These buttery hazelnut cocoa spread cookies are one way I like to eat my Nutella. It really doesn’t have to be Nutella, in fact, there are many more hazelnut cocoa spreads out there way cheaper and just as tasty. I rarely like to eat it with a spoon, but I love the hazelnut taste so much that I like to incorporate it in some cookies.
Hazelnut cocoa spread cookies
Servings: 12
Baking time convection oven: 8 min
Difficulty: easy to medium
Ingredients
- 110 g of hazelnut cocoa spread
- 70 g of butter, softened
- 30 g of sugar
- 1 egg
- 1/2 tsp of vanilla extract
- 130 g of flour
- 1/2 tsp of baking soda
- a pinch of salt
Directions
- First, start with dividing your hazelnut spread into 12 little mounds and place them in the freezer for 30 min.
- Mix the sugar and the softened butter until they foam.
- Add the egg and vanilla essence.
- Add the flour, pinch of salt and baking soda.
- Divide the dough into 12 equal parts and flatten them into circles.
- Place the cocoa cream in the middle of them.
- Roll the dough around the nutella cream and form a ball.
- Bake the cookies for 8 min at 175 C in a convection oven (add 20 degrees more if you have a classical oven).
