Ingredients
Directions 11 steps | 40 Minutes
Measure and prep all ingredients.
Prepare the Nutella cookie dough. In a bowl, whisk together the extra-large egg and Nutella until well combined.
Add the flour and salt. Mix with a spatula until just combined. Do not overmix.
Form the Nutella cookies. Use a disher or a cookie scoop to measure out two tablespoons of cookie dough. Place dollops of cookie dough onto a sheet pan lined with parchment paper.
Roll the cookie dough with your hands to form a ball.
Use a finger or the end of a wooden spoon to create a divot in the center of each cookie. Loosely cover the sheet pan with plastic wrap and refrigerate for about 20-30 minutes.
Preheat the oven to 350°F. Fill a piping bag with Nutella. Remove the plastic wrap from the cookie sheet. Fill each cookie divot with Nutella.
Top the Nutella center with the chopped hazelnuts and a sprinkling of flaky salt.
Bake the cookies until the edges are set, about 8-10 minutes.
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy!
Notes:
*Disclaimer: This cookie recipe uses the ingredient publicly known as Nutella. It is not officially endorsed, created, or approved by the Ferrero Group brand. This recipe is a creative interpretation and should not be considered an official product or representation of the Ferrero Group brand. All trademarks, names, and likenesses relating to the Ferrero Group brand or its products are the property of their respective owners and are used here for ingredient purposes only.
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