Nutella Cookies are delicate, thick, chewy, and stacked with the overpowering Nutella flavor. Simple to make, these treats are extraordinarily debauched. Serve them with a glass of milk, and covered in more Nutella.
We love great treats around, I am a firm adherent that life is too short to even consider skipping sweet. Hence, I energetically suggest you attempt our Twix Cookies, they liquefy in your mouth!
Nutella treats are unquestionably an absolute necessity attempt! Thus, this is one of my untouched most loved plans. Since the treats constantly pivot wonderful chocolaty mists. Then again, they are totally delicate, such that they dissolve in your mouth. Yet, don’t be tricked, they are as yet thick and good, that you would need to clean them up with a glass of milk, espresso, or tea.
This formula is so chocolaty, and that clearly my main thing. Similarly significant is that this store so well at room temperature, so you can generally have them close by. I like to make the most of mine with a smidgen more Nutella or peanut butter on top.
Another incredible serving idea is to microwave the treats for 30 seconds and after that top it with frozen yogurt. This is a groundbreaking combo!
- 1/2 cup unsalted butter (softened to room temperature)
- 1 cup Nutella
- 2/3 cup light brown sugar
- 2/3 cup white granulated sugar
- 1 large egg (softened to room temperature)
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- Preheat oven to 320 degrees F.
- Cover a cookie sheet with parchment paper and set it aside.
- In a large bowl, whisk the butter with the sugars until light, fluffy, and combined.
- Next, mix in the egg just until combined and after that add the Nutella. Mix to combine and scrape the sides and bottom of the bowl.
- Stir in the flour, cornstarch, and salt. Do NOT overmix.
- Using an ice-cream scoop, scoop dollops of the batter and place it on the cookie sheet, 2 inches apart.
- Bake for 7-10 minutes.
- Serve and enjoy!
- It is important to use room-temperature ingredients.
- The recipe specifically asks for brown and white sugar, this way we add moisture and crispiness to the cookies.
- Do NOT overmix the flour as it will result in tougher cookies.
- For GF cookies, just use 1:1 gluten-free flour.
- The cookies are ready when the edges start to brown slightly.
Calories: 277kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 138mg | Potassium: 132mg | Fiber: 2g | Sugar: 27g | Vitamin A: 223IU | Calcium: 51mg | Iron: 2mg