Nutella-Stuffed Funetti Cookies



I don't need to explain to you why I put Nutella in these cookies. I know that you already how magical it is. But I do have to tell you that the browned butter is the star of this cookie, even compared to the Nutella center.

They are the perfect cookies for any celebration or Monday night. They come together surprisingly fast and are so. worth. the. effort.

We're currently elbow-deep in adoption red tape and it seems there is a surprise around every corner. These cookies are really great because the surprise is chocolate and not paperwork.

Nutella-Stuffed Funfetti Cookies


Author: Lizzy Wolff

Prep time:

Cook time:

Total time:

Serves: 24 cookies


Ingredients


  • 1 cup unsalted butter

  • 1 cup Nutella

  • 1 cup brown sugar

  • 2/3 cup white sugar

  • 2 eggs

  • 1 ½ teaspoon vanilla extract

  • 2 3/4 cups + 2 Tbsp all-purpose flour

  • 2 teaspoon cornstarch

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 3/4 teaspoon salt

  • Sprinkles!




Instructions


To prepare:


  1. Prepare your Nutella filling first by lining a cookie sheet with wax paper and dropping Nutella by 2 teaspoon-sized dollops onto cookie sheet. Place in freezer to harden while you prepare your cookie dough. (It should be hard by the time your dough is prepared)

  2. Cut your butter into pieces and place in a medium-sized saucepan. Melt over medium-low heat.

  3. Once butter has melted, increase heat to medium heat.

  4. Swirl and scrape the sides of the pan frequently with a spatula - the butter will bubble. Once the bubbling slows, the butter will begin to turn brown.

  5. Once it begins to brown and you smell the nutty aroma of browned butter, remove from heat quickly and pour into a large, heatproof bowl.

  6. Allow butter to cool in the refrigerator for 15-20 minutes before proceeding with the recipe.


For the Cookie Dough:


  1. Preheat oven to 375F. Do not grease or line your cookie sheets.

  2. Add sugars into cooled browned butter, stir well with your spatula.

  3. Stir in eggs, one at a time, stirring well after each addition.

  4. Add vanilla extract and stir.

  5. In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

  6. Gradually add flour mixture to butter mixture with your spatula, stirring until ingredients are completely combined. Add your sprinkles and mix until evenly distributed.

  7. Chill dough in refrigerator for 15-20 minutes.

  8. Remove frozen Nutella from freezer and cookie dough from refrigerator. Scoop dough by heaping 1 1/2 Tbsp-sized spoonful and press frozen Nutella blob into the center. Form the dough around Nutella until it is completely concealed. Once the Nutella is covered, roll the dough in your hands to make it a smooth ball.

  9. Freeze cookie dough balls for 15 minutes.

  10. Place cookie dough at least 2 inches apart on parchment paper-lined sheet, and bake on 375F for 10-13 minutes, or until edges are just beginning to turn golden brown.







 

 

 

 

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