Nutella Heath Bar Cookies Submitted by: Kaitlin Kmetz, Santa Clara, Calif. This crunchy yet slightly chewy cookie was created by Kaitlin Kmetzs mother for her as a substitute for a traditional peanut butter cookie that she always disliked. Proving that creativity can go a long way, her mother cleverly substituted Nutella for peanut butter and added in toffee chips for added crunch. They are great with a glass of cold milk and, once cooled ,can be turned into a delicious homemade ice cream sandwich. Makes: 2 1/2 dozen cookies 1/2 cup granulated sugar 1/2 cup brown sugar, packed 1/2 cup Nutella 1/4 cup shortening 1/4 cup butter, softened to room temperature 1 egg 1 1/4 cup unbleached white flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup toffee chips Preheat oven to 375 degrees. Beat together sugars, Nutella, shortening, butter and egg until completely incorporated. (If you dont have shortening, you can use all butter.) In a separate bowl, combine flour, baking soda, baking powder and salt. Slowly work the dry ingredients into the wet ones. Stir in the toffee chips last. Refrigerate for 30-60 minutes. Shape dough into 1 1/4-inch balls. Place 3 inches apart on a parchment lined cookie sheet. Bake 10 minutes. Cool 1 minute on the cookie sheet. Carefully place on a cookie rack to cool completely.
Kim Hairston, Baltimore Sun
Copyright © 2016, CT Now