Nutella Cookies
- Number of Servings: 18
Ingredients
1 1/3 cups flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon kosher salt1/2 cup (1 stick) butter, at room temperature 1/2 cup chocolate hazelnut spread (Nutella)1/2 cup sugar1/2 cup light brown sugar1 egg1 teaspoon vanilla extract
Preheat oven to 375º F. Line a cookie sheet with parchment, or spray it with non-stick spray.
In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
In another medium bowl, using an electric mixer, cream the butter, chocolate hazelnut spread, and both sugars together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined.
Using a tablespoon measure, drop spoonfuls of the cookie dough onto the cookie sheet, spacing the mounds about 4 inches apart (the cookies flatten and spread as they cook, so really listen to this direction). Use the tines of a fork to flatten each mound.
Wait! If you don't want a flat cookie, don't squish the dough with a fork. Just spoon it onto the cookie sheet and bake it.
Bake 10 to 12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.
Number of Servings: 18
Recipe submitted by SparkPeople user CEPELO.
In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
In another medium bowl, using an electric mixer, cream the butter, chocolate hazelnut spread, and both sugars together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined.
Using a tablespoon measure, drop spoonfuls of the cookie dough onto the cookie sheet, spacing the mounds about 4 inches apart (the cookies flatten and spread as they cook, so really listen to this direction). Use the tines of a fork to flatten each mound.
Wait! If you don't want a flat cookie, don't squish the dough with a fork. Just spoon it onto the cookie sheet and bake it.
Bake 10 to 12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.
Number of Servings: 18
Recipe submitted by SparkPeople user CEPELO.
Nutritional Info Amount Per Serving
- Calories: 168.1
- Total Fat: 7.7 g
- Cholesterol: 13.6 mg
- Sodium: 129.5 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 0.5 g
- Protein: 2.0 g
Member Reviews