Cookies & Bars

Feeling Very Stuffed

Naked Nutella Stuffed Sugar CookiesWhen you think warm pockets of stuffed dough, maybe a savory empanada comes to mind.  Perhaps ravioli?  We threw down in the kitchen on a ravioli of a different kind.  The sweet kind.  These little sugar cookie babies are rolled out and dabbed with creamy Nutella and dribbled with melted chocolate.  If you can think of something better, we dare you to let us know!

The ones you saw before were naked, but when they’re fully dressed–like our friends below–you’ll find them truly irresistible. Thinking about it, these would probably be good with any combination of white, dark or milk chocolate on top, so play around with that collaboration however you please.

Drizzled Nutella Stuffed Sugar Cookies

Nutella Stuffed Sugar Cookies – Approximately 3 dozen
2 cups all purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup unsalted butter, softened
1 cup sugar
1 egg, slightly beaten
2 tablespoons milk
1/2 teaspoon vanilla
1/2 cup Nutella
1/4 cup semisweet chocolate chips
1/4 cup hazelnuts, roasted, skinned and chopped

1.   Roast hazelnuts at 400 degrees for 10-15 minutes.  Place hot nuts in a towel and rub vigorously until husks come off.  Peel off remaining husks if possible and place in food processor.  Chop roughly.

2.  Combine flour, salt, cinnamon and baking powder in a medium bowl.  In a larger bowl, cream sugar and butter.  Add all dry ingredients and mix until well incorporated.  Add egg, milk and vanilla and mix until fully blended.

2.  Roll dough on a lightly floured surface and cut into 2 separate balls.  Wrap and refrigerate for at least 1 hour.

3.  Heat oven to 350 degrees.  On a floured surface, roll out dough to 1/8 inch thick and cut out circles with a cookie cutter or the rim of a floured glass.  Drop Nutella in a pipe or the end of a plastic baggie with a cut tip and drop 1/2 teaspoon into center of the cookie.  Fold over edge and seal with a fork.

4.  Bake cookies for 8-10 minutes or until edges brown ever so slightly.  Cool on wire racks.

5.  Once cookies have completely cool, melt chocolate chips.  With a fork, drizzle melted chocolate over cookies.  Sprinkle with hazelnuts.  Allow at least 5-10 minutes for chocolate to set.

Click HERE for the printable recipe.

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28 thoughts on “Feeling Very Stuffed

  1. If I use a cookie cutter to cut out the dough, what size should I use?

    They look amazing and can’t wait to try them out!

  2. Joe: Just let the chocolate dry as well as you can and pop in an airtight container. They’ll store perfectly fine overnight! In fact, they’ll last 2-4 days in an airtight container…if for some reason you have leftovers. 🙂 Let us know how you like them.

  3. I could eat a whole jar of nutella! Great recipe…it’s almost midnight, but I think I’m going to go to the store! Your fault when I step on the scale tomorrow!!

  4. Joe: You’ll get approximately 2 dozen cookies from this recipe. We admit to doubling the sugar cookie dough and freezing it because we knew it’d come in handy for another batch!

  5. This looks great. Quick and tasty. I have a four-year-old daughter who likes to help in the kitchen. This would be a good recipe for her to assist.

    Thanks for sharing.

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