These caramel Nutella crisps are the perfect addition to your holiday cookie platter. So sweet and chewy you won’t be able to eat just one.
I have died and gone to heaven. This is how I feel about these delicious little gems of a cookie. A HUGE thank you goes out to Jen of My Kitchen Addiction for inventing these cookies. I saw them on her site in the beginning on December and knew I had to make them for Christmas. Everything about them screams deliciousness.
Nutella – Check
Milk Dud – Check
Sugar – Check
My favorite part about the cookie is the texture of the melted milk dud. It creates a chewy center while still keeping a nice crisp edge. Which I have officially decided is my favorite combination. I also loved how some of the caramel oozed out of the cookie. Yum! I recommend making these cookies immediately. They are not complicated and taste amazing.
Caramel Nutella Crisps
These caramel Nutella crisps are the perfect addition to your holiday cookie platter. So sweet and chewy you won't be able to eat just one.
Ingredients:
1 1/2 cups unsalted butter - softened
1 1/4 cups Nutella
1 cup granulated sugar
1 1/2 cups brown sugar - packed
4 eggs
4 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
Milk Duds (approximately 10 ounces)
Additional granulated sugar for coating cookies (about 1/2 cup)
Source: My Kitchen Addiction
Directions:
In a large mixing bowl, cream together the butter, Nutella, sugar, and brown sugar until light and fluffy. Gradually beat in the eggs one at a time.
In a separate bowl, combine the dry ingredients – flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the butter and sugar mixture. Cover the dough and refrigerate for at least an hour. (I made my dough on Saturday night and didn't make the cookies until Monday and they turned out great)
When ready to bake, preheat the oven to 350°F. Scoop out rounded tablespoons of the cookie dough, and press a Milk Dud into the center of each. Roll into a ball, and toss in the extra sugar, coating the outside of the cookie dough. Place on an un-greased baking sheet, leaving about two inches in between cookies.
Bake for about 9-10 minutes (be careful not to over-bake, or the cookies will not be as soft and chewy). Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely (if you can resist eating them for that long!).