Nutella Speculoos Cookies

I’m going to make the assumption that you’re already well aware of my new found OBSESSION with speculoos. I think I went through a week when I couldn’t go one day without eating at least one spoonful of it! Now, I don’t think I have written about my mutual love for nutella, but let’s just say that if it was a question between speculoos or nutella, I would have a mighty hard time picking between the two. A few years ago, when I was on a ski trip, we were served little nutella packets each morning with breakfast that I would sneak into the pockets of my ski pants to eat as a snack on the slopes. I really hope the people behind speculoos are getting into the snack-size business, as carrying around a big glass bottle all the time seems quite impractical, then again, I would probably do it ­čśë┬á

Another thing I love – peanut butter. Basically I think that everything should be into a spread! Can you imagine a Momofuku compost cookie in spread form? Wow, even just thinking about it makes my stomach grumble! But back to peanut butter – no joke, I eat it out of the jar just like my speculoos. Now a funny thing about France is that they don’t really eat peanut butter here. What’s up with that? I guess they’re not that big into PB&J here. After almost leaving empty handed from Monoprix last week after my hunt for peanut butter, lo and behold, I found it tucked into a corner on the top of the Asian food section! Odd placement, as I highly doubt peanut butter is more popular in Asia than in France, but hey, at least I found it!

So where is this all leading? Oh right, I found a recipe for peanut butter nutella cookies a few weeks ago that sounded just like my kind of heaven. As I was about to start up the recipe, I had a spoonful of speculoos in my mouth when I realized “wait, what about swapping out the peanut butter with speculoos? They have the same┬áconsistency, this should work.” Well, let’s just say this was one of my better successes when deciding to alter recipe ingredients. Quite honestly, it was a sure fire thing from the start: nutella + speculoos + even a little more butter = massive hit! Of course, I added more nutella than needed and decided to do the same with speculoos. These babies sure are soft before baked, so extra┬árefrigeration┬áis┬ádefinitely┬áneeded. Next mission – peanut butter, speculoos and nutella all wrapped up in one! Someone might need to send me some more peanut butter if I want to head down that road…

Speculoos Nutella Cookies

(Adapted from Pass The Sushi)

INGREDIENTS:

  • 1 3/4 cups AP flour
  • 3/4 teas baking soda
  • 1/4 teas salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup speculoos
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 teas vanilla extract
  • 1/2 cup Nutella

DIRECTIONS:

1) Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

2) In a medium bowl, whisk together the flour, baking soda and salt; Set aside.

3) In the bowl of a stand mixer, mix the butter, speculoos and sugars until combined and fluffy, about 3 minutes. Scarp down the sides to insure everything is mixed well.

4) Add the egg and vanilla and combine. Slowly add in the flour mixture until just combined. It will be a slightly crumble dry ball of dough. Fold in your Nutella without mixing in too much.

5) On a clean work surface, turn the dough and and for into a ball. Wrap in plastic wrap and chill for at least 15 minutes in the refrigerator.

6) Scoop tablespoon sized balls out onto the baking sheet and press with a fork. Sprinkle each with a dash of the sea salt.

7) Bake for 10 minutes, or until edges are well browned. Cool on a wire rack before serving.

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