Nutella cookies

I have had a partial jar of Nutella in my cupboard, left over from a crêpe-making class with my 8th graders.  It just seems seemed to sit in there, calling out, begging to be eaten or made into something.  So, when the baking bug hit a couple of nights ago I was ready and armed with a new cookie recipe.
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.

Unless they drop their jar on the sidewalk...

What a sad, sad sight.
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.

Et voilà!  A new favorite cookie recipe is all mine!

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 egg
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!!