Preheat oven to 180C/350F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, stir together the chocolate hazelnut spread, brown sugar, eggs and vanilla extract until smooth and combined.
1 cup chocolate hazelnut spread, ½ cup packed light brown sugar, 2 medium eggs, 1 teaspoon vanilla extract
Add the oats, flour, cocoa powder, baking powder and salt to the chocolate mixture.
1 ½ cups rolled oats, ⅓ cup all purpose flour, 3 tablespoons cocoa powder, ½ teaspoon baking powder, ¼ teaspoon fine sea salt
Stir to combine and fold in the peanut butter chips until evenly distributed. The dough will be sticky.
½ cup peanut butter chips
Scoop balls of dough using a medium (2 tablespoon) cookie scoop and place on the prepared baking sheet (about 6-7 per sheet) and bake in the preheated oven for 10-12 minutes or until set on the edges but still slightly gooey in the middle. Mine are perfect at 10 minutes.
Sprinkle with some flaky sea salt and leave to cool on the baking sheet for 10 minutes - they’ll continue to set on the baking sheet and will be perfectly gooey and fudgy in the middle. Transfer to a wire rack to cool completely.
flaky sea salt