You know how long it took me to hop on the Nutella train? Scratch that, how long it took me to even try it? The train had left the station and had arrived in Biscoff land before I ever gave Nutella a chance. The fad was pretty much gone before I even took my first taste. And for the life of me now, I cannot figure out why.
It may have had something to do with the fact that I hated chocolate. I know, I don’t know how I still have my woman card either, but to make up for it, I keep a permanent stash hidden for emergencies now.
Anyhoo, clearly I finally tried it, and as most of the world knows, it’s so much more than just chocolate. And its insanely delicious. Nothing in the world will ever beat peanut butter to me, in all things, and on all things, but this is kind of a whole other ball game.
The Nutella in these cookies make these so soft and chewy, with bits of toffee and chunks of a symphony bar, which is basically chocolate and toffee, making the entire thing kind of caramel-ly and chocolate-y, and hazelnut-y. I’m really working my adjectives right now, huh? 😉
But really, it’s not overly sweet, and it’s pretty darn tasty, and I think you’ll just love them!
This is the time of year when baking cookies comes naturally, and I really think these beauties should be on your list of must-make. They’re great for the chocolate lovers on your Christmas list, and they keep well too. They bake up like a dream, perfectly round and chewy to the extreme.
In fact, you may want to make two batches so that you can keep some for yourself!
I think you should include my coconut grapefruit sugar cookies and Biscoff stuffed vanilla bean sugar cookies too!
Toffee Nutella Cookies Recipe
- 0.5 Unsalted Butter softened
- 0.33 Granulated Sugar
- 0.33 Brown Sugar
- 1 Egg
- 1 Pure Vanilla Extract
- 0.5 Nutella
- 1.5 All-Purpose Flour
- 2 Unsweetened Dark Cocoa Powder
- 1 Baking Powder
- 0.5 Salt
- 1 Toffee Bits
- 0.5 Symphony Bar roughly chopped
- In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter ands sugars.
- Add in the egg and vanilla, mixing until smooth. Beat in the Nutella until creamy.
- Add the flour, cocoa powder, baking powder, and salt. Mix on low until just combined.
- Slowly mix in the toffee bits and chopped symphony bar until just distributed.
- Place in the fridge to chill for 30 minutes. Preheat oven to 350° Line a baking sheet with parchment paper
- Place the scoops on the baking sheet about 2-3” apart to leave room for spreading.
- Bake for 10-12 minutes, remove and rest for a few minutes before transferring them to a cooling rack. Enjoy!