“Nutella Dream Pocket Cookies”

Hi guys!

Today I’m live-baking these amazing looking things called “Nutella Dream Pocket Cookies,” a term which seems to be coined by this blogger: http://www.chocolatemoosey.com/2013/09/19/nutella-dream-pocket-cookies/

I came across Carla’s blog post on Pinterest of course, because as you guys know I find all of my projects on Pinterest. She was making these cookies as a tribute to her friend who passed away from Leukemia. I don’t have quite as noble a cause, but then again you don’t really need any sort of cause to make cookies, especially when Nutella is involved. Nutella is enough of a reason 🙂

Well, I think that I have this brilliant idea for how to make this recipe even easier than it already is. You see, Carla has her readers making the dough themselves, but I happen to have a box of pre-made puff pastry sheets in the freezer. I’ll make both kinds to see which one is better, because one is significantly easier and one is well, the right way.  

OH well considering the puff pastry needs 40 minutes to thaw, I guess I’ll start with the other kind. I guess I wasn’t supposed to try to unfold it yet…

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I think it should still be okay. The cookies shouldn’t be wider than that strip anyway. I set my oven timer for 40 minutes and set the puff pastry to the side so I could focus on the correct recipe.

For the right version, you need all this stuff: 

  • 6 tablespoons butter- you definitely need to soften it because the original recipe doesn’t say to, but then it tells you to mix it with both kinds of sugar and there’s no way that’ll work unless you soften it. I like, liquefied it, and I was worried it was too much, but it worked out fine. 
  • 1/4 cup powdered sugar
  • 2 tablespoons brown sugar- try to break it up as much as possible
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all purpose flour
  • 1 tablespoon Nutella- I feel like that’s hardly anything. I might be a little bit more generous with my Nutella. 

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Okay, so I softened the butter and I mixed it in with the two sugars until (essentially) smooth. The next step is to add in the egg yolk and the vanilla. Remember when I separated an egg for the first time? I love when new skills come in handy! 

Now I’m running into a slight issue because my brown sugar was really hard and chunky when I put it in the mixture, so there are still little chunks in it even though the rest of the mixture is light and fluffy like the recipe says it should be. I think I’m going to ignore it and move on…

Now I’m gradually adding in the flour. It’s getting more dough-like, exactly as it should, and I just tasted it. It’s DELICIOUS. I don’t even think it needs Nutella, I would eat it just like this. I gathered all the dough into a ball and flattened it into a disk, and now it’s in the fridge for an hour to chill. That’s actually a little annoying because I didn’t realize I was going to have to do that, but it gives me some time to focus on the puff pastry version of the recipe, which is ready to get started now that it’s defrosted. 

I tried to put the broken piece back together, but I’m not sure that it worked very well. Either way, like I said, I’m not sure that it really matters.

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I’m using a wine glass to get my circle shape, because I’m very resourceful, but I suggest using the lid of a mason jar. It’s equally resourceful but I just have more wine glasses available than mason jars. Somewhat odd but also somewhat fitting. If you have a circle shaped cookie cutter then that’s obviously ideal, but less resourceful. Now, make two circles, like this:

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Then, spread some Nutella on one of them, and sandwich them together so they look like an Uncrustable. Use a fork to make the pretty edges like the picture. 

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EXCUSE ME?! You don’t know what an Uncrustable is?? What kind of sad childhood did you have? I had two of these every single day for lunch in middle school. I would rip off the “crust” and eat it, and then eat the sandwich part. Love those things. OMG I want one right now. 

Sorry, I’m back from memory lane. My oven is at 350, and my cookies are formed. I’m putting them in the oven for 12 minutes to start; it says 12-15. 

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Well. It’s been 12 minutes, and they’re definitely done -____-

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That little half one that I made popped right open and another one just fell apart. I guess they call it “puff” pastry for a reason, duh. Okay, so that wasn’t my most brilliant idea. But actually, if you squish them down a little, they don’t really look that bad. Definitely not ideal, possibly a little sick looking, but not inedible. 

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And they taste pretty delicious, too. It tastes like a chocolate croissant; like a fresh version of the one that they have at Starbucks. I consider this a modest success. 

Now, since the dough I made by hand has been chilling for about an hour, I’m gonna go back to the original recipe. I spread some flour all over a rolling pin, and rolled out the dough so it was preeeetty thin. I used the wine glass technique again to cut out circles, and then did the same thing that I did with the puff pastry version. Spread Nutella on half of the circles and then put the rest of the circles on top, then smooshed the edges down with a fork so they look like Uncrustables.

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Now the second batch is in the oven!

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And they’re done! I may have overcooked them a little bit, because they look a little dark around the edges, but they look pretty good to me!

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I actually like the taste of the first ones better, but I like the look of these better. These are great too, don’t get me wrong, but the taste of the cookie seriously overpowered the taste of the Nutella. They taste like sugar cookies with a hint of chocolate. For my next batch, I think I’ll be even more generous with the filling for my fellow Nutella-lovers 🙂

I hope you enjoyed this recipe! Let me know what you think of it. I always love getting messages and comments 🙂