You’ve got two choices for the flavor profile of these cookies. Use chocolate hazelnut spread such as Nutella for soft chocolate cookies or cookie-flavored Biscoff spread for a hint of butterscotch flavor.
I like to use a small cookie scoop to make uniform balls of the dough, and if you like you can take the additional step of rolling the cookies in granulated sugar before placing them on a parchment-lined baking sheet.
With little fuss, you’ll have about two dozen homemade cookies, hot from the oven. You can double or triple the recipe depending on the number of cookies you’d like to bake.
1 cup chocolate hazelnut spread or Biscoff spread or other nut butter
2 tablespoons light brown sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
¾ cup all-purpose flour
Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking sheets and set aside.
Combine the spread of choice in a medium bowl with the sugar, egg and vanilla. Mix well and then beat in the flour. Form into 1-inch balls and place on the lined baking sheets, spacing the cookies 1 inch apart. Bake for 8 minutes, rotating the pans after 4 minutes. Transfer to cooking racks and cool completely.
Makes 1 1/2 to 2 dozen cookies.