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.

Recipe type: Cookies
  • 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
  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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


Ooooh, sparkly! 

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