Nutella Cookies

I first learned about chocolate hazelnut spread from my sister, who had lived in The Netherlands years ago. There, as in many parts of Europe, it was often spread on bread, much like our peanut butter. With this easy drop cookie recipe, adapted from Giada's Kitchen, you're simply replacing the traditional peanut butter and peanuts. If your loved ones appreciate Nutella as much as my sister, they'll say the same thing she did: "Why didn't you think of this sooner?"

Nutella Cookies

1 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
1/2 cup Nutella
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3/4 cup chopped hazelnuts, toasted and skinless*

Preheat the oven to 350 degrees.

Combine flour, baking powder, baking soda and salt; set aside.

Using your stand mixer, cream the butter, Nutella and both sugars together until creamy; 3 or 4 minutes. Add in the egg and vanilla, beating until smooth. Stir in the flour mixture until just combined. Lastly, add in the hazelnuts by hand.

Using a cookie scoop, drop the cookie dough onto cookie sheets lined with parchment paper, spacing each about 4 inches apart (for a total of 7 or 8 cookies per sheet). Bake for 10 to 12 minutes, flattening the cookie slightly upon removal from the oven. Allow to set for 1 minute before transferring cookies to a wire rack to cool completely.

*Spread hazelnuts on a cookie sheet and place in a 350-degree oven for 8 to 10 minutes, or until fragrant. Cool. Rub the hazelnuts between your hands until all of the dry, papery skins are removed.