Nutellotti cookies are simple and delicious treats, made with only 3 ingredients: flour, eggs, and Nutella. Soft inside, with a creamy and hazelnut-scented heart, they are perfect for a quick snack, a special breakfast, or to sweeten the holidays. This recipe is so easy that it will win over everyone, even those with little experience in the kitchen. It takes just a few minutes to make Nutella cookies that are soft and irresistible, ideal to serve with coffee or hot tea.
Also try the Egg-free Nutellotti Cookies or:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 20/30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6.3 oz Nutella®
- 1 cup cups flour
- 1 egg
Steps
For the preparation of Nutellotti Cookies – easy recipe with 3 ingredients, soft and irresistible, watch the video HERE.
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In a bowl, mix the egg with the Nutella until you get a smooth and creamy mixture. Add the flour and knead quickly with a mixer or by hand until you form a homogeneous dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes. Take small portions of about 0.5 oz each.
Shape into balls. Place the balls on a baking sheet lined with parchment paper, leaving a little space between them.
With a finger or the handle of a spoon, create a small indentation in the center of each ball. Fill each indentation with a little Nutella using a piping bag. If desired, add chopped hazelnuts on top for a crunchy touch. Bake in a preheated static oven at 340°F for about 10 minutes.
With a finger or the handle of a spoon, create a small indentation in the center of each ball. Fill each indentation with a little Nutella using a piping bag. If desired, add chopped hazelnuts on top for a crunchy touch. Bake in a preheated static oven at 340°F for about 10 minutes.
To get soft and perfect Nutellotti cookies, make sure the Nutella is at room temperature before starting: this way the dough will be easier to work with and uniform. During baking, the cookies should not dry out too much: after about 10 minutes they will still be soft, but as they cool, they will reach the ideal consistency. You can personalize them by adding a touch of creativity: a whole hazelnut in the center, for a “Nutella Lady’s Kiss” effect; or a dusting of powdered sugar or unsweetened cocoa after baking. Nutellotti cookies can be perfectly stored in a tin or airtight container for 5-6 days. Avoid storing them in the fridge as humidity may harden them. If you want to prepare them in advance, you can also freeze the raw dough already portioned: just bake it from frozen, adding 2-3 more minutes of baking.
