Three ingredients, that’s all these simple cookies take. 

For all you Nutella lovers, this is your cookie. I chose to roll my cookies in sugar because they aren’t very sweet on their own in my opinion. So if you love chocolate hazelnut, bake these up and enjoy every last little crumble!

Nutella Cookies {week 12}

¾ cup (about 3 oz.) self-rising flour

¾ cup hazelnut-chocolate spread (such as Nutella)

1 large egg, lightly beaten

Preheat oven to 325°F with racks in upper and lower thirds. Using a rubber spatula, stir together all ingredients in a medium bowl until smooth. Roll dough into 18 balls and place 2 inches apart on 2 parchment-lined baking sheets. Bake cookies, rotating 180° and top to bottom until cookies are set but still airy and very soft to the touch, about 8 minutes. Cool on baking sheets 5 minutes; transfer cookies to a wire rack, and cool completely, about 20 minutes.