Belle (my daughter) LeBow’s Nutella-stuffed sea salt cookies
My daughter, Belle, has inherited both my sweet tooth and my love of baking. Nutella is her favorite food of all time and, when she was looking for something new to try, she came across a recipe that she tweaked a little (again, shades of her mother). Below is the result and they are reaaaaaalllllly good!
Belle LeBow’s Nutella-stuffed sea salt cookies
Refrigerate a jar of Nutella (at least ½ a cup) and set out a bit of sea salt in a small bowl.
Melt while whisking constantly:
1 cup (1/2 lb.) butter in a pan over medium heat. Once it begins to brown, pour into bowl to cool for about 5 minutes.
In a standing mixer, combine:
Cooled brown butter
1 1/4 cup packed brown sugar
1/4 cup granulated sugar
Add and beat til combined:
1 large egg plus 1 egg yolk
1 1/2 teaspoons vanilla extract
1 tablespoon plain or vanilla Greek yogurt
Add and beat til combined:
2 1/4 cup all-purpose flour
1 1/4 teaspoons baking soda
1/8 teaspoon of salt
Add and mix by hand til combined:
¾ cup mini semi-sweet chocolate morsels
½ cup milk chocolate chips
½ cup butterscotch morsels
Divide dough into 2 balls and chill at least 2 hours.
Preheat oven to 350.
Take out one ball of dough and roll into balls (about 1 ½ tablespoons of dough per cookie.
Flatten each and place 1 teaspoon chilled Nutella in center. Fold edges of cookie back in to reform ball. Return Nutella to the refrigerator.
Bake cookies 9-11 minutes. Sprinkle with sea salt as soon as they come out of the oven.
Cool on wire rack. Repeat with other dough ball and Nutella!
This recipe is adapted from one posted on Ambitious Kitchen.
Leave a Reply