Well guys, we’re in the thick of the holiday season and so it just wouldn’t make sense to not stuff our faces with holiday cookies and candy. I think. Either way…
Recently, I suddenly had this epiphany that came about because I needed nutella…
and I needed a cookie…
AND I wanted it to be simple and utterly delectable.
Then it hit me. And here we go! The Holiday Cookie of the Year Award goes to the lovely and scrumptious NUTELLA STUFFED SUGAR COOKIES! *wooooo!*
Honestly though, I feel like the title should really speak for itself with this cookie. But, as if you needed more of a nudge from the darkside, I’m going to throw in some really neat and pretty pictures for you plus a video that shows you how to make them step-by-step with me devouring them at the end—obviously.
So let’s all just cut to the chase because we know we already know that we’re all making these cookies after this. Right?
Stuffed inside a buttery, delicate, sweet and simple cookie. Seriously though.
Need I say more? Bake time fun time now.
Subscribe to my YouTube Channel HERE
Nutella Stuffed Sugar Cookies
- 2 sticks of softened butter 1 cup
- 1 ½ cups granulated sugar
- 2 eggs
- 2 ¾ cups all-purpose flour
- ½ tsp sea salt
- 2 tsp baking powder aluminum-free
- ½ tsp baking soda
- 1 ¼ cups hazelnut chocolate spread nutella
- Preheat oven to 350ºF (176ºC).
- In a large mixing bowl, combine butter with sugar and eggs. Beat well with electric mixer.
- Add flour. And directly on top, add the flour, salt, baking powder, and baking soda. And give a quick mix of the dry ingredients with a spoon/spatula just to disperse them evenly before using the electric mixer to combine the dry with the wet ingredients.
- Once combined, take a 1-inch ball of dough and pat it flat into your palm. Add a dollop of nutella (about the size of a hershey’s kiss) to the middle and form a pouch around it, pinching the edges together so that the dough completely envelops the nutella. You can patch it up with more dough if the nutella tries to escape the dough.
- Place on an ungreased cookie sheet and give about 2 inches of space between the cookies. Put in oven for 8-10 minutes. They shouldn’t turn brown. They’ll be overcooked if they do. Enjoy this deliciousness!