I remember the first time I had Nutella. It was in Italy about 25 years ago. And it was love at first decadent smear for me. I didn't have it again until my daughter was a young girl in the early 2000s. She's been a fan most of her life. True confessions---my favorite way to eat the chocolate-hazelnut spread is right off a spoon! But this recipe might give the spoon a run for its money.
The soft, chewy cookie is a riff on a peanut butter cookie. The Nutella is the star flavor, and we think that's the way it should be. We added chopped, toasted hazlenuts to the cookies for a little crunch. But they are delicious as-is. The original recipe called for 1/2 cup of chocolate chips, but some of us thought it was too much chocolate and interfered with the hazelnut flavor. (Did I really just say "too much chocolate?") But others thought with the chips was perfection.
This recipe takes about 15 minutes to prep. There's no need to refrigerate before baking. although letting it rest for 30 minutes allows the dough to develop. It makes around 15, 3+-inch cookies.
Adapted from a recipe by Samantha Merritt of Sugar Spun Run.
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