Italian Ricotta Cookies w/ Nutella Surprise
You know, inspiration comes from many places. A few weeks ago, I saw a cookie that was filled with Nutella. It inspired my Italian Ricotta Cookies w/ Nutella Surprise. This Italian Ricotta Cookie is a cookie that I have been making for years around Christmas time. It is so tender and delicious. And when I saw this idea of filling a cookie with Nutella, I know they would make the perfect pair.
Tools
Now, you will see in my video that I use cookie scoops in two different sizes. I have had these for years and use them for so many different recipes. I use the large one for muffins, cupcakes and even meatballs! For this recipe I also used my smallest scoop for the Nutella balls. You will see in the video it made this process SO FAST AND EASY! Amazon has a great set of 3 for only $12.45. They are 18/8 stainless steel just like mine.
My Italian Ricotta Cookies w/ Nutella Surprise are delicate and perfect for an afternoon tea. They are also perfect paired with coffee. They make the perfect finish to a rich meal, especially if you are having an Italian themed dinner. They would be the perfect finish after my Chicken Piccata recipe or Cake Pan Deep Dish Pizza.
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♬ BORN FOR THIS – Foxxi
Italian Ricotta Cookie w/ Nutella Surprise
Ingredients
- 7.7 oz jar Nutella
- 1 stick salted butter softened
- 1 stick unsalted butter softened
- 2 eggs
- 15 oz whole milk Ricotta cheese
- 1 tsp vanilla extract
- 2 tbsp orange zest
- 4 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking powder
- 1 tsp salt
- Glaze
- ¼ cup salted butter melted
- 2 cups powdered sugar
- 3 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- Line a baking sheet with parchment paper. Using a 1 ¼” scoop, place balls of Nutella on parchment paper. Freeze for 1 hour.
- While Nutella freezes prepare cookie dough.
- In the bowl of your stand mixer, cream softened butter and sugar together.
- Add eggs one at a time. Then add vanilla, ricotta cheese and orange zest.
- In a large bowl, whisk together dry ingredients. Add the dry ingredients in thirds. Mix on low until incorporated.
- Preheat oven to 350. Line another sheet tray with parchment paper.
- Remove Nutella from freezer. Form cookie dough around frozen Nutella, making sure no Nutella is showing. Place on parchment leaving 2” between each cookie.
- Place cookies in freezer for 15 minutes.
- Bake for 20 minutes or until lightly golden brown on the edges.
- Remove from the oven. Allow to cool for 5 minutes before moving to cooling rack to cool completely.
- While cookies cool, prepare glaze.
- Melt butter in microwave. Whisk in powdered sugar, heavy cream and vanilla. You can add more cream to get it to desired consistency if needed.
