If you aren't acquainted with Nutella and love chocolate and hazelnuts, what are you waiting for? I discovered it in France years ago and it is now available in most grocery stores in the U.S. I get it at Target (pronounced Tar-zhay) and Food Lion. It spreads like peanut butter and is popular in France as an after school snack (le goûter) slathered on a baguette and on warm crêpes.
This year, one of my advisees often brings a Nutella sandwich for lunch, heats it up just a tiny bit in the microwave, and fills the room with the wonderful smell. I have decided that a taste-test is in order. When I am in France next month (!!!), I will buy a jar made in Europe and then we will see if the American-made version tastes the same. Such research must be conducted at times, you know. Every year, some of my 8th graders bring it home from our trip, but I doubt they are conducting scientific experiments and taste-tests.
They are, most likely, simply devouring it.
A new recipe magazine came in the mail with, lo and behold, a Nutella cookie recipe. I put the butter and the egg on the counter to come to room temperature and put Mildred to work.
Many thanks to Cooking Club of America magazine and A.M. Donovan of Kuna, Idaho for the recipe. Bake on!
Peanut Butter-Nutella Crinkles
makes about 3 dozen
1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar, divided
3/4 c. Nutella
1/2 c. butter, softened
1/4 c. peanut butter
1/2 tsp. vanilla extract
Whisk flour, baking soda, and salt in medium bowl until combined. Beat 1/2 cup of the sugar, Nutella, butter, and peanut butter in large bowl at medium speed 2 minutes or until creamy. Beat in egg and vanilla 30 seconds or until combined. At low speed, beat in flour mixture 30 seconds or until blended.
Place remaining 1/2 cup sugar in small bowl. Roll 1 tablespoon of dough per cookie into ball; roll in sugar to coat. Place on parchment paper-lined baking sheet; slightly flatten. Freeze 20 minutes.
Meanwhile, heat oven to 350˚F. Bake cookies 8 to 10 minutes or until lightly browned. Cool on pan on wire rack 2 minutes. Place cookies on rack; cool completely (Sabbatical chef note: Or eat one warm, right off the pan!!).
Bon appétit, Nutella!
Merci beaucoup to Celia and Maggie for the photos!!