I love shortbread cookies. They are buttery, melt-in-your-mouth and easy to make. And they don’t require eggs and I’m always running out of eggs.
Making Nutella shortbread cookies has been on my to-do list for about two months now. I can finally check it off my list. Well, maybe not because I already want to make them again. Maybe a prettier shape next time.
I took my favorite shortbread recipe, made some adjustments and hoped for the best. I was rewarded with a crumbly, buttery, Nutella cookie. It’s not too sweet and goes perfect with some tea.
Nutella Shortbread Cookies
- 2 sticks unsalted butter room temperature
- 2/3 cup confectioners’ sugar
- 1/2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup Nutella
- 1 cup mini chocolate chips
- In a stand mixer, beat butter and confectioners’ sugar together on medium speed, until the mixture is very smooth. Beat in vanilla and Nutella. Reduce mixer speed to low and add in flour, mixing until dough comes together. Mix in the chocolate chips.
- Gather dough and place in between two sheets of parchment paper. Roll the dough into a rectangle shape that’s 1/4 inch thick.
- Refrigerate the dough for at least 2 hours (I transferred the parchment paper and dough onto a cookie sheet for support and stuck it in the fridge so that the dough would not break/bend).
- After the dough is firm, preheat the oven to 325°F. Cut the dough into 1 1/2-inch x 1-inch rectangles.
- Bake for 18 to 20 minutes, until the cookies turn brown at the edges. Let cookies cool before serving. Store in airtight container.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.