"Bring on the holiday baking with @Nutella @thefeedfeed and ABK’s Holiday Cookie Week! #ad Starting the celebration with Nutella® and Raspberry Sugar Smash Cookie. You’ll love this combination of a chocolate Swig-style cookie topped with Nutella® and fresh raspberries! In less than an hour you can make this decadent holiday treat and turn a few simple ingredients into a special memory <3"
Raspberry Sugar Smash Cookies with Nutella®
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A Note from Feedfeed
The holiday baking season isn't complete until you've whipped up something special with Nutella®. Get inspired to cook with everyone’s favorite hazelnut spread with this delicious recipe.
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- Recipe Card
Prep time: 20mins
Cook time: 8mins
Serves or Makes: 16 (3-inch) cookies
Recipe Card
ingredients
Cookies
- 3 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup Nutella®
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1 cup sour cream
- 1 teaspoon vanilla
ingredients
Toppings
- 1/2 cup Nutella®, for frosting cookies
- 1 pint fresh raspberries or strawberries
- 2 tablespoons Nutella®, for drizzle
- pastry or plastic bag
Method
Step 1
Preheat the oven to 375 degrees, line a sheet tray with parchment and spray with non sticking cooking spray.
Step 2
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 3
In a stand mixer fitted with the paddle attachment , cream together the butter, Nutella® and sugars until light and fluffy, scrape the bowl. Mix in sour cream and vanilla. The mixture should be creamy, with no streaks of sour cream. Turn the mixer off.
Step 4
On low speed, add the dry ingredients until all of the flour disappears (about 10-15 seconds).
Step 5
Using a 1 ¾ inch to 2 inch scoop, scoop each cookie placing about 2- inches apart, onto the prepared sheet tray.
Step 6
Lightly spray the bottom of a glass with cooking spray. Press the glass against a cookie, then gently flatten the cookie a bit, twisting the glass while pressing down.
Step 7
Bake for 8 minutes until the top of the cookie is set and no longer is wet or shiny. The cookies should be barely firm on top.
Step 8
Remove the cookies from the oven. If the cookie has spread and is not as round as you would like, use a small spatula and push the edges back into a circular shape while still warm.
Step 9
While the cookies are warm, spread about 1-2 teaspoons of Nutella® on top of each cookie, keeping the spread inside of the rim of the top of the cookie.
Step 10
When the cookie has cooled completely, top with fresh raspberries. Serve at room temperature.
Step 11
Fill a small plastic bag with Nutella®, squeeze the Nutella® to the bottom of the bag into a corner. Using scissors, snip off a small bit of the corner of the bag. Drizzle the raspberry with Nutella® Serve within 12 hours of garnishing with fruit, or wait to garnish until just before serving.