A simple and easy three ingredient cookie. These Nutella Cookies aren’t stuffed with Nutella but baked right in the cookie and then topped with a heaping spoonful of the creamy hazelnut cream! So good they will be gone in minutes.
Italians love their Nutella especially my daughter who is always requesting something made with the delicious hazelnut cream, from Cookies to a Crumb cake to a No Churn Ice cream to one of our favorite Easy Nutella Tiramisu and I am sure you will enjoy these also!
Recipe Ingredients
- Nutella – either store bought or homemade chocolate hazelnut spread
- Egg – room temperature
- Flour – all purpose at least 11% protein
How to keep cookies from spreading
To keep cookies from spreading it helps to chill the dough before baking, even if the recipe doesn’t call for it, it doesn’t hurt and can help. Also the percentage of protein in the flour is a major culprit of flat cookies. I would advise that your flour has a percentage of at least 11% or even higher.
How to make Nutella Cookies
In a medium bowl beat some of the Nutella and the egg.
Add the sifted flour gradually and mix with a spatula or wooden spoon. Form the cookie dough into a ball, wrap it in plastic wrap and refrigerate.
Remove the chilled dough from the fridge and roll into cookie dough balls, place them on the prepared baking sheet. With a finger or bottom of wooden spoon press down the centre of each ball, making a deep well in the middle – deep but not too wide.
Fill a pastry bag with the remaining Nutella.
Depending on how you like your cookies you can either fill them with Nutella before baking or after (we like them both ways so I usually do half and half).
Bake until the cookies are a little soft, they will firm up while cooling. Cool the cookies on the baking sheet for about 15 minutes then move to a wire rack to cool completely before filling any unfilled cookies with Nutella. Sprinkle with chopped nuts if desired.
Tips for making the best Nutellotti
- If the dough is too soft add a little flour if too dry add a little Nutella.
- If the Nutella is too hard, heat it for a bit a bain-marie or in the microwave, but cool it down a bit before adding the egg.
- Be sure to use an all purpose flour with at least 11% protein so the cookies don’t spread.
- I didn’t add salt to the recipe, I found the flavor fine without, but if you prefer you could add a pinch or two.
Recipe FAQS
Can the dough be made in a mixer?
The dough can be made with either a mixer or a food processor, just be sure not to over mix the dough, just enough to bring it together then move to a flat surface to form into a compact dough ball.
Can the recipe be doubled?
Yes you can double the recipe to make a bigger batch of cookies.
How to prepare the baking sheet
You could prepare the baking sheet with parchment paper or even a silicone baking mat.
Can you add extras to the dough?
If you wish you could add some chocolate chips, I would say mini chips or some finely chopped hazelnuts.
How to store the cookies
The cookies should be stored in an airtight container, they will keep at room temperature for up to 4-5 days. They can also be frozen, place in a freezer container, it is probably best to top them with the Nutella before serving. They will keep for up to three months in the freezer.
Sometimes I am a little sceptical of 2 or 3 ingredient cookies. Who knows why, but that doubt is finally passing. Especially after my Amaretti Cookies and now these Nutella Cookies Recipe.
I hope you too will decide to make these Nutella Cookies and of course let me know which way you prefer them. Enjoy!
Nutellotti Cookies – Nutella Cookies
Ingredients
- ¼ cup + 1 tablespoon Nutella (softened)
- 1 medium egg (room temperature)
- ¾ cup +½ tablespoon all purpose flour sifted (at least 11% protein)
EXTRAS
- ⅓-½ cup Nutella (softened)
Instructions
- In a medium bowl beat for approximately 2 minutes ¼ cup + 1 tablespoon of Nutella and the egg.
- Add the sifted flour gradually and mix with a spatula or wooden spoon. Form into a ball, wrap in plastic and refrigerate for 30 minutes. The dough will be soft but will hold together, if too soft add a little more flour if too dry add a little more Nutella.
- Pre-heat oven to 350°F (180°C), line a cookie sheet with parchment paper.
- Remove the dough from the fridge and roll into 10-12 balls, with finger or bottom of wooden spoon press down the centre of each ball, making a deep well in the middle – deep but not too wide.
- Fill a pastry bag with the remaining Nutella.
- Depending on how you like your cookies you can either fill them with Nutella before baking or after (we like them both ways so I usually do half and half).
- Bake for approximately 10-15 minutes, cookies will be a little soft but will firm up while cooling. Cool completely before filling unfilled cookies with Nutella. Sprinkle with chopped nuts if desired. Enjoy!
Noelle Fenech says
Cxan you put nuts in the filling?
Rosemary says
Hi Noelle, I think that would work, just make sure they are finely chopped. Let me know how it goes.
Kristin says
Delicious! Not overly sweet which I love. Simply yummy!
Rosemary says
Thanks Kristin so glad you like them.
Ann says
Definitely will be making these. I think I would prefer to fill the cookies after they’re baked. I know I’ll most like triple the recipe so I can have enough for the entire family. Thanks for another great recipe.
Rosemary says
Hi Ann, I know my husband said “they are finished already”! Have a wonderful weekend.