Happy Valentine’s Day, friends!
As if there wasn’t going to be enough sweets thrown at you today, I’m adding these Nutella Swirl Cookies to the mix. (Sorry I’m not sorry.)
I’d been dying to figure out some type of Nutella cookie because, well, Nutella makes my heart go pitter-patter (and not just from the sugar rush). Chocolately hazelnut goodness, YUM.
In the process of brainstorming ways to incorporate Nutella into cookies (tough business, right?), I remembered this recipe on Pinterest for cinnamon roll cookies (which sound pretty darn AH-mazing themselves). I took the concept and, literally, rolled with it to make these Nutella Swirl Cookies.
(Sorry) (for) (the) (excessive) (parentheses).
Enjoy! Nom nom nom…
Nutella Swirl Cookies; Recipe or Not
- 1/2 c. (1 stick) of unsalted butter, at room temperature
- 1 c. sugar
- 1 t. vanilla extract
- 1 egg
- 1/2 t. baking soda
- 1/4 t. salt
- 1 3/4 c. all-purpose flour
- 1/2 – 2/3 c. Nutella
The Prep Part One: Preheat oven to 350°. Cream together the butter and sugar in mixing bowl until thoroughly combined, this may take a few minutes. Add in the vanilla extract and egg, stir until combined. In a separate bowl, combine the baking soda, salt, and flour. Add the dry ingredients into the wet ingredients until completely combined. If the dough is a little dry, you can add splashes of milk until the dough sticks together. Form a flattened disc (this makes it easier to roll out later) and cover with plastic wrap. Store it in the fridge for an hour or the freezer for 15 minutes.
The Prep Part Two: Once the dough is chilled, set it out on a well-floured flat surface. Begin rolling the dough out in a rectangle shape as best you can until it’s approximately 1/4 – 1/3 inch thick. Trim the edges with a pizza cutter or knife to get clean edges (see picture below). Gently spread Nutella all over the surface with an offset spatula (see picture below). As the dough warms up, it’s more likely to tear as you spread the Nutella so be careful! Once the surface is covered, start at one edge and roll the dough onto itself. Continue rolling until it forms a log, then cut it into half-inch thick slices (see second picture below). Repeat until all of the dough has been rolled up. Cover a baking sheet with parchment paper and place the cookies on flat-side down. Bake for 14-15 minutes. Enjoy!