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If there are only half of the cookies left after taking the pictures for the blogs – there is a good chance something really bad happened (attack or dinosaurs or cookie monsters) oooor the cookies were just so damn delicious good they all got eaten right away… guess what the reason was. I give you a hint: Nutella Cookies! ;P

I made a lot of cookies, but these are by far the easiest I ever baked. Which where also delicious I have to add. There are only four ingredients you need: Nutella, some vanilla extract, an egg and flour. That’s it. Done in really no time and also baked quite quickly. You will love it. I’m pretty sure about that ;)

Normally I am a bit scriptural when it comes to recipes that seem soooo easy – can this be any good with hardly any work done? Yes it can. Maybe it’s the Nutella. Nutella makes everything better. At least for me ;)

I know there are some reasons why people hesitate to use this kind of chocolate spread – and I am not talking about the sugar and fat involved… you know. These cookies work with other chocolate spreads as well – there is always a solution ;)

INGREDIENTS / ZUTATEN

(about 20 cookies)

For the dough:
1 large egg
6.3 oz. (180g) Nutella
1/4 tsp. vanilla extract
1 cup (130g) all-purpose flour

For the filling/topping:
3 oz. (80g) Nutella
1/4 cup (20g) hazelnuts, chopped

(ca. 20 Cookies)

Für den Teig:
1 Ei (L)
180g Nutella
1/4 TL Vanille Extrakt
130g Mehl (Type 405)

Für die Füllung/Topping:
80g Nutella
20g Haselnüsse, gehackt

DIRECTIONS / ZUBEREITUNG

1. Add the egg, Nutella and vanilla extract to a large bowl and mix on high speed for about 2-3 minutes until well combined. Add the flour and mix until just combined. Place the dough in the fridge for about 15-20 minutes.

2. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment. Fill the Nutella in a piping bag and set aside. Chop the hazelnuts. Take the dough out of the fridge and divide into 20 pieces and form balls. Place on the baking sheet and make a well in the middle of each ball (works best with your fingers or the end of a wooden spoon). Pipe some Nutella in each hole and sprinkle with the hazelnuts. Bake for 10-12 minutes. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Store in an airtight container.

1. Das Ei zusammen mit Nutella und Vanille Extrakt in einer großen Schüssel auf höchster Stufe für 2-3 Minuten aufschlagen. Das Mehl dazugeben und nur so lange unterrühren, bis sich alles gerade so verbunden hat. Den Teig für 15-20 Minuten in den Kühlschrank stellen.

2. Den Ofen auf 175°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen. Nutella für die Füllung in einen kleinen Spritzbeutel füllen und zur Seite legen. Die Haselnüsse hacken. Den Teig aus dem Kühlschrank nehmen und in 20 Stücke teilen (mit einem Löffel abstechen), zu Kugeln formen und auf das Backblech legen. In die Mitte jeder Kugel eine Vertiefung drücken – entweder mit einem Finger oder mit dem Stiel eines (Holz-) Kochlöffels. In jede Vertiefung Nutella spritzen und dann mit den gehackten Haselnüssen bestreuen. Für 10-12 Minuten backen. Aus dem Ofen nehmen und auf dem Blech etwas abkühlen lassen, dann auf ein Kuchengitter legen und komplett auskühlen lassen. In einem luftdichten Behälter aufbewahren.

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Here is a version of the recipe you can print easily.

Easy Nutella Cookies

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Author: Bake to the roots
Prep Time: 10
Cook Time: 10
Total Time: 40
Yield: 20 1x

Print Recipe

Description

Easy and delicious cookies made with Nutella.

Ingredients

Scale

For the dough

1 large egg
6.3 oz. (180g) Nutella
1/4 tsp. vanilla extract
1 cup (130g) all-purpose flour

For the filling/topping

3 oz. (80g) Nutella
1/4 cup (20g) hazelnuts, chopped

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Instructions

Add the egg, Nutella and vanilla extract to a large bowl and mix on high speed for about 2-3 minutes until well combined. Add the flour and mix until just combined. Place the dough in the fridge for about 15-20 minutes.
Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment. Fill the Nutella in a piping bag and set aside. Chop the hazelnuts. Take the dough out of the fridge and divide into 20 pieces and form balls. Place on the baking sheet and make a well in the middle of each ball (works best with your fingers or the end of a wooden spoon). Pipe some Nutella in each hole and sprinkle with the hazelnuts. Bake for 10-12 minutes. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. Store in an airtight container.