#nutella

Nutella Buns o pancitos 🍫💌✨ 165–170 g de harina 65 ml de leche tibia 1 huevo pequeño 3 g de sal 20 g de mantequilla 1 cucharadita de azúcar 3 g de levadura seca o instantánea (1 cucharadita) 1 taza de chispas de chocolate Activa la levadura con la leche tibia (5 min) si es levadura seca. Si usas levadura instantánea: Mezcla la harina + levadura + azúcar directamente. Luego añade la leche tibia, el huevo, la sal y amasa. Incorpora la mantequilla Deja reposar 45 minutos Agrega las chispas y amasa Divide en 5-6 buns Rellena, deja fermentar 30 min Hornea a 180°C hasta dorar #chocolate #chocolatechip #çörek #receta #nutella

Ooey-Gooey Scoopable Nutella Cookie Pie🤤 Yields: 15-16 Chunky Cookies INGREDIENTS: 230g Cold Chopped Unsalted Butter 160g Caster Sugar 160g Light Brown Sugar 450g Chocolate Chunks or chips 475g Plain Flour 1 tsp Salt 3 tsp Baking Powder 3/4 tsp Baking Soda 2 Eggs 1 Egg Yolk 1 tsp Vanilla INSTRUCTIONS: •Cut cling wrap into small squares. Scoop ½ teaspoon Nutella onto individual cling-wrap squares. Fold to seal and freeze until solid. (Repeat for however many Nutella stuffed cookies you plan to make.) •In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. •Portion the dough into 90g balls. Press a frozen Nutella piece into the centre of each dough ball, seal well, and roll into a smooth ball. •Place the stuffed cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results). •Preheat oven to 180°C (350°F). •Take any shape baking dish circle, square, rectangle anything and line it with parchment paper. Arrange frozen cookie dough balls in it leaving some space between them. •Bake for 10-15 minutes (timing depends on the type of pan) or until the tops are lightly golden while the centres remain soft and gooey. •Remove from the oven and let cool slightly. •Serve warm with ice cream and chocolate sauce enjoy!✨ NOTE: Store any extra dough balls in an airtight container or freezer bag and freeze for later. Whenever a cookie craving hits, bake straight from frozen🫶🏻 #cookie #nutella #cookiepie #fyp #viral

The best Nutella dessert ever! #easyrecipe #nutella #recipe

Son made me a Nutella Waffle... he said "trust the process" 🤔🤔 #nutellawaffle #easyrecipes #dadandson #nutella

Everything I ate at the world of food trucks! #foodie #shorts #streetfood #eating #ramen #nutella

A SOBREMESA QUE TODO MUNDO PEDE DE NOVO! 🍓🍫 Pizza de Nutella com morango que é pura tentação… massa quentinha, recheio super cremoso e morangos frescos que trazem o equilíbrio perfeito entre doce e leve 🤤✨ Aquele final de pedido que vira o destaque da mesa — provou, se apaixonou 💥 📍 Hippos Pizza #pizza #nutella #morango #sobremesa #doce

My version of the viral nutella stuffed scoopable cookie pie. Comment „yes“ to get the recipe sent to you via DM! (Please check your settings before commenting🫶🏽) Full recipe is also on my website delicate-kitchen.com I got inspired from my lovely @cookwithshaaa 🫶🏽🩷 Recipe link: https://delicate-kitchen.com/2026/02/18/nutella-stuffed-scoopable-chocolate-chip-cookie-pie/ . . #cookie #scoopablecookie #nutellacookie #dessert

The “Better Than Takeout” Nutella Cookie Pie 🍪 Ingredients: 225g butter (unsalted) (room temperature) 200g light brown sugar 100g granulated sugar 1 tbsp vanilla extract 2 large Eggs (room temperature) 360g all-purpose flour 1 tsp baking soda 1 tbsp cornstarch 1/2 tsp salt 275g semi-sweet chocolate chips (divided) 150g Nutella (for the center) Method: Prep the Nutella “Core” Pro-Tip: To keep the Nutella from blending into the dough, it needs to be firm. Scoop the 150g of Nutella onto a piece of parchment paper in an even circle (about 7 inches in diameter). Place this in the freezer for at least 1 hour until it is solid enough to handle. Prepare the Cookie Dough In a stand mixer, beat the butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy. Add eggs and vanilla, beating until incorporated. Dry Ingredients: Whisk the flour, cornstarch, baking soda, and salt together in a separate bowl. Slowly mix into the butter mixture until just combined. Fold in 200g of the chocolate chips. If the dough feels too warm or soft, chill it for 30 minutes to make it easier to handle. Assembly: Grease your 9-inch skillet/pie dish lined with parchment paper. Press half of the dough into the bottom of the pan, spreading it evenly. Place the frozen Nutella disk in the center. Ensure it stays at least 1 inch away from the edges of the pan; if the Nutella touches the sides, it will boil and burn against the hot pan. Flatten the remaining dough and lay them over the Nutella, sealing the edges to the bottom layer to create a “pouch.” Sprinkle the remaining 75g of chocolate chips on top. The Bake: Preheat: Set your oven to 175°C (350°F). Bake for 25–30 minutes. The edges should be golden brown, but the center should still look slightly soft. Cooling: Let the pie rest for at least 15–20 minutes before slicing. #recipe #nutella #cookies #pie #cookie