NUTELLA CUPS RECIPES

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NUTELLA-STUFFED COOKIES RECIPE | FOOD NETWORK KITCHEN ...



Nutella-Stuffed Cookies Recipe | Food Network Kitchen ... image

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

2 1/4 cups all-purpose flour (see Cook's Note)
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups packed dark brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup chocolate-hazelnut spread, such as Nutella ®, chilled

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.

CHOCOLATE-HAZELNUT DROP COOKIES RECIPE | GIADA DE ...



Chocolate-Hazelnut Drop Cookies Recipe | Giada De ... image

Provided by Giada De Laurentiis

Total Time 1 hours 1 minutes

Prep Time 15 minutes

Cook Time 11 minutes

Yield 38 to 40 cookies

Number Of Ingredients 5

1 cup (2 sticks) butter, at room temperature
1/4 cup plus 1 cup powdered sugar
1 teaspoon pure vanilla extract
2 cups flour
1/2 cup chocolate-hazelnut spread, at room temperature (recommended: Nutella)

Steps:

  • For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
  • In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
  • Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.

Nutrition Facts : Calories 104 calorie, FatContent 6 grams, SaturatedFatContent 4 grams, CholesterolContent 13 milligrams, SodiumContent 2 milligrams, CarbohydrateContent 11 grams, FiberContent 0 grams, ProteinContent 1 grams, SugarContent 6 grams

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