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» Pale Yellow

Cream together butter and sugar until pale yellow.

Nutella Stuffed Cookies

Tracy Byrne

Ever since I saw this recipe on Bridget's blog, Bake at 350, I have been wanting to try it.  I trust Bridget and when she tells me to start my oven, I listen!  Since Stacey was out of town this weekend, Ruth and I had a whole list of things to do that Stacey doesn't like.  We went and saw The Artist, an amazing movie BTW, we (I) baked using nuts and peanut butter, and we watched Pride & Prejudice on TV (the new version, yuck)!!!  Look out for homemade Tagalongs later this week!

These cookies are as delicious as promised!  They look so innocent with their soft sugar cookie exterior, but when you take a bite and find the rich, creamy, Nutella middle, it's heavenly!  The sea salt cuts  the sweetness so the cookie becomes the perfect mix of crunchy, gooey, salty, sweet, and nutty.  That is a lot adjectives for one little cookie, but trust me, it's fitting!  Bake these cookies!  Since I was just baking for Ruth and I, I cut the recipe in half.  Double everything or visit the original site to make more, you probably should make more!

Print the Recipe!

Nutella Stuffed Cookies Adapted from Bake at 350 via Cookin’ Canuck Yield - 17 cookies

1/3 cup Nutella 1 1/4 cups flour 1/4 teaspoon baking powder 1/4 teaspoon salt 3/4 cup sugar + 1/3 cup sugar for rolling 1 stick (8 tablespoons) butter 1 large egg 1 teaspoon vanilla 1/2 tablespoon sea salt

  • Preheat the oven to 350 F
  • Line a baking pan with parchment paper and scoop out 1 teaspoon blobs of Nutella, place in the freezer for about 15 minutes or until the Nutella is hard and easy to work with.
  • Sift together the flour, powder, and salt onto parchment paper.
  • Beat together the butter and 3/4 cup sugar in the bowl of a stand mixer with a paddle attachment until light and fluffy.  Add in the egg and vanilla beating to combine.  Slowly add in the flour mix on low speed until just combined.  Stir together, scrapping down the sides of the bowl.
  • Scoop into approximately 2 tablespoon portions, I used a medium size ice cream scoop and place on parchment paper.  Split each ball in half.
  • Sprinkle a pinch of sea salt on one half of each dough ball.
  • Place a frozen blob of Nutella on top of the sea salt.  If the Nutella gets too soft, refreeze for a few minutes.
  • Place the other half of dough on the Nutella and sandwich together and then roll back into a ball.
  • Roll the ball in the remaining 1/3 cup of granulated sugar and place on a baking sheet, leave about 2 inches of space around each cookie.  Flatten slightly with your hand.
  • Bake for 11 minutes or until the edges begin to turn golden.
  • Cool on a wire rack.