Description
These Italian Nutella Cookies are soft, chewy, and filled with a luscious Nutella or Nutella buttercream center. Easy to prepare with simple ingredients, these delightful cookies are perfect for any Nutella lover seeking a sweet treat infused with a rich hazelnut flavor.
Ingredients
Cookie Dough Ingredients
- 1 1/2 Cups all-purpose flour (sifted)
- 1/2 Cup Nutella
- 2 eggs
- 1 Teaspoon vanilla extract
- 1/4 Teaspoon salt
Topping and Filling Ingredients
- Hazelnuts (chopped, for topping)
- 3 Tablespoons Nutella
- 3 Tablespoons unsalted butter
- 3 Tablespoons powdered sugar
- 1.5 Tablespoons heavy cream
Instructions
- Whip Nutella and Eggs: In a mixing bowl, whip together the Nutella and eggs on medium speed for about 3 minutes until the mixture is smooth and well combined.
- Add Flour: Gradually add half of the sifted flour to the Nutella-egg mixture, mixing until just combined, then add the remaining flour and mix until fully incorporated.
- Chill Dough: Scrape down the sides of the bowl, gather all the dough to the center, cover tightly with plastic wrap, and chill in the refrigerator for at least 25 minutes to firm up the dough.
- Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C).
- Prepare Baking Sheets: Line one or two cookie sheets with parchment paper for easy removal and cleanup.
- Shape Cookies: Remove the chilled dough from the refrigerator. Scoop approximately 1.5 tablespoons of dough and roll it into a ball. Place the dough balls spaced a few inches apart on the prepared baking sheets; use a second sheet if necessary.
- Indent Cookies: Make a deep indentation in the center of each cookie ball using your thumb, the end of a rolling pin, or a kitchen utensil. The indentation should be deep but not puncture through the dough and not too wide.
- Bake: Bake the cookies in the preheated oven at 350°F (175°C) for 12 to 15 minutes. The cookies should be slightly soft when removed as they will firm up while cooling.
- Prepare Filling: While the cookies cool, decide on your filling. Either use plain Nutella or create a Nutella buttercream by combining Nutella, unsalted butter, powdered sugar, and heavy cream in a bowl. Beat with an electric mixer for 5 minutes until light and fluffy.
- Pipe Filling: Fit a pastry bag with a star-shaped tip and fill it with your chosen filling. Once the cookies are completely cooled, pipe the filling into each cookie’s indentation while swirling upwards.
- Garnish: Sprinkle chopped hazelnuts over the filled cookies for added texture and nutty flavor.
Notes
- Make sure not to overbake the cookies to keep them soft and chewy.
- The dough chilling step is important to maintain cookie shape during baking.
- Use high-quality Nutella for the best flavor.
- Cookie dough can be refrigerated overnight before baking if needed.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
- Store the baked cookies in an airtight container to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
