Since I posted that yummy Homemade Nutella recipe I thought why not take it a sticky and sweet step further. Enjoy!
“INGREDIENTS:
1 1/2C. FLOUR
1 1/2C. GRAHAM FLOUR
1 TSP. BAKING SODA
1/2 TSP. CINNAMON (OR 1 TSP. IF YOU LIKE)
1/2TSP SALT
2 STICKS BUTTER, SOFTENED
3/4C. LIGHT BROWN SUGAR
2T. HONEY
ELECTRIC MIX THE BUTTER, SUGAR & HONEY. ADD THE DRY INGREDIENTS AND PROCESS TILL FORMS A DOUGH. IF TOO DRY, ADD 1-2T. WATER SLOWLY. WRAP DOUGH IN PLASTIC AND REST 20 MINUTES. ROLL OUT ON FLOURED BOARD AND CUT SQUARES WITH COOKIE CUTTERS. I CUT MINE ABOUT 1/4″ THICK. BAKE ON PARCHMENT PAPER LINED SHEETS 10-15 MINUTES AT 350 TILL LIGHTLY GOLDEN. ONCE COOL, SPREAD ON A THICK LAYER OF NUTELLA & FREEZE. NEXT, SPREAD ON PEANUT BUTTER & FREEZE. FINALLY, SPREAD ON FLUFF-USE A DROP OF WATER TO SMOOTH THE TOP AND FREEZE. MELT DARK CHOCOLATE CHIPS AND DIP EACH COOKIE! WHEN SET, DRIZZLE MILK CHOCOLATE ACROSS THE TOPS AND ENJOY!”
via Hugs & CookiesXOXO: NUTELLA MEETS THE FLUFFERNUTTER!!!.