Did you know that M&M Mars has recently debuted their “Nutella” version of the classic candy?
That’s right – not peanut, not almond, not even peanut butter – THIS time the candy coated goodness is filled with chocolate hazelnut cream!!!
YUM!
And, YOU too can create some gluten-free Nutella M&Ms to share – or not to share.
Gluten-Free Nutella M & M Cookies
3 cups all-purpose gluten-free flour blend (Pamela’s)
1 tsp. baking soda
1 tsp. sea salt
16 Tbs. butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1 1/2 tsp. vanilla extract
3 eggs, room temperature
12 oz. Hazelnut Chocolate M&Ms
In a medium bowl, whisk together gluten-free flour, baking soda, and sea salt. Set aside.
In another bowl, cream together the butter and sugars for several minutes. (The paddle attachment on a stand mixer is really nice in this case).
Add vanilla extract and eggs, mixing on low-medium speed until well mixed.
Add the flour mixture, beating on low until just combined.
Fold in the Nutella filled candies.
Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days. (This is an important step for chewiness and holding together).
Remove from refrigerator and let sit for about 15-60 minutes, or long enough for the dough to soften enough for easy scooping.
Preheat oven to 350.
Line a cookie sheet with sheets of parchment paper.
Scoop even mounds of cookie dough spaced several inches apart.
Bake for about 12 minutes, removing from the oven when the edges are beginning to brown and the center is set.
