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I can eat Nutella straight from the jar. Spoon. Dip. Lick. Repeat. But I can’t just have one spoonful. Instead, I make repeated trips from the couch to the cupboard to spoon more out. God forbid I actually dig enough out on the first scoopful to keep me satisfied for a while. That would make too much sense.
Like a thief in the night, I have to tiptoe quietly to the cupboard each time so that E doesn’t hear me. Or judge me. Which I don’t blame him. Me and a spoon should be nowhere near the stuff. But just one more…
“What are you DOING?” E says I stand at the kitchen sink, spoon in mouth.
I thought maybe if I make cookies with the Nutella, then a tub of that gooey hazelnut goodness wouldn’t just sit around teasing me like the temptress it is. And then, to find a recipe that only has four ingredients? This is way too easy.
I don’t know about the whole part about slicing the cookies in half to make a cookie sandwich, but I found it just as easy to slather Nutella between two cookies. Let’s face it, it’s the same amount of calories, and the cookies don’t crumble apart.
These were more for me than for E, but he had one or two and approved. At least I don’t have to keep creeping around the kitchen with a spoon.
1 egg
1 small jar Nuetella
2 tablespoons butter
1 1/4 cup self rising flour
Combine Nutella, egg and softened butter in a medium bow. Then slowly mix in the flower until dough is tacky, but still moist (it will be super tacky!).
Spoon out tablespoons worth of dough onto cookie sheet. Cook for about 10-12 minutes. Cool on paper towel lined late or cooling rack.
When cool, slice cookie in half with a serrated knife (I actually found this was more annoying and tricky than anything, so if you just flip over one cookie with the flat side up, that will work, too). Slather on Nutella on one side of the cookie. Tip with another. Serve. Keel over from sugar shock. Makes about 24 cookies, or 12 sandwiches.
Recipe adapted from this tasty goodness.
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