Chocolate Hazelnut Crack Ups

By Stef -


I really liked these- they get a 7.5. So as I read through this recipe, my pancreas died for a few seconds when I saw that I needed to add 3/4 C. of sugar in addition to 3/4 C. Nutella. Nutella already has 21 grams of sugar in 2 TBS., which is close to the maximum amount of sugar that any adult should have in an entire day. As such, I left out the sugar entirely and thought they were perfectly sweet. Also, it says it yields 2 dozen, but I was only able to get 14 cookies out of one batch.

I also read in the comments of this recipe that they were too sticky to handle, so I added 2 TBS flour. Next time I will also add some vanilla. Otherwise, these were really good and easy and I'll definitely make them again. These would be good with vanilla ice cream since they have a fudgy brownie-like texture. The recipe came from food52.com.

Serves 2 dozen 1-inch sized cookies


  • 3/4cup Nutella or other brand chocolate hazelnut spread (look for one with a fat content similar to the peanut butter, around 11 grams per 2 tablespoons)
  • 1/4cup smooth peanut butter
  • 3/4cup granulated sugar I left this out
  • 1teaspoon baking soda
  • 1egg, lightly beaten
  • 1/4teaspoon kosher salt
  • 1tablespoon cocoa powder2 TBS. flour
  1. Preheat the oven to 350° F. 
  2. Mix all the ingredients together until just combined. 
  3. Roll the dough into 1/2-inch thick balls (feel free to vary the size). Place balls one inch apart on a cookie sheet lined with parchment paper.
  4. Bake 8 minutes. Let cool on the parchment for one minute and then transfer to a wire rack. Eat while they’re still warm and gooey, or cool completely (or both).

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