Nutella. The most amazing spread ever. EVER. Hazelnut. Chocolate. PERFECTION.
So what’s a great way to get your fix with this crack-like substance? 6-ingredient-nutella-cookies.
These cookies are a lot thinner than normal cookies…so I debated on calling them “crisps” or “thins” but then when I asked a friend what comes to mind when someone says “salted nutella crisps” he said “apple chips dipped in nutella.” Um, no. So I stuck with “cookies” for the title.
Anyway, these are very thin because I added a tiny bit of butter to the recipe which thins the batter out. Nonetheless, I still think they are terrific. If you’re looking for your average cookie though, look elsewhere. These are different. And better. They have a nice crunch on the outside but as you bite deeper into your cookie, they becomes chewy and soft. Not to mention the corse sea salt that is sprinkled over the top that gives each cookie a subtle, salty kick contrasting the sweetness from the nutella.
All in all, win. Try it, make it, eat it. If you are a nutella fan, you will love it. It has just the perfect amount of nutella. And if you want it to be more cookie-like, omit the butter or make the cookies bigger when you bake them…although the reason I added the butter was because the dough looked too dry without it. But for all I know, the cookies from the original recipe probably taste just as great.
I really do love the salt on them, though, so don’t omit that…but then again, I’ve been into salted sweets lately! Either way, this little treat is awesome. Do not miss out.
- 1 cup Nutella
- 1 cup flour
- 1 egg
- 1/2 cup sugar
- 2 tablespoons melted butter, room temperature
- Corse sea salt
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Mix nutella, flour, egg, sugar, and butter into a mixing bowl until everything is well blended. Spoon rounded, heaping teaspoons of dough at a time and roll them into a ball with your hands. Place each ball on the parchment paper and flatten it out with your hand or the bottom of a glass cup.
Bake for 7-9 minutes. Allow to cool on the baking sheet for about 3-5 minutes, then move the cookies over to a cooling rack. After the cookies have cooled, lightly sprinkle corse sea salt over each cookie.
How easy is that?! So simple. I hope everyone is having a lovely Sunday!