Description
These Nutella-Stuffed Snowball Cookies feature a rich, buttery dough with toasted hazelnuts, enclosing a gooey Nutella center. Lightly dusted with confectioners’ sugar for a snowy finish, these cookies offer a perfect balance of nutty crunch and chocolaty sweetness.
Ingredients
Scale
- 6 Tbsp. Nutella
- 3/4 cup hazelnuts
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups (145 g) confectioners’ sugar, divided
- 1 tsp kosher salt
- 1 tsp pure vanilla extract
- 2 1/4 cups (270 g) all-purpose flour
Instructions
- Arrange oven racks in the upper and lower thirds and preheat to 350°F (175°C). Spread hazelnuts on a baking sheet placed on the top rack and toast, tossing occasionally, until golden brown, about 8 minutes. Remove and cool completely, then finely chop.
- Using a 1/2 teaspoon measure, scoop 36 small dollops of Nutella onto a parchment-lined baking sheet. Freeze these dollops until very cold and firm, approximately 15 minutes.
- In a large bowl, beat the unsalted butter with 1/2 cup of confectioners’ sugar using a handheld mixer or stand mixer with paddle attachment on medium speed until thoroughly combined, about 2 minutes.
- Mix in the kosher salt, vanilla extract, and chopped hazelnuts until evenly distributed. Reduce mixer speed to low and gradually add the flour in two batches, mixing just until combined after each addition and scraping the bowl sides as needed.
- Scoop out 1 tablespoon of dough and press your thumb into the center to create a deep indentation. Place one frozen Nutella dollop into this indentation, then cover with dough and roll gently into a ball. Arrange on parchment-lined baking sheets. Repeat until all dough is used, making 18 cookies total across 2 baking sheets.
- Bake the cookies in the preheated oven for 10 to 12 minutes, rotating the sheets front to back and top to bottom halfway through baking to ensure even cooking. Cookies should be golden brown on the bottom when done.
- Transfer the baked cookies to a wire rack to cool completely. Once cooled, place the remaining 3/4 cup of confectioners’ sugar in a small bowl and roll the cookies in the sugar until thoroughly coated.
- Nutella dollops can be portioned and frozen up to 1 week ahead; if stored longer than a few hours, wrap tightly in plastic wrap. Completed cookies can be stored in an airtight container at room temperature for up to 1 week.
Notes
- Store cookies in an airtight container.
- Nutella dollops can be made in advance and frozen.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg