Deliciously chocolaty and ready in no time, these cookies made with nut nougat cream are an absolute last-minute snack.
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?
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