Salted Chocolate Nutella Cookies
12
Servings
11
Ingredients
0
Comments
It's time to start thinking about holiday baking, and these cookies make a wonderful addition to your cookie line-up!
12
Servings
11
Ingredients
0
Comments
Ingredients
- 1 ¼ cups Flour, All-Purpose
- ¼ cups Cocoa Powder
- ¼ cups crush Rolled Oats
- 1 teaspoon Baking Soda
- ¼ teaspoons Baking Powder
- ¾ cups soften Butter
- 2 tablespoons Hazelnut Spread #1
- 1 ½ cups Sugar
- 1 individual Egg
- 2 teaspoons Sea Salt
- 1 cup Hazelnut Spread #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Line baking sheets with parchment paper.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Line baking sheets with parchment paper.
- Whisk flour, cocoa powder, oats, baking soda and baking powder. Set aside.
- In a separate bowl, cream together butter, hazelnut spread #1, and sugar until light and fluffy.
- Mix in egg.
- Slowly add in flour mixture until incorporated.
- Use 1/2 Tablespoon measuring spoon to roll dough into balls.
- Place cookies on baking sheets.
- Flatten with bottom of glass. Sprinkle each with a pinch of sea salt.
- Bake at 375 for 8 minutes.
- Allow to cool completely.
- Spread hazelnut spread #2 between two cookies and sandwich.