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Line a baking sheet with a silicone baking mat or parchment paper and preheat the oven to 350°F (177°C).
In the bowl of a stand mixer fitted with the paddle attachment whisk together the egg and 3/4 cup Nutella for about 2 minutes until the mixture is glossy.
Add flour and beat until combined.
Cover bowl with plastic wrap and let rest in the fridge for 10-15 minutes.
Using your hands roll about 1.5 Tbsp of dough into balls. This recipe makes about 20-25 cookie balls. Place them on the baking sheet and use your finger or the end of a wooden spoon to make a dent in the center of each cookie.
Pipe Nutella into each dent and sprinkle chopped hazelnuts on top.
Bake for about 10 minutes. Take the cookies out of the oven and let them cool down on the baking sheet for 10 minutes, then transfer to a cooling rack and let cool completely.