The other day I was photographing the cookies for this post. I had an open jar of Nutella with a butter knife dripping with the gooey spread propped on top of the jar as a prop. I had told Squirrel that she could have a cookie and so she came over to cash in on my promise. As I was making some adjustments to my tripod, she spotted the Nutella jar, and went straight for it. I told her not to touch, so she got creative and got a taste of Nutella without touching. What an obedient little girl.
Do you think she likes Nutella? My mom pointed out that this was inevitable since squirrels love nuts…
These little cookies hide a little pocket of Nutella in the center. Cream cheese makes the cookie melt in your mouth. If the cookie dough is getting too soft and sticky while you are working with it, put it back into the refrigerator to chill and firm up for a few minutes. Colder dough is easier to work with because it is firmer and less sticky.
Nutella Pocket Cookies
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 1/2 cups all-purpose flour
1 1/2 cups Nutella (chocolate hazelnut spread)
1. In a large mixing bowl, cream together the butter, cream cheese, and sugar until smooth, light, and fluffy. Add the vanilla extract and ground cinnamon and mix until well combined. Gradually add the flour to the creamed mixture and mix well. Divide the dough into four portions; cover and refrigerate until the dough is firm and easy to handle.
2. Preheat the oven to 350 degrees Fahrenheit. Remove one portion of dough from the refrigerator. On a floured surface, roll out one portion of dough until it is about 1/4-inch thick. Using a circle cookie cutter (or biscuit cutter) that is approximately 3 inches in diameter, cut circles out of the dough and place them on an ungreased cookie sheet. Place approximately 1 1/2 teaspoons of Nutella on each circle, slightly off-center, then fold each circle in half so that the edges meet and lightly press the edges to seal. Repeat this process for each portion of dough.
3. Bake the cookies for 12 – 15 minutes or until the edges are lightly browned. Leave the cookies on the cookie sheet for 2 – 3 minutes before removing them to wire racks to cool.