NUTELLA® COOKIES
These cookies are super moist and soft, with flavors of both chocolate and hazelnut clearly pronounced.
Provided by Mai Kitchen
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with aluminum foil or parchment paper.
- Cream butter and sugar in a medium bowl with an electric mixer until white and fluffy. Add egg and vanilla extract; beat well. Add chocolate-hazelnut spread and mix completely. Slowly add flour and cocoa powder and mix well. Stir in chocolate chips and hazelnuts.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven for 8 minutes. Turn the oven off and allow the cookies to sit in the oven for 2 minutes more.
- Remove cookies from the oven and serve immediately or allow to cool.
Nutrition Facts : Calories 179.9 calories, Carbohydrate 19.6 g, Cholesterol 19.3 mg, Fat 11 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 4.4 g, Sodium 51.8 mg, Sugar 13.7 g
NUTELLA® CHOCOLATE CHIP COOKIES
I am not a huge peanut butter fan but wanted to jazz up my traditional chocolate chip cookies. I made a few adjustments to my peanut butter cookie recipe and came up with delicious Nutella® chocolate chip cookies. The only problem is trying not to eat the whole batch at once!
Provided by dawnethan
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets or line with parchment paper.
- Whisk both flours and baking soda together in a medium bowl.
- Cream the brown sugar, chocolate-hazelnut spread, butter, and white sugar in a large bowl with an electric mixer. Beat in eggs and vanilla.
- Add the flour mixture to the butter mixture; stir until a stiff dough forms. Mix in chocolate chips and rainbow chocolate chips.
- Roll dough into 2-inch balls. Place 1 to 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until cookies have risen, 10 to 12 minutes. Cool on the baking sheet for 5 to 10 minutes; cookies will firm up as they cool. Remove to a wire rack to cool completely.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 24.1 g, Cholesterol 16.3 mg, Fat 6.9 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 3.6 g, Sodium 98.2 mg, Sugar 17.6 g
NUTELLA CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, brown sugar, egg, vanilla extract, white sugar, all purpose flour, salt, baking powder, nutella, chocolate chips
Provided by Angie Daouk
Yield 11 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Spoon Nutella into large dollops onto a cookie pan lined with parchment paper and freeze.
- Cream the butter, brown sugar, and white sugar with a mixer until smooth. Then, put the egg and vanilla extract into the bowl with the butter and sugars and beat with a hand mixer.
- In a separate bowl, sift the flour, baking powder, and salt into a bowl.
- Add the dry ingredients to the wet ingredients and mix everything together. Once combined, fold in the chocolate chips.
- Take a frozen Nutella dollop and, taking a ball of cookie dough in your hands, press down the ball and wrap it around the frozen Nutella ball. The cookie dough should envelop the ball of Nutella completely. Repeat with the remaining dough and Nutella balls.
- Place the cookie dough balls onto a cookie pan lined with parchment paper and bake for 14 minutes.
- Let cool for 10 minutes and serve.
- Enjoy!
Nutrition Facts : Calories 348 calories, Carbohydrate 42 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, Sugar 29 grams
NUTELLA® THUMBPRINT COOKIES
These irresistible Nutella® thumbprint cookies are just another reason to be thankful for this holiday! Rolled in toasted hazelnuts, these sugar cookies can easily become the next family favorite. There's nothing not to love about Nutella® Hazelnut Spread!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 50
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, flour, melted butter and egg with spoon until soft dough forms.
- Shape into 50 (3/4-inch) balls. In small bowl, beat egg whites lightly with fork. Place nuts in another small bowl. Dip each ball into egg white, then roll in nuts. On ungreased cookie sheets, place balls 1 inch apart.
- Bake 8 to 10 minutes or until set. Cool 5 minutes on cookie sheets. Using end of wooden spoon, make indentation in center of each cookie. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
- When ready to serve, spoon hazelnut chocolate spread into small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; insert cut corner of bag into indentation in each cookie. Squeeze bag to fill opening, about 1/2 teaspoon per cookie. Sprinkle with nonpareils.
- Store covered in airtight container at room temperature in single layer.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g
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