View allAll Photos Tagged Nutella+cookies+recipe
Cookie porn, my dear. Just for you.
They started out as spritz cookies, and due to some complications and with a little cookie ingenuity (and a matching recipe), turned into these. Orange cream-filled sandwiches. I made some nutella filled as well, but the orange cream was the show-stealer.
Gooey, chocolatey, and messy fun!
Recipe can also be found on my blog, Baking is my Zen.
Oatmeal Raisin Sandwich Cookies
by Paula Dean
Cook time: 13 min
Yield: 6 sandwiches
•1 cup butter, about 2 sticks, at room temperature
•1 1/4 cups firmly packed brown sugar
•1 large egg
•1/4 cup milk
•2 cups all-purpose flour
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1/2 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•2 1/2 cups quick-cooking oats
•1/2 cup raisins
•Hot fudge sauce, as needed
•Marshmallow creme, as needed (recommended: Fluff)
Preheat the oven to 350 degrees F.
Lightly grease 2 or 3 baking sheets or line with silpats.
In a large bowl, beat the butter and brown sugar with an electric mixer until creamy.
Add the egg and the milk and beat until combined.
In a medium bowl, combine the flour, baking soda, salt, cinnamon and nutmeg.
Gradually add the dry ingredients to butter mixture, beating until incorporated.
Stir in the oats and raisins.
Form the cookies by dropping heaping 2 tablespoonfuls of the batter onto the prepared baking sheets, 6 cookies per sheet, spacing evenly.
Bake until the cookies are lightly browned, about 11 to 13 minutes.
Let them cool for 2 minutes on the baking sheets, then transfer them to wire racks to cool completely.
Spread a small dollop of the fudge on the inside of 6 cookies.
Spread a large dollop of the marshmallow creme on the inside of another 6 cookies.
Sandwich the cookies together and transfer to a serving platter.
Recipe here: www.lafujimama.com/2009/10/nutella-pocket-cookies/
Well, my result, as it turned out, isn't so perfect after all. My cookies are all cracked and misshapen, none with the cute little "feet" like real macarons are supposed to have. Still, the Nutella filling looks OK, so I took a photo and uploaded it anyway. I might try to crack the macarons recipe again one day... but not any time soon.
Explored #30 on Feb 19, 2011 - my highest position in Explore to date! Thanks!
(Sunday 27 Nov)
What do you do on day 300 of your 365 and you're expecting a Peanut that's not decided to show its little nose?
You bake Peanut Butter and Nutella cookies to encourage the process.
Can you believe they don't have Nutella in Tennessee?!
I made these cookies for the Dessert Wars contest. And since Valentine's Day is coming up, I decided to make them in heart shapes.
Story and recipe on my blog.
EXPLORE January 29 XD.
Shortbread cookies filled with Nutella. Yum!
For the recipe, visit my blog Paris Pastry:
For the recipe, please visit: www.redandthewolf.com/2012/08/11/cupcakes-galore/
These cookies only take 15 minutes and 4 ingredients!
Get the recipe: cookingontheweekends.com/2011/10/nutella-chocolate-chip-c...
You could call it a Frankenstein cupcake, because I kind of pieced it together with whatever sounded good at the time. I started with a white cake base, added bananas that needed to be used (didn't feel like making banana bread), Nutella (that I needed to use because I fell for the hype and bought a Costco sized bottle and hated it. Well, hated it on toast. It's basically chocolate frosting, so why would that be good anywhere except where frosting should go? Like the center of a cupcake.) A Lorna Doone shortbread cookie as a "crust"/base for the cake. I put one in the bottom of the liner before adding the nutella then cake batter. Then I made a most delicious caramel frosting and topped it with a sidecar of its own little mini cupcake and salty roasted almond. All that to say I had no idea if they would be good, but, man, was it GOOD. The frosting alone is insanely delicious. Kind of a salty-sweet bananas foster kind of vibe with a hit of smooth chocolate and sweet crunchy bite at the finish.
Recipe on my blog.
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/3 cup hazelnut spread with cocoa
2 tablespoons dark chocolate chips
1 egg, beaten
1 tablespoon powdered sugar
1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
2. Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet.
3. Spoon 2 teaspoons of the hazelnut spread onto 1 side of each square. Top each with 3 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal. Form each into heart shape as shown by pressing indentation in center to form top of heart while rounding sides of heart with hands. Brush with egg.
4. Bake 13 to 17 minutes or until hearts are golden brown.
5. In small microwavable bowl, mix remaining 1 tablespoon hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Sprinkle hearts with powdered sugar. Squeeze bag to drizzle each with chocolate mixture.
I know I'm early... but I couldn't wait to post this one!
Today, Sunday, I made cookies for my housemates. They are peanut butter & Nutella cookies. If you ask nicely, I'll give you the recipe (they are dead easy). I thought I'd have a shot with them before they are all gone...
One thing you might not know about me yet, is I LOOOOVE cooking. I love it as much as I love photography. Or nearly. :D
I also have a very strong feeling of hatred for Mondays. But I have to admit, Bench Mondays have made it a little bit easier... Thank you Flickr and thank you my Flickr friends.
Orange butter cookies hold a platter of Nutella-like spread and puffy hazelnut marshmallows, all dipped in Bittersweet chocolate. A dream of a Mallow!
For Post and recipe, www.lemontart.ca/
Peanut butter cookies swirled with Nutella. I love peanut butter and Nutella together (although care should be taken when eating plain pb and Nutella at the same time so as not to permanently "glue" your mouth closed), so I combined the two into a cookie.
1/2 cup unsalted butter, softened
3/4 cup peanut butter (I used crunchy, but you can use smooth too)
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Approx. 1/4 cup Nutella (optional)
1. Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
2. Add flour, baking soda and salt with mixer. If using Nutella, just drizzle it on top of the dough (use more or less to suit your taste) then swirl it through the dough with a butter knife. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
3. Place on greased cookie sheet. Using a fork, press down the balls and create a criss cross pattern. Bake in a preheated 350 degrees F (175 degrees C) oven until edges are very lightly browned (about 7 to 10 minutes). Don't overbake.
I got about 40 cookies out of this and they are so yummy!
by kateebakes ift.tt/1zk56Z4
1 roll Pillsbury® refrigerated chocolate flavored chip cookie dough
1 1/4 cups hazelnut spread with cocoa (from 13-oz jar)
1 package (8 oz) cream cheese, softened
1 LAND O LAKES® Egg White
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
3 cups shredded coconut
1 teaspoon McCormick® Pure Vanilla Extract
3 tablespoons LAND O LAKES® Butter
1/2 cup toasted shredded coconut, if desired*
1. Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Stir in 3/4 cup of the hazelnut spread until blended. Press dough evenly in bottom of pan.
2. Bake 10 to 15 minutes or until light golden brown. Cool 30 minutes.
3. In large bowl, beat cream cheese and egg white with electric mixer on medium speed until smooth. Add condensed milk, 3 cups coconut and vanilla; beat until well blended. Pour over crust.
4. Bake 35 to 40 minutes or until light golden brown and set. Cool completely, about 1 hour.
5. In 1-quart saucepan, heat remaining 1/2 cup hazelnut spread and butter over low heat, stirring constantly, until melted. Spread over cooled bars; sprinkle with toasted coconut. Refrigerate 30 minutes or until topping is set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
*To toast coconut, spread in ungreased shallow pan. Bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.
**For easier cutting, use a plastic knife.
Finally got around to updating the food blog! Recipe, etc on The Craving Chronicles.
Found a recipe at this webpage, it's pretty simple:
8 tbsp butter (1 stick)
½ cup cocoa
¾ cup sugar
¾ cup Nutella
2 oz. chocolate (dark works well)-optional
½ cup flour
½ tsp salt
Preheat the oven to 350. Grease an 8×8 inch pan.
Melt the butter in a saucepan over low heat, then add the cocoa and whisk together. When it’s smooth, add the sugar, Nutella and optional chocolate. Whisk in the eggs. Sift the flour and salt together in a separate bowl. Add the flour mixture to the wet ingredients and fold together. Pour into the greased pan. Bake for 20 to 25 minutes. Cool and slice.
I love the flavor, but I might have added a bit too much Nutella-- they were QUITE fudgy. Maybe next time I'll up the flour ratio just a bit.
Actually, next time I might try Nutella cookies or gelato!
One of my friends currently lives in Berlin, and she keeps a blog and often posts recipes on it. The other day she posted a recipe for Nutella espresso cookies and I don't usually buy Nutella because it's too sweet for me, but it just so happened to be on sale at the grocery store....
Needless to say, they were delicious. Pretty sure I ate them all moments after taking these photos.
Recipe and story on Un déjeuner de soleil
Get the recipe for this cookie at:
Heck, why not follow me as well?
Full recipe here - inbalsweets.com/yeast-cakes-with-nutella-oreo-cookies-lot...
For the Cookie Recipe and more check out Eyes Bigger Than My Stomach
If you found this photo by following a link from tumblr then you should know it was used without permission and it is copyrighted. You may not add it to your tumblr feed without my permission.
Most of the desserts I put out for my Christmas Eve open house this year, along with one or two brought by guests. I also made the Orange Creamsicle tart from Baked Explorations, but I must have grabbed this shot before I put it out.
There are bigger pictures and/or recipes for the Nutella Cheesecake, Croquembouche, and the Black and Tan cupcakes elsewhere in my photostream. The cupcakes I made slightly differently, using rum baba molds to bake instead of giant cupcake pans, in the interest of them being closer to individual serving sizes.
You can find the recipe for these delicious cookies on my blog at abutchinthekitchen.blogspot.com/
Thankful today for an internet full of readily available recipes! I’m breaking out of the usual by trying a new recipe almost every time I make cookies now. Life is too short to just eat chocolate chip every time! Oops, almost forgot about Grandma Johnson’s cookbook – next time it’s one of her cookie recipes!
Made for the bake sale we had for IJM today.
Yet another batch without a recipe, and let me tell you, the two I snuck before giving them off to the bake sale were mighty tasty.
somewhere around 1/2 c of brown sugar, probably less
1 stick of butter
quarter cup or so of peanut butter
a large spoonful of nutella
2/3ish cup of flour, mostly white, with a little bit of wheat
dash of salt
dash of baking soda
dash of baking powder
some chocolate chips
I was going to add nuts too, but I forgot.
Mmm, so good.
Really though, no more cookies until spring break. I make them way too often, but the bake sale was a good excuse.
Happy World Nutella Day!
Recipe blogged right over here!
Soooo good! I ate this stack within minutes!
Recipe found at
We made "Peanutella" today. It is like homemade Nutella, but uses peanuts instead. I love the taste of peanuts, and this is amazingly amazing.
When it was done, I quickly poured the peanutella into a container, then set about "cleaning" the food processor we made it in. My initial thought was it was like tasting a big spoonful of peanut butter (a guilty pleasure), but with a chocolate taste.
Jamie said it was peanut butter cups, only better. She is right. It is like the most awesome peanut butter cup you can imagine.
(copied nearly verbatim from Smitten Kitchen)
2 cups shelled and skinned raw peanuts (see note)
1/2 cup of your darkest, richest unsweetened cocoa powder (I used Ghiradelli we had left over from something).
1 1/4 cups powdered sugar
1/4 teaspoon salt plus additional to taste (I used an extra 1/8 teaspoon)
3 tablespoons peanut oil
Heat the oven to 400 degrees. Spread the peanuts evenly over a cookie sheet and roast until they darken, about 10 minutes, rattling them around a bit halfway through to they toast evenly.(If you, like Smitten Kitchen, were unable to find raw peanuts, just toast them for a 5 minutes to deepen their flavor.)
Transfer the peanuts to a food processor and grind them for about 5 minutes. First they’ll become a paste and will cause any toddler in your midst to have a meltdown from the ruckus. Then they’ll become more of a paste and finally, they’ll liquefy. Scrape down the sides as needed.
Add the cocoa, sugar, salt and two tablespoons of the oil to the food processor and continue to process until well blended, about 1 minute. Add more salt if needed. Add the last tablespoon of oil if the consistency seems too thick.
Store in refrigerator up to a week in a covered container. When it is full chilled, like peanut butter, it will become thick and swipe with a teaspoon will leave a telltale impression. Look, I’m just warning you, okay?
To say what is probably obvious, peanut qualities range. Cocoa qualities range. Salt preferences range. Flavor preferences range. This is an easily tweaked recipe. I ended up using a bit more sugar than I’d expected, and more oil (as in, I’d expected not to need as much as usually suggested due to the high fat content in peanuts but still used three tablespoons). I wanted more salt and wished I’d found better peanuts to start with, but you know, a balmy high of 20 degrees this weekend doesn’t exactly motivate one to hunt down the best ingredients. I can assure you that this is no less loved, despite it’s average peanut base, and no more likely to only be eaten in the moderate spoonfuls promised. Oops.
We were able to find raw, shelled peanuts. To skin them was beginning to look like a nightmare. So, Mr. Google became our friend. Sites recommended blanching the peanuts.
I boiled water in our new electric kettle, then poured it over the peanuts, which were sitting in a colander inside a pan. I pulled the peanuts out after 3 minutes, and immediately doused them with our Brita water from the fridge. Then I spread them on a paper-towel lined sheetpan, that I put in the freezer for a few minutes.
Now the peanuts skins were falling off. I found that if I took a mound and rolled them around the sheetpan with the flat of my hand, the skins would pop off. This saved considerable labor. Skinning the peanuts was the hardest part!