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Baking: Nutella Cookies

My adventures in baking continue!  Thankfully, I am able to send most of my concoctions to work with Marc, so we don’t have to eat all of this stuff by ourselves.  This week, I decided to modify this recipe for Nutella cookies that I found last week.  They turned out great!

Nutella Cookies

Nutella Cookies

What You’ll Need (Makes about 48 large cookies)

  • 1 1/4 cups brown sugar
  • 1 cup Nutella
  • 1/2 cup peanut butter.  If you’re allergic to peanut butter, just add more Nutella instead.
  • 1/2 cup chocolate chips
  • 1 tablespoon agave
  • 1 egg
  • 1 teaspoon baking soda
  • OPTIONAL 1/3 cups shredded coconut.  I like the taste and texture of coconut and it went well with this recipe.  I also considered adding butterscotch chips, but thought it would be too many chips.  In the future, I might use half the amount of chocolate chips and add 1/4 cup of butterscotch too.

Let’s get started!

  1. Combine brown sugar, Nutella, peanut butter, chocolate chips, agave, egg, baking soda and coconut and mix well.
  2. Preheat oven to 350 F
  3. Roll dough into 1-inch balls and place on cookie sheet.  They will flatten out while baking, so be sure to space them out accordingly.
  4. Bake for approximately 10 minutes.  When I took them out of the oven, they were gooey, but they became crunchier as they cooled.  If you like your cookies a little softer, bake for a few minutes less.
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One comment on “Baking: Nutella Cookies

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