Recipe by Jennifer Noble, Granville, Ohio
First place, Sauces (All Other), 2017
Baking temperature: 350º F
Baking time: 8 minutes
Yield: 2 dozen 1" balls
Ingredients
- ¾ cup Nutella or other brand chocolate hazelnut spread (look for one with a fat content similar to the peanut butter, around 11 grams per 2 tbsp.)
- ¼ cup smooth peanut butter
- ¾ cup granulated sugar
- 1 tsp. baking soda
- 1 egg lightly beaten
- ¼ tsp. kosher salt
- 1 tbsp. cocoa powder
Instructions
- Preheat the oven 350 degrees.
- Mix all the ingredients together until just combine.
- Roll the dough into ½” thick balls. Place balls 1“ apart on a cookie sheet lined with parchment paper.
- Bake 8 minutes. Let cool on the parchment for one minute and then transfer to a wire rack.
- Eat while they are still warm and gooey, or cool completely (or both)
Variation:
- Roll balls in panko, butter and salt (non GF option)
- Roll balls in toasted hazelnuts