Sea Salt Stuffed Nutella Cookies
National Nutella Day was on February 5th. Ever since I heard about this specific national food day, I've had nutella on my mind. I stumbled upon this recipe on foodgawker, and I couldn't resist this simple sugar cookie filled with a delicious nutella surprise. Now, almost a month later, I was able to fulfill my craving.
This recipe made exactly twenty nutella filled cookies, and the next morning there were only four left in my house. Let's just say they were a "giant" hit. Giant, being they were both absolutely delicious and large in size.
If you love sugar cookies, and you love nutella, then these cookies are going to be at the forefront of your baking to-do list. The cookie is firm, yet has a soft and slightly chewy center. The sea salt highlights the nutty chocolate-hazelnut spread perfectly. These flavors are wonderful complements, and so easy to make. Even though the assembly part takes a few extra minutes, it is completely worth it. And, if for whatever reason you dislike nutella (who knows!), I recommend making this simple and delicious sugar cookie by itself. Regardless of what you choose, if your friends and roommates are like mine, you won't have any left in the morning. Enjoy!
Sea Salt Nutella Stuffed Cookies
Adapted from Cookin' Canuck
Yield: 20 large cookies
Ingredients:
For Nutella Filling:
1/2 cup Nutella (chocolate-hazelnut spread)
1 tablespoon sea salt
For Sugar Cookie:
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon slat
1 1/2 cups granulated sugar
1 3/4 sticks unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
For Coating:
1/3 cup granulated sugar
Steps:
1. Use a teaspoon size measuring scoop, or spoon, scoop out Nutella and place in small mounds on a cookie sheet lined with parchment paper. Place in freezer for 15 minutes to harden.
2. Place on oven rack in the middle position and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
3. In a medium bowl, whisk together flour, baking powder, and salt (NOT sea salt!).
4. In a large bowl, beat butter and 1 1/2 cups granulated sugar with an electric mixer, set on medium speed until the mixture is creamy and fluffy, 3-5 minutes.
5. Beat in eggs one at a time, and add vanilla extract.
6. Reduce mixer speed to low, and gradually beat in the flour mixture until just combined. Using a rubber spatula, stir the mixture a few times to make sure all of the flour mixture is incorporated.
7. Place 1/3 cup granulated sugar in a small bowl.
8. Use 2 tabelspoons cookie dough for each cookie. Use 1 tablespoon of dough, and slightly flatten.
9. Sprinkle 5-6 grains of sea salt on the flattened dough.
10. Use a small metal spatula to lift the mounds of Nutella from the baking sheet and lay on the bottom half of cookie dough, on top of the salt. If the Nutella starts to soften, place back in freezer for a few minutes.
11. Cover Nutella with other piece of cookie dough. Seal edges with your fingers.
12. Roll the ball in the sugar to coat it and place it on a prepared baking sheet.
13. Repeat with remaining dough, and space two inches apart on baking sheets.
14. Bake cookies one sheet at a time, rotating half way through. they are done when the edges are set and beginning to brown. 10-13 minutes. The centers of the cookies should still be soft and puffy.
15. Remove from oven and let cool for 10 minutes before transferring to a rack. They can also be served warm.
What I Did Differently:
1. 2 Sticks of butter, I have a issue leaving a lousy 1/4 stick of butter in my freezer (think about it, when do you have to use a 1/4 stick of butter for anything?).
2. The amount of Nutella was 1/2 cup, plus 2-3 teaspoons, and that was for 20 cookies. Next time I am planning on making larger scoops too!
3. I sprinkled the sea salt after scooping the Nutella, it's easier because then I can see how much salt I am actually putting in the cookie (contrast of the white salt against the dark Nutella helps!).
4. I baked two baking sheets of cookies at once. If you notice in my pictures some are fluffier than others, this is why. For whatever reason the tray that baked on the top cookie shelf longer didn't flatter out as much. No complaints though.
5. I actually like these at room temperature more, but eating them warm will definitely give you that gooey Nutella mouthful. Enjoy!
Source: Cookin' Canuck
