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Nuts for Nutella cookies

What seems like only a moment ago, I promised on Instagram and Facebook that I would share the recipe for these insanely good Nutella cookies that won the heart of my children (here’s hoping I already had their hearts, come to think of it). Since then, I have had many lovely people gently prompt me (sometimes I need this, so thank you) when promised cookies would arrive. A quick check back through my Insta posts revealed that I am lousy at my promises. To find them, I had to scroll back many full fingers. But here they are. Finally!

We’ve had some big distractions of late. We launched our wonderful new website a few weeks ago (which you are on right now but here is the cooking classes link – should you be interested & here is the link to our tours also).

In celebration of World Nutella Day, I give you (finally) these Nutella cookies. Gracie declared them “the best cookie I’ve ever had” and that’s a big call cause she’s had like a gazillion cookies in her lifetime that girl.

Feel free to get back to me about these delicious Nutella cookies. I love receiving your comments & feedback & my hope is that for you, too, they are ‘the best cookie I’ve ever had.”

Love to you all,

Nellie

x

Nuts for Nutella Cookies

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Course: Dessert, sweets

Cuisine: Italian

Prep Time: 15

Cook Time: 15

Servings:

Calories: 448kcal

Author: Nellie Kerrison | Relish Mama

Equipment

Electric mixer
Oven
Baking trays

Ingredients

150 g unsalted butter softened
150 g caster sugar
150 g brown sugar
2 free-range eggs
130 g dark chocolate couverture buttons or chunks
70 g milk chocolate couverture buttons or chunks
300 g plain flour
50 g dutch cocoa powder
20 g baking powder
½ teaspoon bicarbonate of soda
1 tablespoon full cream milk
1 teaspoon vanilla paste
120 g Nutella plus extra for topping
½ teaspoon sea salt plus extra for sprinkling before baking

Instructions

Preheat the oven to 170°C.
Combine the butter and sugars using electric beaters until well combined and lightly coloured. Add the eggs, one at a time.
Add all other remaining ingredients and whisk/beat on low until well incorporated.
Line baking trays with baking paper. Shape the cookie dough into balls – each weighing around 50g. Place on the trays with room for spreading. Gently flatten each cookie to be about 1 cm thick. Poke gently in the middle of each cookie to make a small dent (not all the way through). Spoon 1-2 teaspoons of Nutella into each hole.
Sprinkle with a little sea salt.
Bake for 15 minutes. Transfer to wire racks to cool.

Nutrition

Try to stop at just one……

I’m Nellie, cooking teacher, recipe developer and founder of Relish Mama.

Since 2009, I’ve been bringing people together around real food, recipes made to cook, share, and enjoy.

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