Thermomix Nutella Cookies
These Thermomix Nutella Cookies have a gooey fudgy centre and a delicious explosion of Nutella flavour.
Servings: 20 cookies
Calories: 172kcal
Equipment
- Non-Stick Baking Pan
- Cookie Scoop
Ingredients
- 20 teaspoon Nutella
- 115 g butter
- 150 g brown sugar
- 70 g white sugar
- 1 egg
- 1 teaspoon vanilla
- 50 g Nutella
- 250 g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon cornflour
- ¼ teaspoon salt
Instructions
- Line a tray with baking paper. Spoon teaspoonfuls of Nutella onto the tray and freeze for 30 mins - an hour, until the blobs of Nutella peel off the paper easily.
- Pre-heat the oven to 180 C / 360 F.
- Add the butter and sugars to the Thermomix bowl. Mix for 1 minute / speed 4.
- Add the eggs, vanilla and Nutella to the bowl. Mix for 30 seconds / speed 4.
- Add the flour, bicarbonate of soda, cornflour and salt. Mix for 30 seconds / speed 4.
- Use a cookie scoop or tablespoon to portion scoops of the cookie dough. Use your thumb to create a dent in the middle of the scoop. Place a nugget of frozen Nutella into the dent and then fold up the cookie dough around it and roll into a ball. Ensure the Nutella is completely encased with cookie dough.
- Place the balls on a baking tray lined with baking paper. They will spread as they cook so I only put 6 cookies per tray.
- Bake in the oven for around 10 minutes. Remember that cookies are soft when they first come out of the oven and will firm up as they cool.
- Allow to cool on the baking sheet for a few minutes until they are firm enough to transfer to a cooling rack to cool completely.
- These cookies are best enjoyed when they are still sightly warm and the centre is nice and gooey.
Nutrition
Serving: 1g | Calories: 172kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 75mg | Fiber: 1g | Sugar: 15g