The Key to a Successful Valentine's Day Dinner | Features | PBS Food
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For the Love of Food: The Key to a Successful Valentine’s Day


Nutella Dipped Espresso Shortbread Cookies with Sea Salt

This chocolate dessert is the perfect ending to a great meal. Salty and sweet with a great crunch, these pair wonderfully with a cup of coffee or hot chocolate. Food blogger Katie Barszcz of Small Boston Kitchen shares this recipe as a Valentine’s Day idea.



  • Cookies Ingredients
  • 2 sticks butter, softened to room temperature
  • 1 ½ cups flour
  • ½ cup rice flour
  • ½ cup sugar
  • 2 tsp instant espresso powder
  • 1 tsp salt
  • For the Nutella
  • ½ cup Nutella
  • ¼ cup semi-sweet chocolate chips
  • 2 TBS milk
  • 1 TBS Confectioner’s sugar
  • Sea Salt for sprinkling


  1. Preheat the oven to 375 degrees. Line a 9 x 9 pan with parchment paper and set aside.
  2. In a stand mixer, beat the butter, flours and sugar until it starts to come together. Add the espresso powder and salt and continue to mix until a dough is formed.
  3. With wet fingertips, press the cookie batter into an even layer in the prepared pan.
  4. Bake for about 25-30 minutes, or until the edges start to brown. Cool the cookies a bit and then gently remove from pan.
  5. While they are still slightly warm, cut them into 3 inch sticks and place onto a cookie sheet.
  6. Bake again for another 5-10 minutes or until the edges and bottoms are golden brown. Set aside to cool completely.
  7. Over a double boiler, combine the Nutella, chocolate chips, milk and Confectioner’s sugar. Continuously stir until all of the chocolate melts.
  8. Dip one end of the cooled cookies into the warm Nutella mixture and then sprinkle with sea salt. Place onto a cooling rack and let them cool completely. These can be stored in an air-tight container at room temperature for a couple of days.

Yield: 24 cookies

Katie Barszcz had been creating recipes in her Small Boston Kitchen since 2009 when she realized that in the kitchen was where she was happiest. In January 2011, she gave up her corporate job to enroll in culinary school. She is now the co-owner of the The Skinny Beet, a personal chef and catering service serving the Greater Boston area and her writing and photography have been featured in, Boston Magazine, The Kitchn, Eater Boston and Boston Public Radio Kitchen.

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