Nutella Cookies
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 17 cookies 1x
- Category: Dessert
Ingredients
Scale
**For the Cookies:**
- ¾ cup Nutella (222 g)
- 15 Ferrero Rocher
- 1 ½ cups all-purpose flour (spooned and leveled (188 g))
- ½ cup Dutch process cocoa powder (40 g)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter (softened (168 g))
- ¾ cup packed light brown sugar (165 g)
- ¼ cup granulated white sugar (50 g)
- 2 egg yolks (at room temperature)
- 1 ½ teaspoon vanilla extract
- Chopped hazelnuts and sea salt (for sprinkling on the cookies)
Instructions
- Start by lining a small cookie sheet with parchment paper.
- Scoop out 17 portions of Nutella onto the baking sheet and freeze them until firm.
- Preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
- Roughly chop the Ferrero Rocher and set them aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugars until fluffy.
- Add the egg yolks and vanilla to the butter mixture and mix until pale and fluffy.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Fold in the chopped Ferrero Rocher with a rubber spatula.
- Using a large cookie scoop, portion out the dough into balls. Flatten each ball and place a frozen Nutella ball in the center. Enclose the Nutella with the cookie dough and roll into a ball again.
- Transfer the cookie dough to the prepared baking sheets and bake for 10-11 minutes.
- Once out of the oven, use a round cookie cutter to shape the cookies for a perfect circular shape.
- Let the cookies cool for 10 minutes, then transfer them to a wire rack to cool completely. Sprinkle chopped hazelnuts and sea salt on top before serving.
- Get ready to treat yourself to the ultimate Nutella experience with these heavenly cookies!
