No-fail, no-bake chocolate-hazelnut cookies. Warning: You can't eat just one!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Servings: 30small cookies, 15 large cookies
Author: Nikki Gladd
Ingredients
3Tablespoonsunsalted butter
½cupgranulated sugar
¼cupmilk
1Tablespoonunsweetened cocoa powder(optional)
¼cupcreamy peanut butter
¾cupchocolate-hazelnut spread(such as Nutella or Jif)
2cupsrolled oats
Instructions
Using a medium saucepan, melt the butter over medium-low heat. Stir in the sugar, milk and cocoa powder until well incorporated. Continue to stir and heat on medium-low until sugar is dissolved, then add the peanut butter and chocolate-hazelnut spread. Heat and stir until melted and fully combined. Remove pan from the heat and stir in the oats.
Use a small or large cookie scoop, depending on the size cookie you want, to drop dough balls on a parchment lined baking sheet. Refrigerate for at least 30 minutes before serving. (After 20 minutes, you can use your hands to reshape the dough into more perfectly round shapes, if desired.) Store at room temperature in a resealable bag or air-tight container.