Nutella Stuffed Cookies

Love Nutella? Love Cookies? I’ve got you covered with these large cookies oozing with Nutella.

Yield: 2 dozen 3 inch cookies

Chill: 1 hr

Prep: 20 min

Bake: 12 min

Ingredients:

1 cup Nutella

3 cups all purpose flour

1 tbsp cornstarch

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, softened

1 cup brown sugar

2/3 cup sugar

2 eggs

2 tsp vanilla

Directions:

  1. Line a baking sheet with parchment paper. Using a teaspoon, scoop out a mound of Nutella onto baking sheet, make 24 mounds and place baking sheet in freezer.
  2. In a large bowl, combine flour, cornstarch, baking powder, baking soda and salt, set aside.
  3. In your stand up mixer bowl, cream together butter and both sugars. Add eggs and vanilla, mix together until well blended.
  4. Slowly add flour mixture and continue mixing. Add remainder of flour mixture until well blended, cover and refrigerate 30 minutes.
  5. Line a baking sheet with parchment paper. Divide refrigerated dough in half, then continue to divide in half again until you have 24 pieces. Remove Nutella mounds from freezer. Flatten cookie dough and place a Nutella mound in the center, wrap dough to conceal Nutella and place on baking sheet. Continue with the rest of dough. Place baking sheet in refrigerator and chill for 30 minutes.
  6. Preheat oven to 375f. Line baking sheets with parchment paper.
  7. Place cookie dough balls on baking sheet 2 inches apart. (I place 8 on each sheet). Bake 11-12 minutes. Allow cookies to rest on baking sheet for 5 minutes before transferring to wire rack to cool completely.
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No Flour Peanut Butter Cookies

Favorite no-flour cookies everyone will love!

Yiels: 3 dozen

Bake: 10 min

Ingredients:

2 cups peanut butter-I use the chunky

2 cups sugar

2 eggs

1 tsp vanilla

1/8 tsp salt

2 tsp baking soda

Directions:

  1. Preheat oven to 350F. Line baking sheets with parchment paper.
  2. In a medium bowl cream together peanut butter and sugar.
  3. Add eggs and vanilla. Stir in salt and baking soda until well blended.
  4. Pinch off dough and roll into 1 inch balls, place on baking sheet 2 inches apart. Flatten dough slightly, criss cross with the tines of a fork.
  5. Bake 8-10 minutes.
  6. Rest on baking sheet for 5 minutes, then transfer to a cooling rack.

Favorite Chocolate Chip Cookies

Chewy chocolate chip 2 inch cookies

Yield: 5 dozen

Bake: 13 minutes

Chill: 2 hours

Ingredients:

2 1/2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cornstarch

1 1/2 sticks unsalted butter, melted

1/2 cup sugar

3/4 cup brown sugar

1 egg

2 egg yolks

2 tsp vanilla extract

2 cups chocolate chips

Directions:

  1. In a mixing bowl, combine flour,baking soda, salt and cornstarch, stir. Set aside.
  2. In large mixing bowl, stir together the melted butter and both sugars until well blended. Add egg, egg yolks and vanilla.
  3. Slowly add the four mixture mixing after each addition. The dough will be thick. When blended well, add the chocolate chips.
  4. Cover bowl and chill for 2 hours or overnight. (after chilling-you may also roll dough into balls and freeze, baking only the amount you want.)
  5. When ready to bake, let dough sit on counter for about 10 minutes.
  6. Preheat oven to 325 f degrees. Line baking sheets with parchment paper.
  7. Roll about 1oz (I use a scale) dough into balls and place on baking sheet about 2 inches apart.
  8. Bake for 10-12 minutes. Cookies will have an under cooked look. (they will finish baking on the hot baking sheet) Leave on baking sheet for about 5 minutes before transferring to a cooling rack. Baking times may vary depending on your oven, the baking sheets, and size or cookie you choose to bake.

Tried the recipe? Comments? Let me know!