Here’s a chocolately spin on the classic Oatmeal Creme Pies. I personally love creme pies and feel that the only way you can make the classic even better is to mix in a hefty dose of Nutella! I am a fan of anything that has Nutella in it, so when I saw these delicious cookies I ran into my kitchen and got started.
Two chewy Nutella chocolate chip cookies with a luscious Nutella creme filling layered in between. Did you get all that deliciousness? Here’s to your double dose of Nutella! Might as well double the batch- they won’t last long!
Two chewy Nutella cookies with a luscious Nutella creme filling layered in between!
Yield: 12 sandwich cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
For the Cookies:
1 ½ cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, softened but still cool
1/4 light brown sugar, packed
1/4 cup granulated sugar, plus extra for sprinkling
1 large egg
1 teaspoon vanilla extract
1 cup Nutella
1 ½ cups mini chocolate chips
For the Nutella Creme Filling:
6 tablespoons unsalted butter, at room temperature
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
3/4 cup marshmallow spread
1/2 cup Nutella
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, salt, and baking soda; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy, about 2 minutes. Beat in the eggs and vanilla. Beat in the Nutella until combined. Add the dry ingredients and beat at low speed, scraping the side of the bowl occasionally, until smooth. Stir in mini chocolate chips.
Roll a heaping tablespoon of dough into a 1½-inch ball between your palms and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Butter the bottom of a drinking glass and flatten the dough balls with the bottom of the glass until they are about ¾ inch thick. Sprinkle with sugar.
Bake until the cookies centers are just set, 8 to 10 minutes. Transfer baking sheet to a wire rack and cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
To make the creme filling: in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together. Stir in the vanilla and pinch of salt. Mix in the marshmallow spread and Nutella, and beat until light and fluffy. If the filling is too soft or runny, add more sugar as needed.
To assemble, Spread a heaping tablespoon of filling on the flat side of 1 cookie. Top with second cookie, forming a sandwich. Repeat with remaining filling and cookies.
Source: adapted from Bakingdom
One Year Ago: Peanut Butter Banana Scones
Two Years Ago: Cookies and Cream Ice Cream