Nutella Filled Sugar Cookies | Secret Recipe Club

I feel like I say this each month – how time flies.  It is time again for The Secret Recipe Club and for group C to do the great reveal. If you want to join in the secret fun, you love cooking and you have a food blog, then check out how to get in on this fun group of bloggers, who by the way make some pretty darn tasty treats.

This month I received Amy’s blog – The Savvy Kitchen.  Her cooking niche is low-carb, low calorie and gluten-free.  Amy comes from a relatively large Italian family who loves to cook, especially her mother.  She has a small army who are her official taste testers and I am pretty sure these folks are very happy from the vast array of tasty recipes on her blog. I would encourage you to check out her blog and I bet you will find at least a half a dozen recipes that you want to make right away.

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I can only imagine that her hubby Chris is probably the happiest.  If he is like my hubby, these relatively newly weds will have a long happy life together.  I think after spending an hour or two browsing Amy’s recipes, I found the one recipe that is probably not low-carb, low calorie or gluten-free, but that is really OKAY with me. Smile. I am a bit late to the Nutella craze, but after seeing her recipe for Nutella Filled Sugar Cookies, I knew I had to make these.

Okay these little nuggets are pure cookie heaven, especially when the Nutella center is still warm when you break it in half and devour.

Nutella Filled Sugar Cookies

Makes 40 Cookies

Ingredients

1/2 cup Nutella (13 oz Jar)

2 ¾ cups flour

1/2 tsp. baking powder

1/2 tsp. salt

1 1/2 cups

14 tbsp. (1 3/4 sticks) butter, softened

2 large eggs

1 tbsp. vanilla

Chocolate Sprinkles

Using a 1 teaspoon measure, scoop out Nutella and place in small drops on a cookie sheet lined with parchment. (40 teaspoons) Place in the freezer for 15 minutes.

Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. 

In a medium bowl, whisk together flour, baking powder, and salt. 

In the bowl of your stand mixer, beat together the butter and 1 1/2 cups granulated sugar on medium until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, and add in the vanilla. 

Turn the mixer to low and gradually beat in the flour mixture until just combined. Scrape down the bowl to ensure everything is well incorporated. Chill the dough right in the bowl for at least one hour. Makes rolling the balls much easier.

Place 1/3 cup of chocolate sprinkles in a small bowl. Use 2 tablespoons cookie dough for each cookie. Flatten the cookie dough.

Use a small metal spatula to lift the mounds of Nutella from the baking sheet and lay on the bottom half of cookie dough. If the Nutella starts to soften, place it back in the freezer for a few minutes.  Bring the cookie dough up and around the piece of Nutella and roll the ball of dough.  Dip the ball into the chocolate sprinkles to cover the top half.

Place the cookies on the prepared baking sheet. 

Repeat with the remaining dough and Nutella mounds, spacing the cookies about 2 inches apart from each other on the baking sheets. 

Bake the cookies, one sheet a time, rotating from front to back halfway through baking. The edges will start to turn slightly brown when they are finished, about 10 to 13 minutes. The centers should still be soft and puffy. 

Remove the cookies from the oven and cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and cool on a rack. They can also be served warm.