Description
Indulge in these incredibly simple three-ingredient cookies that offer a rich, truffle-like center and a crackly top. Designed to stay soft and fudgy for nearly a week, they are the perfect quick treat for hazelnut lovers and gluten-free bakers alike.
Ingredients
- 1 cup Nutella (hazelnut spread)
- 1 cup granulated sugar
- 1 large egg
- Chocolate sprinkles (optional, for coating)
Instructions
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper or a light coating of non-stick spray.
- In a medium mixing bowl, combine the Nutella, sugar, and egg using a sturdy spatula until the mixture is smooth, glossy, and noticeably thick.
- Roll a tablespoon of dough into a smooth ball and roll the top three-quarters in chocolate sprinkles before placing it on the baking sheet.
- Bake for 10 to 12 minutes, ensuring the edges are set while the centers remain slightly soft to the touch.
- Allow the cookies to rest on the hot pan for at least 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
To ensure your cookies do not become hard, be careful not to overbake them; they should look slightly underdone when pulled from the oven. Using a room-temperature egg helps create a more uniform batter, and if the dough is too sticky to roll, a brief fifteen-minute chill in the refrigerator will make it much easier to handle without the oils separating.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American