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
- 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)
- 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
- 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.
- 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.
- 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?
- 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.