Imported from the web

Hedgehog Nutella-Stuffed Cookies

Name: Hedgehog Nutella-Stuffed Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 165 min
Yield: 16 servings
Cuisine: American
Ingredients: 16 tsp Nutella (Approximately 85–90 g total; freeze in 16 small blobs. The stated weight is a range.); 280 g Plain flour; 0.5 tsp Bicarbonate of soda; 0.5 tsp Salt; 170 g Unsalted butter (Softened to room temperature.); 100 g Caster sugar; 80 g Icing sugar; 1 Egg (Medium.); 1 tsp Vanilla paste or vanilla extract (Use vanilla paste or vanilla extract.); 200 g Milk chocolate (Melt for dipping and decorating.); 2 tubes Chocolate sprinkles (Use 2–3 tubes; author bought them from Asda.); Melted chocolate (A little extra, for the faces.)

Imported by Starr2 on SeeMeCook

Soft vanilla cookies conceal a gooey Nutella center and are decorated with milk chocolate and chocolate sprinkles to make hedgehog-shaped treats. The dough and filling are chilled or frozen before baking, then the cookies are cooled completely before decorating.

16 servings165 minAmerican

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Ingredients

16 tsp Nutella (Approximately 85–90 g total; freeze in 16 small blobs. The stated weight is a range.)
280 g Plain flour
0.5 tsp Bicarbonate of soda
0.5 tsp Salt
170 g Unsalted butter (Softened to room temperature.)
100 g Caster sugar
80 g Icing sugar
1 Egg (Medium.)
1 tsp Vanilla paste or vanilla extract (Use vanilla paste or vanilla extract.)
200 g Milk chocolate (Melt for dipping and decorating.)
2 tubes Chocolate sprinkles (Use 2–3 tubes; author bought them from Asda.)
Melted chocolate (A little extra, for the faces.)

Steps

1
Line a small baking tray or plate with baking paper. Spoon 16 small blobs of Nutella onto it, approximately 1 teaspoon each. Freeze for at least 1 hour, or until firm enough to handle.
2
In a large bowl, beat the softened butter, caster sugar, and icing sugar until creamy and well combined.
3
Add the egg and vanilla paste or extract, then mix until smooth.
4
Add the flour, bicarbonate of soda, and salt. Mix until a soft cookie dough forms.
5
Cover the dough and chill it in the refrigerator for 1 hour. The chilling helps the cookies hold their shape and spread less during baking.
6
Preheat the oven to 180°C fan and line a large baking tray with baking paper.
7
Scoop the dough into portions of approximately 35–40 g each, about 2 tablespoons or one small cookie-dough scoop. Reserve one 40 g dough ball to make the hedgehog noses and feet.
8
Flatten each portion of dough in your hand and place a frozen Nutella blob in the center. Fold the dough around the filling and pinch the edges together to seal it completely, then gently roll it into a ball.
9
Arrange the filled dough balls on the prepared tray with plenty of space between them, aiming for about six cookies per large tray.
10
Bake for approximately 12 minutes, until the cookies have started to set and their edges are becoming golden.
11
Remove the tray from the oven. Use the reserved dough to shape a small pointed nose for each hedgehog and attach four tiny feet to each cookie.
12
Return the cookies to the oven for another 2–3 minutes.
13
Leave the cookies on the baking tray to cool completely. They are easier to decorate once fully cool and less likely to fall apart when handled.
14
Melt the milk chocolate in the microwave in short bursts, stirring between each burst until smooth.
15
Dip the edges and bottoms of the completely cooled cookies into the melted chocolate. For easier decorating, the author suggests coating only the edges rather than the whole backs.
16
Gently place the chocolate-coated areas in the chocolate sprinkles, covering all the chocolate with sprinkles. Return the cookies to the baking paper and leave until the chocolate has set. Refrigerate to speed up setting if desired.
17
Using a toothpick and a little extra melted chocolate, add two tiny eyes and a dot to the tip of each nose. Leave the chocolate to set completely before serving.

Notes

Makes approximately 16 cookies. Prep time is 30 minutes, plus chilling and freezing; baking is 14–15 minutes per batch. The author advises not skipping the dough chill and cooling the cookies completely before decorating. The recipe does not state how much extra melted chocolate is needed for the faces, or how many grams are in a tube of sprinkles.