Soft-baked Nutella Kisses

Eve 15/12/13

Soft baked sugar cookies filled with a spoonful of gooey Nutella. 

It has been so long since I have posted a Nutella recipe.
It has been so long since I have posted a cookie recipe.
Lets combine them then, and have a Nutella cookie recipe instead. Behold, the soft-baked Nutella kiss of joy!

This cookies are soft and chewy yet melt-in-the-mouth to. The cookies hold melted Nutella goodness which covers the inside of your mouth in a choco-hazelnut blanket. Wow, I can still taste it, even though they were baked yesterday and devoured 5 minutes later. They didn't even cool one bit. 

But seriously, these are actually amazing!

In the past two day, I have baked three times, and it was fun, except from we could only eat one batch of the bakes. I was for a coffee morning in our town hall. I made...

Mixed spice cupcakes with a cream cheese frosting- I made my very own plain, vanilla recipe by looking at many (MANY) basic cupcake recipes and using that information, I made a damn good plain cupcake. I added a homemade pumpkin spice mix and baked. I then made a tangy orange cream cheese frosting but it was runny. I put on the cupcakes anyway and they looked good! Has anyone got a good tip to made thick and fluffy cream cheese frosting?

Frosty snowmen biscuits - I googled "The Best Sugar Cookies" and hit enter. Thousands of recipes came up but I chose one called "The 5 Common Mistakes With Sugar Cookies". I intrigued me so I clicked on it, and I am glad I did. I made the recipe on the website and they were really good but I had adapted it. I used two round cookies cutters, each different sizes and put them together to make a snowman shape. Once baked, they were whisked away to the coffee morning.

????? - I had some left over dough from the snowman biscuits and was presented a blank canvas. I was going to make oreo stuffed cookies but when I search the pantry, it turns out my dad had eaten the end of them. So, back to the drawing board. I wanted to made a "Christmas Cookie"; something the whole family would enjoy. I am crazy for nutella, I used to, after school, get the jar and a spoon and take one huge spoonful of the spread and snack on it for 10 minutes. 

Oh, the good old days....

Anyway, my family do like nutella, but they don't love it like me. I wanted to show them that nutella is extremely versatile and not just a spread for toast. 

Around the holiday season, thumbprint and kissed cookies are popular gifts and choices for Christmas so I decided to make these cookies. I am so glad I did!

See the counter-top? 

After a long time, our new kitchen reality has come true. We have got a new kitchen in what used to be a computer/drawing/painting/everything room, and it is so much better! Our old kitchen was literally falling apart, the fronts of 2 of the draws had come off! We said we should get a new kitchen 5 years ago but nothing happened. But 8 months ago, something did and low and behold, a sparkly new kitchen with a accurate oven!!!

No more burnt cakes!

Ok, cookie talk!

The cookies here are soft and crumbly, there are seriously hard to resist on there own. When getting baked, the room will fill with the smell of vanilla sugar and butter; those are  my favourite smells! 
Out of the oven, the cookies are squished down in the middle with a 1/2 tsp. measuring spoon until the spoon hits the tray the cookies sit on. You want to make a deep hole so you can get a lot of nutella into each cookie. Spoon in blobs of Nutella (strangely therapeutic) and pop back into the oven for a further 30 or so seconds just to melt the Nutella. When in the oven, the Nutella will develop a little skin so once you take them out of the oven, poke the spread with a knife to release it from the skin.

These cookies are so rich and decadence so they are perfect for the holiday season!

Soft-baked Nutella Kisses
Posted by Eve
Makes 28 cookies

  • 170g Soft butter
  • 170g Caster sugar 
  • 1 Egg, at room temperature 
  • 225g Plain flour 
  • 1 tsp. Baking Soda
  • 50g Nutella or any other chocolate hazelnut spread
  1. In the bowl of a free-standing mixer fitted with the paddle attachment or a bowl with a hand held mixer or wooden spoon, cream the butter and sugar together until light and fluffy. 
  2. Slowly add the egg and best really week until thick and fluffy. Add the baking soda. 
  3. Stop mixing and add half if the flour and mixed really slowly until just mixed in. Add the rest of the flour and mix until combined. 
  4. Wrap the dough tightly in cling film and chill for at least 1 hour or up to 48 hours. 
  5. Preheat the oven to 180c/ 170c fan/ gas mark 5 and use a non-stick baking tray to bake the cookies.
  6. Remove the dough 10 minutes before you want to use it. Using a 1 tablespoon measure, press the dough into the spoon. Scrape away the excess dough. Roll the 1 tbsp. of dough in your hand until round. Place on the baking tray. Repeat with all of the dough and leave 2cm of space between the cookies. 
  7. Bake for 7-10 minutes until the very edges are very lightly brown. Using a 1/2 teaspoon measure, press the round side down into the centre of the cookies to leave a space for the Nutella.
  8. Using the same 1/2 tsp, spoon the Nutella into each space. Put back into the oven for 30 seconds to melt the Nutella. Remove and leave to cool on the tray.


Keep the cookies in an air-tight container for up to 5 days