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Nutella Cookies

The giant jar of these cookies at my café, Miss Ruben, is only ever half full because we can’t make them fast enough.



Serves: 25

Photo: Elisa Watson
    • Preheat the oven to 170°C.
    • Combine the butter and sugars in a stand mixer fitted with the whisk attachment. Beat together on medium speed until well combined and lightly coloured. Do not overmix.
    • Add the eggs, one at a time, mixing well after each addition.
    • Add the remaining ingredients and whisk on low speed until well combined.
    • Line three baking trays with baking paper. 
    • Shape the cookie dough into 45g balls and place on the trays, spaced about 3cm apart to allow for spreading. Gently flatten them to about 1cm  thick, then make a small dent in the centre of each cookie with your finger.
    • Place a generous 1½ teaspoons of Nutella in each of the dents. 
    • Sprinkle each cookie with a little sea salt.
    • Bake for 15 minutes, then transfer to a wire rack and leave to cool and crisp up before serving.

    Adapted from Feasting by Amanda Ruben (Hardie Grant, £25)