Nutella recipes for the holidays

7 years ago

This is a keeper. The Nutella is in the cookie bater. (and this comes from a non-sweet loving person...i'm more savory, even desserts)

And this is for Annie...she mentioned loving Nutella in another post.

I used thin caramel dark chocolate squares from a bar for stuffing...and i use a similar spread from my local Fairway market that has sourced their 'nutella' from an Italian maker.

candy-stuffed nutella sugar cookies

recipe, but the link sort of give credit...and pictures

CANDY-STUFFED NUTELLA SUGAR COOKIES

printable recipe

makes 10 big cookies

My daughter found this recipe online last year. We have searched and searched but we can't find it again. I have modified it a bit, but, if it looks familiar, please let me know. I would love to give proper credit to the original recipe writer.

You can stuff these cookies with almost any kind of candy. Or nothing at all. On their own, they are crispy on the outside and gooey on the inside. But when you stuff them, they become mystery cookies. Here are a few ideas for the filling: 1/2 Reese's Peanut Butter Cup, 3 Junior Mints, 4 mini marshmallows, 1 Special Dark Hershey's chocolate bar. PLAY!!!

ingredients:

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

2 sticks unsalted butter (1 cup), soft

1/3 cup white sugar

1/2 cup dark brown sugar

3/4 cup Nutella, room temperature

1 egg

1 tablespoon vanilla extract

candy of your choice (see headnote for some ideas)

1/3 cup white sugar, for rolling cookies

directions:

Whisk together the flour, baking soda, and salt. Set aside.

In a standing mixer (or by hand), cream the butter, white sugar, and brown sugar for two minutes on high speed. Scrape down the sides. Add Nutella and beat for another 20 seconds on medium speed. Scrape down the sides. Add the egg. Mix on medium for 5 seconds. Scrape down the sides. Add the vanilla and mix for another 5 seconds on medium speed. Scrape down the sides. Add 1/3 of the flour mixture and mix on low speed until almost all the flour in incorporated. Scrape down the sides. Add the second 1/3 of the flour mixture. Mix on low until almost all incorporated. Scrape down the sides. Add the final 1/3 of the flour mixture. MIx on low until the final traces of flour just disappear. Don't overmix! Chill the dough for an hour if you have time (not necessary but it will make the assembly a bit easier).

Preheat the oven to 375°F. Line 2 sheet pans with parchment paper or Silpats. Pour white sugar (for rolling) on a plate. Divide the dough into 10 equal-sized pieces (about 2 1/4 ounces each). Tear a ball of dough in half, press candy in the center, cover with other half of the dough, roll in your hands until you can't feel or see the candy filling. Roll the dough ball in the white sugar. Place on the sheet pan. They spread quite a bit so leave several inches between each cookie.

Bake for 7 minutes. They are done the moment the center melts and starts to settle down. Let the cookies cool a bit on the pan and firm up because if you move the cookies when they're too warm, the candy might ooze out the bottom. The cookies are best eaten within a few hours. They are also really good frozen (late at night with red wine).

If you freeze the baked cookies and then thaw them, they will still taste good but they will lose they're glorious crispness. A better option is to freeze the stuffed cookie dough balls after you have rolled them in sugar. Freeze the balls of dough up to 6 months in a Ziploc bag. When you bake off the frozen balls, you should turn the temperature down to 350°F and bake them for a few extra minutes.

Featured Answer

amylou321

7 years ago

My favorite Nutella dessert:

1 jar Nutella

1 spoon

A dark corner to hide while I clean out the jar.

the end.

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Comments (9)

annie1992
7 years ago
last modified: 7 years ago
Oh, yum, thanks sleevendog. I started using Nutella in desserts because it has no ingredients that contain gluten, although not technically gluten free because there is the possibility of cross contamination. But Amanda can eat it without getting sick so I use it as filling for those flourless 5 ingredient peanut butter cookies, baked into small "tarts" in mini muffin pans. It seems to be one of those things she can enjoy in moderation without ill effects, so I use it, albeit sparingly.

I do like Nutella, a lot, but it seems more like a treat or a dessert than a breakfast spread for toast. Makayla eats it on crepes for breakfast, but I'm not a fan of crepes. I like it on graham crackers, as filling for sandwich cookies, stirred into hot milk to make hot chocolate, right off a spoon (grin). I'm betting I'd like it in cookie batter!

I wonder if those little flat Ghiradelli squares would work for the middle, they have a dark chocolate raspberry filled one that Mother adores...

Annie
sleevendog (5a NY 6aNYC NL CA)
Original Author
7 years ago
I'm pretty sure what i used was Ghirardelli. That seems to be the brand that fills the centers. And flat squares.

Last year i was working on a recipe for a peanut butter type cup that does not use so much powdered sugar and other type of fillings not necessarily 'peanut'. That is when i found the above recipe. I went way off track. But did find that peanut powder would work since the oil is removed, then tried coconut flour...then ended up making tiny truffles. And 6 varieties to suit everyone. This was for a charity event money raiser at work. Every allergy is represented in the work force so it was a bit of a challenge. Less sugar/sweet comes from a dozen or so co-workers that wanted a rich dark chocolate 'peanut butter cup' but not sweet like the basic reese cup. Then the 'no peanuts', no gluten, no dairy, etc started. Truffles were easier.

It was a total fail getting it all trialed and ready for ValentinesD

ay so i'm at it again...(for x-mas)...they want my salsa for Thanksgiving. To take home to family. I recently made a hot sauce and they want that also...oy, i have no time!

(I ordered a box of Hatch chilis from NewMexico that i smoked and froze.)

I'm thinking of using coconut flour to thicken the nutella and maybe ground pistachios...here i go again, lol.

My inspiration is Hu, an NYC kitchen/take-out place. Fantastic products at a very high cost. I can spend 50 and make 500dollars or more for charity.

If you google their menu you will find many recipes as they list all ingredients.

Our charity budget was 200 for years and then i decided to take that 200dollars and make products...it is really just my time invested but it has turned into 4-5 thousand we give now. Then i take out a hundred from every thousand and buy ingredients and containers...all good.

I'm off work today for a three day rare weekend and having some time to think about the holidays...
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Here's one of my original recipes I created when I made gluten-free cookies for a local mill that mills white sorghum flour. I haven't tried it with other types of flour. It's a light and crispy cookie - a family favorite now. -Grainlady Nutella White Sorghum Flour Cookies 1/2 c. Nutella Chocolate Hazelnut Spread 1/2 c. butter 1/4 c. white sugar 1/4 c. brown sugar 1 egg 1/2 c. white sorghum flour 1/2 c. dried potato flakes 1/4 c. flaxmeal 1/2 T. cornstarch 1 t. baking powder 1 t. baking soda 1/2 t. salt Preheat oven to 325Â°F. Line cookie sheets with parchment paper. In a large bowl, beat Nutella and butter with an electric mixer until light and creamy. Add the sugars and beat until fluffy. Beat in the egg just until mixed. In a medium bowl, combine the white sorghum flour, dried potato flakes, flaxmeal, cornstarch, baking powder, baking soda, and salt. Mix, by hand, only until ingredients are incorporated. Using a portion scoop, make dough into 1-inch balls. Place on prepared cookie sheets. Bake about 12 minutes. Remove cookie sheets from the oven and allow the cookies to rest on the sheets for 2 minutes then remove to a wire rack to completely cool. Makes 65, 2-1/2 to 3 inch cookies.
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annie1992
7 years ago
amylou, I do that too. (grin)

sleevendog, it sounds like me. I start baking and it just keeps growing and growing, LOL, like your 6 kinds of truffles! Or fudge. Chocolate became chocolate and peanut butter, then I added maple walnut and white chocolate maraschino cherry and well, what is Christmas without peppermint stick and I'm working on a gingerbread kind with Biscoff.....

Annie
John Liu
7 years ago
Melt Nutella in hot milk for extra good hot chocolate . . .
annie1992
7 years ago
Mmmmmm, yes, that's a favorite of the Monkey Princess. Not that I'd drink it. Ahem.

Annie
moosemac
7 years ago
I melt Nutella in heavy cream and use it as a sauce to go with Tiramisu.
annie1992
7 years ago
Oh, that sounds good too. And I'll bet it would be good as an ice cream topping...

Annie
jojoco
7 years ago
I filled wonton wrappers with Nutella and deep-fried them. Sprinkled them with powdered sugar afterwards. It was a weak moment.

jo

Nutella recipes for the holidays

amylou321

Comments (9)

annie1992

sleevendog (5a NY 6aNYC NL CA)
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Nutella recipes for the holidays

Comments (9)

sleevendog (5a NY 6aNYC NL CA)Original Author

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sleevendog (5a NY 6aNYC NL CA)
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