Nutella Surprise Cookies
I remember a few years ago all the hubbub on the Internet was the million dollar cookie recipe which was basically just peanut putter wrapped in pre-packaged cookie dough. Some lucky lady won $1,000,000 for coming up with it in the Pillsbury Bake-off.
Some people were upset because her recipe had just a few ingredients (Peanut butter, cookie dough, peanuts). Is that really worth a million bucks? I say more power to her. If she beat out everybody else then that’s really great.
These cookies, The Nutella Surprise, would have beaten her though. Not that I could’ve entered these cookies because they don’t use the right ingredients and also I’m for some reason considered a food professional. (HA!)
Also, I probably wouldn’t have thought of this without seeing the original. So, for a number of reasons these cookies will not win me a million clams, but that doesn’t mean that you shouldn’t make them immediately.
1) Mix Nutella and powdered sugar in a small bowl. Then form 24 Teaspoon sized balls of Nutella and store them on a baking sheet lined with wax paper.
2) Either in the microwave or in a double boiler, melt chocolate and milk together and set aside for later. If you use the microwave, be careful not to burn the chocolate. Let chocolate cool a bit.
3) In a stand mixer or in a bowl with a hand mixer, cream together butter and sugar until light and fluffy. Mix for a few minutes.
4) Add egg, vanilla extract, and chocolate mixture to dough.
5) Next add all the dry ingredients and mix to combine. Try not to over-mix the dough.
6) Roll the dough out to 1/4 inch thickness between two sheets of wax paper.
7) Cut off an inch by inch section of dough and roll it around a Nutella ball. Make sure Nutella is completely covered by cookie dough.
8) Dunk dough ball in nut mixture and then store on a baking sheet lined with parchment paper or silicon baking sheet.
9) Once all the cookies are formed, use a measuring cup to smash down each ball of dough until it’s flat.
10) Bake cookies at 350 degrees for 8-10 minutes. Let cool before eating.
I was really worried about filling cookies. I mean, it seems like it shouldn’t work. It seems like the filling should just flow out and make a big mess all over the place.
But that doesn’t happen. The cookie dough seals it in and completely conceals the hidden fruits.
In a small bowl, combine the Nutella and powdered sugar and stir to combine. Then form 24 small balls of Nutella. They should be about Teaspoon sized.
Just roll the balls quickly to make them roundish. They don’t have to be perfect obviously. Lay them out on a baking sheet lined with wax paper.
Making the Cookie dough
This cookie dough is pretty straightforward to make. Start by creaming your butter and sugar together just like any cookie dough recipe. Once the mixture is light and fluffy, mix in the egg and vanilla extract.
Then in a separate bowl, melt the chocolate and milk together. You can either do this in the microwave (be careful not to burn it) or over a double boiler.
Let chocolate mixture cool to room temperature and then add it to dough.
Finally, mix in all the dry ingredients (flour, etc.) Try not to over-mix the dough.
Once you have it all combined, scrape it out onto a sheet of wax paper.
Making the Cookies
Roll the chocolate dough out to about 1/4 inch thick. When rolling it, it’ll be easier if you add a second sheet of wax paper on top of the dough.
Then slice off about an inch-by-inch section of dough and stick a Nutella ball right in the center.
Using your hands, form the chocolate dough around the Nutella ball. It shouldn’t be that hard to do. Then just roll the dough into a ball and dunk it into the chopped peanuts.
Roll that around until the ball of dough is completely covered. Then store the ball of dough on a baking sheet lined with either a Silicon mat or parchment paper.
You should be able to fit 12 cookies on a standard baking sheet.
Once you have all the cookies formed, use a measuring cup to slightly smash each ball down until it’s flat.
Baking the cookies
Bake these guys at 350 degrees for 8-10 minutes. They should be slightly soft when you take them out, but they’ll harden a bit as they cool.
Let them cool before biting into one if you can help it.
There should be a nice layer of Nutella right in the middle of each cookie!
The peanut topping is kind of optional with these cookies. You could also use hazelnuts which is what Nutella is made from. I couldn’t find any hazelnuts though so peanuts won the day.
I guess nobody wants to pay me a cool million for these right? Anybody?