Hazelnut Mudslide Cookies (Print Version)
# Ingredients:
01 -
7 tablespoon Nutella (plus extra for topping).
02 -
1/2 cup softened butter (salted or unsalted).
03 -
3/4 cup brown sugar.
04 -
2 tablespoon granulated sugar.
05 -
1 large egg (room temperature).
06 -
2 teaspoon vanilla extract.
07 -
1 1/4 cup flour.
08 -
1/2 cup dutch processed cocoa powder.
09 -
1/2 teaspoon baking soda.
10 -
1/4 teaspoon salt.
11 -
1/2 cup finely chopped hazelnuts.
# Instructions:
01 -
Scoop 7 tablespoons of Nutella onto a parchment-lined plate. Freeze for 30 minutes until solid.
02 -
Heat oven to 350°F. Line a baking sheet with parchment paper.
03 -
Mix butter and both sugars until creamy. Add egg and vanilla, blend well.
04 -
Mix in flour, cocoa powder, baking soda, and salt until just combined.
05 -
Form 7 equal dough balls. Flatten each, add frozen Nutella in center, fold edges over.
06 -
Roll balls in chopped hazelnuts. Press to 1-inch thickness on baking sheet.
07 -
Bake 10-11 minutes. Top with extra Nutella. Cool 20 minutes on sheet, then move to rack.
# Notes:
01 -
Store in airtight container up to 4 days at room temp, or 7 days in fridge.
02 -
Warm briefly in microwave before eating for gooey centers.