I probably should put myself on a cookbook ban. I wouldn't say I have too many, that's just not possible, I just don't use them all as much as I should. In a bid to bake more from my favourite books I've indexed a few pages to try over the coming weeks.
Primrose Bakery's newest addition, 'Everyday', is fast becoming one of my favourite books of all time. I love how recipes are divided into seasons and Stuart's photos are incredible.
The book fell open on these Nutella cookies from the Autumn section when I first received it, so on went the oven and out came the giant jar of Nutella I'd been trying to hide in the back of my cupboard.
Perhaps I over-baked these a little, with less ooze than I'd like, but I still can't wait to make plenty more batches of dough to store in the freezer, for emergencies...*ahem*.
This recipe is super simple and easy to remember. I have a few jars of various biscuit spreads like the Malteser one that I recon would be great in this too.
Nutella stuffed cookies
(Recipe adapted from Primrose Bakery's 'Everyday', makes 10 cookies)
140g unsalted butter
140g soft brown sugar
140g Nutella, plus extra for filling
185g plain flour
25g cocoa powder
1 large egg
- Heat the oven to 180 degrees and line a baking sheet with baking parchment.
- Cream together the butter and sugar until light and fluffy with a hand or stand mixer on a medium speed. Add the 140g of Nutella and beat until smooth.
- Add the flour and cocoa powder, then the egg and mix until a dough forms.
- For the cookies, divide the mix into 20 evenly sized balls. Roll around to shape, flatten into discs with the palm of your hand. Add a tablespoon of each to the centre of each cookie, top with another disc and press down the edges to seal in the Nutella.
- Leave plenty of space round each cookie as they will grow in the oven. You can always use a second baking tray or make them in batches, just to be safe.
- Bake for 12 minutes until both the edges and centre look firm.
These cookies will only last a few days in an airtight container, so you'd better eat them up quickly.
I think this may be my go-to cookie recipe now!