Description
Bite-sized bursts of heavenly chocolate and hazelnut flavor, these Nutella Bombs are made with soft, pillowy dough wrapped around creamy Nutella. A simple treat that’s sure to satisfy your sweet tooth!
Ingredients
For the Nutella Bombs:
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1 ½ cups all-purpose flour
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½ teaspoon baking powder
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¼ teaspoon salt
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½ cup (1 stick) unsalted butter, softened
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¼ cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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½ cup Nutella (or any hazelnut spread)
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½ cup powdered sugar (for rolling)
Instructions
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer. Mix on medium speed until the butter and sugar are well combined and the mixture becomes light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture, beating until smooth. The egg binds the dough together, while the vanilla extract adds a sweet, aromatic flavor.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. These dry ingredients will provide structure and lift to the dough, ensuring that the Nutella Bombs have a soft yet firm texture.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough should be soft and slightly sticky but firm enough to hold its shape when rolled.
Cover the dough with plastic wrap or a clean kitchen towel and place it in the refrigerator for 15-20 minutes. Chilling the dough helps it firm up, making it easier to handle and less likely to spread too much during baking.
While the dough is chilling, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the Nutella Bombs from sticking during baking. If you don’t have either, lightly grease the baking sheet with butter or cooking spray.
Once the dough has chilled, scoop tablespoon-sized portions of dough using a spoon or cookie scoop. Roll each portion into a ball in your hands. Press your thumb gently into the center of each dough ball to create a small indentation.
Spoon about a teaspoon of Nutella into each indentation, then carefully fold the edges of the dough over the Nutella to seal it inside. Roll the dough ball again to ensure that the Nutella is completely enclosed in the dough.
Place the powdered sugar in a shallow bowl. Roll each dough ball in the powdered sugar until it is fully coated. The sugar will create a light, sweet exterior and help the Nutella Bombs develop a slightly cracked surface during baking.
Place the dough balls about 2 inches apart on the prepared baking sheet. This will allow enough space for the cookies to spread slightly as they bake. Bake the Nutella Bombs for 10-12 minutes or until the edges are lightly golden and the centers are still soft. Be careful not to overbake; the Nutella center should remain gooey and warm.
If you prefer a softer texture, remove the Nutella Bombs from the oven a minute or two earlier. They will continue to firm up slightly as they cool on the baking sheet.
Allow the Nutella Bombs to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This will give them time to set without falling apart. Once on the wire rack, let them cool completely.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 150-170 kcal
- Fat: 9-10g
- Carbohydrates: 19-22g
- Protein: 2g