Posted by Megan | Dessert

 

DSC_0265I love a good cookie recipe, as we all know, though at this point it takes a little something special to catch my eye and get me to try something new. So when this popped up on my Pinterest feed, I jumped. It had Nutella. Anything with Nutella gets my attention, even if the recipe doesn’t seem particularly inspiring. I don’t often make stuffed or “surprise” cookies, but when I do, they’re usually a HUGE hit. So I figured, why not stuff a cookie with my favorite kind of surprise: Nutella. The best kind of surprise: Nutella. The invincible ingredient that even tastes good when it’s only mixed with eggs to make “brownies“: Nu-freakin-tella. This recipe contained that one almighty ingredient and therefore, I fell for it. Hard. It was a jump-ahead-of-other-recipes recipe. Like, immediately sacrificed my jar of Nutella in my cupboard to make these. I was ready for it.

Now, I won’t say this was disappointing – it’s definitely a must-try for any Nutella lover. But would I make them again? Maybe for a Nutella-themed event, but probably not otherwise. They were not necessarily worth all the effort, but I would still consider it a cute recipe! I think I *may* have made my Nutella drops too large, but at the same time, I’m not sure they could’ve been much smaller. I think part of it is that I don’t particularly care for large cookies, unless I’m out and someone has made a fresh batch. I prefer a cookie that takes 1-2 bites to be consumed, not 3-4 where it will crumble before I can eat the whole thing. And if I’m putting that much effort in AND it’s stuffed, I expect it to be gooey. Well, these were not super gooey in the middle (even fresh out of the oven) and they were a bit too crumbly. Again, it could’ve been baker error, but I like to think I’m pretty good at figuring out while prepping dough how it will turn out and there were just sort of…flat. The flavor was there (though the Nutella wasn’t as prominent as I’d hoped), but they weren’t anything spectacular. So give these a go if you’d like because it’s fun to do “surprise” cookies, and let me know if you have any better luck!

DSC_0257

Baking Notes: These made HUGE cookies, though that’s probably from a lack of coordination on my part. I didn’t roll in them sugar; truth be told, I ran out of sugar but they also seemed as if they would be sweet enough – I was right.

Nutella Surprise Cookies (adapted from Homemade Hooplah; DSC_0262makes 20 very large cookies)
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups sugar
1 egg
2 tsp vanilla extract
1/2 – 3/4 cup Nutella

In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside. Using an electric mixer, beat butter and sugar on medium speed until fluffy, about 2-3 minutes. Keeping on medium speed, add vanilla and the egg to the bowl, mixing another 1-2 minutes. Using a spatula or wooden spoon, slowly add the dry ingredients to the wet ingredients. Knead the dough with your hands to make sure everything is absorbed. Cover and chill for at least 1 hour.

While dough chills, prep Nutella. Line a baking sheet or pan with parchment paper. Using a teaspoon, dip into Nutella jar and scoop out 1 tsp of Nutella. Drop it on the parchment paper, trying to keep it in a Hershey-kiss size shape, as possible. Continue until you’ve made 20-24 Nutella drops, then stick pan in freezer to chill.

DSC_0255Once dough is ready, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Begin to assemble your cookies – using an ice cream scoop, scoop 1 tbsp of dough into your hands, rolling it into a ball, then flattening between your palms. Place a drop of frozen Nutella on the flattened dough. Take another scoop of dough, roll and flatten, placing it on top of the Nutella drop. Pinch the edges of the top and bottom pieces of dough together, then roll the cookie in your hand before placing on the baking sheet. Continue until you fit approx. 9-10 cookies on each sheet, then bake cookies for 15-17 minutes until the edges are just turning golden brown. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Recipe: Homemade Hooplah: Nutella Stuff Sugar Cookies

 

 

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