hazelnut butter "nutella" cookies.
Posted in baking, cookies, recipes | 8 comments
I’m not a coffee drinker, but if I were, this is the cookie I’d want to nosh on while sipping my cup of joe, espresso, or caramel macchiato. But don’t take my word for it: my java loving hubby gave the partnership two thumbs way up after “testing” the hazelnut butter “nutella” cookie with cup after cup of his favorite Just Us Coffee brew.
hazelnut butter sandwich cookies: the perfect coffee mate.
An exotic take on the traditional peanut butter cookie, this Nutella-inspired version has a deep, rich flavor which makes it the perfect coffee mate, all thanks to the unconventional key ingredient: hazelnut butter.
Sandwich a hefty dollop of Nutella (or other hazelnut-chocolate spread) between two of these chewy, not-too-sweet cookies, and you’ve got a fancy-looking, finger-licking treat to serve with after-dinner coffee.
getting together: nutella is the love that unites these cookie sandwiches.
Hazelnut Butter “Nutella” Cookies
Preheat oven to 350 degrees F
Ingredients
½ cup butter, softened
1 cup brown sugar
1 cup smooth hazelnut butter, mixed thoroughly
1 large egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 jar Nutella (or other hazelnut-chocolate spread)
hazelnut butter cookie dough rolled and ready to get pressed.
squash slightly with a floured fork
Directions
- In large mixing bowl, cream together butter and sugar.
- Add hazelnut butter, creaming thoroughly.
- Beat in egg and vanilla.
- In separate bowl, whisk together flour, baking powder, baking soda and salt.
- Blend flour mixture into butter mixture.
- Shape into small balls (1¼-inch or 3 cm in diameter) and place on parchment-lined (or lightly-greased) baking sheets (makes about 40 unsandwiched cookies).
- Flatten slightly with floured fork.
- Bake in preheated oven (350 degrees F) for 8 minutes or until lightly browned; cookies will still be soft.
- Remove from oven and cool on baking sheets for a few minutes; they will continue to cook on the piping hot baking sheet.
- Remove cookies to racks to cool completely.
Assembly
- Turn 1 cookie bottom-side-up; apply a generous dollop of Nutella and sandwich another cookie on top, gently twisting as you press the two cookies together. Enjoy!
a grown-up take on a childhood favorite.
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hmm, yum! Any tips on baking with yogurt, I’ve got a tub of organic 3.4% mf liberte that my 8m old refuses to eat.
Hey Leanne, I use yogurt in place of buttermilk when baking sometimes – this week I made pancakes with yogurt instead of buttermilk or regular milk and just added a little water to dilute it (since yogurt is thicker than buttermilk); they had a really nice texture and flavor. They were so quick to make, I made them on a school morning! And the pancake batter will store for up to three days in the fridge for super quick breakfasts or snacks… Will make my recipe again and post online soon!
You can similarly sub yogurt in the spiced apple-buttermilk muffin recipe too. Using yogurt in quick breads like muffins or loaves that call for milk always gives them a smoother texture and more full-bodied taste.
And of course there’s always smoothies – a quick and easy way to disguise healthy stuff with kids (I even get fish oil, flax and vitamins in my kids smoothies without them knowing it).
And for more savory or dinner uses, I made a squash soup last week and added in some yogurt just before serving to make it a little richer; you can add in yogurt or sour cream to most pureed soups to kick up the flavor a notch.
Thanks for the question – it’s giving me ideas for future posts!
Johneen, you are a woman of many talents!!! Lovin’ these posts! :)
Thanks Angela!!!! :)
oh what a lovely little sandwich cookie!
absolutely divine!!
these cookies are absolutely darling! they look scrumptious too!