One of my favorite cookies has always been the peanut butter blossom, but since I try to stay away from peanut butter these days (due to the migraines they inflict) and I love nutella I thought I would try these cookies with a bit of a twist. They are also a pretty dense cookie so I thought they would travel well. I made a double batch (which ended up being 100 cookies, whoops!) and sent some off to the bike & builders, brought some into work, AND had extra to bring to Molly for the 4th of July in St. Louis. This ended up being a pretty wet dough, so it helped with the handling to place the dough in the refrigerator for a bit before forming the balls and rolling in the sprinkles (green and gold sprinkles to send my love the green bay way). I also used a mix of caramel kisses and regular milk chocolate 
for a bit of a twist. The caramel kisses are a little delicate and cracked on quite a few, so I might try rolos next time. I think these could also be really cute with the red/white peppermint kisses around the holidays. I found this great recipe at Food Network from Giada De Laurentiis.Ingredients:
-1 3/4 cup all-purpose flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup chocolate hazelnut spread (I used world market's brand, super tasty!)
-1/2 cup butter, softened (1 stick)
-1/2 cup sugar
-1/2 cup light brown sugar
-1 egg
-1 teaspoon vanilla extract
-1/2 cup orange sprinkles, or orange sugar
-1 (9-ounce) package of chocolate candy kisses (use any kind you like, i think they would all work)
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup chocolate hazelnut spread (I used world market's brand, super tasty!)
-1/2 cup butter, softened (1 stick)
-1/2 cup sugar
-1/2 cup light brown sugar
-1 egg
-1 teaspoon vanilla extract
-1/2 cup orange sprinkles, or orange sugar
-1 (9-ounce) package of chocolate candy kisses (use any kind you like, i think they would all work)
Directions:
1.Preheat the oven to 375 degrees F.
2.In a medium bowl, combine flour, baking soda, and salt. Set aside.
3.In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated.
2.In a medium bowl, combine flour, baking soda, and salt. Set aside.
3.In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the egg and vanilla and blend until incorporated.
4.Stir in the dry ingredients, just until incorporated.
5.Shape the cookie dough into walnut-sized balls. Rolls the balls in the sprinkles. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 2 minutes. Cool the cookies on a wire rack.
5.Shape the cookie dough into walnut-sized balls. Rolls the balls in the sprinkles. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 2 minutes. Cool the cookies on a wire rack.
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