Let me introduce you to my new friend Nutella. Oh, you’ve already met? And you’ve been friends for practically forever? Well, somehow Nutella and I went our whole lives without ever getting to know each other, and now we’re seriously making up for lost time.
I bought Nutella right before Thanksgiving to try something I learned from the test kitchen at work—a chocolate-pumpkin-Nutella pie. I only ended up pulling the last two off components of that pie. And it basically ended up being a pumpkin pie with microwaved Nutella drizzled over the top. YUM.
Ok so I don’t sit around craving sweets. It just isn’t my style. My palate favors savory flavors—what can I say? But there is something truly addictive about this hazelnut-cocoa spread. I keep eating it on pie, on toast, on a spoon. Sunday night I was having one my cravings, so I searched Pinterest for “Nutella Cookies.” I found a recipe from the Tasty Kitchen blog. It looked so easy, I had to satisfy my sweet tooth.
So here’s my adaptation. These little tweaks were mainly a result of realizing a little too late that I didn’t have enough of the ingredients. For instance, I ran out of Nutella (what a shocker), and I forgot to halve the egg in my process of halving the recipe. They still turned out wonderfully!
Nutella Cookies adapted from Tasty Kitchen
Makes 12 cookies
1/3 cup sugar
1/2 cup all-purpose flour
1/2 cup Nutella
Preheat oven to 350°.
Combine ingredients in a large bowl using a handheld electric mixer or wooden spoon (dough will be thick).
Place 1-inch balls of dough onto ungreased cookie sheet. Flatten balls slightly with a fork or spatula. Bake for 8 to 9 minutes, or until set. Let cool on pan for 5 minutes, then remove from pan and cool completely on a wire rack, or serve warm.
PS: Driving to work this morning, I saw someone with a license plate that said: NUTELLA. Omg — I wanted to tell him about these cookies, but then I imagined his response: OH, I know. Believe me—I know.