Nutella lovers, this one’s for you!
Imagine crispy, chewy Nutella-rich chocolate sugar cookies. Then imagine slathering two of these tempting Nutella cookies with more Nutella spread and smushing the two rounds together so the filling starts to squeeze out. Your end result– Nutellos: Plump, sumptuous sandwich cookies that really are the best Nutella cookies ever. (They are shown above along with a variation, Nutello thumbprint cookies.)
Simply Sensational Cookies
And because these goodies are from the “Extra Easy” chapter of my Simply Sensational Cookies cookbook, they are a breeze even if you never baked before. (Another sample recipe for my award nominated book, Ultimate One Bowl Chocolate Chippers, is here.)
More good news! My Nutellos sandwich cookies call for only a few ingredients. Start with a nice big scoop (1 cup) of Nutella. Add in a bit of butter and cocoa powder, and some flour. (No eggs needed!) Shape the dough into balls, roll ’em in coarse crystal sugar, and flatten into cookies with your palm. Bake and cool.
Finally, set out a jar of Nutella (or a bowl if you’re so inclined!) and spreaders along with the finished cookies. Let the cookie monsters customize their own sandwiches by adding as much Nutella filling as they like. Oh my! (Of course, if you wish you can shape the cookie dough into thumbprints, and fill them with jam instead. Or even eat them plain!)
- 1 cup Nutella chocolate-hazelnut spread, at room temperature, plus more for making cookie sandwiches
- 5 tablespoons unsalted butter, slightly softened and cut into chunks
- 2½ tablespoons unsweetened non-alkalized American-style or Dutch-process cocoa
- 1 teaspoon baking powder
- 1⅓ cups unbleached all-purpose white flour
- About ⅓ cup granulated sugar for garnish
- Position a rack in the middle of the oven; preheat to 325 degrees F. Set out two large baking sheets.
- In a large bowl, with a mixer on medium speed, beat the Nutella, butter, cocoa powder, baking powder, and 3 tablespoons water until well blended. On low speed, beat in about half the flour. Beat or stir in the remaining flour just until smoothly incorporated. If the dough is too dry and crumbly to hold together, beat or stir in a little more water.
- Pull off scant 1-inch dough portions and shape into balls. Roll them in a saucer of granulated sugar until coated all over. Space the cookies about 2 inches apart on the sheets. Press down into 2-inch evenly-thick rounds with a palm. Bake (middle rack) one pan at a time for 12 to 16 minutes, or until the cookies are barely firm when pressed in the center top.
- Transfer the pan to a wire rack. Let the cookies stand until cooled completely.
- Set out a bowl of room-temperature Nutella for filling the cookie sandwiches.
Check out my Ultimate One-Bowl Chocolate Chippers here.
Or consider my Fudgy-Wudgie Brownies here.
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