Peanut butter and nutella are the two things i cannot resist in my pantry. Can you imagine nutella right out of the jar? Simply awesome right? My kids rave over nutella thumbrint cookies for days but, my busy working schedule delayed the process for a while longer. One fine Saturday i decided to make this delicious cookies for them. They love the crunchy and nutty flavour of the luscious and creamy nutella filled cookies. We can't go wrong with the combination of chocolate and hazelnut. With this duo any desserts are sure a hit among kids and adult alike.
The cookies are crispy on the outside and chewy and creamy inside.The toasted hazelnut explode in your mouth with every bite. The gooey nutella simply melt in your mouth and i can see ll those happy faces in my household
Ingredients
2 cups all purpose flour
1 cup unsalted butter,room temperature
1/2 tsp almond extract
1/2 cup Nutella
1/2 cup toasted hazelnut, ground
2/3 cup granulated white sugar
1 tsp vanilla extract
Methods
Using a stand/hand mixer, beat butter on high speed for about 1 minute. Reduce speed to medium and add sugar,almond extract and vanilla extract. Beat for another 1-2 minutes and scrape down the sides of the mixing bowl. Reduce speed to low, add the flour into the butter mixture and beat till well combined.
Cover the mixing bowl with cling wrap and refrigerate for 3-4 hours.
Line a baking tray with parchment paper. Preheat oven at 180'C or 350'F.
Scoop 1 tbsp of the cookie dough and shape into balls. Dip the dough into the toasted hazelnut. Make an indentation with your thumb into the ball. Repeat with the remaining dough.
Bake them for 10-12 minutes or till the edges lightly browned.
Remove from oven and cool on baking tray for 5 minutes. Fill with 1/2 teaspoon of nutella. Transfer to wire rack and cool completely
Store in an air-tight container.
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