This recipe came about when I discovered that Nutella has roughly the same composition as peanut butter. I swapped out most of the peanut butter, reduced the sugar, and added cocoa to one of my favorite peanut butter cookie recipes (Food and Wine Magazine, December 2003, recipe by Elizabeth Woodson), and voilà, a new cookie was born. <br /> <br />This is the basic cookie recipe, but I like to coat them in something crunchy and salty before baking. My favorite option is to toast panko bread crumbs with butter and kosher salt until fragrant and golden brown. If the breadcrumbs are large, crush them into pieces slightly larger than traditional breadcrumb size. Cool the mixture and use it to coat the cookie balls before baking.

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