Nutella Hazelnut Crunch Cookies

If I could live in a house made of Nutella, I would.

I’m not kidding — just ask my mom. Any time I come home from school, the house jar has a good 24-48 hours before I annihilate it. Some of my fondest memories involve me wrapped in a cozy blanket on my couch, jar in one hand and spoon on the other, while I binge watch crappy Lifetime movies and indulge in chocolatey goodness. Naturally, the guilt of scarfing down zillions of calories and artificial sweeteners sets in almost immediately afterwards, but what’s life without some saturated fat?

Though nothing is quite as good as fresh Nutella, I find that these Southern Living Nutella Hazelnut crunch cookies come in at a close second. These have been a Hallinan family favorite for years, and I recently added a twist by substituting Frangelico for vanilla extract — hey, I’m in college after all. We add alcohol to everything. Not to mention, since Frangelico is hazelnut liquor, it perfectly compliments the nuts and Nutella. Warm, sweet, and crunchy, these decadent cookies are the perfect comfort food. Try them out with a cold glass of milk and a disastrous rom-com, and you’ve got yourself a killer afternoon.

Sound off in the comments below and let me know what you think!

Recipe (Originally Southern Living):

1/2 cup chopped hazelnuts

1 Jar of Nutella (13 oz.)

1/4 butter

1 1/3 cups of white granulated sugar

2 large eggs

1 tsp. Frangelico

3 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/3 cup milk

Sifted powdered sugar

Directions:

  1. Preheat oven to 350 F. Bake the hazelnuts in a shallow pan for 5-10 minutes, or until toasted. Set aside.
  2. Beat together Nutella and butter at medium speed until blended (use an electric mixer). Gradually beat in the sugar. Then, beat in the eggs and Frangelico until everything is well mixed.
  3. In a separate bowl, mix flour, baking powder, and salt. Add this mixture in gradually to the chocolate mixture, alternating with the milk — begin and end with the flour. Then, stir in the toasted hazelnuts.
  4. Shape the dough into 1-inch balls, then roll in powdered sugar. Place two inches apart on lightly greased baking sheet.s
  5. Bake at 375 F for 8-10 minutes, or until set. Allow to cool before storing.
  6. Enjoy!
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©bitesbybridget

Bon Appetit!

Bridget

 

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