Tag Archives: Nutella

Nutella Stuffed Sugar Cookies

Nope.  Not an ordinary sugar cookie.  I’m all about food surprises.  Talk about being given an unassuming sugar cookie only to bite in to find this.

My sister came over and she wanted to bake.  As if I would say no.  My sister does whatever she can to incorporate Nutella or Biscoff to anything and everything she eats.  No joke.  I know because she’s polished of several Biscoff and Nutella jars in my house before I had the chance to get to them.  She also loves sugar cookies – more than chocolate chip cookies – she’s one of those.

We got our bake on.  And we got creative.  My sister did this.  Obviously.

I wouldn’t recommend topping with Nutella unless you intend to serve and eat right away because the Nutella doesn’t necessary ‘set’.  These cookies were served and eaten right away.

Nutella Stuffed Sugar Cookies
– adapted from Cookin’ Canuck



  1. Using a teaspoon measure, scoop out spoonfuls of Nutella onto a parchment lined cookie sheet.  Place in the freezer for 15 minutes.
  2. Preheat oven to 350F.
  3. Prepare your sugar cookie dough.
  4. Using a cookie scoop, scoop out one piece of dough into your hand.  Split the dough in half and flatten both halves.  Place a frozen Nutella piece in the middle of one piece.  Top that with the other flattened piece.  Seal the edges with your fingers.  Place on a parchment lined cookie sheet.  Repeat with the remaining dough.  Place each dough two inches apart.
  5. Bake 10 minutes, rotating the sheet half-way through the baking.  Remove from the oven after 10 minutes or until edges are golden.  Cool in baking sheet for 10 minutes.  Remove from baking sheet and cool on a cookie rack.  Feel free to eat them warm, as well.


Filed under Cookies, Desserts

Nutella Chocolate Chip Cookies

Nutella? Yes.

Chocolate Chip? Oh yes.

Cookies? Good gracious yes.

The aforementioned was my mental dialogue as I decided the type of dessert I wanted to make for our recent all-nighter work session. With days spent working on one motion with a strict deadline, I look forward to the breaks to do anything but work, including but not limited to work work, house work, family work, administrative work, and anything with work attached to the end of it.

Baking is anything but for me. I spend other break times to determine what to bake during my breaks.

Using Nutella in the dough gives you a soft and smooth consistency. You shouldn’t expect an overwhelming Nutella flavor. Rather, what you get is a layers of flavor in the different chocolates. Use good quality dark chocolate chips to really increase the depth of chocolate you can experience in this cookie.

Nutella Chocolate Chip Cookies

Adapted from Everyday Italian
Yields about 3 dozen cookies


  • 1 and 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup Nutella
  • 1/2 cup butter, room temperature
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 dark chocolate chips


  1. Preheat oven to 375F.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In another bowl, cream together the Nutella, butter and sugars.
  4. Add in the egg and vanilla extract until fully incorporated.
  5. Mix in the chocolate chips by hand.
  6. Drop by scoopful onto a baking sheet lined with parchment.
  7. Bake for 8 minutes. Once you remove from the oven, keep on the sheet for five minutes. Then, remove to a cookie sheet to cool.


Filed under Cookies, Desserts, Uncategorized

Nutella Bread Pudding

There are some things that are fairly universally liked.  For example – Billie Jean by Michael Jackson, Steel Magnolias, Jon Hamm, newborn baby smell, and Nutella.  Right now, I’m thoroughly enjoying the latter two.

Binks and I are now enjoying our newest addition to the family, Isaiah.  He looks a little like this right now.

He is perfect.  (Better pictures to come later.)

And, here is my Nutella.

And it is perfect.

When I saw this, I knew I wanted to make it for Thanksgiving dessert.  And, let me tell you, over the pies and through the moon, this dessert went quick!  We barely had any left overs.  And what we had, we enjoyed!

And it worked perfectly for the family gathering.  It wasn’t overly sweet so the parental units were able to enjoy without feeling they were going to into a diabetic coma and the younger adults were able to enjoy Nutella at its finest and most comforting.  I could totally make this and eat this for brunch any day.  Perhaps Christmas morning.

And it could not have been easier to make.

Nutella Bread Pudding
adapted from here

–  1/2 package of 1-2 day-old Hawaiian sweet bread
–  3/4 cup Nutella
–  1/4 cup pecan halves
–  2 eggs
–  1 cup heavy cream
–  1 tsp vanilla extract
–  1/4 tsp salt
–  powdered sugar for dusting

–  Preheat oven to 350F.
–  Roast pecans in a pan for about 5 minutes over med-high heat.  Be careful not to burn.
–  Slice each bread roll in half.  Spread with a heft amount of Nutella.
–  Place in a glass baking dish where there is no empty space after putting in all the sandwiched pieces.
–  Sprinkle roasted pecans over bread pieces.
–  Make custard:  Whisk together eggs,  cream, vanilla, and salt.
–  Pour over the bread pieces.  You can wait a bit (I waited 15 minutes) to make sure the bread pieces are soaked through.
–   Cover with foil and bake for 30 minutes.  Remove foil and bake uncovered for an additional 10 minutes.  I baked for about 12 because I like my bread pudding a little drier.  The bread pudding should be golden brown on top.
–  Remove from oven and let cool.
–  Prior to serving, sprinkle with powdered sugar.


Filed under baking, Desserts, Holiday, Vegetarian