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Nutella Snowball Cookies

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Delightful cookies filled with rich Nutella, hazelnuts, and a soft, buttery dough that look like little snowballs.

Ingredients

Scale
  • 6 Tbsp. Nutella
  • 3/4 cup hazelnuts
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups (145 g) confectioners’ sugar, divided
  • 1 tsp kosher salt
  • 1 tsp pure vanilla extract
  • 2 1/4 cups (270 g) all-purpose flour

Instructions

  1. Preheat the oven to 350°F (175°C) and arrange racks in the upper and lower thirds.
  2. Spread hazelnuts on a baking sheet and toast on the top rack, tossing occasionally until golden brown, about 8 minutes. Allow to cool, then finely chop.
  3. Use a 1/2-tsp measuring spoon to scoop 36 dollops of Nutella onto a parchment-lined baking sheet. Freeze until very cold, about 15 minutes.
  4. In a large bowl, beat the butter and 1/2 cup of the confectioners’ sugar until creamy, approximately 2 minutes.
  5. Add the kosher salt, vanilla extract, and chopped hazelnuts to the butter mixture and beat until nuts are evenly distributed.
  6. Reduce mixer speed to low and add the flour in two batches, mixing just until blended.
  7. Scoop 1 tablespoon of dough and create an indentation using your thumb. Place one frozen Nutella dollop into the indentation, cover with dough, and roll into a ball.
  8. Place on a parchment-lined baking sheet and repeat until all dough is used, making 36 cookies total.
  9. Bake at 350°F for 10 to 12 minutes, until golden brown on the bottom. Transfer to a wire rack to cool.
  10. Roll cooled cookies in the remaining confectioners’ sugar until fully coated.

Notes

Make sure your butter is at room temperature for best results. Nutella dollops can be frozen for up to 1 week. Cookies can be stored at room temperature in an airtight container for about a week.

Nutrition

Keywords: cookies, Nutella, dessert, holiday treats, baking

Find it online: https://surgerecipes.com/nutella-snowball-cookies-nutella-cookies/

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