I don’t know about you, but in our house, we have an abundance of sweets remaining from the holidays. The thought of baking something more didn’t sound all that appealing, which is sad since I am off and I have time to bake! I wanted to make something, but something simple, so I came across these four ingredient cookies: just Nutella, an egg, flour and chopped hazelnuts. That sounded perfect (and perfectly easy).
There is nothing challenging about this recipe. Do make sure that the Nutella is room temperature, which we always store it in the cupboard. Nutella is so thick that if it were cold it would be impossible to work with! You really do need to pipe the Nutella into the cookies, it would just be too hard otherwise. If you don’t have a pastry bag, you could use a plastic bag with a hole in the corner. Nutella is sticky stuff, and this saves a lot of hassle.
This recipe made 16 cookies for me, which was fine. With the extra sugar cookies, Christmas cake, mince pies, candy, etc. that I have at home, 16 is plenty. They have a nice chocolate flavor, but I especially love the little burst of Nutella in the center of these cookies. They aren’t overly sweet, which is ok! They are best served with some coffee or tea. These little cookies are pretty simple, but I think that they look and taste great!
Four Ingredient Nutella Cookies
3/4 cup Nutella
1 cup flour
About 1/2 cup Nutella
1/4 cup finely chopped hazelnuts
In a large mixer bowl, beat the egg and Nutella on medium until glossy. Add the flour and stir on low until combined. Cover the dough with plastic wrap and refrigerate for 10 minutes.
While the dough in chilling, preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat.
Scoop the dough onto the prepared baking sheet, forming 1-1/4” balls. Press an indentation in each cookie with the handle of a wooden spoon.
Place the remaining Nutella in a piping bag and pipe into the indentations. Sprinkle with the chopped hazelnuts.
Bake for 8-10 minutes, until set. Allow the cookies to cool on the baking sheet.
Recipe from Plated Cravings