Christmas is tied with Thanksgiving as my absolute favorite holiday. It’s just such a joyous time and filled with fun things to do. It’s also a time that I bake dozens and dozens of goodies just because it makes people happy. It seems every week I’m baking something new.
This week I wanted to make some peanut butter blossoms but wanted to substitute Nutella instead of peanut butter. Why? Well, because its Nutella. Hello. Best thing ever invented.
I also found a bag of Mint Truffle Hershey’s kisses at the store and knew I wanted to put them on top of these cookies. And let me tell you, these are unbelievably good together. They are so rich and creamy. They complement each other so well and literally melt in your mouth.
They were so good I made them twice in one week.
Mint Truffle Nutella Blossoms (Recipe adapted from Betty Crocker)
1/4 c granulated sugar
1/2 c packed brown sugar
1/2 c margarine, softened
1/2 c Nutella
1 3/4 c all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
Additional 1/2 c sugar to coat
Bag of Mint Truffle Hershey’s Kisses
Heat oven to 350°F.
In large bowl, beat together sugar, brown sugar and margarine until creamy. Add Nutella and egg then mix until combined.
In another bowl, whisk together flour, baking soda and baking powder. Add, in batches, the flour mixture to the wet mixture and beat until incorporated.
Using a melon baller, shape dough into 1-inch balls. Roll balls in the additional sugar. Place on cookie sheets about 2 inches apart.
Bake 8 to 10 minutes or until edges are light brown. Let cool for 2 minutes then move cookies to a cooling rack. Press one kiss in the center of each cookie.
* Note: the kisses will melt quickly so you may want to store them in the refrigerator before placing on the cookies.