Oh yessssssss. Yes I did.

We made you more cookies made out of nutella. Because isn’t it obvious I love that chocolate hazelnut spread in, on, and stuffed in just about everything?

It’s evident that I must say i love baking you what to help to make your weekends happy, inspiring, and fun. Heaven understands that trashing your kitchen through to a Saturday afternoon is sort of a necessity at Ambitious Kitchen head office (aka my house). However before we talk about all the fudgy love loaded into these cookies, I needed to share with you several my favorite items lately.

Ready?

1. I’m in love with colored pants aka fancy pants. I recently bought really pretty wine shaded jeans; they were inexpensive and fit perfectly! Now I’m around the visit a cranberry or wines colored layer, but can’t seem to discover any I really like, so I figure painting my nails and wearing wines shaded lipstick is certainly doable in the meantime.

2. I was viewing the meals Network (what else?) and Giada emerged on. She was making some beautiful delicious Italian dish which produced me realize that I can’t actually remember the final time I had developed pasta. And then OMG I thought about how much I really like melty lasagna and stuffed mushroom ravioli. Oh… and everything that bread and cheese! Obviously that needed to fixed so I made this basic fast rotini dish with butternut sage sauce I might or might not possess ascended to heaven later on. Seriously, it was THAT good.

3. I visited this restaurant in Minneapolis, and I cannot let you know how impressed I used to be. It’s my new favorite; if you ever project up to the Tundra that’s definitely where you need to go. Order the scallops… or the meatballs! To pass away for.

4. I’ve recognized how important it is to never give up. On life. On happiness. On love. Or… on consuming Halloween Oreos. What? It’s just not possible. Particularly when they’re covered in delicious chocolate and sprinkled with sea salt Greatest halloween deal with ever?

I always mention yes to nutella. Therefore dangerous, yet therefore rich and lovely!

Which explains why it makes an ideal cookie dough.

Last weekend my Godkids and We produced flourless peanut butter cookies , which were incredibly delicious. I believed I would try the same formula by changing the nutella. That didn’t turn out well because the dough spread wayyy too slim. So I attempted again with the addition of various amounts of flour until I ended up with my favorite crispy-on-the-outside-chewy-in-the-middle cookie. They proved perfect!

My favorite part is that these cookies just take about 25 minutes until they are in your stomach.

They are best served a little bit warm. And obviously adding the ocean salt is vital.

Seriously, do you know how hard it really is to photograph some of these recipes without eating all of them at once? Pretty much impossible. I simply needed to sneak a bite.

Happy weekend and content baking!

Ingredients

Instructions

Preheat oven to 350 degrees F.

Combine all substances besides salt in a large bowl with electric mixer until good combined. Place dough in freezer for 10 minutes.

After 10 minutes roll dough into approximately 1-inch balls, put on ungreased baking sheet a minimum of two inches apart and bake for 8-10 minutes. Remove from range and let great for a couple moments until cookies are established, then very carefully transfer to some cable rack. Generously sprinkle with ocean salt.

3.1.09

Wish I had formed only googled Nutella cookies before I tried it with the flourless pb cookie formula! They did turn out a little thin, but still great and chewey. I’ll try this formula as well as the Nutella and brownish butter stuffed chocolates chip cookie recipe (OMG) next!

BTW, we shared a dark chocolate mint cookie a couple weeks ago that was amazing and I’d love to replicate it. It was dark, dark chocolate with chocolate potato chips and mint pieces running through it. I added some Andes mint pieces to my Nutella flourless cookie and it had been good too. Have to work on it.

Also was it meant to be self raising or simply flour?

Dear Monique

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