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Today was just a relaxing day. I took my time getting up. Sat around for a while and then got around to making these cookies. I’ve had a tab open in my browser with this recipe for over a week now and just yesterday I discovered, we do in fact have an enormous container of unopened Nutella in the back of our pantry.
Anything that starts with butter and Nutella has to be good, right?
Andrew was a fan of these cookies. Minutes after they came out of the oven he was in the kitchen, itching to grab a few. They’re slightly crunchy on the outside, but soft in the middle. They’re not too sweet, but still satisfying.
Oh man, now I want another one.
Nutella Cookies
adapted from The Kitchn
- 8 Tbsp unsalted butter, softened
- 3/4 cup Nutella
- 1 egg
- 1 tsp vanilla
- 2 Tbsp water
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Preheat oven to 375°.
In a large bowl, beat together the softened butter and Nutella until creamy. Mix in the sugar and brown sugar and beat until fluffy. Add the egg, water, and vanilla and mix until combined.
In a separate bowl, sift or wisk together the flour, cocoa powder, baking soda, and salt. Be sure to remove any lumps from the cocoa powder.
Slowly add the dry mixture to the wet mixture until just combined. The batter might still be a bit sticky. That’s ok.
Line a cookie sheet with parchment paper or a silpat.
Drop by the teaspoonful onto a cookie sheet and bake for 7-8 minutes. Let cool. Yum!