nutella swirled snickerdoodles
Now that is a damn sexy cookie.
Ingredients
- 12 tbsp butter, softened
- 3/4 cup dark brown sugar
- 1/3 cup white sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup Nutella
- 1/3 cup sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a large bowl, beat the butter, brown sugar, and 1/3 cup white sugar until light and fluffy, about 2-3 minutes. Mix in the eggs one at a time, then the vanilla. Scrape down the edge of the bowl as needed with a spatula. Add the flour, cream of tartar, baking soda, and salt. Mix until just combined. If the dough seems sticky, add 1-3 tablespoons additional flour - you should be able to roll it pretty easily into the ball with just a tacky texture. Fold in the Nutella. Do not overmix - you want to see the swirls of Nutella in the dough.
- Toss together the sugar and ground cinnamon. Scoop out heaping 1 tablespoon sized amounts of dough and roll into a ball. Coat in the cinnamon sugar and set on the prepared baking sheet, leaving about 2 inches of space in between each cookie. Bake for 8 minutes, then remove the pan from the oven and tap firmly on the counter to flatten the tops. Return to bake 3-4 minutes longer until the edges are set but the centers are still a bit doughy. Let cool on the baking sheet, then transfer to a wire rack to cool completely. Eat, or store covered in the fridge for up to a week.