If you’re like me, you can eat Nutella by the spoonful straight from the jar. But sometimes, it’s fun to eat it in a slightly more socially acceptable form. So turn it into a frosting and then put a large dollop between two chocolate chip cookies. I made these and piled them up to create an unconventional “birthday cake.” But these would also be great for any upcoming holiday parties you have.
Recipe adapted from here.
2 1/4 cups flour
1/2 teaspoon baking soda
2 sticks butter, softened
1/2 cup sugar
1 cup brown sugar
1 teaspoon salt
2 teaspoons vanilla
12 ounces semisweet chocolate chips
8 ounces cream cheese, softened
1 cup powdered sugar
1/2 cup white chocolate chips, melted
1/2 cup Nutella
1. Preheat your oven to 350 degrees. Prepare your baking sheets by lining them with parchment paper or silicone lines.
2. In a medium size bowl, mix the flour and baking soda. Set aside.
3. In the bowl of your electric mixer, mix the butter, sugar, and brown sugar on medium speed until smooth. Add the salt, vanilla, and eggs and continue mixing. Scrape down the sides of the bowl.
4. Add the flour mixture and mix until combined. Add the chocolate chips.
5. Place small scoops of the dough on the cookie sheets, about 1.5-2 inches apart. Bake the cookies for 8-10 minutes, until they start to turn light brown around the edges.
6. While the cookies cool, make the frosting. Mix the cream cheese and powdered sugar in your electric mixer until smooth. Add the melted white chocolate chips and Nutella and mix again. Scrape down the sides and mix once more to make sure it is all incorporated.
7. Place the frosting in the fridge for 10-20 minutes to firm up. Once done, place a large dollop on half of the cookies. Top with another cookie and press together until flat. I stored these in the fridge until about 30-60 minutes before I was ready to serve them.