Last week got busy, so I didn't post anything, but I'm here this week with an amazing recipe for everyone!

For two consecutive weeks now I have made things with Nutella, but even though I find it hard to believe, some people don't like it. These cookies are the perfect medium. They bring in a subtle flavor of Nutella, but it isn't very strong.

Another thing about these cookies is they stay super soft and moist even 3 days after they are made. I know I'm always disappointed when the fresh out of the oven, gooey chocolate chip cookies I made get rock hard within the hour.

Nutella Cranberry White Chocolate Cookies

From: diethood
Yields: 3 dozen

For the cookies:
2 sticks butter, soft
1/2 cup Nutella
1 cup packed light brown sugar
1/2 cup sugar
1 teaspoon baking soda
2 eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 bag (12-ounces) white chocolate chips, divided
1 bag (5-ounces) dried cranberries, divided

Preheat oven to 350. Set out an ungreased cookie sheet. In a large mixing bowl, combine butter and Nutella; mix until creamy. Add light brown sugar, sugar, and baking soda; continue to beat until combined. Beat in eggs, one at a time. Add vanilla and continue to mix until thoroughly combined.

Add flour in batches; beat each batch until combined. You may have to stir in the last batch of flour. Stir in 1/2-bag of white chocolate chips and 1/2 bag of dried cranberries. Drop by rounded spoons on prepared cookie sheets, 2 inches apart. 

Bake for 9 to 11 minutes, or until edges are just browned. Cool on cookie sheets for 2 minutes then transfer to wire rack. Decorate with the rest of the white chocolate chips and dried cranberries as they cool. Cool completely before serving.


No comments: