Easy as 1-2-3

Holed up at home, one snowy winter day last month, we stumbled upon this recipe at Food52 (one of our favorite foodie sites) and quickly raided our pantry for a jar of Persephone Nutella. 

Could a 3-ingredient Nutella Cookie be the cure for the winter blues? 

After testing out a number of times in the last few weeks (perks of the job but will the snow ever stop?), we've decided that these super simple, super fast cookies are a good step in the right direction. 

This recipe takes 15 minutes from start to finish and has only three main ingredients, which means that there is very little getting in your way from enjoying a warm, fudgey, nutty treat. You'll need a jar of our Nutella (room-temperature), flour, eggs and flaky sea salt (such as Maldon Sea Salt). Since our Nutella is a bit more robust than the store-bought packaged kind, these cookies hold their shape well and have a real hazelnut flavor and texture. 

While delicious straight from the oven, with a glass of cold milk, we also highly recommend them accompanied by vanilla ice cream and our Strawberry Preserves. The jam's bright berry flavor, with a touch of rhubarb and vanilla, had us dreaming of summer days which are surely just around the corner. 

Persephone Nutella Cookies (adapted from Food52)

Makes: ~16 cookies
Prep time: 5 min
Cook time: 10 min

1. Heat the oven to 350°F. Line a baking sheet with parchment or silpat mat.
2. Combine the Persephone Nutella, flour, and eggs in a mixing bowl. Stir until smooth. The batter will be thick. Use a tablespoon-sized scoop to drop onto the prepared baking sheet, spacing them about 1 inch apart (they don't spread much). Sprinkle the tops generously with flaky salt.
3. Bake for 7 to 9 minutes until the tops crack just a bit, you still want the center a bit fudgey. 
4. These are yummy straight from the over, with a glass of cold whole milk, but hold up well for up to 2 days in an airtight container.