Easiest 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.
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.
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.
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.
Easiest Fudgy Nutella Cookies
Yield: 12
Ingredients:
1/2 cup + 1 tbsp all purpose flour
1 large egg
1 cup of Nutella
1/2 cup semisweet chocolate chipsDirections:
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. Enjoy while still slightly warm or after completely cooled.Adapted from Cannella Vita and Tasty Kitchen
Subscribe via RSS
Subscribe via Email
Follow Me on Twitter
Contact Me
Like Me on Facebook
Follow Me on Pinterest
Follow Me on Instagram
caninecologne — January 29, 2013 @ 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!
Rosie @ Blueberry Kitchen — January 29, 2013 @ 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!
Tasha — January 29, 2013 @ 2:02 pm
Nutella + Chocolate chips = Happiness! Yum!
Kirbie replied: — January 29th, 2013 @ 3:42 pm
haha, I agree
Hannah — January 30, 2013 @ 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.
Maddie — January 30, 2013 @ 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.
Aimee G — February 4, 2013 @ 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.
Rachel — February 7, 2013 @ 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.
Lp — February 9, 2013 @ 3:03 pm
They seem delish! Does cookie sheet need to be greased? Or is it ok to just put dough on ungreased one?
Thanks!
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.
Dawn — February 12, 2013 @ 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. =)
Edie — February 15, 2013 @ 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.
Iris — February 15, 2013 @ 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. =)
Leah — February 16, 2013 @ 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.
Nicola — February 17, 2013 @ 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.
Rachel @ Bakerita — February 19, 2013 @ 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
Yay!
Jay — February 21, 2013 @ 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.
Eileen — February 27, 2013 @ 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.
100%Cotton — February 28, 2013 @ 2:28 pm
Exceptionally Delicious! Just the right balance of hazelnut and chocolate. Great recipe. One batch made 10 cookies.
Hanna — March 3, 2013 @ 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!
Cami — March 4, 2013 @ 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)
Bubbles — March 4, 2013 @ 10:33 pm
Can i use Dark chocolate chips instead of Semi-sweet chocolate chips?
Kirbie replied: — March 5th, 2013 @ 12:06 am
yes!
LauraHelen — March 5, 2013 @ 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.
Verena — March 8, 2013 @ 6:14 pm
Any reason why I can’t throw all the ingredients into a food processor and pulse till it all comes together?
Verena — March 9, 2013 @ 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.
Thanks.
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.
Verena — March 10, 2013 @ 2:08 am
Thanks Kirbie. Will give it a go this week and let you know how it turns out.
Tricia — March 14, 2013 @ 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!
Kate — March 18, 2013 @ 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.
Tristen — March 18, 2013 @ 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.
Verena — March 18, 2013 @ 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!!
Verena — March 18, 2013 @ 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
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.
Verena — March 19, 2013 @ 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!
Rosita — March 19, 2013 @ 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.
Jessica — March 24, 2013 @ 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.
Jessica — March 24, 2013 @ 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.
Lourdes — March 24, 2013 @ 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.
Marianne — March 30, 2013 @ 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!
Lauren — March 30, 2013 @ 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.
Hello — April 4, 2013 @ 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.
Juliecrd — April 6, 2013 @ 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!
Sarah — April 7, 2013 @ 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.
Hayley — April 11, 2013 @ 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
amira — April 14, 2013 @ 8:17 am
AMAZING!!
Kirbie replied: — April 14th, 2013 @ 5:39 pm
=)
Helen — April 17, 2013 @ 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
Kirbie replied: — April 17th, 2013 @ 8:34 am
i think this may answer your question http://www.nigella.com/kitchen-queries/view/US-Cup-to-UK-Cup-Measures/3316
Rachel — April 21, 2013 @ 7:24 pm
How much does this make approximately?
Kirbie replied: — April 22nd, 2013 @ 2:13 pm
12!
Kellie Jo — April 24, 2013 @ 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!
Aini — April 26, 2013 @ 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
jan jones — May 12, 2013 @ 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.
Valerie — May 15, 2013 @ 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.
Stephen — May 15, 2013 @ 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.
Jessica — May 23, 2013 @ 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!