Super quick recipe for 3-ingredient Nutella cookies, suitable for spontaneous visits or cravings. Bake them right away!
Deliciously chocolaty and ready in no time, these cookies made with nut nougat cream are an absolute last-minute snack.
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Taste and Occasion
No matter whether a spontaneous visit or ravenous 😉 announces itself: When it's time to go fast, these easy Nutella cookies come just right. They are nice and chocolaty, optionally soft or crispy, and have a creamy center.
You made the Nutella cookies in less than half an hour, including baking time, of course. So I can only advise you to get started right away! In addition, these are also 3 ingredients cookies with Nutella. You need nut nougat cream, egg, and flour - done. I am generally rather skeptical about recipes with only 2 or 3 ingredients. Often the result is more or less catastrophic, and it's no wonder that the pastry is presented on many websites with "symbol pictures." To make things different here, I tested several alternatives with various proportions.
Ingredients
The quick Nutella cookies are not 1:1 comparable to a more elaborate alternative with more butter, cocoa, and Co. But almost 😉 - and we really, really like them! Below is the recipe, by the way, you will find a few more ideas to spice up.
Usually, such super-simple nut-nougat cream cookies look more like flat, boring flounder. I made them instead like angel eyes, with a hole and filling in the middle. This gives the Nutella cookies a soft center, which creates a great contrast to the consistency of the dough.
How to make the Nutella Cookies
First, mix the egg with the nougat cream for one minute using a hand mixer or food processor. Then add the flour and knead everything briefly to a homogeneous dough. If it is too dry, add 1 tablespoon of ice water.
Now, wrap the dough in plastic wrap and chill for 10 minutes. Preheat oven to 175 degrees top and bottom heat. Divide dough into 15-20 portions (depending on the desired size) and shape into balls. Space balls apart on a baking sheet lined with parchment paper. Flatten very slightly. Press small deep hollows into the center using a wooden spoon or finger. Bake cookies for about 10 minutes. They must still be soft!
When cool, place nougat cream in a mini piping bag or make one from a small freezer bag with a small tip cut off. Squirt a mini amount into each trough.
Top Tip
Tip from me: Leave the quick Nutella cookies in the oven as shortly as possible! And please do not copy recipes that specify a baking time of 20 minutes or only half of chocolate cream. It will be dry as dust, I promise. They still need to be soft Nutella cookies when you pull them out.
Recipe Card
Nutella Cookies
Ingredients
- 250 grams (⅘ cup) Nutella, or another nougat cream
- 130 grams (1 cups) all-purpose flour
- 1 egg, large, at room temperature
- 50 grams (3 tablespoons) Nutella, coarse quantity for decoration
Instructions
- Mix the egg with the nougat cream for one minute using a hand mixer or food processor. Then add the flour and knead everything briefly to a homogeneous dough. If it is too dry, add 1 tablespoon of ice water.
- Wrap the dough in plastic wrap and chill for 10 minutes. Preheat oven to 175 degrees top and bottom heat. Divide dough into 15-20 portions (depending on the desired size) and shape into balls.
- Space balls apart on a baking sheet lined with parchment paper. Flatten very slightly. Press small deep hollows into the center using a wooden spoon or finger. Bake cookies for about 10 minutes. They must still be soft!
- When cool, place nougat cream in a mini piping bag or make one from a small freezer bag with a small tip cut off. Squirt a mini amount into each trough.
Notes
- The cookies remind me a bit of brownies in taste. The result is even better if you add 30g of melted butter to the dough (together with the flour) and add a pinch of sea salt and vanilla.
- Depending on whether you increase or decrease the baking time, the cookies will be crunchy or softer. Note: Every stove is a little different; immediately after baking, they must still be soft. Otherwise, they may become dry.
- Stored in a Tupperware, they will soften (again); in a baking sheet cookie tin or similar, they will stay crunchier.
- In a Tupperware, the cookies will keep for about 3 days. If they are to be stackable,
- I would add the nougat cream to the wells before baking.
Ingredient substitutions
Variations
P.S.: How about homemade, healthy nut nougat cream, the Nutella brownies, marzipan cake made with only 2 ingredients, or the lightning-fast nougat dessert?
About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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