<br />Ingredients<br /><br />for 8 servings<br /><br /> ½ cup (115 g) unsalted butter, 1 stick, softened<br /> 1 ½ teaspoons vanilla extract, divided<br /> ½ cup (100 g) granulated sugar<br /> 3 tablespoons light brown sugar<br /> 1 large egg, room temperature<br /> 1 ½ cups (60 g) all-purpose flour<br /> 1 teaspoon cream of tartar<br /> ½ teaspoon baking soda<br /> 1 pinch salt<br /> 6 oz (170 g) cream cheese, room temperature<br /> ⅓ cup (50 g) powdered sugar<br /> ⅓ cup (95 g) chocolate hazelnut spread<br /><br />Optional Toppings<br /><br /> fresh berries<br /> peanut butter<br /> mini pretzel<br /> fruit cereal<br /> mini marshmallows<br /> graham cracker, chopped<br /> chocolate chunk<br /><br />Preparation<br /><br /> Preheat the oven to 350˚F (180˚C). Line a 10-inch (25-cm) cast iron pan with parchment paper.<br /><br /> In a large bowl, mix the butter with 1 teaspoon of vanilla extract until light and fluffy.<br /><br /> Add the granulated sugar, then the brown sugar, and mix until well incorporated.<br /><br /> Add the egg and stir until thoroughly incorporated.<br /> Using a fine mesh sieve, sift the flour, cream of tartar, baking soda, and salt into the dough. Combine with a spatula until evenly mixed.<br /><br /> Spread the cookie dough in an even layer in the prepared pan. Chill in the fridge for 30 minutes, then bake for 15-18 minutes until lightly golden. Let cool.<br /><br /> In a medium bowl, combine the cream cheese, powdered sugar, and remaining ½ teaspoon of vanilla extract until well incorporated.<br /><br /> Spread half of the frosting onto a quarter of the cooled cookie and the other half on the diagonally opposite corner.<br /> Frost the other quarters with the chocolate hazelnut spread.<br /><br /> Decorate with your favorite toppings.<br /> Enjoy!<br />
