3-ingredient Nutella cookies
User Reviews
5
3-ingredient Nutella cookies
Description
The 3-ingredient Nutella cookies rely on the rich hazelnut chocolate spread mixed with eggs and flour to create a thick dough that is sticky at first but becomes easier to handle as ingredients combine. The method involves carefully folding in the flour in portions to avoid lumps, then scooping and shaping dough balls. Pressing a thumbprint into each cookie allows for optional additions like nuts or extra chocolate.
Baked at 180°C (356°F), the cookies firm up while maintaining a tender interior, offering a subtle chew and deep chocolate-hazelnut flavor from the Nutella. These simple cookies make use of pantry staples and minimal preparation steps.
Serving as a small treat or dessert, they pair well with coffee or tea. Optional variations with toppings allow customization.
To ease handling due to sticky dough, chilling it for 15 minutes is advised. Avoid substituting flours to maintain texture, and note that nutritional information is estimated.
Ingredients
- 1 bottle Nutella The 352g/ 12.35 oz bottle. Substitute: another hazelnut-chocolate spread
- 2 egg at room temperature, beaten (about 90g/ 3.17 oz
- 1½ Cup all-purpose flour Do not substitute with almond flour or hazelnut flour. Also don't use too much or the cookies will be hard and dry (see recipe post photo.)
Optional toppings
- hazelnuts You would need about 30 hazelnuts if you're placing 1 per cookie
- chocolate chips
- Nutella
Instructions
- Preheat the oven to 356F/180C and line a baking tray with parchment paper (or Silpat.)
- Crack the eggs, beat them, then pour the beaten eggs into the Nutella. Whisk well.Note: the batter will be thick, sticky and hard to whisk at this point in time but it becomes less so with time. It will also become less shiny once everything is mixed well.
- Add in the flour, ¼ Cup at a time. Mix till everything is well-combined and you get a smooth dough.Note: If you add all the flour at 1 go, it's more difficult to mix it properly and you end up with floury lumps in the batter.
- Use a cookie scoop (or measuring tablespoon) to scoop the dough out. If you want rounder cookies, gently roll them between the palm of your hands to form a circle.
- Place the dough balls on the baking sheet, with about ¾ inch in between. (The cookies spread a little but not much. See the Step 4 photo for reference.)
- Use your thumb to press down in the centre of each ball to make thumbprint cookies. (Or use a fork to make a criss cross shape.)
- Bake for about 12 minutes. Let cool for a few minutes then transfer to a wire rack to cool completely.Note: if you leave them in for too long, they'll be hard and not soft!
Notes
- If dough feels too sticky to handle, chill it for about 15 minutes before scooping.
- Optional toppings like hazelnuts or chocolate chips can be added in the thumbprint indentation of each cookie.
- Use only all-purpose flour as substituting with almond or hazelnut flour will affect texture and may produce hard, dry cookies.
- Estimated nutritional values are automated and may not be fully accurate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 11mg | 4% |
| Sodium | 9mg | 0% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 16IU | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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