Nutella Cookies
Recipe from Kimberly Patete
Ingredients
- 1 large egg - room temperature
- 3/4 cup Nutella - room temperature
- 1 cup all-purpose-flour
For the Filling
- 1/2 cup Nutella - room temperature
- 1/4 cup chopped hazelnuts
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment whisk together the egg and 3/4 cup Nutella for about 2 minutes until the mixture is glossy.
- Add flour and beat until combined.
- Cover bowl with plastic wrap and let rest in the fridge for 10-15 minutes.
- Preheat the oven to 350°F.
- Scoop out dough and form cookie balls (about 20).
- Place cookie balls on the baking sheet.
- Use your fingemake a dent in the center of each cookie.
- Fill the hole with Nutella. The easiest way is to use a pastry bag or a Ziplock bag for this.
- Sprinkle chopped hazelnuts on top of the Nutella.
- Bake for about 10 minutes.
- Let cool on cookie sheet for 10 minutes, then transfer to a cooling rack.
- Store in an air-tight container.