The other day I made what some would call a bad decision. I googled the list of every single international and national food holiday, and took the time to put every single one of them (with the exception of a few weird ones…) into my calendar. This, my friends, is how I learned about world Nutella day. Yes you heard me right, WORLD NUTELLA DAY. Nutella is something that I thoroughly enjoy but seem to only have once or twice a year. I love it, but it’s never been a high priory in my food life, until now.
I have created the best cookie in the world and easily the best thing I have ever created. The Nutella Rocky Road Cookie (*applause*). I’m pretty excited about this but also pretty scared because I’ll be making these monthly (probably weekly..) from now on. Proceed with caution.
Makes 24 large cookies
- 1 1/2 cups nutella
- 1 cup (225g) butter, room temperature
- 2/3 (135g) cup white sugar
- 1 cup (200g) brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 3/4 (350g) cup all-purpose flour
- 2 tsp corn starch
- 1 1/4 tsp baking soda
- 1/2 tsp cream of tartar
- 1 tsp salt
- 1 cup chopped walnuts, or nut of your choice
- 1 cup mini marshmallows
- Line a cookie sheet with parchment. Spread the Nutella evenly over the sheet, no less than a 1/4 inch thick. Place in the freezer for 1 hour.
- Preheat your oven to 180ºC (350ºF).
- Using an electric mixer on medium, cream your butter and sugars together in a medium bowl until light and smooth.
- Mix in your eggs and vanilla.
- Sift in your flour, corn starch, baking soda, cream of tartar and salt. Mix until just combined.
- Remove your Nutella from the freezer and roughly chop into chunks.
- Add your marshmallows, nuts and Nutella into your cookie dough, mix through and let chill in the refrigerator for 30 minutes.
- Line you cookie sheet with parchment and scoop 3 tbsp of your dough onto the sheet. Be sure not to put your cookies too close together as they are quite big. I usually put only 3-4 per cookie sheet.
- Bake for 11-13 minutes or until edges are golden and marshmallows have color.
- Let cool completely before removing from cookie sheet as they are fragile when hot.
- Sprinkle with sea salt and serve warm.