Thursday, May 30, 2013

Nutella-Stuffed Cookies with Sea Salt


We don't keep many sweets in the house (other than my dark chocolate bar hidden in the freezer), so I love the chance to make some sweet treats for a special occasion. We're having dinner with some friends tomorrow night, so I decided to make some cookies to share. In my opinion, if you're going to have dessert, you might as well have the real thing. We don't skimp on ingredients over here. You're not going to find me substituting black beans for flour or avocado for butter. I'd rather have the real thing and run an extra mile tomorrow. Am I right?

These cookies are amazing. I love the combination of nutella and sea salt. Stuffed in a sugar cookie? Even better.


Cover a plate or baking sheet with parchment paper and use a teaspoon to spoon out 12 scoops of Nutella. Place in the freezer for 30 minutes.


Cut up 1 stick plus 1 T of butter (told you this wasn't low fat) and melt in the microwave.


Add melted butter and 1 cup of brown sugar to a stand mixer or bowl.


Add 1.5 teaspoons of vanilla extract to the bowl and mix until combined.


Crack 3 eggs and separate the yolk from the egg white.


Add the 3 egg yolks to the bowl and mix until combined.


Sift 1.5 cups of Self-Rising Flour.


Add flour to the bowl and mix until just combined.


Use a spatula to scrape down the sides of the bowl and stick the bowl in the refrigerator for at least 30 minutes. I'll usually just use this time to preheat the oven and clean up.


After dough has set, put granulated sugar in a small bowl and get out your sea salt.


Remove the scoops of nutella from the freezer. Use a spoon to measure out one scoop of dough and divide the dough into 2 pieces. Flatten both sides out. Place one scoop of nutella on the dough and sprinkle some sea salt on top.


Fold up the sides of the dough around the nutella.


Take the other flattened piece of dough and place it on top. Roll the dough into a ball and then roll in granulated sugar. 


Place dough on a greased baking sheet and bake at 325 degrees for 10 minutes or until edges are set.


Place on a wire rack to cool (after you eat one warm out of the oven).



Nutella-Stuffed Cookies with Sea Salt
Yield: 1 dozen cookies
  • 1.5 cups of Self-Rising Flour, sifted
  • 1 stick plus 1 T butter, melted
  • 1 cup brown sugar
  • 3 egg yolks
  • 1.5 t vanilla extract
  • Nutella
  • Granulated Sugar
  • Sea Salt

Cover a baking sheet with parchment paper and use a teaspoon to spoon out 12 scoops of nutella. Place baking sheet in the freezer for 30 minutes. Combine melted butter, sugar, egg yolks and vanilla extract to a stand mixer or bowl and mix until combined. Slowly add sifted flour and mix until just combined. Use a spatula to scrape down the sides and place the bowl in the refrigerator for at least 30 minutes.

Preheat oven to 325 degrees. After dough has set, put granulated sugar in a small bowl and get out your sea salt. Remove the scoops of nutella from the freezer. Use a spoon to measure out one scoop of dough and divide the dough into 2 pieces. Flatten both sides out. Place one scoop of nutella on the dough and sprinkle some sea salt on top. Fold up the sides of the dough around the nutella. Take the other flattened piece of dough and place it on top. Roll the dough into a ball and then roll in granulated sugar. 

Place dough on a greased baking sheet and bake at 325 degrees for 10 minutes or until edges are set. Transfer cookies to a wire rack to cool completely.



Adapted from Culinary Couture

2 comments:

  1. Kevin will love these as he is a big Nutella fan!

    ReplyDelete
  2. How can you come back from Italy and NOT be a Nutella fan? :) I'm pretty sure I ate my weight in Nutella the summer I lived in Rome. Good thing we walked so much!

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