RECIPE: Nutella Crinkle Cookies


What to do when you work late, run to a doctor appointment, help your kid with 2 reports and studying for a test, then realize you owe the school baked goods for a fund raising bake sale the next morning?

My husband kept saying he would run to the store and get cookies that I could throw in saran wrap and pretend I made them. Well, winning 3 pie contests and having a blog called "the urban domestic diva" means we have standards and expectations to meet. (cue deep siiigh.)

So, I had seen Nutella cookies bandied about the "interwebs" here and there, with recipes as easy as 3 ingredients total. After clicking around, I kind of created my own concoction inspired by the easier versions. I would credit these recipes but there are too many to count!

These took 20-30 min total, and one bowl with a whisk. I was able to fit in a self-indulgent popcorn-munching rerun of Downton Abbey AND meet my Diva expectations at my daughter's school! (Oh, and I kept a handful here at home for the family, and they are all gone already. These babies are delicious.)

(Oh, darn. I need to buy more Nutella for the pantry. We'll go to Costco this time. Yeauhhhhh.)

Nutella Crinkle Cookies

Ingredients:

1 cup Nutella (or other chocolate hazelnut spread)
1/2 cup sugar
1 egg
1 cup flour
dash salt
3 Tbsp. sour cream
1 tsp. baking soda
1 tsp. vanilla

Directions:

Preheat oven to 350˚. In a large bowl, whisk the egg, then add sugar until creamy and lighter colored. Whisk the vanilla and sour cream until smooth. Add the Nutella and whisk until smooth and thick. Finally add your flour and baking soda and whisk until just combined.

Drop batter by the tablespoonfuls about 2 inches apart on a prepared baking sheet. Bake about 6 minutes, then flip the pans to opposite oven levels. The cookies will spread out, puff up and get a crinkle top. As they finish, they will flatten out and get a very light, golden color to their tops. This takes about another 4-6 minutes. Let them sit out to cool down for 5 minutes, then take them off with a metal spatula and transfer them to a cooling rack. Once cooled, store in an airtight container for a few days-if they last that long. They didn't here.

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