Description
Delicious butter cookies filled with a rich Nutella ganache, perfect for any occasion.
Ingredients
Scale
- 1/2 cup unsalted butter (113 gms) at room temperature
- 1/4 cup + 2 tablespoons sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup + 2 tablespoons all purpose flour
- 1/4 cup semi sweet chocolate chips
- 1/4 cup Nutella
- 3 tablespoons heavy cream
Instructions
- Add butter and sugar into a medium bowl and beat using an electric beater until smooth and creamy, about 2 minutes.
- Add the egg yolk, vanilla, and salt; continue beating until thoroughly combined. Add the flour and beat to combine.
- Check the dough consistency. The dough should be pipeable but not soft—this is key for butter cookies. If it’s too stiff, piping will be difficult; if it’s too soft, the cookies may spread and lose their shape. The texture largely depends on how soft your butter was. If you’re unsure, pipe a small test using a piping bag fitted with a large open star tip. If the dough is hard to pipe, mix in 1–2 teaspoons of milk until it reaches a smooth, pipeable consistency.
- Fit a large piping bag with Ateco #828 piping tip and add the cookie dough into the bag. Line a baking sheet with parchment paper.
- Hold the piping bag straight at a 90-degree angle, just above the parchment paper. Apply steady pressure to pipe a circle about 1 1/2 inches in diameter, then gently release pressure and lift the bag away to create a clean finish.
- Pipe the remaining dough onto the baking sheet, spacing the cookies about 1 inch apart. Dip a 1-teaspoon measuring spoon in water, shake off the excess, then gently press it into the center of each cookie to create a deep indentation. The dough will spread slightly as you press. Make the indentation deeper than you would for traditional thumbprint cookies.
- Transfer the baking sheet to the fridge for a few hours (or up to overnight) to firm up the dough.
- Preheat oven to 350°F and bake the cookies for 13 to 16 minutes or until the edges get a golden color. Place the baking sheet on a wire rack to cool completely.
- Place the chocolate chips, Nutella, and heavy cream in a medium microwave-safe bowl. Microwave in 20-second intervals, for 50 to 80 seconds, stirring well after each, until the mixture is fully melted and smooth.
- Fill the indentations with ganache, bringing it right to the brim. Gently tap the baking sheet on the counter once or twice to help the ganache settle evenly. Let the cookies set for a few hours before serving.
Notes
- Ensure your butter is at room temperature for easy mixing.
- Adjust the piping consistency with milk if needed.
- Store cookies in an airtight container for freshness.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg