Nutella cookies
Nutella cookies are super soft. The fine dough with butter, vanilla and liquid core is easy to make and tastes good to the whole family.
INGREDIENTS (For 12 pieces)
250 g Nutella (alternatively: other nut-nougat spread)
125 g butter
100 g sugar
1 pack of bourbon vanilla sugar
1 pinch of salt
1 egg (size M)
200 g wheat flour (type 405)
1 tsp baking soda
100 g dark chocolate chips
Some flour for working
PREPARATION
Step 1
One hour before baking the cookies, place 12 teaspoon-sized portions of nut-nougat spread on a piece of baking paper. Place the Nutella portions in the freezer for 1 hour.
2nd step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line a baking tray with baking paper.
3rd step
Put the butter in pieces in a mixing bowl. Add the sugar, vanilla sugar and salt and mix with a wooden spoon or the dough hook of a hand mixer. Stir in the egg. Mix the flour with the baking soda and stir into the dough. Finally, fold in the chocolate drops.
4th step
Divide the dough into 12 equal-sized pieces. Flatten the pieces of dough with lightly floured hands and place a frozen piece of hazelnut nougat in each one. Carefully seal the dough into a ball.
5th step
Place the balls on the tray with some space between them and bake in the preheated oven for approx. 12 minutes. The cookies with Nutella filling will keep for at least 3 weeks if they are airtight at room temperature.
Our tip
Cookies in stock
You can also freeze the filled dough balls. To bake, let the frozen balls thaw slightly, then bake the cookies with Nutella filling in a preheated oven at 180 degrees top/bottom heat (fan oven: 160 degrees) for about 20-22 minutes.
