Your eyes aren’t playing tricks on you. Nutella + booze = heaven. The Irish cream actually enhances the hazelnut flavor from the Nutella. Believe it.
You can never go wrong with Nutella. From the moment I pinned these cookies, I knew it wouldn’t be long before I got around to baking them. I was never patient when it comes to baking.
I’m also glad we had some leftover booze from last year. Irish cream liqueur doesn’t go bad, right?
I took the cookies to work on Friday morning and they were devoured within an hour. If that isn’t a sure indicator about how good these were, I really do not know what to say. Go make them now.
Nutella Irish Cream Cookies with Sea Salt
Adapted from Sugar Crafter
Makes: about 2 dozen
What you need:
1/2 C all purpose flour
1 C whole wheat flour
1 tsp baking powder
1/3 C cocoa powder (I used Hershey’s Special Dark)
1/2 C unsalted butter, softened
1 C granulated sugar
1 tsp vanilla extract
1/3 C Nutella
1/3 C Irish cream liqueur (I used Saint Brendan’s, a knockoff of Bailey’s)
Sea salt, for sprinkling
How you do it:
Whisk together the flour, baking powder, and cocoa powder. Set aside. Using an electric mixer or stand mixer, cream together the butter and sugar. Add in the vanilla extract and Nutella, mixing until smooth. Add the dry ingredients half at a time alternately with the Irish cream until well-combined. Wrap the dough in plastic wrap and let chill in the refrigerator 15 minutes before baking. When ready to bake, preheat the oven to 325 degrees. Line a baking sheet with parchment paper and roll the dough into 1″ balls. Place 2″ apart on the parchment paper. Press down gently and sprinkle with sea salt. Bake 10-12 minutes until just starting to set. Let cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely. Makes about 2 dozen cookies.