Nutella crunch cookies combine all of the best things about chocolate and cookies in one delicious bite!
I know, I just posted about my new diet, and now I am posting cookies. It’s a tough and confusing life I lead, but I sure am glad to have you join me for the ride!
Now, let’s talk cookies. Wait, first, let’s talk about my total obsession with Nutella. A friend of mine with a nut-allergic kid complained to me about my nutella obsession recently, but I just can’t help myself. The stuff is delicious. Plus we all know that cookies are delicious. What do you get when you combine the two? Well, let’s put it this way: not something you want around when you’re on a diet! These cookies are chewy and soft, with just a bit of delicious crunch mixed in. If you’re a chocolate lover, you really don’t want to miss these!
Nutella Crunch Cookies:
By Miriam Pascal, OvertimeCook.Com
Originally published in my column in Ami Magazine
1 stick butter or margarine
1 cup chocolate hazelnut spread (Such as Nutella or Delinut)
1 cup sugar
2 teaspoons vanilla extract
1 egg yolk
1 teaspoon baking soda
2 cups flour
1 cup hazelnut brittle (ice cream topping)
Preheat oven to 350. Line a cookie sheet with parchment paper or grease it lightly and set aside.
In the bowl of an electric mixer, cream together the butter or margarine, chocolate-hazelnut spread, and sugar until light and fluffy.
Add the vanilla extract, egg, egg yolk and baking soda, beating well to combine after each addition.
With the mixer on low, beat in the flour until just combined.
Stir in the hazelnut brittle until evenly distributed.
Using a medium cookie scoop (or a heaping tablespoon) drop the cookies onto the prepared trays.
Bake at 350 for about 8-10 minutes.
Yields: about 3 dozen cookies
Thanks for stopping by! Diet update: I just finished day 3 and I feel great! So excited to start seeing results – and share them with you! Thanks again for all of your support and encouragement! -Miriam