Since I had nothing to worry about the night before other than continuing my recent, improved Smash Bros. play, I decided to make two final delectable entries in my quest to cause our company's insurance premiums to go up. After much careful consideration, it was determined that Nutella was going to help me make it extra memorable.
First up was supposed to be my go-to eggless snickerdoodle cookies now filled with Nutella, but fate and my attention span had other plans.
Snickerdoodle Nutella Cookie Cake
Adapted from the Previously Seen Cookie
Servings: 1, 9" round cookie cake
Time: 35 minutes
1 cup butter, softened
1 cup granulated sugar,
1 cup dark brown sugar
4 tbsp sour cream
4 tbsp milk
2 tbsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2-3 tsp cinnamon
Cinnamon Sugar combo for dusting
|Failing to grease the pan may lead to structural damage|
- Decide to make Nutella filled snickerdoodles.
- Give up after making one batch of cookies because it takes too long.
- Have a eureka moment where you realize you can just make one giant cookie.
- Preheat the oven to 325 F.
- Cream the butter and sugars together in a stand mixer.
- Mix in the milk, sour cream, and vanilla.
- Add in the flour, baking powder, baking soda, and cinnamon until thoroughly incorporated.
- Spray a 9" round cake pan.
- Spread half the mixture in a layer in the pan.
- Add a layer of Nutella.
- Spread on the remaining mixture for a second layer (try to keep it between 1/2 to 2/3 full).
- Dust the top with cinnamon and sugar.
- Bake for 18-24 minutes. This will be tricky to tell because the snickerdoodles will rise up high while in the oven. Following removal, they will drop back down for an extremely dense cake.
- Let cool.
- Frost if this isn't enough of a sugar bomb for you.
|The single batch of cookies that were made. They were just as delicious.|
Stay tuned for the for even more sugary, hazelnutty sweetness with Cafe du Monde Cupcakes.