Chocolate Nutella Cookies

Super chocolatey moist cookies. They don't taste much like Nutella but I bet they would if I had the hazlenut extract. But they are really yummy and chewy and easy! And that's not a typo, there really are no eggs.

Chocolate Nutella Cookies
Recipe from Two Peas and Their Pod

Ingredients:

1 1/4 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 teaspoon baking powder
1/2 teaspoon salt (omit if using salted butter)
2/3 cup Dutch-process unsweetened cocoa powder
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup dark brown sugar
1 1/2 teaspoons vanilla
1/2 teaspoon hazelnut extract (you can substitute 1/2 teaspoon vanilla if you can’t find or don’t like hazelnut extract)
1/3 cup Nutella
1/3 cup milk

Instructions:

Preheat oven to 325°

In a small mixing bowl, whisk together the flour, cocoa powder, and baking powder. Set the mixture aside. In a large bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes or until smooth. Add the extracts and beat for another 30 seconds or so. Add the Nutella and beat until smooth.

With the mixer running, add half of the flour mixture and mix until combined. Add the milk, mixing until combined completely, then add the remaining flour mixture and mix completely. Cover and refrigerate the dough for at least 15 minutes (and as long as 2-3 days).

When you’re ready to bake the cookies, line a baking sheet with parchment paper. Roll tablespoons of dough into balls and place them on the lined cookie sheet, allowing about 2″ between the dough balls.

Lightly press the dough balls with the bottom of a drinking glass and then bake for 10-12 minutes or until the cookies are crackly on top and soft, but starting to set. Remove from the oven and allow them to stand for about 5 minutes and then transfer the cookies to a cooling rack and allow them to cool completely. Makes about 3 dozen cookies.

PB &J cookies

This recipe is from an old friends blog. It's all about baking and beer, check it out here. It goes against everything in me to not put a hershey kiss in the middle of these guys, but try it with the jam, they are divine!

PB&J Cookies

makes about 3 dozen

1/3 Cup unsalted butter

1/2 Cup peanut butter, creamy or chunky

1/2 Cup light brown sugar, packed

1 egg

1 teaspoon vanilla

1 1/4 Cups flour

3/4 teaspoon baking soda

Strawberry preserves or jam

Preheat oven to 375 degrees. In a large bowl beat the butter, peanut butter, sugar and egg with an electric mixer until creamy. Sprinkle in the flour and baking soda, mixing well to combine. Roll into one inch balls and place 2 inches apart. Use your thumb to make a well in the center of each cookie, flattening each ball as you go. Fill the well in each cookie with strawberry preserves. Bake on a greased or parchment lined baking sheet for 10 minutes. Let cool on a rack.

Gingersnaps

I am a big fan of gingersnaps and have tried many recipes, but this is by far my favorite. They are soft and chewy and keep for several days in an airtight container.

Ingredients:

2 sticks of butter

1 1/2 c sugar

2 eggs

1/2 tsp vanilla

1/3 c. molasses

3 3/4 c. flour

1 T baking soda

1 1/2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1 T ginger

In mixing bowl combine dry ingredients. Set aside. Cream butter and sugar until light and fluffy (about 4 minutes). Add eggs, one at a time, then add vanilla. Scrape sides of bowl. Drizzle in molasses and then gradually add dry ingredients. Chill dough for at least an hour. Roll dough into golf ball sized balls and cover in more granulated sugar. Place on baking sheets and bake at 350 for 10 minutes.

M&M's Miracle Cookies

It's a miracle.
Only 5 ingredients... no butter or flour.

Find the recipe HERE.

Gingerbread Men

I always like a visual of my recipes but rarely have a picture of them...I at least had this one from last year. My sister gave me this recipe a few years ago and they are my favorite gingerbread cookies. Very soft! Thought some of you might want it in the next few weeks:

6 C flour
1 tsp baking soda
1/2 t baking powder
- sift together and set aside

1 C butter
1 C brown sugar
- cream until fluffy

4 t ginger
4 t cinnamon
1 1/2 t cloves
1 t black pepper
1 1/2 t salt
2 eggs
1 C molasses
- Add to butter/brown sugar alternating with flour mixture.

Chill for one hour, cut out and bake at 350 for 8-10 minutes.

Chocolate-Marshmallow Cookies

1 3/4 C flour
½ t soda
½ t salt
½ C cocoa powder
½ C margarine or butter
1 C sugar
1 egg
1/4 C milk
1 tsp vanilla

Combine dry ingredients. Cream butter and sugar. Add egg, vanilla, and milk. Add dry ingredients. Bake at 350 for 8-9 minutes then take them out, top with half a marshmallow and cook 2-3 more minutes. Let them cool before frosting.

Frosting:
2 C powdered sugar, 1/8 tsp salt, 4-5 T cream or milk, 4 T cocoa powder, 3 T sftnd butter