Rating: 3 stars
202 Ratings
  • 5 star values: 41
  • 4 star values: 44
  • 3 star values: 45
  • 2 star values: 33
  • 1 star values: 39
  • 202 Ratings

Bake these cookies until they are just set, not firm. That way they’ll still be soft and chewy in the middle even after they’ve cooled. We like the idea of using these to sandwich chocolate or coffee ice cream, but what would really get us excited is another secret layer of nutella inside. Spread a little nutella on the underside of each cookie. Place a scoop of ice cream on top and sandwich, nutella-side down, with another cookie. Serve with a glass of cold milk, or non-dairy alternative for a real treat.

Ivy Odom


Credit: Jennifer Causey

Recipe Summary test

15 mins
45 mins
Makes 1½ dozen (serving size: 1 cookie)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F with racks in upper and lower thirds. Using a rubber spatula, stir together all ingredients in a medium bowl until smooth. Roll dough into 18 balls and place 2 inches apart on 2 parchment-lined baking sheets. Bake cookies, rotating 180° and top to bottom until cookies are set but still airy and very soft to the touch, about 8 minutes. Cool on baking sheets 5 minutes; transfer cookies to a wire rack, and cool completely, about 20 minutes.