Who doesn’t love Nutella? Nutella has become a staple in our pantry. Here’s a simple enough recipe for a breakfast biscuit with Nutella. Part biscuit, part scone and just enough to nibble on all morning.
Nutella Drop Biscuits
Makes about 10-12 small biscuits
2 1/2 tsp baking powder
2 tsp sugar
2 1/4 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
6 tbsp unsalted butter, cold
1 cup buttermilk
1/2-1 cup Nutella
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
2. Combine all dry ingredients into a large mixing bowl.
3. Cut cold butter into small cubes. Add butter cubes to dry ingredients and with 2 forks, pastry blender (my favorite and easiest) or fingertips, mix well. Mixture will start to look like coarse cornmeal, keep working until all chunks of butter are mixed in.
4. Add buttermilk and stir enough just to blend.
5. Drop Nutella by the spoonful, stirring gently after every spoonful. Start with 1/2 and add to taste. I go with 1 cup.
6. Drop by spoonfuls onto baking sheet, 6 per sheet, leaving room to expand. Bake 12-15 minutes.
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
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 tsp vanilla
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.
In a large bowl, combine flour, cornstarch, baking powder, baking soda and salt, set aside.
In your stand up mixer bowl, cream together butter and both sugars. Add eggs and vanilla, mix together until well blended.
Slowly add flour mixture and continue mixing. Add remainder of flour mixture until well blended, cover and refrigerate 30 minutes.
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.
Preheat oven to 375f. Line baking sheets with parchment paper.
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.
Love Nutella? I’m always looking for a way to incorporate Nutella into everything. If you have extra pretzel dough, try these with the left over dough, or make some new dough. This will yield 12 donut sized or 24 smaller bites.
Yield: 12, 3 inch mounds or 24 smaller bites
Pre made soft fluffy pretzel dough (from my recipes)
1/3 cup baking soda
2 cups warm water
1-1 1/2 cups Nutella
Line a baking sheet with parchment paper. Drop a mound of Nutella by the tablespoon (12) onto sheet, place in freezer for 10 minutes. If making 24 bites, reduce Nutella to 1 teaspoon.
Pre heat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
Stir together baking soda and water, set aside.
Working with half the dough, divide into 6 portions. (12 total) Flatten each into a disc, add a mound of frozen Nutella to center of disc. Wrap and pinch ends together, dip in baking soda water and place on sheet, pinched end down. Repeat until all dough is used.