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Nutella Cookies with Sea Salt

Posted By Tracy on April 25, 2011 @ 12:00 pm in desserts & sweets | 53 Comments

I’ve never in my life tried nutella until a couple weeks ago. I was talking to Katie, a good food blogging friend of mine, about food allergies because her son has a severe peanut allergy like I do. She mentioned that he could have nutella, which intrigued me…somehow, I never knew that nutella is processed in a peanut-free facility. I was still a little nervous about eating it because I wasn’t sure whether or not I was allergic to hazelnuts themselves, but I decided to give it a try since I’ve had plenty of hazelnut-flavored foods in the past (don’t worry, I had an EpiPen nearby just in case!). I started with just a little bit and worked up to a spoonful, and I had no reaction of any kind. Not only that, but this stuff is amazingly delicious! Seriously, I’m now addicted to it. Of course, I couldn’t wait to bake with it. The first thing I baked were these nutella cookies with sea salt to satisfy my craving for something sweet and salty, and they definitely hit the spot. I hope you enjoy them too – and you can expect to see a lot more nutella recipes on my blog in the future!

  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/3 cup cocoa powder
  • 1 stick butter, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla
  • 1/3 cup Nutella
  • 1/3 cup milk
  • Sea salt, for sprinkling

Whisk together the flour, baking powder, and cocoa powder. Set aside.

Using an electric mixer or stand mixer, cream together the butter and sugar. Add in the vanilla extract and nutella, mixing until smooth.

Add the dry ingredients half at a time alternately with the milk until well-combined. Wrap the dough in plastic wrap and let chill in the refrigerator 15 minutes before baking.

When ready to bake, preheat the oven to 325 degrees. Line a baking sheet with parchment paper and roll the dough into 1″ balls. Place 2″ apart on the parchment paper. Press down gently and sprinkle with sea salt.

Bake 10-12 minutes until just starting to set. Let cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely. Makes about 3 dozen cookies.


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