
By now my regular readers know a few things about me. 1. I am personally on a mission to cut back on sugar and eat healthier in general. 2. I bake at least once a week in mass quantities for my bowling league. 3. When I don't have the time, and can't eat the sweets, I am always in need of quick and simple recipes to meet the demand of my league-mates. And that's precisely how this week's recipe was first made. In fact, this simple 4 (3 if you skip the nut garnish) ingredient recipe has been requested so much, I've made it twice since on request.

It couldn't be easier to toss some Nutella, egg, and flour into a mixer and whip up this dough. You'll notice the dough is initially very crumbly. I panicked at first, worrying it would never mold into solid cookie dough balls, but 15 minutes in the fridge proved me wrong.




What Daughter Says: Whenever someone asks for this recipe I'm a bit embarrassed. It is so simple I don't think I can take any credit. However, simple certainly can be delicious!
4 Ingredient Nutella Cookies
***Click here for printable 4 Ingredient Nutella Cookies Recipe
Ingredients
- 1 large egg
- 3/4 cup Nutella, room temperature
- 1 cup all-purpose-flour
For the filling:
- 1/2 cup Nutella, room temperature
- 1/4 cup chopped hazelnuts (I use slivered almonds because they're cheaper and available year round)
Directions:
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Line a baking sheet with a silicone mat or parchment paper. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment whisk together the egg and 3/4 cup Nutella for about 2 minutes until the mixture is glossy.
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Add flour and beat until combined.
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Cover bowl with plastic wrap and let rest in the fridge for 10-15 minutes. Don't leave the dough longer in the fridge or the dough will be tough to work with and crack when forming the balls.
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Preheat the oven to 350°F
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Using a tablespoon, scoop out dough and form 20-25 cookie balls. The dough may be a little crumbly but should form a solid ball when formed. Place cookie balls on the baking sheet.
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Use your finger or the end of a wooden cooking spoon to make a well in the center of each cookie.
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Fill the hole with Nutella. The easiest way is to use a pastry bag or a Zip Lock bag for this.
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Sprinkle chopped hazelnuts (or slivered almonds) on top of the Nutella.
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Bake for about 10 minutes, or just until the bottoms begin to brown. Be careful, these cookies will continue to bake on a hot surface, don't over bake them! Take the cookies out of the oven, and remove the silicone mat or parchment paper from the hot baking sheet, and let them cool down a bit to firm up.
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These taste best warm but also keep fresh in an airtight container for up to 1 week.
I still have not tasted Nutella. I think I am way behind the times. I suspect the hubby would love these but I also suspect he'd like them better unbaked....sssshhhhhh. I tend to be a more complicated baker
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