Tag Archives: nutella

Nutella Sandwich Cookies

Nutella Sandwich Cookies​

I promised you new Nutella recipes almost two months ago, and I am finally delivering in the form of the cutest, tiniest, most delicious Nutella Sandwich Cookies you ever did see.

Made with a buttery hazelnut sugar cookie dough and filled with a spoonful of Nutella, these are completely irresistible. Their texture isn’t crunchy or hard, so Nutella won’t squidge out the sides when you take a bite, but they are still sturdy enough to stack—it’s a little difficult to explain, but it’s so good.

I suppose the best endorsement I can give these Nutella Sandwich Cookies is that I have not shared even one with any of my friends or acquaintances, which is remarkable when you consider that the batch size falls around 8 dozen!

Nutella Sandwich Cookies​

I’ll be the first to admit it: 8 dozen is a lot of cookies. But hear me out. Making sandwich cookies is a whole production, so you might as well make a ton at once to get your energy’s worth, right?! Also, they’re teeny tiny—1 1/2 inches in diameter, smaller than an Oreo. I can easily put away three or four at a time. If you’re still concerned, know that Nutella Sandwich Cookies keep for a while—longer than a week—so you don’t have to worry about them spoiling.

Honestly though, I don’t think you’ll have a whole lot of trouble putting these away. I mean, I’m over here by my lonesome and I’m managing just fine.

Nutella Sandwich Cookies​
Nutella Sandwich Cookies
makes about 8 dozen small cookies

Cookie Dough:
2/3 cup whole raw hazelnuts
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened to room temperature
1 large egg, room temperature
1 teaspoon pure vanilla extract

For Assembly:
~1 cup Nutella

Preheat oven to 350F. Scatter hazelnuts on a dry rimmed sheet pan. Let toast for 5-7 minutes. Remove pan to a rack and turn off oven. Let hazelnuts cool to room temperature; no need to peel.

When hazelnuts are room temperature, add them to the bowl of a food processor. Pulse until a fine meal forms—do not over process or you’ll have hazelnut butter.

In a large mixing bowl, whisk together flour, hazelnut meal, baking powder, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Mix in egg and vanilla. Add dry ingredients in 3 installments, combining completely after each. Divide dough into quarters, wrap each in plastic, and refrigerate for 3 hours or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Lightly flour a surface and a rolling pin. Take one quarter of chilled dough at a time, roll it to 1/8-inch thickness. Cut cookies with a 1 1/2-inch round cookie cutter. Place cut cookies an 1 inch apart on prepared baking sheets. Bake cookies 6-7 minutes, until no longer raw-looking. Let cookies cool on the pans for five minutes before removing to a rack to cool completely. Repeat rolling, cutting, and baking with any remaining dough.

If not sandwiching immediately, store cookies in an airtight container for up to a couple of days.

To assemble sandwich cookies, place half the baked cookies on a surface bottom-side-up. Spoon or pipe about 1/2 teaspoon of Nutella on each cookie before gently topping with another cookie, bottom-side-down. Repeat until all cookies have been filled.

Cookies may be eaten immediately, but I like to let them sit in a single layer for a bit so that the cookies soften slightly against the Nutella; this way the cookie stays intact when you bite in.

Cookies will keep in an airtight container at room temperature for at least a week.

Friday Favorites: Nutella

Friday Favorites: Nutella​

It has come to my attention that a gross oversight has occurred. Despite more than six years of blogging and 600 recipes, there are less than ten Nutella recipes on this site. I honestly don’t know how I let this happen, but rest assured I will be making up for it with plenty of new recipes featuring our favorite chocolate hazelnut spread coming your way soon. Until then though, here are my best Nutella bakes from my archives.

Friday Favorites: Nutella​

Easy Nutella Cookies {Grain-Free}

These crinkly little Nutella cookies are easy as can be! They’re grain-free, have six ingredients, and are impossible to resist.

Friday Favorites: Nutella​

Yellow Cupcakes with Nutella Buttercream

If there is one thing in the world more delicious than Nutella straight-up, it’s Nutella Buttercream. Everyone’s favorite chocolate hazelnut spread is whipped into an otherwise classic vanilla buttercream, then piled onto buttery yellow cupcakes.

Friday Favorites: Nutella​

Nutella Morning Buns

Nutella and buttery pastry tie the knot in these twist morning buns. This is one of my easiest yeasted pastry recipes and also one of my best.

Friday Favorites: Nutella​

Nutella Swirl Brownies

Want big Nutella flavor without having to reinvent the wheel? Swirl it into your favorite brownie recipe! I used my tried and true Cocoa Brownies here, and the chocolate hazelnut fudginess is out of this world!

Friday Favorites: Nutella​

Brown Butter Nutella Swirl Muffins

There are few things I loathe more than cleaning a muffin pan, but these Brown Butter Nutella Swirl Muffins are worth every second spent scrubbing.

Friday Favorites: Nutella​

Nutella Cream Pie

A graham and hazelnut crust filled with Nutella pudding and finished with whipped cream and candied hazelnuts?! You better believe it.

What’s your favorite way to bake with Nutella? Let me know in the comments or on social media!

Brown Butter Nutella Swirl Muffins

Brown Butter Nutella Swirl MuffinsUntil a few weeks ago, I hadn’t put a muffin recipe on here in about 2.5 years—it’s been even longer for cupcakes. If you had asked why, I would have said it’s because I hate cleaning muffin pans, which is the absolute truth. Too many corners for stuff to get stuck.Brown Butter Nutella Swirl MuffinsAnd while muffin/cupcake liners are the obvious solution to that problem, there was another to contend with: I was not terribly confident in my base muffin recipe. But then I went and tested the crap out of my Lemon Poppy Seed Muffins and found a formula that works every time and can be adjusted easily without disaster and, well, I made you some Brown Butter Nutella Swirl Muffins. You’re welcome.Brown Butter Nutella Swirl MuffinsYou read that right: Brown Butter. Nutella Swirl. Muffins. Basically every good thing in the world in a handheld treat that is somehow suitable for consumption at breakfast.Brown Butter Nutella Swirl MuffinsThe recipe for these muffins has a few adjustments from the Lemon Poppy Seed version, but not many. Besides the obvious flavor difference, there’s a little more flour and I swapped some of the milk for sour cream, making the batter a little thicker so the Nutella swirls don’t sink.Brown Butter Nutella Swirl MuffinsAnd speaking of Nutella swirls, they are applied in two phases. Basically, you add half the batter to the muffin cups, then swirl in some Nutella, then top with the remaining batter and swirl in remaining Nutella.Brown Butter Nutella Swirl MuffinsY’all, these are so good. The interiors are feather soft and the Nutella swirls make every bite extra decadent, as all things with Nutella should be. Also, there’s a little variance in each bite—you could have a little Nutella or you could have a lot! The brown butter is subtle, as it is in my Brown Butter Strawberry Shortcakes and Chocolate Chip Scones, but brings a little nuance that you wouldn’t get with regular melted butter. Not that making these will regular melted butter would ever be a bad idea.Brown Butter Nutella Swirl Muffins

Brown Butter Nutella Swirl Muffins
makes 12 muffins

1/2 cup unsalted butter, cut into 8 pieces
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
2 large eggs, room temperature
3/4 cup whole milk, room temperature
1/4 cup full-fat sour cream
1 teaspoon pure vanilla extract
2/3 cup Nutella

Preheat oven to 400F. Line a 12-cup standard muffin pan with cupcake liners. Set aside.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a small bowl.

In a medium mixing bowl, whisk together flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt.

In a small-medium mixing bowl (or large measuring cup), whisk together brown butter, eggs, milk, sour cream, and vanilla. Add wet ingredients to dry and stir with a silicone spatula or wooden spoon just until combined—no more than 15-20 strokes.

Add 2 tablespoons batter to each muffin cup. Drop 1 teaspoon Nutella into each muffin cup and use a toothpick (or thin knife) to swirl it around. Divide remaining batter among muffin cups (about 1 1/2-2 more tablespoons each). Top each with another teaspoon of Nutella and swirl again. Muffin cups will be very full.

Carefully tap the pan on the counter a few times to release any large air bubbles. Bake for 5 minutes, then turn the oven temperature down to 350F and bake for an additional 14-15 minutes.

Remove muffins from the oven and let cool in the pan for at least five minutes before removing to prepared rack to cool completely. Serve. Leftovers will keep covered at room temperature for a couple of days, but may be refrigerated for up to 5.Brown Butter Nutella Swirl MuffinsBrown Butter Nutella Swirl MuffinsBrown Butter Nutella Swirl Muffins

Nutella Morning Buns

Nutella Morning BunsIf I could change one thing about myself, I think I’d like to be a morning person. I really like mornings (especially the lazy variety), but I have such difficulty getting myself out of bed that I rarely enjoy them. It’s a whole horrible, eight-alarm ordeal on weekdays and I almost always sleep past 11 on the weekends, so I’m either a bleary-eyed mess or out like a light for the start of most days. But, on extremely rare occasions, I wake up early of my own volition—usually with the aid of jackhammers outside my window or the sun shining in my eyes—and I get to enjoy the morning, starting with making myself a nice breakfast.Nutella Morning BunsSometimes mixing flour, sugar, and butter is an act of self-care.

Exhibit A: An unfortunately-timed 6am wake-up call last Saturday was turned around when I realized I had time to make myself a Puff Pancake, my childhood favorite weekend breakfast.

Exhibit B: These Nutella Morning Buns, which I made the previous Saturday when my roommate’s cute pup had to air some early morning grievances. They helped change the trajectory of my day: I got to treat myself, and the batch is large enough that I got to share with eleven of my closest acquaintances! Most everyone loves a fresh pastry swirled with warm Nutella ❤Nutella Morning BunsNutella Morning BunsFor something so rustic and beautiful, Nutella Morning Buns are surprisingly simple to make and come together in a pretty reasonable amount of time. It takes me about two hours to make a batch from the time I decide that a soft, warm bun full of chocolate-hazelnut spread might be nice to the time I dust them with confectioner’s sugar and dig in.Nutella Morning BunsNutella Morning BunsThe dough is very straightforward. It’s got all the usual suspects: flour, a little sugar, butter, milk, and an egg. It requires yeast, of course, but I use the instant stuff here, which simplifies the already simple process, making these buns incredibly approachable.

I’m not the sort of person who bestows wishes or blessings on people, but if I were, I think I’d say “May all your yeast doughs be approachable.” Is that weird? It’s probably weird. 🙂 Nutella Morning BunsIf there’s anything that’s intimidating about making Nutella Morning Buns, it’s probably shaping. Never fear though—it’s really simple and satisfying. Once your dough has risen for 40 minutes, punch it down and roll it into a large rectangle. Spread it with a thin layer of Nutella and then fold it like a letter, so that you have alternating layers of dough and filling. Use a sharp chef’s knife to trim off the ends and slice the rest into a dozen 8×1” strips.Nutella Morning BunsNutella Morning BunsNutella Morning BunsNutella Morning BunsWorking with one strip at a time, twist it up. Then cross the two ends over each other and tuck them into the hole that forms in the center. BOOM! Dough shaped!Nutella Morning BunsNutella Morning BunsRepeat with the rest of your strips and then let them rise a little longer. If some ends come untucked, just nudge ‘em back with your fingers before baking. Or don’t. These are the sort of buns that can take all sorts of manipulation and still look gorgeous when all is said and done. And even if they don’t, a swipe of melted butter and a dusting of confectioner’s sugar can cure all manner of ugly pastry.Nutella Morning BunsNutella Morning BunsBut is there such a thing as ugly pastry when Nutella is involved? I don’t think so. Or if there is, nobody who tried one of these buns during testing found the time to tell me. Oh, and all the test batches were gone (GONE!) within 45 minutes of coming out of the oven, so I’ll just let that speak for itself.Nutella Morning BunsI’m pretty sure it’s impossible to have anything but a beautiful morning when these are around.Nutella Morning Buns

Nutella Morning Buns
makes 12 buns

Dough:
2 3/4-3 cups all-purpose flour
3 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) instant yeast
1 teaspoon fine sea salt
3 tablespoons unsalted butter
1 cup whole milk
1 large egg, room temperature

Filling:
2/3 cup Nutella

For finishing:
2 tablespoon unsalted butter, melted
1 tablespoon confectioners sugar

In a medium-large mixing bowl, whisk together all-purpose flour, sugar, instant yeast, and salt. Set aside.

In a small saucepan over medium-low heat, melt butter and milk together until just warm to the touch, about 95-110 degrees.

Crack the egg into a small mixing bowl. Whisking constantly, add the butter/milk mixture in a thin stream until completely combined. Add mixture to the dry ingredients and fold together.

Turn dough onto a floured surface and knead 5-6 minutes, until smooth. Gather dough into a ball and place it in an oiled bowl, making sure to get a little oil on all sides. Stretch some plastic wrap over the top and allow dough to rise in a warm, draft-free environment for 40 minutes or until doubled in bulk.

In the meantime, line two rimmed baking sheets with parchment. Set aside.

Shape the buns. Return dough to floured surface. Flour a rolling pin and roll dough into an 18×12-inch rectangle. Spread dough with Nutella, leaving a 1/2-inch border on all sides.

Carefully grab one short side of the dough and fold it over the center, so that the dimensions are now 12×12-inches. Fold the other short side over the top so that the dimensions are 12×6-inches. Tap edges “closed” with your rolling pin.

Carefully lift and turn dough over so that the seam is against the floured surface. Roll the dough so that the dimensions are 14×8-inches. You may lose a bit of filling. This is normal.

Use a large, sharp chef’s knife to trim the short edges of the dough by about 1/2-inch. Slice dough into 12 strips. Working with one strip at a time, twist the ends until you have a loosely-twisted rope of dough. Carefully bring ends toward one another until they cross over one another and create a small hole. Tuck ends into that hole. Place shaped buns on prepared pans, leaving about 6 inches of space between (I can get 6 on a half-sheet sized pan).

Cover pans loosely with wax paper (or parchment) and let rise in a warm, draft-free environment for another 25-30 minutes. Remove wax paper (or parchment). They will not seem to have changed drastically, but if you poke one with your finger, the indentation should remain. If any ends have come loose, just nudge them back into the centers.

Place overnight racks in the center positions. Preheat oven to 375F. Bake buns for 10 minutes. Rotate pans top-to-bottom and front-to-back. Bake another 7-8 minutes, or until golden brown.

Brush warm buns with melted butter. Let cool 10 minutes before dusting with confectioner’s sugar and serving.

Baked buns are best the day they are made, but will keep in an airtight container at room temperature for a day or so. I’ve never had them last longer than 45 minutes out of the oven though.Nutella Morning BunsNutella Morning BunsNutella Morning Buns

Chocolate Hazelnut Linzer Cookies

Chocolate Hazelnut Linzer CookiesIf you want to know what kind of person I am outside of this blog, you should know that I once spent six months of my life obsessively making jam (and preserves) in a kitchen that is smaller that my current closet. Strawberry, cherry, grapefruit marmalade, gingered nectarine—you name it. I had all the preserving equipment you can imagine and an entire kitchen shelf filled with jars of colorful fruit-based spreads.

Years later, I’m pretty sure all that equipment (except for my beloved jar funnels—great stocking stuffer, btw!) and that jam is still sitting in that apartment because I left it all there when I moved out…because I don’t particularly care for jam. I just like to make it.Chocolate Hazelnut Linzer CookiesSo, to wrap that up: I am prone to intense kitchen projects (hello, three year-old food blog with 338 unique recipes) and I have never once wanted a linzer cookie.Chocolate Hazelnut Linzer CookiesI mean, I am all about crunchy, nutty roll-out cookies, but why must they always be sandwiched with jam? Jam is not a dessert food, at least as far as I am concerned. A breakfast food? Sure. Lunch? You bet. Dessert? No way.*

*Except in these.Chocolate Hazelnut Linzer CookiesChocolate Hazelnut Linzer CookiesYou know what absolutely *is* a dessert food? Nutella.Chocolate Hazelnut Linzer CookiesChocolate hazelnut spread = dessert food.Chocolate Hazelnut Linzer CookiesChocolate hazelnut cookies = dessert food.Chocolate Hazelnut Linzer CookiesA layer of Nutella chocolate hazelnut spread sandwiched between two crunchy chocolate hazelnut cookies = the dessertiest dessert food.

(“Dessertiest” is a word today.)Chocolate Hazelnut Linzer CookiesSo, in conclusion, when it comes to Chocolate Hazelnut Linzer Cookies, no jam, no problem.Chocolate Hazelnut Linzer Cookies
Looking for more chocolate hazelnut? Check out this cake, this granola, these grain-free cookies, these brownies, and this pie. Oh, and this other pie. And this buttercream. I ❤ chocolate hazelnut.

Chocolate Hazelnut Linzer Cookies
makes 22-24 sandwich cookies

1/2 cup raw whole hazelnuts
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (preferably dutch process)
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 tablespoon confectioners sugar, for dusting
1/4-1/2 cup Nutella chocolate hazelnut spread (based on preference)

Special Equipment:
rolling pin
2 1/2-inch round cookie cutter
1-inch cookie cutter
sifter or mesh sieve

Preheat oven to 350F. Place hazelnuts on a dry, rimmed sheet pan. Toast in the oven for 5-7 minutes, or until fragrant. Immediately transfer hazelnuts to a clean, dry, textured hand towel. Fold towel around the hazelnuts and then rub the towel with the palm of your hand. This will allow the hazelnut skins to loosen. This step does not have to be done perfectly.

Once hazelnuts are cool, transfer them to the bowl of a food processor. Pulse until a fine meal forms. Set aside.

Make the cookie dough. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

In a separate large mixing bowl, cream butter with an electric mixer. When butter is fluffy and lighter in color, beat in sugar, followed by egg and vanilla. Mix in hazelnut meal. Add dry ingredients to in two installments, scraping down the bowl as necessary. Cover with plastic wrap and refrigerate for 3 hours or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment. Set aside.

Lightly flour a surface and a rolling pin. Roll dough to 1/8-inch thickness. Cut dough with a 2 1/2-inch round cookie cutter. Place half the cut cookies on prepared pans. Use a smaller cutter to cut a small hole in the center of the remaining cookies before placing them on the prepared pans. If dough becomes too warm, freeze pans of cut cookies for 10 minutes before baking.

Bake 12-13 minutes, until slightly puffed. They will be a touch soft, but will crisp up as they cool. Let cookies cool at least 10 minutes on their pans before carefully removing to a rack to cool completely. Repeat rolling, cutting, and baking until all dough has been used.

Set a cooling rack over a piece of parchment. Once all cookies are baked and cooled, set the cookies with the centers cut out on a prepared rack. Sift confectioners sugar over the tops.

Spread each whole cookie with 1/2-1 teaspoon of Nutella (amount is based on your preference). Carefully sandwich cookies together. Serve.

Chocolate Hazelnut Linzer Cookies will keep in an airtight container for several days. Place wax paper between layers for best storage.
Chocolate Hazelnut Linzer CookiesChocolate Hazelnut Linzer Cookies