Almond Butter and Nutella Swirl Cookies. I’ve also swirled Nutella into chocolate chip cookies with great success. So I don’t know why it didn’t occur to me earlier to make a Nutella cookie and swirl Nutella into that. Genius, right?
1/2 cup granulated sugar
1 large egg plus 1 large egg yolk
1 teaspoon vanilla extract
1/4 cup Nutella
2 1/3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
1 cup Nutella for dolloping into the dough
- In a large bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed until smooth and creamy. Add brown sugar and granulated sugar; beat on medium high until light and fluffy. Beat in egg, egg yolk and vanilla until combined, scraping down sides of bowl as needed. Beat in 1/4 cup Nutella until combined.
- Whisk the flour, cornstarch, baking soda and salt together in a large bowl. Gradually add to wet ingredients until just combined. Do not overmix. Dollop Nutella in large spoonfuls over dough and fold just enough to mix in the Nutella and leave large swirls. Scoop into golf-ball size dough balls. Cover and chill or freeze for several hours or overnight.
- When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake for 10 minutes or until edges are golden brown and middles no longer look wet. Cool for 5 minutes on cookie sheet then remove to wire racks to cool completely.