If you have a big jar of Nutella calling your name, here's a great recipe for Nutella Sandwich Cookies. The recipe is based on one from a book called Desserts 1-2-3. The cookies are a quick three-ingredient treat designed for people who love the flavor of Nutella chocolate hazelnut spread. Self-rising flour, store-bought or homemade, makes these quick and easy.
Self-Rising Flour
The original version of this recipe calls for self-rising cake flour, which is not a common ingredient in the USA. We have soft flours like White Lily, but I've never seen self-rising cake flour. The White Lily works, but because it's typically used for biscuits it runs a little salty -- still good, just more salt with the sweet. So you can use self-rising flour (any brand) or make your own with cake or all-purpose. Mix 1 cup cake flour or a scant cup of all-purpose (120 grams) with 1 ½ teaspoons baking powder and ¼ to ½ scant teaspoon of kosher salt. I use Morton brand.
To Split or Not to Split
I also stopped slipping the cookies and instead just make 16 balls, let them spread naturally, then put the Nutella between two cookies. This makes more rounded cookies, but they look prettier. Split cookies are fine too, they just have a different aesthetic.
Scaling Down the Recipe
If you have a half cup of Nutella to use up and want to make a quick small batch, you can. I've added the weights to measurements to make it super easy. For half an egg, use 2 tablespoons or about 24 to 26 grams of beaten egg.
Recipe
Nutella Sandwich Cookies
Ingredients
- 1 large egg
- 1 cup Nutella, divided use (290 grams)
- 1 cup self rising cake flour or White Lily (120 grams)
Instructions
- Preheat the oven to 375 degrees F. Place egg in a bowl and beat it with a spoon or whisk. Add ½ cup of the Nutella and beat until smooth. Stir in ½ cup of the flour. Slowly stir in remaining flour; batter will be thick and sticky.
- Drop 9 rounded tablespoons of batter onto a parchment lined cookie sheet, leaving about 2 inches of space.
- Bake for 10-12 minutes. Let cool for at least 10 minutes. Carefully cut cookies horizontally through the center; fill each with a rounded teaspoonful of Nutella. Chill cookies.
Non-Split Version
- Instead of dropping 9 large rounds, drop 16 to 18 smaller spoonfuls of dough onto the baking sheet. Bake for only 8 to 10 minutes (or just until done) and let cool. Use two cookies and create 8 or 9 sandwiches. Since they are not split, they'll be have a more rounded shape.
Anna says
Hola Nenis!
I hope you like this one. It's definitely easy.
Nenis Q (Mexico) says
Wonderful bolg!!!
I was looking for new, easy, tasty and diferent recipes to try for my new home busines!
Thanks for shearing, and thanks for all your hard work.
Cookies Madness rule!!!!!! jejejejeje
Jeremy says
LOVE the cookies. super easy!
Naomi says
I just found your site as I was looking for a particular recipe. Your reference to these cookies as being a way to "transport Nutella to your mouth" reminded me of how my husband and I bought a huge jar of Nutella on our back-packing honeymoon in Italy. We also bought a bag of dry, tasteless cookies which we called "Nutella dippers." 🙂 Great stuff!
LynneL says
Love the new site. Your pics are always incredible! This is a perfect cookie for my 14 year old son - who eats Nutella out of the jar with a spoon! I can't wait to surprise him with these. Thanks again for all your hard work - it's so enjoyable.
Anna says
Jen, maybe Nigella herself emailed you ;).
Wow, that would be cool.
Thanks for the info.
Jen says
I had never seen self-rising cake flour either, so I emailed Nigella's people to find out an equivalent. I received a kind email reply that American self-rising flour was the same as self-rising cake flour and could be substituted measure-for-measure.
Anna says
Yes, they're cakey. Kind of dry too. Definitely not something you'd want to eat alone, but a perfect vehicle for transporting Nutella to your mouth.
mj says
wow it looks like such a simple recipe! are the cookies cakey?
Anna says
Laura, I'm glad to know there's a North Eastern counterpart to White Lily Self Rising. I've never seen Preso in Texas, though.
Thanks Ali! Now that I have a handle on how Movable Type works, I'll probably be making lots of little changes here and there. I can see why you like designing pages.
Kelly, I have tried the Blueberry Sunrise Lunas. I like the chocolate versions better.
Kelly says
These look amazing! This may be a bit random, but I was looking at some of your previous posts and saw that you tried to clone the luna. have you tried the new flavors?
Alicat says
VERY beautiful blog girl!!! You did an awesome job. These cookies look soo goood..mm. :o)
Laura says
I have had recipes ask for self-rising cake flour before (Nigella usually) but I only saw it recently at my local Giant (in PA). The brand is "PrestO and it's made by Reily Foods in New Orleans.