These 3-ingredient nutella cookies are one of the easiest cookies to make! Made with only nutella, flour and eggs, there’s no special ingredients required, not to mention they’re so delicious for when a sweet tooth craving hits.
These specific nutella cookies are also known as nutellotti in Italy, and everything about them is pretty much perfect (seriously!). From their delicious flavor, to the minimal ingredients and bake time.
They make a great snack, or an after-dinner dessert for when a sweet craving hits (don’t we all get those?!), or even great for serving to guests. Whenever you decide to serve them, you’re guaranteed to love them!
How to make them – step by step
reheat oven to 350°F. In the bowl of a stand mixer fitted with the whisk attachment, or with a hand mixer, beat 1/2 cup Nutella and egg until well combined, about 1 minute (photo 1)
Add flour to the bowl and fold it in with a spatula; a ball of dough will start to form (photos 2&3)
Wrap the dough in plastic wrap and place it in the fridge for 15 minutes (photo 4)
Remove the dough from the fridge and roll into balls (12-13 of them). Add balls to parchment-lined baking sheet (photo 5)
Press down on the balls either with the bottom of a wooden spoon or with your thumb to form a well (photo 6)
At this point, you can decide to fill the cookies with Nutella before or after baking. If adding Nutella before baking, fill a piping bag with more Nutella fitted with a star tip and pipe Nutella on to the cookies. Top with chopped hazelnuts if desired (photo 7)
Bake cookies in the oven for 10 minutes. Remove and cool on a cooling rack. If filling cookies with Nutella after baking, pipe Nutella into cookies when slightly cooled. Top with chopped hazelnuts if desired (photos 8&9)
How to store
Store these nutellotti in in an airtight container at room temperature. They will keep for 3-4 days.
Freezing:
You can also freeze them in a container or a plastic bag for up to 3 months. Defrost them at room temperature. They will freeze well both with the nutella on already, or you can freeze them without the Nutella and pipe it on once defrosted.
Adding Nutella before or after baking?
As mentioned in the recipe, you can add the Nutella to these cookies before or after baking. It really comes down to your own preference.
When the Nutella is added before, it bakes in the oven and gets all warm and gooey, especially nice if you’re eating the cookies slightly warm. Piping the Nutella on once the cookies are baked makes it look shinier and prettier, so that’s something to keep in mind as well.
In the end, I suggest to try both ways and see which you like best!
Top tips
- I topped the cookies with chopped hazelnuts, but you can get creative and top them with whatever you’d like – like coconut flakes, peanut butter, or even sprinkles! You can even leave them plain, not topped with anything.
- You can add the Nutella to the cookies before or after baking. Try both methods and see which you like better!
More cookie recipes:
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3-Ingredient Nutella Cookies (Nutellotti)
These 3-ingredient nutella cookies are one of the easiest cookies to make! Made with only nutella, flour and eggs, there's no special ingredients required, not to mention they're so delicious for when a sweet tooth craving hits.
Ingredients
- 1/2 cup Nutella plus more for piping
- 1 egg
- 3/4 cup +1 tbsp all purpose flour
- chopped hazelnuts for topping optional
Instructions
-
Preheat oven to 350°F. In the bowl of a stand mixer fitted with the whisk attachment, or with a hand mixer, beat 1/2 cup Nutella and egg until well combined, about 1 minute.
-
Add flour to the bowl and fold it in with a spatula; a ball of dough will start to form.
-
Wrap the dough in plastic wrap and place it in the fridge for 15 minutes.
-
Remove the dough from the fridge and roll into balls (12-13 of them). Add balls to parchment-lined baking sheet.
-
Press down on the balls either with the bottom of a wooden spoon or with your thumb to form a well.
-
At this point, you can decide to fill the cookies with Nutella before or after baking. If adding Nutella before baking, fill a piping bag with more Nutella fitted with a star tip and pipe Nutella on to the cookies. Top with chopped hazelnuts if desired.
-
Bake cookies in the oven for 10 minutes. Remove and cool on a cooling rack. If filling cookies with Nutella after baking, pipe Nutella into cookies when slightly cooled. Top with chopped hazelnuts if desired.
Recipe Notes
- I topped the cookies with chopped hazelnuts, but you can get creative and top them with whatever you’d like – like coconut flakes, peanut butter, or even sprinkles! You can even leave them plain, not topped with anything.
- You can add the Nutella to the cookies before or after baking. Try both methods and see which you like better!
