Nutella Cookies
These are the easiest Nutella cookies I’ve ever made. And they are good.  As in super rich, fudgy in the middle, good. As in you can whip these up, give them to your friends and pretend you labored over them for a few hours, when in actuality they took about 15 minutes, including baking time.

Yup, less than 5 minutes to make the dough and 10 minutes in the oven and then they are ready to go. And they are only 4 ingredients.
Nutella Cookies
This recipe is going in the top of my pile of cookie recipes.

When these came out of the oven, I was so excited. You know how sometimes you just know something will taste good even though you haven’t tasted it yet? Well that’s the feeling I had after I took a peek at these while they baked. And my feeling was confirmed when I bit in.

I didn’t even let them finish cooling, which actually is the best time to eat them anyway, since the chocolate chips are still melty and the cookies still warm. Though they taste great after they are fully cooled too.
Nutella Cookies
I came across this recipe for an easy Nutella cookie on Cannella Vita. I realized that it looked very much like a previous three ingredient Nutella cookie I had made that’s been passed around the food blog world. While the three ingredient Nutella recipe was easy, it wasn’t my favorite cookie. This blogger had modified the recipe, reducing the flour, which really helped with the crumbly dough issue that always happened when I made the recipe. I don’t know why I didn’t think of it.
Nutella Cookies
I adapted the recipe further, playing a little bit with the ingredients and cutting down significantly on the preparation time. I’m loving this recipe. I made one batch, practically ate the entire batch by myself in one weekend, and am excited to make another one soon.
Nutella Cookies

Update: I recently changed this recipe slightly, making it even chewier and the structure a little more sturdy. It’s still just as easy. Check it out here.

If you love Nutella, I have a whole collection of Nutella recipes.

I also have a category of easy recipes with 4-or-less ingredients.

Print Print Recipe

Easiest Fudgy Nutella Cookies

Yield: 12


1/2 cup + 1 tbsp all purpose flour
1 large egg
1 cup of Nutella
1/2 cup semisweet chocolate chips


1. Preheat oven to 350F. Combine flour, egg and Nutella in a large bowl and mix together with a spoon until dough comes together and no flour lumps remain. Stir in chocolate chips until evenly mixed into the dough.
2. Make dough balls, about 1 1/2 inch in diameter. Place on cookie sheets, about 2 inches apart. Press down slightly on dough so the dough balls are more like very very thick round disks rather than perfectly round balls. Smooth edges that may have cracked from the pressure of pushing down on the balls, so that you have thick round smooth disks.
3. Bake for about 10 minutes. Cookies should be mostly set, but might be slightly still soft in the middle. Let cookies cool on rack until completely set, otherwise they might fall apart when you try to remove them (about 30 min-1 hour).

Adapted from Cannella Vita and Tasty Kitchen


237 Responses to “Easiest Nutella Cookies”

  1. caninecologne — January 29, 2013 at 7:18 am

    Wow, so easy! I’ll give these a go this weekend!

    • Kirbie replied: — January 29th, 2013 @ 11:17 am

      Yes, it’s super simple! Give it a try. Hope you like them!

  2. Rosie @ Blueberry Kitchen — January 29, 2013 at 1:58 pm

    Yum, these look delicious! Can’t believe they only have four ingredients!

    • Kirbie replied: — January 29th, 2013 @ 3:42 pm

      Yup, they are so easy. Nutella makes everything better!

  3. Tasha — January 29, 2013 at 2:02 pm

    Nutella + Chocolate chips = Happiness! Yum!

    • Kirbie replied: — January 29th, 2013 @ 3:42 pm

      haha, I agree

  4. Hannah — January 30, 2013 at 1:33 pm

    If, hypothetically, I was too lazy to go buy semi-sweet chocolate chips, could I, hypothetically, use regularly sweet ones instead? ;)

    Would it make my cookies super-sweet or will it have some sort of adverse effect on them that I’m not familiar with? Baking is not really my forte :)

    • Kirbie replied: — January 30th, 2013 @ 2:05 pm

      Lol. It shouldn’t affect the cookies except that it will be super sweet and the cookies are already super sweet from the Nutella.

  5. Maddie — January 30, 2013 at 5:26 pm

    Do you think this would be good with mint flavored chocolate chips? They’re the only ones we have and I am VERY curious to try this!

    • Kirbie replied: — January 31st, 2013 @ 9:33 am

      I guess it depends if you like the combination of mint and Nutella. I personally am not a big mint person, but I can see it working.

  6. Aimee G — February 4, 2013 at 6:40 pm

    Do you have to put the semi sweet chocolate in the mixture? I ran out yesterday and stores are closed today.

    • Kirbie replied: — February 4th, 2013 @ 10:46 pm

      You can substitute for another kind of chocolate chip; I just prefer semisweet because the cookies are already quite sweet.

  7. Rachel — February 7, 2013 at 3:31 pm

    Hi! About how many cookies does this recipe make? I’m so excited to try this. Other than the double time I’m going to have to pull at the gym now. :)

    • Kirbie replied: — February 8th, 2013 @ 9:34 am

      You know I forgot to count! But I believe it was around 12 cookies.

  8. Lp — February 9, 2013 at 3:03 pm

    They seem delish! Does cookie sheet need to be greased? Or is it ok to just put dough on ungreased one?

    • Kirbie replied: — February 9th, 2013 @ 10:25 pm

      I always use parchment paper or silpat mat, in which case you don’t need to grease. I’ve actually never greased a cookie sheet before, not quite sure what the results would be.

  9. Dawn — February 12, 2013 at 10:50 pm

    I just made these. Used foil with butter & flour to make non stick. They came out perfect! My daughter made them for her bf since he announced its his favorite and giving him them for vday!

    • Kirbie replied: — February 13th, 2013 @ 9:08 am

      Aw how sweet. =)

  10. Edie — February 15, 2013 at 2:18 pm

    Can I substitute the chocolate chips with nuts? Or can I just not use chocolate chips at all?

    • Kirbie replied: — February 15th, 2013 @ 2:58 pm

      I think using nuts should be fine. I like the chocolate chips because the melted chocolate gives it an extra fudgy taste.

  11. Iris — February 15, 2013 at 3:25 pm

    Made these and everyone I gave them to, LOVED THEM. :) Hehehe, thanks for always having such bomb recipes that are super easy to make!

    • Kirbie replied: — February 15th, 2013 @ 4:21 pm

      Yay! Glad you like these. I love them too. =)

  12. Leah — February 16, 2013 at 12:11 pm

    I made these today and added sea salt to them after they were baked. YUM

    • Kirbie replied: — February 17th, 2013 @ 10:36 pm

      Yum! Sea salt sounds like a good addition.

  13. Nicola — February 17, 2013 at 11:19 am

    It says half a cup and a spoon of flour which is it? X

    • Kirbie replied: — February 17th, 2013 @ 10:35 pm

      It is 1/2 cup plus 1 tbsp.

  14. Rachel @ Bakerita — February 19, 2013 at 2:49 pm

    Just made these. So heavenly! I melted chocolate chips and swirled them around on top too…absolutely delicious. Everyone loved them!!

    • Kirbie replied: — February 20th, 2013 @ 9:20 am


  15. Jay — February 21, 2013 at 1:47 pm

    I made these and while prepping them I realized they’re very greasy! Is that just me or…? Also, when they were baking there was a lot of that oil. I’m assuming Nutella is just very oily. They still turned out pretty good but I was wondering if this was normal or not.

    • Kirbie replied: — February 21st, 2013 @ 2:41 pm

      They are a little oily but there shouldn’t be puddles of oil when baking. Nutella does have oil and when it has so few other ingedients, the raw dough balls will be oily to the touch.

  16. Eileen — February 27, 2013 at 12:20 am

    Hi, i just tried it but the inside was kind of soft. And my dough wasn’t hard to make into balls to start with.. so it was actually spreading out when i baked it. What could have happened? :(

    • Kirbie replied: — February 27th, 2013 @ 9:31 am

      If it is still kind of soft then you may need to bake longer. It also sounds like maybe you don’t have enough flour if they spread out too much or you added too much Nutella. Make sure it is a very full 1/2 cup and 1 tbsp flour. Also try refrigerating the dough for about half an hour before baking. I didn’t need to do that for mine, but with different elevations and temperatures, you might need to do that.

  17. 100%Cotton — February 28, 2013 at 2:28 pm

    Exceptionally Delicious! Just the right balance of hazelnut and chocolate. Great recipe. One batch made 10 cookies.

  18. Hanna — March 3, 2013 at 10:07 am

    I was wondering, how many cookies does this recipe yield?

    • Kirbie replied: — March 3rd, 2013 @ 9:31 pm

      Around 12, maybe slightly less. Sorry I forgot to count!

  19. Cami — March 4, 2013 at 3:59 am

    Hi! I am a neophyte baker :) I tried making these but they came out flat. Not the taste but the form. No idea what i could have done wrong given such a simple recipe. Could you let me know, please? I followed everything to the letter – I think :) Thanks very much!

    • Kirbie replied: — March 4th, 2013 @ 9:14 am

      It sounds like your cookies spread a little too much so try reducing the Nutella slightly or increasing the flour slightly (like 1 tbsp)

  20. Bubbles — March 4, 2013 at 10:33 pm

    Can i use Dark chocolate chips instead of Semi-sweet chocolate chips?

    • Kirbie replied: — March 5th, 2013 @ 12:06 am


  21. LauraHelen — March 5, 2013 at 6:19 pm

    I found this recipe last week and I’ve made them 5 times since. I add a pinch of salt to mine and have been playing with add-ins. I’m a traditionalist and like mine plain, but the guys seem to like a few chopped pecans and white chocolate chips!! These are really too easy. I almost wish I didn’t know how to make them!! =D

    • Kirbie replied: — March 6th, 2013 @ 9:20 am

      Wow, so glad you have made them so many times. I need to make them again myself.

  22. Verena — March 8, 2013 at 6:14 pm

    Any reason why I can’t throw all the ingredients into a food processor and pulse till it all comes together?

  23. Verena — March 9, 2013 at 10:56 pm

    Hi there. I posted this question a few days ago, but it seems to have disappeared.

    I just wanted to know if this mixture could be done in a food processor? Your thoughts would be appreciated.


    • Kirbie replied: — March 10th, 2013 @ 12:08 am

      Sorry for the delayed response. I think it should work in a food processor. I haven’t yet tried, but it seems like it should work.

  24. Verena — March 10, 2013 at 2:08 am

    Thanks Kirbie. Will give it a go this week and let you know how it turns out.

  25. Tricia — March 14, 2013 at 1:28 pm

    I just made these as directed and they were AWESOME!!! Ugh…might have trouble keeping them in the cookie jar…! Next time, I might add in some toasted almonds, too! Nice job, very well done!!!

    • Kirbie replied: — March 14th, 2013 @ 3:51 pm

      So glad you enjoy them!

  26. Kate — March 18, 2013 at 12:23 pm

    Hi, I was wondering how long these will keep for? I have a dinner party tomorrow (Tuesday) and a family thing Friday, and was hoping to make one double batch to bring to both events. Will they be stale by Friday? Also how should I store them? Thanks

    • Kirbie replied: — March 18th, 2013 @ 1:11 pm

      I am not sure how long they will stay good for. I’ve only ever had them around for 2 days. I keep mine in an airtight container.

  27. Tristen — March 18, 2013 at 1:21 pm

    Hi, Just tried them but they turned out flat on the sheet… is there something I did wrong. Also they were very oily. : (

    • Kirbie replied: — March 18th, 2013 @ 3:58 pm

      The raw dough will be oily because it is mainly Nutella. It sounds like you don’t have enough flour or too much Nutella, which is why they would end up like flat sheets.

  28. Verena — March 18, 2013 at 6:55 pm

    Hi. Just tried the cookies and made them in the food processor. The dough was done in about 15 seconds!! After reading that some people had trouble with the cookies spreading too much, I did put them in the fridge for around 15 minutes before baking. They are about to come out and I see I also have a little oil around the cookies. I even put in a little extra flour after reading some of the comments. May have to put in even more flour next time.

    They have just come out of the oven. Spread more than I would have liked. Oiliness seems to have disappeared. Shape not too bad though. Will add another 1/4 cup of flour next time ie used 3/4 cup and see how they come out. I got 14 cookies with this batch. Still too soft to take off the cookie sheet. Can’t wait to taste them!! :)

  29. Verena — March 18, 2013 at 7:01 pm

    I may not have to add more flour. I had chilled the last two cookie balls for longer than the main lot and they are about to come out of the oven and haven’t spread nearly as much. I think those two will have to be the Cook’s Specials :D

    • Kirbie replied: — March 18th, 2013 @ 10:18 pm

      Glad you like them. I would try to avoid adding too much flour because it makes the cookies dense rather than chewy and fudgy.

  30. Verena — March 19, 2013 at 3:48 am

    Just tasted one of the cookies. They are simply to die for and my chocoholic daughter LOVES them too. Even the thinner cookies are soft, bendable and very chewy. I find them very rich, so can’t cope with more than one at a time. Daughter has already requested a second batch, lol! Thanks for the recipe!!

    • Kirbie replied: — March 20th, 2013 @ 9:08 pm

      I’m so glad you enjoy these cookies!

  31. Rosita — March 19, 2013 at 3:10 pm

    would no chocolate chips work with the recipe? I dont have any cc

    • Kirbie replied: — March 20th, 2013 @ 9:11 pm

      Yes, though the cookies are a little boring without them.

  32. Jessica — March 24, 2013 at 10:17 am

    I tried making these cookies for the first time today. They turned out delicious, but not very pretty. I’m not sure if I did something wrong. The dough wasn’t sticky at all; I kind of had to squish it together to make the balls. The cookies seem to have spread too much. The center is chewy, but the edges are a bit thin, quite crispy, and very raggedy looking.

    • Kirbie replied: — March 24th, 2013 @ 3:52 pm

      Hmm, since you say you had to squish the dough together, it seems like you had too much flour. But then you said the cookies spread too much, which they won’t do if you have too much flour. My edges are also thin and somewhat raggedy depending on how well I shaped them beforehand. You might need to add a little more Nutella if you dough seems dry. And you can dry refrigerating the dough for about 30 mins if you want to prevent spreading.

  33. Jessica — March 24, 2013 at 5:30 pm

    Thanks, Kirbie.
    I was wondering about two much flour – but I leveled off the 1/2 cup and the Tbs. There was a little Nutella left in the jar, after I filled up the cup. I thought about just using it all, but I was trying to follow the recipe…since it was the first time. I did use a non-stick sheet, which could have made a difference. I’ll try refrigerating them, next time.
    However, my family seemed to really like them – especially the crispy edges – so maybe I didn’t do too bad.

    • Kirbie replied: — March 25th, 2013 @ 8:34 am

      Oh, the sheet definitely can make a difference. I’ve baked these with silpat mats and different brands of parchment paper and I definitely see a difference. I think the best results are with the silpat mats.

  34. Lourdes — March 24, 2013 at 5:46 pm

    I just made these. Ours turned out like flat sheets like I’ve read happened to some others. I guess we’re one of the ones that needed to add flour. My boys didn’t like the taste of the cookies though :( it’s sad because other raved about how delicious they were.

    • Kirbie replied: — March 25th, 2013 @ 8:34 am

      You might want to try putting them in the fridge before baking to prevent spreading.

  35. Marianne — March 30, 2013 at 4:37 am

    Just made these cookies and used M&M Easter egg candy in the center instead of chocolate chips. Delicious!

    • Kirbie replied: — March 31st, 2013 @ 7:20 am

      Oooh, how fun! An Easter version!

  36. Lauren — March 30, 2013 at 7:42 pm

    How many cookies does this make? And would it be sweet enough without the chocolate chips? Thanks xx

    • Kirbie replied: — March 31st, 2013 @ 7:09 am

      Approximately 1 dozen. And yes I think they are sweet enough without the chips, though I think they look prettier with the chips in them.

  37. Hello — April 4, 2013 at 4:18 am

    Looks delicious as heaven, making them now, but how much does this recipe make?

    • Kirbie replied: — April 4th, 2013 @ 8:24 am

      About 12.

  38. Juliecrd — April 6, 2013 at 8:50 am

    Can these cookies be frozen for use later?

    • Kirbie replied: — April 8th, 2013 @ 9:53 am

      I have not tried, so not sure. Sorry!

  39. Sarah — April 7, 2013 at 3:51 pm

    I made these a few days ago and they were delicious! I doubled the batch, which made about 20 cookies…The parchment paper really made a difference. Everyone loved that they were chewy/fudgy/brownie like! Yum!

    • Kirbie replied: — April 8th, 2013 @ 9:49 am

      So glad everyone likes it. And I agree on the parchment paper.

  40. Hayley — April 11, 2013 at 4:14 am

    Which baking shelf is the most suitable for these cookies? :)

    • Kirbie replied: — April 11th, 2013 @ 8:16 am

      I use the top one, but my top one is also lowered so it’s in the middle of the oven

  41. amira — April 14, 2013 at 8:17 am


    • Kirbie replied: — April 14th, 2013 @ 5:39 pm


  42. Helen — April 17, 2013 at 4:09 am

    I’m making these cookies in the UK, I know the ‘cup’ measure is used frequently in the US. Is a cup around 250ml? I don’t have a cup here so can’t check. Thanks

  43. Rachel — April 21, 2013 at 7:24 pm

    How much does this make approximately?

    • Kirbie replied: — April 22nd, 2013 @ 2:13 pm


  44. Kellie Jo — April 24, 2013 at 4:03 pm

    Made these, and while they did spread a bit, it was so much fun to make and were absolutely delicious!! We’ll be making them again soon, thanks for the recipe!

    • Kirbie replied: — April 25th, 2013 @ 8:40 am

      You can try putting them in the fridge first to prevent spreading. Glad you enjoy them though!

  45. Aini — April 26, 2013 at 5:07 pm

    Hi, I’m just wondering if I can use rice flour for this recipe? Would I need to add extra ingredient like baking soda maybe? Thanks, I so can’t wait to make these cookies! :)

    • Kirbie replied: — April 27th, 2013 @ 7:03 am

      rice flour has very difficult qualities so i don’t think you can substitute rice flour for all purpose for these cookies

  46. jan jones — May 12, 2013 at 5:25 am

    I went to an event the other night for my children’s Civil Air Patrol. Someone had made these awesomely delicious fudge cookies, and I HAD to have the recipe. They did not look like much, and I am not generally one for chocolate unless it is a brownie, but these tasted AMAZING. Once I found this on Pinterest, I knew it had to be the same recipe. They are fabulous!!

    • Kirbie replied: — May 13th, 2013 @ 9:22 am

      How interesting. Thanks for sharing your story! I’m glad people are making the cookies and sharing.

  47. Valerie — May 15, 2013 at 12:36 am

    Those are the same 4 ingredients to make my fudgy moist nutella cupcakes!! (only less flour is used!)

    • Kirbie replied: — May 15th, 2013 @ 8:50 am

      Oh I’ve made some mini nutella cakes using these ingredients too. Delicious! haven’t done full cupcakes before though.

  48. Stephen — May 15, 2013 at 5:23 am

    These look amazing. I can’t believe they are so simple. Also, I almost never see a person that pretty much responds to every comment on their post, it cool to see. Keep it up.

    • Kirbie replied: — May 15th, 2013 @ 8:49 am

      I love how simple these are and I’m glad you like that I respond to comments. I try my best to respond to them all because I feel that if people take the time to leave a comment then I should make every effort to try to respond.

  49. Jessica — May 23, 2013 at 2:45 pm

    So my roommate and I made these last night, and let’s jut say we just go back from buying more Nutella and plan to bake again tonight. They are almost like a brownie in cookie form!

    • Kirbie replied: — May 23rd, 2013 @ 2:49 pm

      I’ve gone through quite a few jars of Nutella making this! Glad you enjoy it!

  50. Stephanie — May 25, 2013 at 4:31 pm

    I made these for my husband’s fire station and all the guys loved them! Thanks!

    • Kirbie replied: — May 27th, 2013 @ 5:35 am

      Oh nice! Thanks for sharing your experience.

  51. Farquhar — May 29, 2013 at 12:39 pm

    This was a very easy recipe, but for the wrong reasons. The one large egg made it taste totally like eggs. Even though Nutella makes everything better, it didn’t seem to save this dish.

    • Kirbie replied: — May 29th, 2013 @ 10:45 pm

      It sounds like you didn’t have enough Nutella or flour. As you can see from the many comments, it shouldn’t taste eggy at all.

  52. Jen — May 31, 2013 at 9:04 pm

    Don’t mean to step on your directions, BUT… to those who have problems with the cookies spreading too much or being “oily,” chilling the dough for half an hour before portioning and baking may solve that problem.

    • Kirbie replied: — June 1st, 2013 @ 2:52 pm

      thanks for adding that suggestion!

  53. Mackenna Herzog — June 3, 2013 at 4:43 pm

    Ugh… My brother asked me if I could make some Nutella cookies after school today and when I saw this recipe I got excited. When I made it originally something wasn’t right, I put some more sugar in the rest but it still was disasterous. Eventually tossed the rest.

    • Kirbie replied: — June 3rd, 2013 @ 11:45 pm

      Sorry to hear that. As you can see from the comments, many people love this recipe. I’m not quite sure where yours went wrong. What do you mean by something wasn’t right? the taste, the texture?

  54. redrose 33 — June 3, 2013 at 7:29 pm

    Hi Kirbie I know this question maybe annoying but if it is possible can u maybe provide the amount of calories per cookie? I really really wanna try this recipe but I would just like to know how many calories I am consuming before I end up eating the whole batch :)

    • Kirbie replied: — June 3rd, 2013 @ 11:44 pm

      I don’t have that information but there are a lot of calorie counters out there for recipes so maybe you can try one of those. I usually use this site, though I don’t actually know how accurate it is.

  55. Autumn — June 4, 2013 at 7:30 pm

    Just made these for my Ultimate Frisbee team, many of whom are gluten-free. I used Trader Joe’s gluten free baking mix and they tasted wonderful. Thought I’d let everyone know.

    • Kirbie replied: — June 5th, 2013 @ 9:18 am

      Thanks for sharing! So glad to know it works with TJ’s gluten free mix

  56. Sophia — June 26, 2013 at 11:04 am

    Can you make it the same way but without the chocolate chips?

    • Kirbie replied: — June 26th, 2013 @ 1:32 pm


  57. Sophia — June 27, 2013 at 9:16 am

    Thank you you are very helpful to everyone on here????

  58. Sophia — June 27, 2013 at 9:17 am


    • Kirbie replied: — June 27th, 2013 @ 11:14 am

      Thanks =)

  59. Dan — July 1, 2013 at 3:19 pm

    Hey, just put my first batch in the oven, reduced the flower like you said. I also used chopped walnuts instead of he chocolate chips. As well as added in a little peanut butter. My wife loves nutella, so i figured i would give these a shot… perhaps a get out of the dog house free card.

    • Kirbie replied: — July 1st, 2013 @ 11:58 pm

      So did you wife like them too?

  60. Dan — July 1, 2013 at 4:16 pm

    batch is out and set… I don’t like sweets very much if at all … But these cookies omg are good.

    • Kirbie replied: — July 1st, 2013 @ 11:57 pm

      A lot of my friends really like these and have told me they like that it isn’t too sweet. So glad you enjoy them!

  61. juliet — July 4, 2013 at 3:05 am

    to all the UK peeps, Tesco sell a small measure jug (£6.00) that has American cup as one of its unit of measure
    im going to attempt these today and because im not known for my culinary skills fingers crossed for me
    one question, do you beat the egg before adding to the flour?

    • Kirbie replied: — July 4th, 2013 @ 10:43 pm

      No you dont need to prebeat the egg, just mix it in with all the ingredients. You just make sure the dough is thoroughly mixed, so no egg streaks or flour streaks remain.

  62. Dylan — July 8, 2013 at 6:15 pm

    I followed the recipe exactly…they looked fine, but didn’t taste good at all. Disappointing; they tasted like flour and had an odd, under baked cake texture.

    • Kirbie replied: — July 8th, 2013 @ 7:38 pm

      It sounds like you didn’t mix the dough thoroughly. I’ve made these dozens of times and it’s gotten great feedback. Since there is barely any flour, it shouldnt taste like flour.

  63. Zii — July 11, 2013 at 8:02 pm

    Can I use any type of flour? Like plain flour, hongkong flour etc?

    • Kirbie replied: — July 11th, 2013 @ 9:35 pm

      plain flour!

  64. Melissa — July 14, 2013 at 3:47 am

    WOW!! Made these last night and omg they are so good, eating them for breakfast Lol. My boyfriend took a whole bunch to the dudes on his commercial fishing boat too.

    • Kirbie replied: — July 15th, 2013 @ 7:49 am


  65. Nancy — July 15, 2013 at 5:43 am

    Hi,I plan on making these this afternoon when my Grandson arrives. We love to bake together . After reading all the comments I gather oily cookies ismamproblem. I currently have my Nutella jar upside down over a small colander,some oils are leaking out,I’ll continue doing this afew more minutes then et the rest of the ingredients together. Sure hope my Grandkids love them. I will let you know

    • Kirbie replied: — July 15th, 2013 @ 7:40 am

      The dough is a little oily but the cookies themselves don’t feel oily once baked

  66. Kay — July 24, 2013 at 5:32 pm

    These are not the best. The chocolate chips save the recipe from being a complete fail. Even with the chocolate chips I won’t be remaking.

    • Kirbie replied: — July 24th, 2013 @ 10:53 pm

      That’s too bad you feel that way. Most people who have commented love it.

  67. jenny — July 24, 2013 at 8:46 pm

    Hi, can i use the oven toaster for this?

    • Kirbie replied: — July 24th, 2013 @ 10:50 pm

      I dont think it will work in a toaster oven. You need a regular oven.

  68. Jorge — July 27, 2013 at 10:15 pm

    So I really want to make these but the only kind of flour I have is maseca it’s a corn flour , will that work?

    • Kirbie replied: — July 28th, 2013 @ 10:13 pm

      I’m not very familiar with that, but I don’t think it will work as this one uses all purpose flour.

  69. Sydney — August 1, 2013 at 7:38 am

    Do you bake the cookies on a reuglar oven or a convect oven? just wondering because I want them to turn out perfect(:

    • Kirbie replied: — August 1st, 2013 @ 11:38 am


  70. Miss A. — August 1, 2013 at 7:38 pm

    HiHi! (: Can you like add anything extra, like Baking Soda/Powder & a mix of white sugar and brown sugar? not sure because that’s usually the basic of cookies o:

    • Kirbie replied: — August 1st, 2013 @ 9:43 pm

      you dont need to add additional sugar. If you ad baking soda or powder the cookies will likely spread too much.

  71. Miss A. — August 1, 2013 at 7:57 pm

    && like 1/2 or 1/4 cup of honey instead of chocolate chips? :) thanks! :D

    • Kirbie replied: — August 1st, 2013 @ 9:43 pm

      I think the honey will make the dough really really sticky and maybe too wet.

  72. Miss A. — August 1, 2013 at 10:57 pm

    Oh okay! Thank you so much :) saved me from my cookie disaster plan! :P. Baking them right now, THEY LOOK SO GOOOD :)

  73. Victor C — August 4, 2013 at 12:18 am

    Thank you! I followed your recipe to the letter and it came out pretty amazing!

    • Kirbie replied: — August 4th, 2013 @ 7:23 am

      I’m happy to hear that!

  74. Noelle — August 6, 2013 at 9:59 am

    do i have to put chocolate chips in them? :O

    • Kirbie replied: — August 6th, 2013 @ 1:37 pm


  75. Julia — August 6, 2013 at 3:40 pm

    Just made these for my family! They loved them!! My brother ate 3 out of the 12 cookies and had a hard time resisting a 4th. Thank you for sharing this recipe!

    • Kirbie replied: — August 6th, 2013 @ 9:52 pm

      Aw, thanks for sharing!

  76. Alyssa — August 7, 2013 at 8:25 pm

    sooooooooooooooo good made nutella cookie cake it was sooo perf

    • Kirbie replied: — August 7th, 2013 @ 10:31 pm

      glad you like it!

  77. Avery — August 8, 2013 at 9:09 am

    Do you think that I could make these cookies using Biscoff/cookie butter? They look delicious!

  78. catherine — August 10, 2013 at 1:37 pm

    I thought the tittle said eggless nutella cookies but I requires one egg ?????????????????????????????????????????????????????????

  79. Laura — August 12, 2013 at 6:12 pm

    I have a huge jar of Nutella so I’ve been looking for recipes to use it up. This was just too simple to not try. Glad I did!
    I followed the recipe and instructions to a tee–mixing well especially. I made these in a toaster oven (with convection capabilities) but made 6 big cookies to fit. I baked them about 12-15 minutes though I could’ve taken them about a minute or so earlier for a softer texture. But even so they’re chewy and fudgy and oh so delicious!! Definitely a keeper. And so easy! Can’t wait to make another batch.

  80. Cheryl — August 15, 2013 at 9:33 am

    Leave it to me to fail at something so simple. I followed the recipe EXACTLY, yet my cookies turned into a thin, crisp puddle. I think perhaps my balls of dough were smaller, since it made about 16 cookies. Do you suppose that’s enough to make such a difference? Oven temp seems fairly accurate, since I get good results with other baking. Ideas?

    • Kirbie replied: — August 15th, 2013 @ 11:36 am

      Hmm, I dont think smaller dough balls would cause that. You might try adding a little more flour. It sounds like you had too much Nutella or too little flour.

  81. Cheryl — August 15, 2013 at 2:21 pm

    Thanks. I’ll try that, though I did measure carefully. I wonder if my oven is perhaps running a bit hot, since over the years, with other ovens and other recipes, that has made cookies sort of puddle before they could bake. I also might try chilling the formed cookies on the cookie sheet for a few minutes. I’ll keep playing. Even my unsuccessful finished product was delicious, even if they weren’t the pretty cookies I was going to take as a housewarming gift. Sadly, I have to eat them myself. Lol.

    • Kirbie replied: — August 15th, 2013 @ 10:20 pm

      Oh, yeah you can def try chilling the dough first. And yeah, you might want to reduce the temp on your oven a little. Did you dough come together okay?

  82. Kerstin — August 27, 2013 at 1:16 pm

    Thanks! it worked really well for me. I suggest you eat one while its still hot because it’s sooo delicious

    • Kirbie replied: — August 27th, 2013 @ 8:51 pm

      I love eating them hot. Sometimes I burn my tongue! heh. But they do crumble easily when hot which is why I said in the direction to let them cool so they fully set.

  83. G-Money — September 4, 2013 at 5:14 pm

    Make them with MnMs. REALLY GOOD!

    • Kirbie replied: — September 5th, 2013 @ 10:56 am

      great suggestion!

  84. Ally — September 9, 2013 at 2:57 pm

    I’m so excited to make these! Just have one question, would it make a difference if I use an electric mixer instead of a spoon to make the dough? Thanks :)

    • Kirbie replied: — September 9th, 2013 @ 6:49 pm

      It shouldn’t. You should be able to use mixer, just make sure you don’t use too much power as that might make the dough too thin.

  85. Fendi — September 17, 2013 at 12:08 am

    Hi guys! I just baked these little gems and they are a hit!! Although I did alter the recipe as I do; as apposed to chocolate chips, I crumbled in some ferrero rochers and it is Devine! :) x

    • Kirbie replied: — September 17th, 2013 @ 8:24 am


  86. Mikachu — September 22, 2013 at 11:27 pm

    Hey i made mine and after cooking it it is still soft. I left it to be cooled for 5-10 mins and it is still soft. Should i keep waiting or bake it again?

    • Kirbie replied: — September 23rd, 2013 @ 1:01 am

      It takes more than 5 to 10 minutes to cool actually. As long as they look done they should be done. They need about 1/2 hour to set.

  87. Maria Teresa — September 23, 2013 at 11:36 am

    Thanks for a great and easy recipe! Made these for my college kid, boxed and mailed them. Do you know how long they would last? Hopefully as soon as he receives them they’ll disappear.

    • Kirbie replied: — September 23rd, 2013 @ 9:11 pm

      I think they should be good for a few day. Your kid is lucky to have you sending baked treats!

  88. Teresa — September 24, 2013 at 9:25 am

    Do I have to use chocolate chips? Or can I just put the Nutella and that’s it. Or peanut butter .

    • Kirbie replied: — September 24th, 2013 @ 10:04 am

      you dont have to put the chocolate chips.

  89. wilda — October 3, 2013 at 2:42 am

    i just made it. the taste is sooo good. but i burned the down part a little because i used an old oven without temperature. thanks for the recipe Kirbie \^,^/

    • Kirbie replied: — October 3rd, 2013 @ 11:03 am

      glad it came out well for you!

  90. malaysiapeople — October 11, 2013 at 7:13 pm

    Thank you for your perfect-perfect nutella cookies recipe

    • Kirbie replied: — October 12th, 2013 @ 9:04 pm

      Aw, you’re welcome!

  91. Melissa — October 13, 2013 at 9:36 am

    I made this recipe with only small additions. I added chocolate chips for a more chocolaty taste and also vanilla and milk for a hint of more moisture. Let me just say, they came out AMAZING! Thanks for this recipe!

    • Kirbie replied: — October 13th, 2013 @ 10:34 pm

      Glad you like them!

  92. Valerie — October 14, 2013 at 10:34 pm

    Everything was fine, added just the right amount given but however when it was in the oven, it spread too much! Kind of flat, any idea why is it like that :(?

    • Kirbie replied: — October 14th, 2013 @ 10:44 pm

      You can try putting them in the fridge for about 30 minutes before you bake them if yours flatten too much. I’m not sure why that would happen as mine don’t, but it should help solve the problem.

  93. Maya — October 28, 2013 at 4:48 am

    These cookies are amazing, I’m not even kidding it feels like gooey heaven in your mouth

    • Kirbie replied: — October 28th, 2013 @ 10:17 am

      glad you like them so much

  94. Alice — November 18, 2013 at 7:15 pm

    Just made these with almond flour – so good! It was the brownie-cookie texture I’d hoped for

    • Kirbie replied: — November 18th, 2013 @ 11:43 pm

      Oh good to know it works with almond flour!

  95. Keisha — November 23, 2013 at 1:30 pm

    I found these cookies to be great, but much too many chocolate chips! I ended up taking a bunch out as it was getting difficult to make the dough balls

    • Kirbie replied: — November 24th, 2013 @ 9:55 pm

      sorry you felt that way. I didn’t have an issue with the chocolate chips, but I’m glad you got it to work out

  96. Portia — December 14, 2013 at 7:53 pm

    how long does it take for the cookies to completely harden? thx

    • Kirbie replied: — December 14th, 2013 @ 11:59 pm

      I would give it about an hour.

  97. Terry — December 15, 2013 at 4:29 pm

    I just made a double batch but used a 1/2 cup less of the nutella. I also used the chips and chopped hazelnuts. They are really yummy.

    • Kirbie replied: — December 16th, 2013 @ 9:14 am

      Glad you like them! =)

  98. Calai — January 1, 2014 at 11:38 pm

    Hi! I made a mix of half a bottle of nutella and oil for my fondue but then my dad mix it with milk so it became like a dough. What can I do to make them cookies? Thanks.

    • Kirbie replied: — January 2nd, 2014 @ 9:41 am

      Sorry, I don’t have an answer to that.

  99. Julianna — January 10, 2014 at 3:34 am

    I just made these cookies for my brothers and they both loved them. I didn’t try them but I’m sure they taste amazing. Thank you very much for the recipe.

    • Kirbie replied: — January 10th, 2014 @ 10:30 am

      I can’t believe you resisted trying them! haha.

  100. AzizA — January 22, 2014 at 5:40 pm

    I must have done something wrong because they turned out gooey and they tasted like burnt Nutella and flour

    • Kirbie replied: — January 22nd, 2014 @ 11:55 pm

      Hmm, it sounds like maybe you had too much liquid, or maybe not everything is completely mixed.

  101. Erona — February 7, 2014 at 3:52 pm

    For some reason when I made mine the texture was very spongy and dry I don’t know if it was something I did or not when you break them in half it was just like a sponge and it would just fall apart to crumbs when i tried handling it. I will be trying these out agian but being very precise on how I make them haha

    • Kirbie replied: — February 7th, 2014 @ 9:43 pm

      Hmmm, I’m not sure why it would turn out spongy.

  102. Christina and Lance — February 9, 2014 at 12:57 am

    we made these and the individual cookies were sitting in a puddle of oil on the baking sheet. they were chewy but not in a very pleasant way as it was cloying. your recipe seems to yield really inconsistent results…

    • Kirbie replied: — February 10th, 2014 @ 1:49 am

      There have been many people who have left comments and made this very successfully…and many people who have made it and linked to it on their blogs. You may want to refrigerate your dough first. I haven’t had any issues with them and I’ve made them more than a dozen times. You may also want to add a touch more flour if you feel your dough is too oily. People are working in different settings with different equipment, so sometimes the recipes need to be slightly tweaked.

  103. Jen Saavedra — February 17, 2014 at 2:15 am

    I just baked this, used the exact measurements but my cookies turned shapeless while baking, taking the form of the whole rectangular pan :( It tastes great tho but I have to cut them like super thin crispy brownies. I guess it turned that way because I used an all-purpose gluten free baking flour from Bob’s Red Mill?

    Can you recommend a different gluten free flour? Aside from TJ’s cos its not available from where I am.

    Thanks in advance! :)

    • Kirbie replied: — February 17th, 2014 @ 10:50 am

      I have never attempted this recipe with gluten free flour so I’m sorry I can’t provide you with a recommendation nor do I know if this even works properly with gluten free flour.

  104. Jen Saavedra — February 17, 2014 at 2:36 pm

    Aww that’s too bad… I was told that some gluten free flour can’t hold the yield together and will have to add another flour (but I cant make up which flour they are!) Must be the reason why others have the same result as I had ie gooey shapeless cookies :(

    But thanks anyway, I’m munching my cookies as I type. Chewy and yummy. Cheers from Manila, PH!

    • Kirbie replied: — February 18th, 2014 @ 12:08 am

      Sorry I wasn’t able to help with the flour. Maybe another reader may see your comment and be able to provide a suggestion

  105. Sarah M — March 7, 2014 at 2:02 pm

    I just tried these. They taste okay, but they remind me a bit of pop tarts. Shiny on the top and the texture is foamy. Did I do something wrong? I feel quite sure I followed the recipe really closely!

    • Kirbie replied: — March 7th, 2014 @ 8:58 pm

      Mmm, that doesn’t sound right at all. The cookies aren’t really shiny nor have they ever been foamy. Did you follow the recipe exactly or did you do any sort of substitutions?

  106. Vance — March 9, 2014 at 11:43 am

    This didn’t work out for me. I followed the recipe and I got a similar result to the one who used GF flour. Flat, shapeless, and oily. My husband is more concerned that I wasted Nutella! LOL!
    Well, I used WW flour. Maybe that’s the difference?
    I am now trying a 2nd batch but in mini muffin cups.

    • Kirbie replied: — March 10th, 2014 @ 9:49 am

      I think it might have been the flour. I’ve only done this with all-purpose flour which is why that is what is specified in the recipe. Sorry about the wasted Nutella =(

  107. Shakira — March 9, 2014 at 2:47 pm

    Just put them in the oven can’t wait to see what they will look like!

    • Kirbie replied: — March 10th, 2014 @ 9:45 am

      I hope you love them!

  108. Nadia — March 12, 2014 at 1:08 pm

    These cookies are amazing!! 4 ingredients and 10 min to bake…how can you NOT make them??! For anyone on weight watchers (points plus), if you can manage to make 24 cookies from this batch (which is very possible), they are 3 points each! So worth it!!!!

    • Kirbie replied: — March 12th, 2014 @ 1:16 pm

      thanks for adding the weight watchers info! I agree, it’s sooo easy. how can you be too lazy to make these??

  109. Agata — March 23, 2014 at 11:39 am

    Hello from Poland:) I’m definitely gonna make the cookies tomorrow, I am just a little concerned about the ingredients, we happen to have some different types of flour and all here in Europe:) One question: 1/2cup+1tbsp – it seems really precise. I’m guessing it would be about 100g, right? Thnx!

    • Kirbie replied: — March 24th, 2014 @ 2:25 am

      Hi, this recipe is very dependent on having the right flour and the right amount. I hope you can find something that is very similar to the plain or all purpose flour we have in the US. Also as for measurement, i believe 1 tbsp of all purpose is about 7.8 grams, so actually it will be about 70 grams, not 100.

  110. Yahaira — March 23, 2014 at 5:40 pm

    I want to make this recipe, but first I would like to know what I need to do to make them crispy??, I preferred crispy cookies.

    • Kirbie replied: — March 24th, 2014 @ 2:21 am

      Sorry, this recipe isn’t made to be crispy. There would need to be quite a few changes to make it crispy.

  111. Yahaira — March 24, 2014 at 5:22 am

    Do yo have an idea what can I do to make them crispy??

    • Kirbie replied: — March 24th, 2014 @ 9:06 am

      You cant make them crispy with the recipe. You would have to completely change the recipe

  112. pinkshadiesxx — May 17, 2014 at 10:17 pm

    Hey may i ask how much is 1 cup ? about how many tbsps ? :) thankyou :)

    • Kirbie replied: — May 18th, 2014 @ 11:14 pm

      16 tbsp

  113. suhasini — June 3, 2014 at 10:19 am

    i just made it ! and its yum ! thankyou so much ! i put nuts and dry fruits instead of chocolate chips since you mentioned its already sweet ! thanks a ton ! 

    • Kirbie replied: — June 4th, 2014 @ 1:19 am

      glad these turned out well!

  114. Misty s — June 16, 2014 at 12:29 pm

    These cookies are GREAT! I dare to say I am cookie snob. These cookies are really truly GREAT!
    Chill the dough. I chilled mine for a couple hours. That will prevent the spreading out some commenters refer to. 
    I freeze my choclate chip cookie dough as well, so this wasn’t a new trick for me. 
    I added a few more (1/4 cup) chocolate chips than the recipe called for. I don’t regret it. 
    Thanks for the awesome addition to the cookie recipe world. 
    Ohhh… Make sure you don’t over cook these – it’s a bad scene when they are. Error to the undercooked side. 

    • Kirbie replied: — June 16th, 2014 @ 11:23 pm

      glad you enjoyed these!

  115. Misty s — June 16, 2014 at 12:35 pm

    For the gluten -free bakers above ^^^^^^^
    Equal parts oat flour and quinoa flour will work. You MUST freeze the dough balls before baking. 
    You can also use equal parts Quinoa and Sorghum Flour - 
    Again – FREEZE the dough balls before baking. 

    • Kirbie replied: — June 16th, 2014 @ 11:22 pm

      thanks for that!

  116. Jackie — July 19, 2014 at 9:42 am

    Hi I just made these cookies and they’re cooling right now. I noticed that they came out funny looking. There’s like oil around them and they actually didn’t spread. Do you know what might have gone wrong? Thanks for the recipe though!

    • Kirbie replied: — July 19th, 2014 @ 4:32 pm

      hmm, not spreading might be an issue of your nutella and flour ratio. Too much flour could cause them not to spread enough.

  117. kip&anna — August 20, 2014 at 12:44 pm

    OMG!!!!! these are literally the best cookies we’ve ever made!and WOW there only 4 freakin ingredients!!!! holy! thanks kirby!!

    • Kirbie replied: — August 20th, 2014 @ 2:06 pm

      haha! your comment is awesome! So glad you love these as much as I do

  118. Rebecca — November 16, 2014 at 6:17 pm

    Hi, I want to show you a picture of how mine turned out, but how do I do that? I am not quite sure if it’s right. I followed the directions. Came out to six cookies (I made slightly bigger rounds). They now look really flat and rough around the edges. They spread a great deal and look funny. I want them to look like your picture but… Haha! They’re cooling now, so I’ll update? Thanks for a simple recipe though!

    • Kirbie replied: — November 17th, 2014 @ 10:03 am

      Hmm, it sounds like the issue might have been because you made them bigger. the cookies do spread a lot so if you make them bigger, they might have spread too much. Also if you aren’t extremely precise with the measurements, it can also make them spread too much. I have an updated version of this recipe that makes them turn out more round:

  119. Hannah — February 1, 2015 at 7:22 pm

    Hi! I was wondering, do I really have to refrigerate before baking? If so, how long?
    Oh and what’s the difference between this receipe and the 3 ingredient receipe? Thank you! :) 

    • Kirbie replied: — February 2nd, 2015 @ 12:21 pm

      my directions do not require chilling the dough

  120. Harmony — February 20, 2015 at 8:12 am

    I hate to be the one to ruin all of these wonderful reviews but my cookies turned out as hard as hockey pucks. I baked them on 2 separate cookie sheets one was insulated that at least let you bite into it and the other not which could only be used to either dunk in tea or chopped up to decorate something else. I used the measured ingredients but right from the beginning it was hard to mix the flour and nutella which was not oily at all . It was rather stiff. Could it be that it was to old? Don’t know what I did but I picked this recipe to get the nutella off my shelf and have it easy. Sorry. Help? Comments?

  121. Amy — March 22, 2015 at 5:37 pm

    I just made these and barely let them cool before I ate a piece LOL These are AMAZING thank you so much I was worried about the taste, as there are only 4 ingredients but the cookies are perfect- fudgy in the center and slightly crispy on the outside. I will have to make some more very soon…

    • Kirbie replied: — March 23rd, 2015 @ 9:37 am

      that’s great! so glad you liked them!

  122. Muffins — April 1, 2015 at 7:28 am

    Hi there, is it normal for oil to be forming up around the batter? And what should i do with the oil? And thanks for this awesome recipe by the way!

    • Kirbie replied: — April 1st, 2015 @ 11:40 am

      the dough is oily but i’m not sure what you mean about oil forming up around the batter.

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