Best Nutella Fudge Cookies Recipes
NUTELLA® FUDGE COOKIES
Stuff your face with deliciousness! I made these for a friend's birthday party and they were a huge hit. There were only four of us and they were gone in seconds! For a different taste, sprinkle salt over cookies when cooled.
Provided by dollopingditz
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 15
Number Of Ingredients 5
Steps:
- Combine chocolate hazelnut-spread, peanut butter chips, flour, egg, and brown sugar in a mixing bowl; beat with an electric mixer until smooth. Place dough in the freezer for 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll dough into 1-inch balls and place 2 inches apart on an ungreased baking sheet.
- Bake in the preheated oven until the edges begin to firm up, 8 to 10 minutes. Remove from the oven and cool on the baking sheet until the cookies are set, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 19.1 g, Cholesterol 10.9 mg, Fat 7.4 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 2.9 g, Sodium 40.5 mg, Sugar 14.2 g
FUDGY NUTELLA BROWNIES
Generous swirls of chocolate-hazelnut spread put these super decadent brownies straight over the top. Take care to fold the flour in gently and bake them until they are just set for the richest, fudgiest texture.
Provided by Yossy Arefi
Categories cookies and bars, dessert
Time 45m
Yield One 8x8-inch pan
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Butter and line an 8x8-inch baking dish with parchment paper.
- Combine the chopped chocolate and butter in a heat-safe bowl set over a pan of simmering water. Stir the mixture occasionally until melted. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine 3/4 cup/222 grams chocolate-hazelnut spread, sugar and eggs. Mix on medium-high for 5 minutes, scraping down the bowl a couple of times. Add espresso powder and vanilla and mix briefly to combine.
- Turn the mixer to low and stream in the chocolate-butter mixture. Mix until well combined, then fold in the flour and salt.
- Pour the mixture into the prepared pan, spread evenly with a knife or offset spatula and spoon several dollops of the remaining 1/4 cup/74 grams chocolate-hazelnut spread evenly over the top. Use a toothpick or skewer to swirl the spread and brownie batter a few times, leaving big streaks of the spread on the surface.
- Bake the brownies for 25 to 30 minutes, or until just set in the middle. A toothpick inserted into the center should pull out some moist crumbs.
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