Yield: 2 dozen cookies
Ingredients:
- ¾ cup chocolate hazelnut spread
- ¼ cup smooth peanut butter
- ¾ cup granulated sugar
- 1/2 cup chocolate chips
- 1 tsp. baking soda
- 1 egg lightly beaten
- ¼ tsp. kosher salt
- 1 Tbsp. cocoa powder
Directions:
- Preheat oven to 350 F.
- Mix all of the ingredients together until just combined.
- Roll the dough into ½-inch-thick balls. Place balls 1 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 to finish cooling.
