South Carolina’s cookie is a spicy molasses cookie stuffed with rich, creamy chocolate hazelnut spread.
Gingersnaps and Nutella, guaranteed good, right?
I’m not sure why I didn’t get the “pillowy goodness.” I let my butter get too soft? Gabe’s adding the dry was too gradual? Should have chilled longer (the recipe didn’t say to at all)?
Whether or not they look ideal, the taste is there. There’s something about the chocolate that really complements the spices. For some reason I started thinking about pfefferneuse, which I haven’t eaten for years much less made. They turned out pretty big, 3-4″ across. These were also a favorite of my husband’s coworkers.
All photos by Amber Sutton
Originally published at bakeonthru.wordpress.com.