Nutella Stuffed Cookies

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yields ~ 2 dozen cookies

The Bits and Bobs:

2 cups                         all-purpose flour

1/2 tsp                         baking soda

1/2 tsp                         salt

12 tbsp                         unsalted butter, room temp

1/2 cup                        sugar

1/2 cup                        powdered sugar

1/4 cup                        canola oil

1                                   egg

2 tsp                            vanilla extract

1 jar                             Nutella or other brand hazelnut spread

The How-Tos:

Line a baking sheet with foil. Drop 20-24 teaspoons of Nutella onto the baking sheet leaving space between each one.  Freeze for 3-4 hours or overnight. Then prepare the dough.

In a large mixing bowl, cream together the butter and both sugars until light and fluffy.  Add in the egg and vanilla and beat until just incorporated

Beat in the dry ingredients until combined.  Wrap the bowl tightly with plastic wrap and allow to set up slightly in the fridge for 30 minutes.

Remove from fridge and preheat the oven to 350*F. Line a baking sheet with parchment paper or a silpat. 

Roll about a tablespoon of dough at a time into a ball, then flatten into thin discs. Peel a frozen glob of the Nutella off the foil and place in the middle of the dough. Wrap and press the dough around the frozen spread, trying your best to fully cover and not allow any to poke through.  Line the baking sheets with the cookies leaving about 2 inches in between each. One the sheet is full, put into the fridge and allow to set up for 15-20 minutes. 

Bake for 18-20 minutes, rotating the pan halfway through, or until the edges are a nice light golden brown.  Allow to cool on the pan for a minute or two then transfer to a cooling rack.  Best served slightly warm.