Pioneer Woman Nutella Cookies

Nutella Oat Crunch NoBake Cookies The Pioneer …

WEBDec 13, 2018 · Mix oats, cornflakes, and chocolate chips in a large bowl. Set aside. Over medium heat, bring Nutella, corn syrup, and sugar to a …

1. Mix oats, cornflakes, and chocolate chips in a large bowl.
2. Set aside. Over medium heat, bring Nutella, corn syrup, and sugar to a full boil.
3. Immediately remove from heat and stir in hazelnut extract and kosher salt.
4. Working quickly, pour over the oat/cornflake mixture and stir until everything is completely coated.

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Yummy SliceandBake Cookies Recipe Ree …

WEBFeb 5, 2015 · Combine the flour, instant coffee, baking soda and salt in a bowl. Stir together and set aside. Cream together the butter with the …

1. Combine the flour, instant coffee, baking soda and salt in a bowl. Stir together and set aside. Cream together the butter with the brown and granulated sugar, scraping the bowl once while mixing. Add the eggs, mixing one at a time, and then the vanilla. Add the chocolate-hazelnut spread and peanut butter and mix. Add the dry ingredients in increments, mixing gently after each addition. Scrape the bowl once and mix again. Add the chopped chocolate candies and pecans and mix gently to combine. Add more of either ingredient if needed.
2. Spoon the dough on a long piece (or 2 shorter pieces) of waxed paper or plastic wrap. Carefully roll the dough inside the wrap, pressing gently to get it to form into a firm cylinder. Refrigerate for at least 3 to 4 hours, or place in the freezer for 20 to 30 minutes.
3. Preheat the oven to 375 degrees F.
4. Slice off as many cookies as you'd like and lay the slices on a baking sheet. (The thicker the slices, the farther apart the cookies will need to be; they bake up flat.) Bake until nice and golden brown, about 10 minutes.

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4Ingredient Nutella Shortbread Thumbprint Cookies

WEBFeb 15, 2017 · Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Add 3½ cups of the flour and mix on …

Rating: 4.9/5(16)
1. In the bowl of a stand mixer, add butter and brown sugar. Using paddle attachment on medium-high speed, mix until fluffy and light, several minutes. Add 3½ cups of the flour and mix on medium-low speed until combined.
2. On a large board, sprinkle ½ cup flour. Knead dough by hand for 5 minutes, adding as much of the remaining ½ cup flour as needed to make a soft dough. The dough should end up soft and pliable, similar to play-dough, not sticky. (You may not end up using all the flour, depending on how your dough feels.) Divide dough in half, wrap tightly, and chill for at least 30 minutes or until firm enough to roll.
3. Meanwhile, preheat oven to 325F, with rack on lower middle position. Line baking sheets with parchment paper or silicone mats; set aside. Place enough Nutella in a sandwich-size Ziploc bag to fill it about halfway. Carefully snip a tiny bit off the corner, making a piping bag. Set aside.
4. Working in 2 batches, form dough balls with the chilled dough, about 1-inch each. Form a deep well in the center using the back of a wooden spoon or index finger (you want it deep, but not too wide.) Place 2 inches apart on lined baking sheet and bake 8-10 minutes (these won’t brown on top much, but the bottoms should be golden brown.) If needed, very gently depress the centers of baked cookies again. Fill centers to the brim with Nutella, using your Ziploc piping bag. Top with sprinkles, and return to oven for another 3 minutes. Let cool completely on baking sheet. Cookies keep well when sealed airtight, at room temp.

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