Chocolate Hazelnut Crack Ups
Author Notes: This recipe came about when I discovered that Nutella has roughly the same composition as peanut butter. I swapped out most of the peanut butter, reduc (…more) - alice y
Food52 Review: WHO: Alice y has been a member of Food52 since 2009 and this is her first Wildcard win.
WHAT: Like your favorite peanut butter cookie recipe, only dra (…more) - The Editors
Serves 2 dozen 1-inch sized cookies
- 3/4 cup Nutella or other brand chocolate hazelnut spread (look for one with a fat content similar to the peanut butter, around 11 grams per 2 tablespoons)
- 1/4 cup smooth peanut butter
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 egg, lightly beaten
- 1/4 teaspoon kosher salt
- 1 tablespoon cocoa powder
- Preheat the oven to 350° F.
- Mix all the ingredients together until just combined.
- Roll the dough into 1/2-inch thick balls (feel free to vary the size). Place balls one inch apart on a cookie sheet lined with parchment paper.
- Bake 8 minutes. Let cool on the parchment for one minute and then transfer to a wire rack. Eat while they’re still warm and gooey, or cool completely (or both).