With less than 1 month to go before Christmas, it is time to get baking!
I am usually a cookie traditionalist. I like my Christmas shortbread, thumbprint cookies and other classic Christmas cookies that my mom used to make at Christmas time.
However, I always like to try something new as well and make new traditions. In this case, I was also looking for an easy drop cookie that could become a staple year round.
These fudgey, delicious Nutella cookies combine everything I like about Christmas (cranberries and nuts), with the creamy yummy spread we love.... Nutella. They are super simple to make and since they are drop cookies, you can put away the rolling pins, cookie presses and the like and easily make these cookies in an hour.
When they are warm, they are fudgey and delicious, and when they are room temperature, they are equally decadent. (oh, and they are delicious frozen too for those of you who LOVE frozen cookies like me!).
Just be sure when you bake them to take them out when they are set on top. The will seem very soft, but let them cool for a minute or two on the baking sheet, them move them to a wire rack to cool completely. Santa... you will love these cookies!
Nutella, Cranberry and Chocolate Cookies
Makes about 4 dozen
3/4 cup Unsalted Butter, Room Temp
2/3 cup White Sugar
2/3 cup Brown Sugar. lightly packed
1 cup Nutella (tip: grease the measuring cup to make it easier to remove the Nutella)
3/4 tsp Vanilla Extract
2 Eggs, room temp
2 cups Flour
1/4 cup Cocoa Powder, unsweetened
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Chocolate Chips, Semi- Sweet
3/4 cup Hazelnuts, chopped roughly
3/4 cup Dried Cranberries
Preheat oven to 350°F. Line baking sheets and set aside.
Cream butter and sugars together. Add nutella and beat until the mixture is a light brown and light and fluffy. Beat in the eggs and the vanilla. Beat the entire mixture for 2-3 minutes until well incorporated.
In a separate bowl, sift together the flour, cocoa, baking soda and salt. Mix into the butter mixture, 1/3 at a time, ensuring that all ingredients are well incorporated. Stir in the chocolate chips, hazelnuts and dried cranberries until evenly distributed.
Drop by tablespoon onto lined cookie sheets, ensuring that you leave enough room around them for expansion. Bake for 10-12 minutes until cookies are set on top but still very soft. Let them cool for a few minutes on the cookie sheets before moving to a wire rack to cool completely.
You can serve these cookies warm by warming in the oven for a few minutes before serving!
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