Nutella Pocket Cookies with Cinnamon Sugar Cookie Dough
Yeah… if you’ve never experienced a foodgasm yet, here’s a golden opportunity. For those who know me, you very well know my obsession with this chocolatey hazelnut spread… I can’t keep jars of it around anymore because I’ll sit here eating it with a spoon.
I came across this recipe on La Fuji Mama and couldn’t pass up the opportunity. I’m going away this weekend and they’re perfect for traveling with since they’re folded up. I brought some into work and they’re almost gone already.
Anyway… I’m going to start this recipe with a fair warning… these are ridiculously addicting cookies.
I’m Nutellin’ you how to make them after the jump!
Makes 4 dozen cookies
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 1/2 cups all-purpose flour
1 1/2 cups Nutella (chocolate hazelnut spread)
1. In a large mixing bowl, cream together the butter, cream cheese, and sugar until smooth, light, and fluffy. Add the vanilla extract and ground cinnamon and mix until well combined. Gradually add the flour to the creamed mixture and mix well. Divide the dough into four portions; cover and refrigerate until the dough is firm and easy to handle.
2. Preheat the oven to 350 degrees Fahrenheit. Remove one portion of dough from the refrigerator. On a floured surface, roll out one portion of dough until it is about 1/4-inch thick. Using a circle cookie cutter (or biscuit cutter) that is approximately 3 inches in diameter, cut circles out of the dough and place them on an ungreased cookie sheet. Place approximately 1 1/2 teaspoons of Nutella on each circle, slightly off-center, then fold each circle in half so that the edges meet and lightly press the edges to seal. Repeat this process for each portion of dough.
3. Bake the cookies for 12 – 15 minutes or until the edges are lightly browned. Leave the cookies on the cookie sheet for 2 – 3 minutes before removing them to wire racks to cool.
TIPS: Make sure to really chill the dough - I let mine chill overnight. The dough will soften while rolling it out, making it difficult to transport from the table to the cookiesheet… I noticed that I would roll it out, cut the circles, plop them on the tray and then put the scraps back in the fridge for a few minutes to chill before rolling THAT out. It was quite the process but after the first two or three times rolling it out you sort of get the feel for how the dough should be. Also, if the dough is too stiff when folding the cookie over, it will crack. If this happens, simply wait a few minutes for the dough to warm up and soften before folding and tossing in the oven.
I also added an extra teaspoon of cinnamon to the dough for that extra punch of flavor after baking and they’re fantastic.
