Thick Nutella Chip Shortbread Cookies, an easy, delicious, shortbread recipe. Filled with Homemade Nutella Chips or Regular Chocolate Chips, you choose!
Yes I know I am becoming obsessed with thick cookies, sort of, but not really. I have always loved thick cookies.
I can remember when I was a kid (and not so much a kid) when my Mom would make her shortbread I would always make sure I grabbed the thicker ones, the thin ones I would leave for my sisters. Haha!
Now that I make my own cookies I can make them as thick as I want and I do. So after baking up my Mom’s Thick Peanut Butter Cookies and Thick Chocolate Chip Cookies, I decided what the heck I can’t leave out shortbread.
But then I thought how can I spiff it up a bit and make the little Nutella Queen really really happy? Why not Nutella chips? The perfect cookie. Thick Nutella Chip Shortbread Cookies, this way we are all happy.
I figured it would be a lot like making homemade chocolate chips so I went with that, dark chocolate and a little butter, and of course I added Nutella, melted it all together, stirred until smooth and this is where it gets a little tricky.
You have to move really fast, get that mixture into the frosting bag, cut off a small tip and start making chips. Because believe me that mixture starts to firm up pretty quick although you could look at it as an arm workout!
I would recommend a helper. Two arms are better than one. They turned out pretty cute and the Nutella Queen was quite impressed.
Thick Nutella Chip Shortbread Cookies
After you have finished making your chips, into the freezer they go, for at least 2 hours. Once you remove them from the freezer, sorry to tell you, you have to move fast again, because they get soft pretty quickly.
It’s a good thing to add the chips to the dough at the last-minute, then refrigerate the dough for a bit. Slice and bake.
I also made some really cute thumbprint cookies with the same dough and some leftover chips I used instead of jam after they had cooled. Either way they were a hit.
But don’t worry, if you have no time or patience to make the chips, regular chips work well too! Enjoy!
- NUTELLA CHIPS
- 2 tablespoons Nutella
- 1 1/2 tablespoons butter
- 2 tablespoons dark chocolate
- SHORTBREAD DOUGH
- 1 1/2 cups flour
- 1/2 cup butter
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/4 - 1/2 cup Nutella chips or chocolate chips
- Line a cookie sheet with parchment paper.
- NUTELLA CHIPS
- n a small bowl combine butter and chocolate, place over boiling water (on low heat) stirring until smooth and melted,remove from heat and stir in Nutella until smooth. Place in pastry bag (or zip-loc bag) cut off a small tip and start making chips. Place in freezer for approximately 2 hours or over night.
- SHORTBREAD DOUGH
- In a large bowl cream butter add vanilla.
- In a medium bowl whisk together flour, sugar, and salt add to creamed mixture, bring together with a wooden spoon or your hands, when almost together gently add Nutella chips (or regular chips) form into a log, wrap in plastic wrap and refrigerate 2-3 hours.
- Pre-heat oven to 325°. Line a cookie sheet or 2 with parchment paper.
- Cut log in 1/4 inch thick slices (or a little thicker or thinner if you prefer), place on cookie sheets and bake for approximately 12-14 minutes or until lightly golden. Let cool. Enjoy!
- FOR THUMBPRINT COOKIES
- I used a 1/4 of the dough, I made 1 inch balls, rolled them in ground hazelnuts, made an indentation with the end of a wooden spoon, and baked for approximately 12-14 minutes, then I placed some Nutella chips (or dark chocolate chips) in the indentation as soon as they came out of the oven. Let cool. Enjoy!