Nutella Blossom Cookies

As a Jew, Christmas has always seemed magical to me: the tree, the lights, the presents, and of course…the cookies!  With the explosion of social media posts around the holidays, it seemed like everyone was getting in the Christmas spirit (minus Mother Nature…70 degrees on Christmas Eve? Seriously?).  While I didn’t go all in and buy my own Christmas tree (I’ll admit I was kinda tempted because they smell so good!) I did decide to make my own Christmas, or holiday, cookies.

Last weekend I attended an awesome ugly sweater holiday party and the hostess made the most delicious cookies: Nutella cookies!  I am pretty sure I have confessed my love for Nutella before but I really really really really love Nutella!!!!!!!!!!!!!!!!!!!!!!!!!!  After obtaining the recipe from the hostess I decided to make my own version of traditional Peanut Butter Blossoms (the peanut butter cookies with a hershey kiss in the middle) but with the Nutella cookies.

One key fact I learned while making these cookies: While Nutella is amazing, skinning hazelnuts is not.  You can buy them already skinned if you are lucky enough to locate them but I, unfortunately, was not that lucky.  There are 2 methods to skinning hazelnuts.  Both have their pluses and minuses and both are kinda a pain.  I chose the blanching method with good results and to be honest, these cookies are worth the pain.

To all my loyal readers, happy and delicious holidays!

Nutella Blossom Cookies (Recipe adapted slightly from Cook’s Country via

Makes about 54 cookies

3 cups  all-purpose flour
2 teaspoons  baking powder
1⁄2teaspoon  salt
1 1⁄4cups nutella, spread
4 tablespoons  unsalted butter, softened
1 1⁄3cups  granulated sugar
1 teaspoon  vanilla extract
1 teaspoon  instant espresso powder
2 large  eggs
1⁄3 cup  milk
1⁄2 cup  hazelnuts, skinned, toasted and chopped fine
1 cup  confectioners’ sugar
54 hershey kisses

Adjust oven racks to upper middle and lower middle positions and preheat oven to 375°F.

Line 2 baking sheets with parchment paper. Combine flour, baking powder, and salt in a bowl. Set aside.

With electric mixer on medium high speed, beat Nutella, butter and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, espresso powder and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk, and mix until just combined. Fold in 1/2 cup of hazelnuts and refrigerate dough until firm about 1 hour.

Place confectioners’ sugar in a bowl. One at a time roll dough into 1 inch balls and then roll in confectioners’ sugar.

Place balls 2 inches apart on prepared baking sheets.  Press one hershey kiss into the center of each cookie.

Bake until set, about 8 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, and transfer to wire rack and cool completely.

Cornflake, Chocolate Chip, and Marshmallow Cookies

I have never really been a huge fan of cereal.  As a child, my go to breakfasts were pop tarts (only the s’mores variety), muffins, and donuts (can you tell I have a sweet tooth?).  This has changed as I’ve grown older, (hopefully) more mature, and more cognizant of the nutrition choices I make.  I still scoff at most cereals but I do enjoy a nice bowl of Honey Bunches of Oats. Regardless, you can imagine my skepticism when I first came across these cookies with….gasp…cornflakes!  A fellow food blogger, Dafna of Stellina Sweets, had highly recommended the Momofuku Milk Bar cookbook in a recent post.  I  have heard of Milk Bar but have never been fortunate enough to go and after investigating the cookbook further, I deemed it a worthy culinary investment.  With ingredients like corn powder (from freeze dried corn that you can buy here), milk powder, glucose, and yes, cornflakes, I decided to push myself in new sweet directions.

To make these cookies, you first make a corn flake crunch by mixing crushed cornflakes, sugar, milk powder and butter and then lightly baking the clusters.  Next, you make a cookie dough which involves a long and thorough butter creaming process in a stand mixer.  Finally, you add the cornflake crunch, mini chocolate chips and mini marshmallows.  The recipe below is amended slightly to reflect some of the tips shared with me by Dafna:

1) I used 2 cups of cornflake crunch instead of the recommended 3 cups
2) The original recipe makes larger cookies and bakes them for 18 minutes in a 375 degree oven.  I prefer smaller cookies (more to share!) and baked them at 350 degrees for 11 minutes per Dafna’s recommendations.

The results were scrumptious!  Cornflakes in a cookie…genius!  Next Momofuku Milk Bar recipe to tackle will be the famous Crack Pie.  Look for the post next week.  For the cornflake cookie recipe, click below.

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