Easy Nutella Cookie Recipe
I can tell you from experience that growing up Nutella was a staple in my house, right next to the butter, eggs and white toast bread. So what’s better than Nutella? The answer is Nutella Cookies!
Hints of chocolate and hazelnut will fill your home while you bake these this holiday season. This simple Nutella Cookie recipe is definitely a cookie to add to your Christmas cookie baking list because your friends and family will absolutely love them.
These Nutella Cookies are so delicious and are made with only three ingredients. They’ll be ready in one, two, three..
I can’t take 100% of the credit for this cookie. This Nutella Cookie recipe is adapted from a recipe available on www.platedcravings.com. But don’t leave just yet. Keep reading!
Tips and Tricks to making the Best Nutella Cookies
One Bowl Wonder
What makes these cookies a home run is the ease of making them and the fact that you only need to use three ingredients. Further, only one bowl is needed to mix all of your ingredients. What could be better than that?
A word of warning, you will need to use some elbow grease when your mixing the batter up because the Nutella spread will be a little bit stiff at the beginning. But once you start to work it, it will become more pliable. At one point, I just got in there with my hands because I though it was easier. Pardon the blue gloves.
Pipe or Roll these Nutella Cookies
You can either pipe these cookies out of a pastry bag or roll them in a ball and place them on a baking sheet lines with parchment paper. If you decide to roll them, don’t add the milk.
On the other hand, if you do decide to pipe them out of a pastry bag, you will need add a little milk so that the mixture resembles more of a batter or a soft dough. However, when I say batter, I’m not referring to like a cake batter. The batter should be just soft enough that you can pipe it out onto a baking sheet lined with parchment paper.
This is what the batter should look like if you are going to pipe it out.
Just soft enough that you can pipe it out of a pastry bag. Be careful exactly how much milk you put in the batter. If the batter is to soft when you pipe it out, the cookie won’t hold it’s shape.
Watch this short video on how to pipe your nutella cookies.
Make sure that you are leaving enough space between the cookies there they have room to expand and bake. Leave about 1 1/2 inches between cookies.
If you are using a convection oven, reduce the oven temperature by about 10°F.
At 350°F, these cookies will take about 13 minutes or less to bake. You don’t want them coming out stiff, but a little bit soft. They will continue to cook once they are out of the oven.
This batch makes about 35 cookies if you pipe them out at a turn and a half.
Just a word of warning, once the cookies are finished baking – hide them. The smell of Nutella will drive your family to come find you to do some taste testing.
Storing Your Cookies
These cookies store very well. Just remember to cool them completely before your store them. You can place them in a plastic container sealed tightly or in a zipper bag for 2 to 3 weeks. Leftover cookies can be frozen for about one to two months. When you are ready to use your frozen cookies, take them from the freezer to the fridge overnight. Once thawed out, you can move them from the fridge to room temperature always keeping them in a sealed container.
Want more cookies recipes? See my Christmas Cookie Baking Collection for 2019 at the following link: Christmas Cookie Baking Collection 2019.
- Preheat oven to 350°F degrees (or 340°F if you are using a convection oven) and line a baking sheet with parchment paper, set aside.
- In a mixing bowl of a stand mixer fitted with a paddle attachment, whisk together the egg and ¾ cup of Nutella until well combined. Add flour until well incorporated. Cover bowl with plastic wrap and let rest in fridge for not more than 15 minutes (otherwise the dough will crack when forming the balls)
- Using a tablespoon, scoop out the dough and form balls placing them about 2 inches apart.
- If you want to pipe out the cookies, add about 1/4 cup or less milk. Add a little milk at a time until you get the consistency you need for piping. Mix the batter. Fill a pastry bag and squeeze the dough out forming a circle about an inch in diameter. (one full turn and a half should suffice) Bake for about 13 minutes. Remove from oven and let cook down to firm up a bit. Store in an air tight container or freeze.