NUTELLA COOKIE CUPS RECIPES
NUTELLA-STUFFED COOKIES RECIPE | FOOD NETWORK KITCHEN ...
Chocolate-hazelnut spread is cleverly chilled, making it easier to use as a filling for these gooey, molten-center treats. Eat them warm or even cooled -- there won't be any left for the cookie jar.
Provided by Food Network Kitchen
Categories dessert
Total Time 1 hours 45 minutes
Cook Time 20 minutes
Yield 18 cookies
Number Of Ingredients 9
Steps:
- Whisk together the flour, salt, baking powder and baking soda in a large bowl.
- Beat together the brown sugar and butter in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at time, beating after each addition to incorporate. Beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated.
- Divide the dough into 18 equal mounds, each about 2 tablespoons, and flatten slightly with wet hands. Put 2 teaspoons of the chilled chocolate-hazelnut spread in the center of each piece of dough, then press and pinch the cookie dough around the spread to form round and sealed balls. Chill for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment.
- Put 6 chilled dough balls onto each prepared baking sheet, spacing them about 2 inches apart. Bake, rotating the baking sheets halfway through, until the cookies are golden around the edges, about 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack or plate and serve warm if you'd like. When the baking sheets have cooled completely, bake the remaining 6 dough balls on one of the sheets, then let cool slightly.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
NO-BAKE NUTELLA® OATMEAL COOKIES RECIPE - PILLSBURY.COM
Upgrade your favorite no-bake oatmeal cookie with creamy Nutella® spread!
Provided by Holly Lofthouse
Total Time 30 minutes
Prep Time 15 minutes
Yield 14
Number Of Ingredients 6
Steps:
- Line cookie sheet with cooking parchment paper.
- In 4-quart saucepan over medium heat, heat 2 cups sugar, 2 tablespoons butter and 1/2 cup milk to a rolling boil. Boil 1 minute; remove from heat.
- Stir in 1 teaspoon vanilla and 3/4 cup Nutella® hazelnut spread with cocoa until creamy and combined. Stir in 2 cups old-fashioned oats until well coated.
- Immediately drop by 2-tablespoonfuls onto cookie sheet. Cool about 15 minutes or until set.
Nutrition Facts : Calories 190 , CarbohydrateContent 38 g, CholesterolContent 5 mg, FatContent 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 20 mg, SugarContent 29 g, TransFatContent 0 g
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From tasteofhome.com
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From butterwithasideofbread.com
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From thecraftyblogstalker.com
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From thecraftyblogstalker.com
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From insanelygoodrecipes.com
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From insanelygoodrecipes.com
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From crazyforcrust.com
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From delish.com
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From allrecipes.com
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From platedcravings.com
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From allrecipes.com
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From nutella.com
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From 365daysofbakingandmore.com
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From yummly.com
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From familycookierecipes.com
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From berries.com
From berries.com
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From buzzfeed.com
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From tasteofhome.com
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From sixsistersstuff.com
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From thestayathomechef.com
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From anitalianinmykitchen.com
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From buzzfeed.com
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From tasteofhome.com
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From sallysbakingaddiction.com
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From sixsistersstuff.com
From sixsistersstuff.com
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From thestayathomechef.com
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From anitalianinmykitchen.com
From anitalianinmykitchen.com
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From food52.com
From food52.com
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From cloudykitchen.com
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From familycookierecipes.com
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From foodnetwork.com
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From issuu.com
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From msn.com
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From thedatingdivas.com
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From cookiesandcups.com
From cookiesandcups.com
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