If you have never had Nutella, you need to stop reading this right now, close your computer, go to your local grocery and pick up a jar. I lived on this stuff on many a trips to Italy. The hazelnut spread is seriously amazing and was quite possibly the best treat ever, until Nutella crinkle cookies. Soft, gooey, and yummy these cookies are perfect for a holiday cookie swap, office party, or just a Saturday on the couch. Here's the recipe for all the deliciousness!
:: Ingredients ::
3 cups (15 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1-1/4 cups Nutella spread
4 tablespoons unsalted butter, softened
1-1/4 cups (8-3/4 ounces) granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon instant hazelnut cappuccino powder
2 large eggs, room temperature
1/3 cup whole milk
1 cup (4ounces) confectioners’ sugar
:: Directions ::
1. Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, instant cappuccino, and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk, and mix until just combined. Refrigerate dough until firm, about 1 hour.
2. Adjust oven racks to middle positions and heat oven to 375 degrees. Line three baking sheets with silpat or parchment paper.
3. Add confectioners’ sugar to bowl. One at a time, roll dough into 1-inch balls then roll in confectioners’ sugar. Place balls 2 inches apart on prepared baking sheets (12 cookies/sheet). Refrigerate first sheet of dough for 10 minute while preparing the second sheet. Bake cookies for approximately 8-10 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack and cool completely. Repeat with remaining cookie dough.
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