All I Want For Christmas: Nutella Cookie Recipe

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If you have never heard of Nutella, I am pretty sure you live under a rock. It’s the best known spread next to peanut butter. Nutella started as a breakfast condiment in Italy; however, it has become a staple in pantries worldwide. It tastes like a melted Ferrero Rocher. It’s great any time of day. Kids, adults, and elderly alike are all infatuated with this chocolatey, hazlenut-y spread.

If I had nothing better to do, I would make something with Nutella each day. But for now, one recipe is enough.

When I was scrolling through my Facebook news feed last night, I noticed my friend’s mother (who is always baking) was making a rendition of Giada’s Chocolate Hazelnut Drop Cookies. I saw it and instantly said–I need to make this–now.

 

Cast of Characters:

1 cup of butter (two sticks of butter)

1/4 cup of confectioner’s sugar (powdered sugar) for the mix

1 cup of confectioner’s sugar for the rolling

1/2 cup of Nutella (DO NOT USE ANY OTHER BRAND!)

1 tablespoon of vanilla extract

2 cups of all-purpose flour

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Sidekicks:

Kitchenaid or otherwise reputable stand mixer

Paddle attachment

Spatula

Cookie scooper or teaspoon

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Stage Directions:

1.) Preheat the oven 350 degrees. Place your oven rack in the center.

2.) While your oven is heating, get your stand mixer out. Make sure you have a paddle attachment. It looks like this…
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3.) Slice up two sticks of butter into one tablespoon slices. Once the butter is room temperate, throw it into the mixer bowl and pour 1/4 cup of powdered sugar on top.
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4.) Once fitted with the beater attachment, beat the butter and sugar on high speed until light and fluffy for approximately 2 to 3 minutes. It looks beautiful! Feel free to stop the mixer and scoop down the sides of the mixture to ensure that all is being mixed together. Fold in with a spatula as needed.
5.) After the two minutes, beat in the vanilla. With the machine running, gradually add the flour until incorporated. I put the flour in a 2 cup mixing cup and slowly pat the bottom of it. Do not throw it all in at once–it will make a mess and ruin the consistency. After the flour is in, scoop out the Nutella with a spoon and beat in.
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Using a small cookie scoop or a tablespoon, drop 12-18 small balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out which should be about 10 minutes. You can do about thirty seconds to a minute less depending on desired consistency. Cool for 5 minutes and transfer to a wire rack to cool completely for about a half an hour. DO NOT ROLL INTO SUGAR UNTIL COOLED! THE SUGAR WILL MELT!Place approximately 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Feel free to shake it around, flip the bowl, or slightly toss. Have fun!

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Nutella Cookies

Delicious chocolate hazelnut goodness.

Nutella Cookie
Ingredients:

  • 1 cup of butter (two sticks of butter)
  • 1/4 cup of confectioner’s sugar (powdered sugar) for the mix
  • 1 cup of confectioner’s sugar for the rolling
  • 1/2 cup of Nutella (DO NOT USE ANY OTHER BRAND!)
  • 1 tablespoon of vanilla extract
  • 2 cups of all-purpose flour

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