Sep 17, 2009

Swirling Nutella Cookies



Nutella! Probably the most popular sweet spread in the world. Nutella got its start in 1963 in Italy produced by the Ferrero company. The mixture of chocolate, hazelnut paste and skim milk is adored by kids everywhere and could be find in over 75 countries around the world.

My boys definitely  are part of that category. Nutella is a constant companion for breakfast from waffles to pancakes or just plain toast. Cookies with nutella spread....... What could be better? 1 recipe yields about 36 cookies.


  • 3/4 cup                                    chocolate hazelnut spread ( recommended Nutella) 
  • 1/3 cup                                    chopped walnuts (optional)
  • 1 1/4 cup                                 all-purpose flour
  • 1/4 tsp                                     baking powder
  • 1/4 tsp                                     salt
  • 1/2 cup                                   butter room temperature 
  • 1/2 cup                                    granulated sugar
  • 1 large                                    egg yolk 
  • 1/4 tsp                                    vanilla extract



Combine the chocolate spread and chopped walnuts in a small bowl.
 Combine the flour, baking powder and salt in a medium mixing bowl. Set aside.









Cream butter and sugar in a large bowl. Add egg yolk and vanilla. Beat until smooth.




Add flour mixture . Stir to combine. Shape the dough into a ball.




Roll out the dough between 2 sheets of wax paper to an 8 x 10 inch (20 x 25 cm) rectangle. Trim the edges. Discard top sheet of wax paper.
Spread the chocolate mixture over dough, living an 1/2 inch border at each long edge.



Roll up tightly from the long side, jelly roll-style, using the wax paper as a guide.



Press seam against roll to seal. Wrap with plastic wrap. Chill for 1 hour .
Preheat the oven to 350˚F. Grease 2 cookie sheets or line with silicon mats.
Cut the cookies into 1/4 inch slices (6 mm)



Bake for 10 to 12 minutes until golden. Let stand on cookie sheet for 5 minutes. Remove to wire rack to cool.




Enjoy!


32 comments:

Jessie said...

ohhhh I'll take a couple of these please. I love nutella!

Laura said...

Well, help yourself Jessie.

TheChocolatePriestess said...

I remember Nutella from when I lived in Italy for a year. Sadly my husband is allergic to all trees nuts so that limits what I can make in the house.

Annie said...

I love Nutella, this is a must try. I saw a recipe in Food & Wine magazine (October issue) called Nutella-Swirl Pound Cake that you might like as well.

Laura said...

@ The Chocolate Priestess
To bad about your husbands allergy. It must be hard to plan everything around it.

@ Annie.
I have to get that issue, I'm definitely interested in that recipe. Thanks for letting me know.

mathildescuisine said...

Very nice way to present a cake. We call it 'roulé' in French as you have to roll the dough. Very good

Laura said...

Thank you Mathilde,
And thanks for visiting my blog.

The Duo Dishes said...

Yes. Definitely yes.

Laura said...

I thought exactly.

My Little Space said...

Hi ya, Laura! These look really tempting. I bet your son loves it too.

Laura said...

Yes he does. A lot.

Anncoo said...

This definitely delicious with the Nutella in it. Would like to try this!

Family Cuisine Food And Recipe said...

Tasty ! Thank you for sharing. Cheers !

Laura said...

@ Anncoo,
I hope you are going to try it. The cookies are delicious.

@ Family Cuisine food and recipes.
Thanks for visiting.

Kenny said...

hi laura.
i just don't know what 2 say,they look so delicious&yummy. 'k' is going ga-ga over it wants me 2 make it soon.i hope i can roll it bet 2 sheets which iam notthat comfortable with.but i will def give it atry.thanks 4 sharing.
lovr&tc.
rekha.

Laura said...

Hi Rekha,
It is not hard to roll it. Give it a try you might be surprised.

Andrea@WellnessNotes said...

Beautiful!

A few of these would go so well with the cup of coffee I'm having right now... :)

Laura said...

Thanks Andrea,
Your welcome to reach for one (LOL)

Nicole said...

I usually just eat it from the jar but I might have to try these :)

Laura said...

Hello Nicole,
Those are worth trying.

alison said...

happy birthday,brandon!i wish you a lot of happynes!

Sage said...

Hi Laura,
I've been reading your blog; you have fantastic recipes. I have 4 sons(adults now). My boys all enjoyed the kitchen and cooking so I can relate to your and your sons. In fact one of them became a chef.
Enjoy and Happy Cooking!
Rita

Laura said...

Thank you Rita,
Thats a great compliment. We do love to spend time in the kitchen. I hope that one day my boys are going to spend time in the kitchen cooking with their children. It's one of the most wonderful experiences.

Laura said...

Thanks Simona,
Brandon a fost foarte incintat de mesaj. Chiar daca nu ma lasa sa pun pictures cu ziua lui pe blog.

Queen B. said...

NUTELLA = HEAVEN !
yum !!!!!

Laura said...

hello Queen B,
I agree with you, it does equal heaven.

Leslie said...

Yep Nutella=Heaven :) I can't buy it too often because I will eat it by the spoonfuls! These cookies are very whimsical and a great way to enjoy this awesome ingredient.

Laura said...

Thanks Leslie.
And I agree with you.

Hannah said...

Hi Laura,
I tried making this reciepe twice in the past 3 days and both times came out terrible. The first time it tasted like butter and flour. I just pulled them out of the oven a few minutes ago and they tasted like salt and butter, I had to immediately eat a banana to kill the taste.

The first batch, I didn't know what creaming butter and sugar was, so my mom said to just melt butter a sugar. Bad idea. Second time, I did everything right but the dough was too crumbly so I added a little water. I'm a little new to baking, so what am I doing wrong?

Laura said...

Hello Hannah,
Creaming the butter and sugar means to beat on high speed with an electric mixer,until the mixture becomes creamy and light.
Always add the dry ingredients to the wet ones. If the dough feels to crumbly try folding it a few times until it comes together ( just like knitting dough for bread only softer).
The dough should have a slight vanilla flavor. I didn't specify but the butter should be unsalted butter. If you feel that is to salty you can omit the salt. The salt is there just to bring out the flavors.
The butter should be room temperature which means that if you press with your fingers you should see indentations in it but not your fingers to go thru it.
The dough should be a little sticky that way you use 2 sheets of wax paper to roll it out.
I really hope this helps.

Laura:)

Hannah said...

Well, I did everything I could. I don't think you specified how much sugar goes in with the butter as well, so I used about a half cup, is that too much? Is that what might have messed it up? And also, the only salt I had at the time was sea salt. The butter I used was room temp but it was very, VERY soft to touch. I'll try it again. It's frustrating, but it sure does look way too tasty to give up :)

Laura said...

Hello Hannah,
Try and see if the butter is not that soft if is still as crumbly. The amount of sugar needed is 1/2 cup, that's correct. As for the sea salt it doesn't matter as long as is not coarse sea salt.
Better luck next time.
Laura:)

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