For two consecutive weeks now I have made things with Nutella, but even though I find it hard to believe, some people don't like it. These cookies are the perfect medium. They bring in a subtle flavor of Nutella, but it isn't very strong.
Nutella Cranberry White Chocolate Cookies
Yields: 3 dozen
2 sticks butter, soft
1/2 cup Nutella
1 cup packed light brown sugar
1/2 cup sugar
1 teaspoon baking soda
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 bag (12-ounces) white chocolate chips, divided
1 bag (5-ounces) dried cranberries, divided
Preheat oven to 350. Set out an ungreased cookie sheet. In a large mixing bowl, combine butter and Nutella; mix until creamy. Add light brown sugar, sugar, and baking soda; continue to beat until combined. Beat in eggs, one at a time. Add vanilla and continue to mix until thoroughly combined.
Add flour in batches; beat each batch until combined. You may have to stir in the last batch of flour. Stir in 1/2-bag of white chocolate chips and 1/2 bag of dried cranberries. Drop by rounded spoons on prepared cookie sheets, 2 inches apart.