- 1/2 C all purpose flour
- 1 C whole wheat flour
- 1 tsp baking powder
- 1/3 C cocoa powder (I used Hershey's Special Dark)
- 1/2 C unsalted butter, softened
- 1/2 C sugar
- 1 tsp vanilla extract
- 1/3 C Nutella
- 1/3 C Irish cream liqueur
- Sea salt, for sprinkling
- Whisk together the flour, baking powder, and cocoa powder. Set aside.
- Using an electric mixer or stand mixer, cream together the butter and sugar. Add in the vanilla extract and Nutella, mixing until smooth.
- Add the dry ingredients half at a time alternately with the Irish cream until well-combined. Wrap the dough in plastic wrap and let chill in the refrigerator 15 minutes before baking.
- When ready to bake, preheat the oven to 325 degrees. Line a baking sheet with parchment paper and roll the dough into 1? balls. Place 2? apart on the parchment paper. Press down gently and sprinkle with sea salt.
- Bake 10-12 minutes until just starting to set. Let cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.