Hazelnut Vanilla Swirl Cookies

If you read my blog you know that I'm a huge fan of Nutella. So when I found a big jar of Hazelnut Vanilla spread I was in heaaaaaven. The hazelnut vanilla spread is super sweet so I combined it with a very mild, barely sweet, super soft cookie dough. Think ladyfinger with a sweet surprise in the middle. Yum! 


Hazelnut Vanilla Swirl Cookies



2 large eggs
1/4 teaspoon vanilla extract
1 stick unsalted butter, room temperature
3/4 cup confectioners' sugar
4 tablespoons granulated sugar
Pinch of salt
1 2/3 cups all-purpose flour
7 oz jar of Hazelnut Vanilla spread (If you can't find this, just use Nutella)


1. Heat oven to 350 degrees. Line two baking sheets with Silpats (nonstick baking mats) or parchment paper, and set aside.

2. Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.

4. Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. The dough gets really soft and sticky so it's easier to leave half in the fridge.

5.  On a lightly floured surface divide the first half of dough into 10 balls. Then using your thumb press down deep into the middle of each cookie and place 1/2 teaspoon of the hazelnut spread inside. Pinch the dough together on top to seal in the spread and roll into a 1 1/2" ball. Transfer balls to prepared baking sheets. Repeat with remaining dough.

6. Bake until lightly browned on the bottom - about 10 to 12 minutes. Cool completely.