Nutella 'toast-topper' cookies
Prep time: 15 minsTotal time: 
Nutella 'toast-topper' cookies
Prep time: 15 minsTotal time: 
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 100g soft unsalted butter
- 75g golden caster sugar
- 75g light brown soft sugar
- 50g Nutella Chocolate Spread
- 50g peanut butter
- 4 tbsp clear honey
- 1 large egg, beaten
- 1 tsp vanilla extract
- 200g plain flour
- 1 tsp bicarbonate of soda
- ½ tsp fine sea salt
- 75g dark or milk chocolate chips or chunks, or a mixture
- 25g cornflakes
Step by step
These last up to a week in an airtight container, but become less crisp after 2 days.
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Preheat the oven to 180°C, fan 160°, gas 4, and line 2 or 3 baking sheets with baking paper – or silicone liners, if you have them for baking.
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Put the butter and sugars into a big mixing bowl and cream together. Add the rest of the ‘toast toppers’ – the Nutella, peanut butter and honey, plus the egg and vanilla, and mix in with a wooden spoon. Add the flour, bicarbonate of soda and salt, and mix again to a soft, smooth dough, then finally stir in the chocolate chips, or chunks, and cornflakes – they’ll break up a bit as you go.
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Use a small ice-cream scoop, or a tablespoon, to scoop spoonfuls of the dough onto your sheets. Be sure to space them out well. Flatten a little with the back of your spoon.
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Bake the cookies for 12-15 minutes, or until just set with slightly crisp edges. Cool for a couple of minutes on the tray, then lift carefully onto a wire rack and leave to cool.
