I am totally guilty of boredom eating. I reach for a snack constantly while we’re at home as a way to pass some of the time. This week I decided to drag out the snacking process a little and do a bit of baking. I might as well spend a little time making something before I eat it!
We have had a big tub of Nutella in the cupboard for quite a while. If I’m honest it’s not something that either JHogg or I are a bit fan of, but I thought it would be quite nice to try out some salted Nutella cookies. Turns out they were quite a hit!
This recipe makes around 36 cookies. I baked 12 of them, then split the remaining dough in 2 and popped it in the freezer. It will keep in there for around 3 months, meaning you can grab some dough and quickly bake it whenever you want fresh cookies!
Ingredients
- 200g Butter, at room temperature
- 300g Caster Sugar
- 300g Self-Raising Flour
- 1 Large Egg
- 1 Tsp Sea Salt
- 150g Nutella
- Splash Of Milk
Method
- Preheat your oven to 180C, line a couple of baking trays with grease proof paper. I use a reusable baking sheet.
- Cream together the butter and the sugar. I prefer to make cookies by hand, but if you prefer you can use a mixer to do it.
- Mix the egg in until it is fully combined. Add the salt.
- Add the flour bit and bit and combine it until a dough is formed. If it is not all absorbed then a small splash of milk can be used.
- Add the Nutella and marble it through the dough.
- Split the dough into small balls and place them on the baking trays. Make sure there is plenty space between them as the cookies will spread as they bake.
- Sprinkle them with some more sea salt, and then bake for 12 minutes.
- The cookie will still be very soft when the time is up, but rest assured they are cooked! Slide them on to a wire rack to cool.
