Thank you all for your great feedback on my last post - last week I sat down and wrote about all of them! There were 18 photos and it actually took awhile. When I finally hit publish all I saw afterwards was a blank screen. The post vanished! I tried to retrieve but for some reason it was gone for good. So....at some point I hope to go back and redo it but for now I needed to do something else...something that made me happy!
It's recipe sharing time! These cookies look like your standard peanut butter blossoms, right? But no, there is a big big difference and it's a difference big enough to make this one of the yummiest cookies I've made in awhile.
Instead of peanut butter, the dough has....Nutella in it!
I love Nutella! It is basically it's own food group in our family because my love for it is echoed in each of family member's heart.
We put it on a banana for breakfast, on toast, on a ritz cracker (perfection when you add a slice of banana to go with it), in crepes and for special occasion we use it to make one of my husband's favorite dessert, Bomboloni de Nutella - which are super good and yummy but the process is a bit involved and not something we make when it's just the four of us. This cookie recipe is really easy and absolutely delicious. I actually think I'll make them at Christmas time since my kids aren't fans of the peanut butter blossom.
Original recipe here, courtesy of Giada
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup of cocoa powder
1/2 cup chocolate hazelnut spread (recommended: Nutella) - can use more - I used a heaping 1/2 cup, maybe closer to 3/4 cup
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup granulated sugar for rolling cookies in
1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey's)
Directions
Preheat the oven to 375 degrees F.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.
Shape the cookie dough into walnut-sized balls. Rolls the balls in the sugar. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 7 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Cool the cookies on a wire rack. Be careful with the cookie time - it's better to undercook them slightly and allow them to continue cooking on the pan afterwards. They are best when soft!
1/2 cup chocolate hazelnut spread (recommended: Nutella) - can use more - I used a heaping 1/2 cup, maybe closer to 3/4 cup
1/2 cup butter, softened (1 stick)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup granulated sugar for rolling cookies in
1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey's)
Directions
Preheat the oven to 375 degrees F.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.
Shape the cookie dough into walnut-sized balls. Rolls the balls in the sugar. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 7 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Cool the cookies on a wire rack. Be careful with the cookie time - it's better to undercook them slightly and allow them to continue cooking on the pan afterwards. They are best when soft!
