can firm up.