After baking the muffins, I knew I had to use up the rest of the Nutella. Between the span of making the muffins and making these cookies, I had found myself wandering to the kitchen on numerous occasions and ending with a spoonful of Nutella in my mouth.
Show of hands, I’m not the only person who does this, right?
Point being, this had to stop. And I’m glad that it did, otherwise these cookies wouldn’t be in my life.
Let me tell you a story…..about the first time I had Nutella.
It was around this time last year.
I was at Costco picking up groceries. There was a woman doing the food-sample-thing that Costco is famous for. She was cutting bread slices into quarters and using a sharp knife to spread Nutella, thickly, on each piece.
(No, that’s a lie – I can’ remember the type of knife she was using. I just exaggerated that part for effect.)
Yes, you read that correctly. Skor shortbread squares. That must mean only one thing.
Butter.
For the past few weeks, I’ve been teasing Trevor with this recipe. As a dedicated espresso drinker, he loves it when I incorporate it into my baking and every time I pulled out my mixing bowl, he’d asked if I was going to make the muffins I kept talking about.
“Not this time,” I’d answer with a grin on my face. Yes, I’m a horrible person, but at the time there were other recipes that had my full attention.
Canadian food blogger, baking and eating her way through life. Musical theatre fanatic. Personal finance nerd. Sometimes runner/yogi. Green smoothies are pretty amazing.
