The creamy texture of Nutella chocolate and hazelnut spread makes these cookies crumbly and sweet. Plus, they take just 10 minutes to make, and 10 to bake. You can add chocolate chips, nuts or fruit to the basic mixture to make the cookies more special. These cookies are perfect for a party or quick afternoon snack!
- 1 cup cornflakes, crushed OR 1 cup flour
- 1 cup Nutella
- 1 egg
- ⅓ cup chocolate chips or chopped nuts or sultanas (optional)
StepsHide all images
Pre-heat oven to 180 C. Line 1-2 baking sheets with non-stick baking paper.
Add Nutella, cornflakes (or flour) and egg to a large bowl. Mix well. Dough will be thick, but moist enough to roll into balls.
Use your hands to roll dough into small balls. Place on your baking sheet and flatten balls slightly with a fork, your hands or bottom of a glass.
Bake for 8-10 minutes, until cookies are cooked around the edges and still slightly soft in the middle. Let cookies sit on baking sheet for 5 minutes – they’re still really soft and will crumble if you move them. Then transfer cookies to a baking rack to cool.
Tip: If you overcook these cookies or add too much Nutella, they may spread and lose their shape as they bake.
While the cookies are still warm from the oven, use a cookie cutter or the edge of a glass to cut the hot cookies into circles – while they are warm, they are still soft enough to cut like this.
Tip: Baked cookies can be stored in an airtight container in the fridge for up to three days. They get harder, but you can re-heat and soften the cookies in a oven or microwave for a couple of minutes.
Text, images and recipe by Tara Barker.