I’ve been on a serious cookie hunt lately, trying to find ones that will satisfy my deep hungering for pockets of buttery sweetness.  I stumbled on this recipe over at Cookin’ Canuck and decided to give it a try since I’ve NEVER had nutella before.  I’ve always wanted to try it but for some reason, nutella has alluded me….until now. 

To be honest, these tasted okay.  I appreciated the sugar cookie part and although I DO like the taste of nutella, I’m much more happy to eat it plain out of the jar.  I’m beginning to see that I may not be a “stuffed cookie” kind of fan.  But if you happen to be, then go for it. 

Nutella Stuffed Sugar Cookies

1/2 cup Nutella (chocolate-hazelnut spread)
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups plus 1/3 cup granulated sugar, divided
14 tbsp (1 3/4 sticks) unsalted butter, softened
2 large eggs
2 tsp vanilla extract
1 tbsp sea salt

Using a 1 teaspoon measure, scoop out Nutella and place in small mounds on a cookie sheet lined with parchment paper. Place in the freezer for 15 minutes. Preheat the oven to 350 degrees.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat butter and 1 1/2 cups granulated sugar with an electric mixer set on medium speed until the mixture is creamy and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, and the vanilla extract.

Turn the mixer to low speed and gradually beat in the flour mixture until it is just combined. Using a rubber spatula, stir the mixture a few times to make sure all of the flour mixture is incorporated.  At this point, place dough in freezer to harden slightly.  Once the dough is cool, place 1/3 cup granulated sugar in a small bowl. Use 2 tablespoons cookie dough for each cookie. Split the piece of dough in half and slightly flatten the bottom half.

Sprinkle 5 or 6 grains of sea salt on the flattened dough.  Lift the mounds of Nutella from the baking sheet and lay on the bottom half of cookie dough, on top of the salt. If the Nutella starts to soften, place back in the freezer for a few minutes.

Cover Nutella with the other piece of cookie dough. Seal the edges with your fingers. Roll the ball in the sugar to coat it and place it on a baking sheet.  Repeat with the remaining dough and Nutella mounds, spacing the cookies about 2 inches apart from each other on the baking sheets.

Bake the cookies, one sheet a time, rotating from front to back halfway through baking. They are done when the edges are set and beginning to brown, 10 to 13 minutes. The centers of the cookies should still be soft and puffy.

makes 20 cookies