Nutella Swirl Ricotta Cookies

If you like Madeleine cookies, these Nutella Swirl Ricotta Cookies should be on your list of recipes to try!

Nutella only recently entered my life, but I have welcomed it with open arms. A new way to consume chocolate is always a good thing, and I love hazelnut too.  I found a recipe for ricotta cookies and planned to make it pretty much as written, but before I knew what was happening, I was slathering Nutella on the dough making cookie magic.

These ricotta cookies have more of a cake texture than cookie, reminiscent of Madeleines. The first time I ever had a Madeleine was when I joined Costco years ago.  I received a free, jumbo-sized tub of soft, fresh Madeleine cookies with my membership, which made it worth the price of admission. I have never gotten a prize with my membership renewals, which always feels like a ripoff. I have to buy my own 2-gallon containers of cookies now, or better yet, make my own! Adapted from Family Circle Quick and Easy Recipes (affiliate link).

Ricotta Cookies with Nutella Swirl

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These lightly-sweet cookies have a cakey texture.

• Total Time: 4 hours 10 minutes
• Yield: 24 1x

Ingredients

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• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons butter softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 8 ounces ricotta cheese
• 1/2 cup chocolate hazelnut spread like Nutella

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Instructions

1. In a medium bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
2. With an electric mixer or by hand, beat butter and sugar together until fluffy. Add eggs, vanilla, and ricotta, and continue to mix until smooth. Stir in flour mixture until combined.
3. Roll dough between two sheets of plastic wrap into a rectangle about 1/4″ thick. Remove top of layer of plastic wrap, and evenly spread Nutella over the cookie dough. It should cover the surface almost all the way to the edges.
4. Starting with one of the short sides, carefully roll the dough into a cylinder. Wrap it tightly with plastic wrap and place in refrigerator for 4-24 hours.
5. After dough has chilled, remove it from the plastic wrap and slice into 1/2″ thick cookies. Place 1″ apart on cookie sheets lined with parchment paper or silicone mats. Bake at 350 degrees F for 10 minutes.
6. Carefully transfer cookies to a wire rack to cool before enjoying.

• Author: Andi
• Prep Time: 240
• Cook Time: 10
• Category: Dessert
• Cuisine: Cookies

 Like Nutella? Don’t miss this Cinnamon Hazelnut Dip!