We really enjoyed meeting my son’s teachers at “Follow Your Son’s Schedule” night this week. When we stopped by the refreshment tables on the way out, I saw that the Clipper Chippers had disappeared, there was one Potato Chip Cookie left, and a few of these Nutella Crinkles lingered.
Next week I think I’ll invite my son’s teachers to our home to “Follow Your Student’s Schedule” after school. Maybe I can get some of them to volunteer to bring casseroles, so that when he comes downstairs for a brief appearance around 6:00 p.m. and asks “what’s for dinner,” I’ll have an answer for him. 🙂
These Nutella Crinkles were my son’s favorite of the three batches of cookies I brought to school. I clipped the original recipe years ago from a Gold Medal booklet, but you can find it here on the Betty Crocker website.
|NUTELLA CRINKLES|| |
- ¾ cup sugar
- ¾ cup Nutella
- ½ cup butter, softened
- ½ teaspoon vanilla
- 1 egg
- 1-3/4 cup flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup white coarse oir sparkling sugar crystals
- Preheat oven to 375 degrees.
- In a large bowl, beat together. sugar, Nutella, butter, vanilla, and egg with an electric mixer. Stir in flour, baking soda, and salt, mixing until thoroughly combined.
- Place sugar crystals in a shallow dish or bowl. Roll dough into 1-inch balls and roll in sugar crystals. Place cookies on ungreased cookie sheet, approximately 2 inches apart.
- Bake until cookies are puffed and edges are set, approximately 9 minutes. Cool on cookie sheet for a minute or two before removing to wire rack to cool completely.
Rolled in sugar crystals and ready for the oven
Hot from the oven