Nutella Stuffed Sugar Cookies by Chelsey Malone - Musely
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Nutella Stuffed Sugar Cookies

posted in Food & Drink
02/27/2016
  • Ingredients needed:

    2 3/4 cup all-purpose flour
    1 tsp baking soda
    1/2 tsp baking powder
    1/2 tsp salt
    1 cup unsalted butter softened
    2 cup granulated sugar divided
    1 egg
    2 tsp vanilla extract
    3/4 cup Nutella

  • How to:

    In a large bowl, sift together flour, baking soda, baking powder, and salt. Set bowl aside.
    Using a stand mixer (or a hand mixer + large bowl), add in butter and 1 and 1/2 cup sugar.

    Beat on medium speed until fluffy, about 2-3 minutes. Keeping speed on medium, add vanilla and egg to bowl, mixing for another 1-2 minutes.

    Remove mixer from bowl. Using a spatula or a large spoon, slowly and the dry ingredients in with the wet ingredients. If needed, kneed the dough with your hands to make sure all the dry ingredients are absorbed.

  • Cover bowl with plastic wrap and chill dough for 1 hour. While dough chills, line a large baking sheet (that can fit in your freezer) with parchment paper.

    Spoon out 1-2 tsp of Nutella (about the size of a dime) and place it on the parchment paper. If possible, try to keep Nutella in ball or oval shapes. Place tray of Nutella in the freezer while dough chills.

  • When dough is set, preheat oven to 350 degrees F. To prep for cookies: Line another 1-2 baking sheets with parchment paper, fill a small bowl with 1/2 cup sugar, bring sugar cookie dough and Nutella over to your workspace, and have a few wet and dry paper towels handy.

    To assemble the cookies: Scoop 1-2 tsp of sugar cookie dough into your hand and flatten it into a pancake about 1 inch wide. Repeat this step with another piece of dough. Place a ball of frozen Nutella on the top of the first sugar cookie patty, then place the second sugar cookie patty on top of the Nutella.

  • Gently pinch the two dough pieces around the sides so that the cookie is sealed. Loosely roll the cookie between the palm your hands, forming an oblong ball, then roll cookie in sugar. Place finished cookie on the prepared baking sheet. Repeat these steps with the rest of the dough and Nutella, spacing cookies 2 inches apart.

    Use the wet and dry paper towels to remove excess Nutella from your hands. If you need to bake the cookies in batches, place the unused dough and Nutella back in the refrigerator/freezer until ready for next batch.

  • Bake cookies for 9-11 minutes, or until the very edges and bottoms of the sugar cookies begin to turn golden brown. Cookies may be puffy - this is okay, they will deflate as they cool.

    Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 5 days. Cookies are best after "resting" for one day after baking.

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