Nutella Chip Shortbread Cookies

These melt in your mouth Shortbread Cookies have an extra special ingredient, homemade Nutella chips! Easy to make and no better way to bring this delicious shortbread recipe over the top!

 

Living in Italy Nutella is a household staple just like peanut butter or maple syrup is in Canada. After time I have come to appreciate it! And to bake with it, from a Nutella Liqueur to a Nutella Pull-Apart Bread to our personal favorite Nutella Crumb Cake!

So I thought why not combine what I love with what they love? And there you have Nutella Chip Shortbread!

Recipe Ingredients

For the chips

• Nutella – either store bought or Homemade Nutella
• Butter – salted

For the Shortbread

• Butter – softened
• Vanilla – extract
• Flour – all purpose flour at least 11% protein
• Sugar – powdered sugar also known as icing or confectioners sugar
• Salt – a pinch or more if you use unsalted butter

Why use powdered/icing sugar?

Powdered sugar will help keep the cookies soft for longer and it helps to keep the cookies from spreading while baking.

How to make Nutella Shortbread Cookies

Nutella Chips

In a small bowl melt the butter either by bain-marie or microwave until melted, remove from the heat and stir in the Nutella until smooth.

Place the Nutella in a pastry bag with a small round tip (or zip-loc bag) cut off a small tip and start making the chips on the prepared cookie sheet. Place the chips in the freezer for approximately 2 hours or even over night.

The Shortbread

In a medium bowl sift starting with the flour, then powdered sugar. Add the salt and whisk together. 

In a large bowl cream butter and vanilla until fluffy. This can also be done in the bowl of a stand mixer using the flat beaters. Add the dry ingredients and mix until almost combined.

Add the frozen Nutella chips either stir to combine or again with the flat beaters on low just until combined. Cover the bowl and chill.

Gently roll the dough into golf ball size balls and place on parchment paper lined cookie sheets. Lightly flatten with fork, top with a couple more chocolate chips. If you prefer you could also gently flatten the dough in a pie plate. Refrigerate while the oven is preheating, and bake until done.

Bake for approximately 12-14 minutes or until lightly golden around the edges. Let cool 5-8 minutes on the baking sheet, then move to a wire rack to cool completely. If you make it in a pie plate then let cool before cutting into shortbread wedges.

How is shortbread different from cookies?

Most cookies have baking powder, baking soda and eggs in the recipe, they are usually lighter and sometimes chewy, whereas shortbread do not have baking powder or soda and contain few ingredients and they tend to be a tender, crumbly and melt in your mouth type of cookie.

What is the best flour for cut out Cookies?

Be sure to use a high protein, at least 11.5 – 12%, my flour is about 13%, a low protein flour will cause the cookies to spread, and believe me refrigerating the dough will not help.

And don’t forget to chill the dough for at least 30 minutes and again the unbaked cookies before baking while the oven is pre-heating.

Why is it called Shortbread 

According to British Food History – Dating back to the 12^th century , shortbread was originally called biscuit bread.

These biscuits were made from left-over bread dough that was sometimes sweetened and dried out in the oven to form a hard, dry rusk. This practise took place over the whole of the British Isles, not just Scotland.

How to store leftover Nutella Chips

Store any leftover chips in the freezer, use the chips directly from the freezer when adding to a recipe.

How to Store Shortbread Cookies

The baked cookies should be stored in an airtight container at room temperature for up to a week. I sometimes store mine in the fridge because I like cold cookies. They will last up to 10 days by storing them in the fridge.

How to Freeze Shortbread Cookies

To freeze the shortbread cookies, place parchment paper in between the layers of the completely cooled cookies this prevents them from sticking together when they are in the containers for freezing, or you can also place the baked cooled cookies on a cookie sheet and freeze them, then move the frozen cookies to either airtight bags or containers. Baked Shortbread Cookies will last up to 6 months in the freezer.

To thaw the cookies be sure to remove the frozen cookies from the bags or containers (this way no condensation will form) and let them thaw at room temperature. In our house no one waits for them to thaw!

Can the dough be made in advance?

Yes you can make the dough in advance, wrap well and place in an airtight bag, it can be refrigerated for up to 2-4 days or frozen for up to a month in the freezer.

How do you know when shortbread is baked?

I like to bake my shortbread to a very light color, whereas my daughter prefers them a darker golden brown. It’s up to you.

Does salted or unsalted butter make a difference?

In my opinion no, unsalted butter is not available in my area in Italy so I have never used it and I have never noticed a difference. Just be sure to adjust the salt accordingly.

What if my dough is too dry?

Dough can be too dry because some flour absorbs liquid more than others. If you find your dough too dry, add a bit more butter.

What does shortbread taste like?

Shortbread has a buttery melt in your mouth crumbly texture. For some people it can even have a dry sandy texture.

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 a bit. Either way they were a hit.

I hope you enjoy these Nutella Chip Shortbread Cookies as much as we did! Happy Baking!

More Shortbread Cookie Recipes

• Chocolate Hazelnut Shortbread Cookies
• Chocolate Toffee Shortbread Cookies
• Chocolate Almond Shortbread Cookies
• Chocolate Shortbread Cookies

Updated from November 13, 2015