2011 October 05

Oh, Nutella how I love you and all your creamy chocolate-hazelnut deliciousness.

I love you on whole wheat toast for breakfast, or in crescent rolls as a snack.

Or, let’s be honest here, with a spoon straight out of the jar.

I would like to say that I buy so much Nutella more for baking purposes, and not so much for my addiction to it, but that would be a lie.

However I did try this recipe for Hazelnut Crinkle Cookies that I found via Betty Crocker that called for Nutella and it was almost as delicious as eating it right out of the jar! Almost.

What I love about this recipe is how easy it it to make, satisfying your cookie craving almost immediately. And it’s easy to double the recipe, which will be perfect for all those up coming holiday parties and cookie exchanges!

Hazelnut Crinkles (Nutella Crinkles)

3/4 cup granulated sugar

3/4 cup hazelnut spread with cocoa (Nutella)

1/2 cup butter or margarine, softened

1/2 teaspoon vanilla

1 egg

1 3/4 cups Gold Medal® all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

3 tablespoons white decorator sugar crystals or granulated sugar (I didn’t measure but I am pretty sure I used more than 3 tbsp)

*Heat oven to 375

*In a med/large bowl beat granulated sugar, Nutella, butter, vanilla and egg until creamy.

*stir in flour, baking soda and salt

*shape dough, by rounded teaspoonful, into balls and roll in coarse sugar.

*place about 2 inches apart on un-greased cookie sheets and bake for about 8 minutes or until edges are set.

*cool on cookie sheet for 1 minute then transfer to wire rack.

I recommend adding a scoop of your favorite ice cream and making the perfect little ice cream sandwiches! YUM!

Enjoy!

~ Sandy

Nutella Crinkle Cookies (10/5/11)