Salted Chocolate Nutella Cookies

45 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Line baking sheets with parchment paper.
2. Whisk flour, cocoa powder, oats, baking soda and baking powder. Set aside.
3. In a separate bowl, cream together butter, hazelnut spread #1, and sugar until light and fluffy.
4. Mix in egg.
5. Slowly add in flour mixture until incorporated.
6. Use 1/2 Tablespoon measuring spoon to roll dough into balls.
7. Place cookies on baking sheets.
8. Flatten with bottom of glass. Sprinkle each with a pinch of sea salt.
9. Bake at 375 for 8 minutes.
10. Allow to cool completely.
11. Spread hazelnut spread #2 between two cookies and sandwich.

48 mins

Freeze For Later Cooking Directions

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?

1. Line baking sheets with parchment paper.
2. Whisk flour, cocoa powder, oats, baking soda and baking powder. Set aside.
3. In a separate bowl, cream together butter, hazelnut spread #1, and sugar until light and fluffy.
4. Mix in egg.
5. Slowly add in flour mixture until incorporated.
6. Use 1/2 Tablespoon measuring spoon to roll dough into balls.
7. Place cookies on baking sheets.
8. Flatten with bottom of glass. Sprinkle each with a pinch of sea salt.
9. Bake at 375 for 8 minutes.
10. Allow to cool completely.
11. Spread hazelnut spread #2 between two cookies and sandwich.
12. Place in freezer bag, label, and freeze.

1 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Countertop
2. Enjoy at room temperature!