Trying out a recipe for a 5 minute chocolate chip cookie was already a little dangerous…and then I made a Nutella version.

It’s been less than 24 hours since I made the first one and I’ve already made 6 more.

The recipe spreads more than the regular chocolate chip one so it ends up creating one giant cookie. If you have some self control you can share the cookie with a loved one. I did try to make two cookies, but for some reason the texture wasn’t quite right when I divided the dough in half to make two cookies.

This cookie is just as easy to make as the chocolate chip cookie and just as yummy. You throw everything into a small bowl or mug and mix it with a fork and then with your hands. Pop it in the microwave for less than a minute and it’s ready to go.

Because this cookie spreads, it’s a little delicate when you first remove it from the microwave, so make sure you have a plate underneath so that the cookie doesn’t break while you remove it from the microwave. After you let it cool, the cookie  comes together and becomes more sturdy. Though if you don’t care about eating a cookie shape, you can just devour it warm.

Print Print Recipe

5 Minute Nutella Cookie

Yield: 1

Prep Time: 4 mins

Cook Time: 50 seconds

Total Time: 5 mins


1 tbsp butter
2 tbsp packed brown sugar
1/4 tsp vanilla extract
1 large egg yolk
1 tbsp Nutella
1/4 cup flour
1 1/2 tbsp chocolate chips


1. Melt butter for 20 seconds in a small bowl or mug. Add in sugar, vanilla, egg yolk, Nutella, and flour. Mix with a fork until dough comes together.Dough might still be loose so you can use your hands to help thoroughly mix the dough and have the Nutella mixed in. Add in the chocolate chips and mix into the dough.
2. Shape the dough into shape of a cookie. Place on plate lined with parchment paper. Microwave for 50 seconds. Cookie will spread and should looked cooked but still delicate/breaks apart easily. Let cookie cool and firm up before eating.

Slightly Adapted from No. 2 pencil



22 Responses to “5 Minute Nutella Cookie”

  1. Jessica — November 13, 2012 at 11:54 am

    It’s getting to the time of year where a lot of my baking calls for egg whites. Now I know where the yolks will be going…

    • Kirbie replied: — November 13th, 2012 @ 12:23 pm

      Haha! Yeah I have that problem often too. At least with leftover egg whites I can make a healthy omelet or something. But I never know what to do with an abundance of egg yolks other than make custard which I’m usually too lazy to do.

  2. Kim Jackman — November 14, 2012 at 6:52 am

    Hi..wanna try this but does it matter what flour and can it be cooked in the oven instead??

    • Kirbie replied: — November 14th, 2012 @ 9:36 am

      I used all purpose flour. I don’t know if it will work in the oven because there is no baking soda or anything in the recipe. I’m afraid it might just bake up hard as a rock.

  3. Kim Jackman — November 14, 2012 at 6:52 am

    thanks. :-)

  4. Tracy — November 19, 2012 at 1:54 am

    Great recipe, but I don’t have any nutella. Do you think I can add almond butter instead, or do you think that will just mess the dough up?
    Love your blog, just came across it this week and have already pinned a number of your recipes( w/ credit to you.)

    • Kirbie replied: — November 19th, 2012 @ 8:51 am

      Hmm, I think you can give almond butter a try. I did a pb version recently that worked.

  5. Millie — December 19, 2012 at 7:58 pm

    Hi! Would you mind telling me the exact quantities in grams? In my country we don’t use the same measurements and I don’t want to screw the cookies hahah
    Love your recipes!

    • Kirbie replied: — December 19th, 2012 @ 11:23 pm

      Sorry I don’t know the conversion. You might try a google search for conversions.

  6. Dulce — February 25, 2013 at 12:20 pm

    I’m Sorry, I’m from Argentina and I don’t know what do you mean with “tbsp” when you name it in the ingredients..
    Thank you!

  7. Dulce — February 25, 2013 at 12:20 pm

    Is it a table spoon ?

    • Kirbie replied: — February 25th, 2013 @ 1:59 pm


  8. Trina — September 25, 2013 at 8:36 am

    Hi, do I need vanilla extract and can I use regular sugar instead of brown?

    • Kirbie replied: — September 26th, 2013 @ 10:51 am

      regular sugar will change the texture. the brown sugar makes it chewy. Also vanilla is sort of up to you. I think it adds something to a cookie, but i guess you can leave it out

  9. Em — December 13, 2013 at 5:17 am

    This looks great! Will it work if I just put the it on a glass plate an microwave it?

    • Kirbie replied: — December 13th, 2013 @ 12:51 pm

      It will stick to the plate, which is why the parchment paper is needed.

  10. N. — February 4, 2014 at 3:49 pm

    How big is the cookie? will halving the ingredients do

    • Kirbie replied: — February 5th, 2014 @ 9:05 am

      As you can see in the picture, it makes one large cookie or 2 smaller ones, so you could halve your ingredients if you don’t mind splitting an egg yolk

  11. J — April 14, 2014 at 7:35 pm

    Hi may i know the microwave do we set it to med/medhigh/high?

    • Kirbie replied: — April 14th, 2014 @ 11:57 pm

      I use regular full power

  12. Hafsa — July 7, 2014 at 1:55 am

    How much time does it takes to cool down and become sturdy?I really love your blog and am planning to stay here and make some delicious things.

    • Kirbie replied: — July 7th, 2014 @ 8:01 am

      just a few minutes!

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