Description

These decadent three-ingredient cookies deliver a rich hazelnut punch with a texture that balances perfectly between a chewy cookie and a soft brownie. Simple to prepare and naturally gluten-free, they are the ideal quick treat for busy afternoons or impromptu gatherings.

Ingredients

1 cup hazelnut cocoa spread
1/2 cup granulated sugar
1 large egg, room temperature
Chocolate sprinkles (optional, for coating)

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Instructions

Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper or a light coating of non-stick spray.
In a medium mixing bowl, combine the hazelnut spread, granulated sugar, and egg, stirring with a sturdy spoon until the mixture transforms from shiny to a thick, matte dough.
Scoop approximately one tablespoon of dough at a time and roll it into a smooth ball between your palms.
If using sprinkles, roll the top three-quarters of each dough ball in them before placing the rounds onto the prepared baking sheet.
Bake for 10 to 12 minutes until the edges are firm but the centers remain slightly soft; allow them to rest on the pan for several minutes before transferring to a wire rack to cool completely.

Notes

To ensure a perfectly uniform bake, use a small cookie scoop to measure out the dough before rolling. If you find the dough sticking to your hands, a very light coating of flavorless oil on your palms can help create those perfectly smooth spheres without any mess. These cookies are best stored at room temperature in an airtight container to maintain their fudgy center.

Prep Time: 10 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American