Nutella Pinwheel Cookies Recipes

CHOCOLATE-NUT PINWHEEL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough in half; add almonds and almond extract to one portion. Add cocoa to remaining portion., Roll out each portion between two sheets of waxed paper into a 16x8-in. rectangle. Refrigerate 30 minutes. Remove waxed paper. Place almond layer over chocolate dough. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic. Refrigerate overnight or until firm. , Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until set. Remove to wire racks to cool.

NUTELLA® COOKIES

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.

NUTELLA PINWHEEL COOKIES

Steps:

• Mix the butter and sugar together until creamy.
• Mix in egg yolk and vanilla until well combined.
• Stir in the sifted flour.
• Refrigerate dough for 15 minutes to help firm it up for rolling later.
• Remove dough from refrigerator and roll into a rectangle about 1/4 inch thick.
• Spread Nutella on top of dough, leaving one finger width around all the edges.
• Sprinkle with toasted hazlenuts.
• Roll dough into a log and return to refrigerator for 15 minutes.
• Preheat oven to 350 degrees.
• Cut slices from dough and place on an ungreased baking sheet.
• Bake for 10 minutes.
• Note: If you've cut thicker rounds, you will need to bake them longer.
• Watch for the edges to begin to color and remove from oven.
• Cool one minute on pan and transfer to cooling rack.