Nutella Sugar Cookies

Soft and chewy sugar cookies with a touch of sweetness: they’re made with Nutella! Nutella Sugar Cookies put a chocolate-hazelnut twist on a classic cookie.

How can you go wrong with a chocolate version of a sugar cookie? You just can’t do it! Make it into Nutella and I tell you, you get one irresistible cookie. These sugar cookies are divine. You can definitely tell they’re sugar cookies, but with the peanut butter it’s over the top. You can decorate these cookies with icing by simply pushing them one by one onto your face. As long as you don’t judge me, I won’t judge you!

Why does dough have to be refrigerated before rolling it out?

Refrigerating the dough hardens the fat in the dough. The dough will firm up and be easier to roll out. Cold dough can also affect the cooking process because cold fat is heated at high temperatures. We can understand this very scientifically because fats provide many chemical functions when baking. The important thing to remember is that temperature matters. If the cookie recipe says to refrigerate, make sure you do, or you won’t get correct results.

Nutella cookies cut out to look like gingerbread men

Soft and chewy sugar cookies with a touch of sweetness: they’re made with Nutella! Nutella Sugar Cookies put a chocolate-hazelnut twist on a classic cookie.

Preparation time 10 minute

cooking time 36 minute

total time 46 minute

raw material

1 cup butter soften
1 1/4 cup sugar
1/4 cup cream cheese
2 tuberculosis. corn syrup
1 teaspoon vanilla extract
1/4 teaspoon. hazelnut extract
1 big egg
2/3 cup peanut butter
3.5 cup all purpose flour
1 teaspoon. baking powder
3/4 teaspoon. Salt
1/4 teaspoon. baking soda

instruct

In the bowl of a stand mixer, using the whisk attachment, cream the butter, sugar, and cream cheese until light and fluffy.
Combine the corn syrup, vanilla, hazelnut extract, eggs, and peanut butter, scraping the sides and bottom of the bowl to combine everything.
Switch the mixer attachment to the paddle or dough hook. Add the flour, baking powder, salt and baking soda until everything is combined.
Remove dough from mixing bowl and wrap in plastic wrap. Refrigerate for at least 1 hour.
Preheat oven to 375 degrees. Lightly grease 2 baking sheets or a baking sheet lined with parchment paper.
On a lightly floured surface, roll out dough to 1/4 inch thick. Use a cookie cutter to cut out the desired shape, rerolling the dough if necessary.
Place cookies on prepared baking sheet. Bake in preheated oven for 10 minutes. Remove from oven and let cool on baking sheet 2 to 3 minutes, then carefully remove to cool completely on a wire cooling rack.