Nutella Swirled Cookies
| PREP TIME: 30 MIN | COOK TIME: 10 MIN | TOTAL TIME: 45 MIN |
That delicious swirl is what makes these cookies so special and the extra chocolate chips!
The true definition of the best cookies!
Ingredients
- 1 1/4 Cups Packed Brown Sugar
- 1/4 Cup Sugar
- 1 Cup Unsalted Butter ( Room Temp)
- 2 Large Eggs (Room Temp)
- 2 Tsp Vanilla
- 2 1/2 Cups of All Purpose Flour(Spoon & Leveled)
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 Cup Semi Sweet Chocolate Chips
- 1/2 Cup Milk Chocolate Chips
- 6 Tbsp Nutella
Instructions
Make sure your butter and eggs are room temperature and this dough will come together beautifully!
- In a large bowl beat butter for 3-4 minutes until fluffy. Next add sugar and beat for 2-3 minutes until combined well. Add eggs and vanilla and whisk until combined.
- In a separate bowl sift your flour, salt and baking soda.
- Add the dry ingredients to your creamed mixture in two portions on low speed once everything is combined scrape the sides and bottom of your bowl.
- Add chocolate chips and mix until combined. Do not over mix.
- Place the dough on parchment paper and cover in plastic wrap and refrigerate for 1-2 hrs.
- Drop the dough by 1/4 cup balls or use an ice cream scoop. Flatten the cookie ball and place 1/2 Tbsp of Nutella. Next youre going to fold it agin sideways leaving the nUtella swirl on the top part of the cookie always and fix the sides as good as you can but do no add too much moisture to the dough a quick fix. Baking 6 at a time on a large cookie sheet.
- Bake at 350 degrees for 10-11 mins (Mine bake in 10 mins) until golden brown on the bottom.
- When cookies are ready you can fix the shape with a large round cookie cutter or a big measuring cup.(Videos on my insta for reference)
- When the cookies come out and cool you can fix your Nutella swirls gently if some are not perfect with a spoon.
TIPS
- These cookies will rise, once they’ve been out of the oven for a little while they will grab they’re shape.
- Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
- The raw cookie dough refrigerates beautifully and can be used for up to 5 days refrigerated and up to 1 month frozen.
- Share your pics with me on social media! #sweetmelibakery
