Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso (and Shelley from At Home in Rome, in spirit) gave Nutella its own holiday in 2007 and they’re continuing the tradition this year. I decided to make fortune cookies, which I thought would present me with a challenge. However, they were so simple to make and they tasted incredible! They’re not as crunchy as regular fortune cookies, but instead they’re soft, chewy and filled with Nutella!
Chocolate Nutella Fortune Cookies
1/2 c butter, softened
1/2 package (4 oz) cream cheese, softened
1/4 c + 2 tbsp Splenda for Baking
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1 c all-purpose flour
1/4 c unsweetened cocoa powder
1 tbsp skim milk
3/4 c Nutella
In a small bowl, whisk together the flour and cocoa powder; set aside. In a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugar until light and fluffy. Add the vanilla and cinnamon and mix well until combined. Add the flour and cocoa powder to the butter mixture and mix well. Add milk when the dough becomes too hard to mix (this will soften it up and incorporate all of the dry ingredients). Divide the dough into two portions; wrap in plastic wrap and refrigerate until the dough is chilled and firm (approximately 1-2 hours).
Preheat the oven to 350 degrees F and remove one portion of the dough from the refrigerator. On a floured surface, roll out the dough until it is about 1/4″ thick. Using a round cookie cutter or biscuit cutter, cut circles out of the dough and place them on a parchment paper-lined cookie sheet. Place approximately 3/4 teaspoons of Nutella on each circle, slightly off-center, then fold each circle in half so that the edges meet. Lightly press the edges to seal. Then slowly bring the two points together, (around one of your fingers to make a small indentation in the center) until they’re touching and you’ve got the look of a fortune cookie. Repeat for each portion of dough.
Bake the cookies for 12-15 minutes or until the cookies look dull. Remove from the oven, but leave the cookies on the cookie sheet for 2-3 minutes before transferring them to a wire rack to cool.