Nutella Pocket Cookies

Every now and then, I have a grocery store blackout. I’ll be walking down the aisles, picking out some oatmeal and choosing the best apples, thinking everything is fine and dandy.

Then I get home and unpack my bags and find something totally and completely unnecessary.

It’s usually something really bad for me, often in jumbo-size – and I’ll have no idea where it came from. HOW did it get in my bag???

Grocery store blackout.

This week’s blackout came in the form of a GIANT jar of Nutella. GIANT. Huge.

If a Nutella-related grocery store blackout happens to you, do not panic. Just plop your Nutella inside these pocket cookies and call it a day.

Nutella pocket cookies

Ingredients

• 8 ounces cream cheese, softened
• 1 cup butter (2 sticks), softened
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 2 1/2 cups flour
• ~1 1/2 cups Nutella (or enough for 1 teaspoon per cookie)

Directions

1. Preheat oven to 350 degrees. In a large mixing bowl, beat cream cheese, butter, and sugar until light and fluffy. Add vanilla and cinnamon; blend well. Slowly add flour; blend until combined
2. Put dough in the fridge for 1-2 hours, or until it is firm and easy to handle. Roll out on a floured surface, about 1/4 inch thick.
3. Using a cookie or biscuit cutter, cut the dough into circles about 3 inches in diameter. Plop about a teaspoon of Nutella slightly off-center.
4. Fold the dough in half and press down the sides gently, creating a pocket. Don’t worry if some of the Nutella leaks out the side – you have a HUGE jar, remember?
5. Bake for 12-15 minutes or until edges are just golden brown. Allow to cool on baking sheet for at least 3 minutes before placing on wire rack.