Kirbie's Cravings

4 Ingredient Chewy Nutella Cookies

These chewy, brownie-like Nutella cookies are just four ingredients and made in one bowl!
overhead photo of chewy nutella cookies

I created yet another ridiculously easy Nutella cookie recipe this weekend and it may be my favorite one yet. They taste like Nutella brownies in a cookie form.

Here is a video I created to show just how easy these are!

close-up photo of nutella cookies on a white plate
These cookies did not last long. I’ve forgotten what it’s like to have a bunch of kids in the house. With my brother and his girlfriend visiting, the cookies were gone the next day. I love how some of them have the crackly top just like brownies.
photo of a stack of nutella cookies on a blue gingham napkin

If you like these easy you might like my no-bake Nutella cookies and easy dark chocolate cookies, too,

4 Ingredient Chewy Nutella Cookies

Servings: 10 -13
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
These chewy, brownie-like Nutella cookies are just four ingredients and made in one bowl!
5 from 1 vote


  • 1/2 cup + 1 tbsp all purpose flour
  • 1 large egg
  • 1 cup Nutella (see note)
  • 1 tsp baking powder


  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper or Silpat mat.
  • In a large mixing bowl, combine all ingredients. Stir with a large wooden spoon until smooth batter forms and there are no flour or egg streaks.
  • For small-medium cookies, form small round balls, slightly less than 1 1/2 inches in diameter. You should have enough for 13 balls. (Or for medium sized cookies as seen in the video, use a 1.5 tbsp cookie scooper to scoop out balls. You should have enough for 10.) 
  • Place on baking sheets, about 2 inches apart. Split between two baking sheets because the cookies do spread out. Place in oven and bake for about 10 minutes. (about 11 for the bigger cookies). Cookies will initially be puffy and will then thin out when cooling. Let cookies cool on sheet and set for about 10-15 minutes before removing and eating.


  • Be sure to use a dry measuring cup rather than one used for liquids.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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193 comments on “4 Ingredient Chewy Nutella Cookies”

  1. I just made a batch of these and they were so yummy! I love the simplicity of the recipe.  Thanks for sharing! 

  2. They do taste like a brownie but less sweet, however I found that they are really greasy. The raw dough was super oily and the cooked cookie had a greasy feel to it when I ate it. Did I not use enough flour or something?

    • you might need a little more flour. also how was your nutella? sometimes the oils form on top after it’s been used. you’d want to remove that before scooping our your Nutella.

  3. The dough does not hold together to form balls.. What should I add to make it pliable and can make shapes? Should I refriate it or add extra flour?

    • is your dough too dry? is that why it’s not forming balls? it sounds like maybe you need to add more nutella.

  4. I don’t have cooking sheets, which would be better? A glass pan, metal pan, or foil paper?

  5. Hi, thx for e recipe, it tasted delicious n it’s my first time baking cookies in my life! However, I use self raising flour instead of e all purpose flour n also added the baking powder. E cookies I had was rather flat n not so fluffy (still delicious, jus looked a little ugly).. Is it cuz of e additional baking powder causing e effect? Also, e texture is a little too chewy, how do I reduce that? Thx a lot!

    • if you are using self rising flour, don’t add baking powder. It def will affect the outcome. I suggest you try again without the additional baking powder and this time it should work out better

  6. I just made these! they look really good and just like the picture I can’t wait to try them! I have been waiting for some super easy delicious cookies to nom on!

  7. What a talent you have!! They are so yummy!!!keep u the good work! Thank you

  8. I just want to say that i was reluctant to try this recipe, cause usually simple recipes freak me out. But i tried this one. And these cookies are AMAZING!!!!!! They took 20 min start to finish and tasted like a chewy gooey nutella heaven. Love them!!

    • I know what you mean–sometimes recipes with just a few ingredients can be the least forgiving if you don’t follow everything to the T. But I’m so glad these worked out for you and thank you for taking the time to leave a comment =)

  9. This would be a great gluten free recipe if you could substitute rice flour,nut flour etc.  Have you ever tried that!

  10. So, I made these yesterday & I don’t think they turned out right. First off the batter was way too runny to form balls so I had to add extra flour to get the right consistancy to be able to do that. Second they turned out very cakey & lacking in flavor, probably because if the extra flour. I used only 1 xl egg & my baking powder is new so I don’t know what the problem could have been.

    • well the batter shouldn’t be runny. so that seems to be the issue. are you sure you added the right amount of Nutella? And did you Nutella have oil forming at the top? If so, you need to stir those oils back in before you scoop it out.

  11. I made this for my family because I had a craving for something sweet. Everyone enjoyed them! My mom suggested rolling the balls in organic sugar before I popped them in the oven and it gave them a nice little crunch on the outside, but still amazingly chewy on the inside! Love how simple this is and will definitely bake them again:) Thanks! 

  12. Thank you for posting this delicious recipe. I added some roughly chopped pecans and plain m&m’s to the batter and it was phenomenal! I used them the next evening with a scoop of vanilla ice cream in the middle to make the most most decadent ice cream sandwiches. Be blessed, stay blessed, and cheers!

  13. I’ve got a batch in the oven right now…

    Followed the recipe exactly- fresh ingredients, stirred Nutella, large egg etc. The cookie dough is a nice consistency for forming the balls but it is definitely oily. Now that being said brownie batter is oily so the true test will be once these babies come out of the oven and have cooled. They do smell delish!! I’ll update once done and tasted!!!

  14. Your recipe is amazing! I always get tons of compliments when I make it

  15. Will nonstick spray work instead of parchment paper? The country I live in doesn’t have parchment paper – but thankfully they do have nutella!

    • I haven’t tried these cookies with non-cook spray. In general, I found cookies bake best with a silicone mat or parchment paper. Do you have a silicone mat? My other concern with non-stick spray is that the cookie dough is already pretty oily, so if you spray more oil, it might make these cookies too greasy

  16. hey! I really dont know how to differentiate a medium or an extra larged egg cause in my country we usually buy this same particular egg size. Around how many inches/cm is a medium one? I think mine’s a medium sized. So how many eggs should I use to substitute an extra larged sized? Oh and, is the baking paper really important? Sorry, Im lack in baking and cooking experience! 

  17. Hi! This recipie looks perfect and I really want to try it! The only problem is, I’m living in Chile right now and I don’t have access to the right measuring equipment. How would you suggest I do the conversions?? Also, what should I set the oven at, because everything here is in Celsius. Thanks for sharing this recipe. 🙂

    • Hi Rachel! I’ve found that there are a lot of resources on the internet which will do the conversions for you. I usually just type in what I am looking for into google and there will be a list of helpful sites providing all the conversions you need. Hope that helps!

  18. Hi! I substituted the flour and baking powder with self-rising flower, and it came out cakey, and the edges crispy. My nutella was fine and I mixed the oils at the top back into the rest of it before I scooped it in, and I used the same quantities for everything as in the recipe. But it was too runny to form balls so I had to just spoon them onto the tray. Any idea what I did wrong? Thanks!

    • I’d recommend trying with regular flour because the self rising flour has a different ratio of baking agent added to it than what this recipe calls for.

  19. ho lee crap. i just made these, and they’re…completely, insanely awesome. i did add about 1 extra tbs flour because the batter was a tad runny, but they baked up fabulously and taste like heaven. my nutella was old, and although i stirred it well, maybe that’s why i needed more flour. either way, next time i plan to add nuts or put a hershey kiss in the middle of each cookie. this one’s going in my regular rotation for sure 😀 thank you so much!

  20. Turned out very good. They were soft and chewy.

  21. Made these last night. Huge hit with us. Rolled in sparkling sugar just make them prettier. 🙂 Thank you for posting this. I have seen recipes that use both a nut butter and nutella but I wanted only nutella.
    These are PERFECT!

  22. They turned out really flat! Any tips for next time??

  23. Hey Kirbie, I am wanting to make these for my nephew’s memorial service this Saturday. If I make them tonight and keep them in a sealed container, will they still be chewy for Saturday? Should I stack them between parchment?

  24. I just found this recipe and made them straight away! They are chewy and delicious! Next time I’ll probably add some rolled oats and chocolate chips for an extra oomph, but overall I love the way they turned out! Thanks for sharing the recipe!

  25. Just pulled a batch out of the oven! Giving the cookie sheet a good smack on the cooktop after they’re done is my favourite method for getting that ‘crackly’ look.

    These were super tasty, and likely the easiest cookies I’ve ever made. Thanks for the recipe!

  26. Putting them in 350 for 10 minutes wasn’t enough I had to put them for 15 maybe I did the balls too big ??

  27. These came out delish! Will be a regular in my house! Thanks! 🙂

  28. do you think wax paper will work instead of the parchment paper?

  29. These were great, and so easy! I used a medium-to-large egg (not really sure what size, as it came from the chickens in the backyard, not a carton!) and Safeway store brand nutella and it came out great! I think the off brand nutella was a little greasier, but it the smaller egg seems to have balanced it out.

    • I agree, the other brands of chocolate hazelnut spread don’t quite have the same texture and consistency. Some a thinner, greasier, etc. So glad it worked for you!

  30. I made these tonight to freeze for friends for Xmas.
    Since I live in Soith Korea Nutella is not readiky available so used the local supermarkets brand. I also added a wee bit of coffee to the mix as well.
    They look exactly as your photo and taste pretty fantastic!!

  31. Hi. I added some milk. It took away some of the crispy part but they still tastes delish!! 

  32. I tried this recipe (added some slivered almonds) and it was amazing! Thank you so much…. PS these cookies are dangerous I just ate 4.

  33. These cookies smell so yummy I making some right now and there so biggggg! I just took them out right now and it smell like resh brownies.

  34. I decided to make these but realised I didn’t have enough Nutella. So I used a jar of Biscoff cookie spread instead! Turned out great, not to sweet either! Thanks for the base recipe!

  35. These cookies are fudgy and amazing! I used gf flour (celiac) and I will make these over and over. Thanks!!

  36. Easy enough but pretty boring flavor. If I did this again, I would add nuts or sprinkle some sea salt on top to give them some flavor.

  37. i always come back to making these cookies; theyre delicious! sometimes i make an extra batch of batter and freeze the extra batch in pre-portioned drops so i just pop them in the oven when guests come for fresh, amazing cookies. thanks for this awesome recipe <3

    • I’m so glad you enjoy them! I’m not sure why I never thought to freeze some dough. I’ll have to do that next time as well!

  38. I just finished making these. The dough was a little too runy so I added another tablespoon of flour and then when they came out of the over, I sprinkled a little powdered sugar. They taste amazing!! Definitely going to make more. Thanks so much for the recipe!

  39. Love these cookies! I made then for the first time over the summer and everyone loved them. Planning on making them again either today or tomorrow!

  40. Can I freeze this dough? If yes, for how long?

  41. my cookies didn’t spread or look cracked across the top like the photo does.. is there anything i could have done wrong ? 

    • Did you check your baking powder? If it’s old, it won’t work and the cookies won’t spread. Be sure to check out the video, too, to see if that helps

  42. I don’t have a lot of experience with baking, but these cookies were very easy to make and tasted great. Truly a genius recipe!

  43. I just got finished making these cookies and they came out great. I will most definitely be making them again in the near future. The next time i might add pecans or walnuts for that extras crunch.
    The best thing about it super fast and easy

  44. Hi, these look amazing!!
    Before I make them, I don’t have any baking powder and can’t go to the shops. Is there another good substitute I could use? Would self-raising flour work if I remove the recipe flour and baking powder?
    Cant wait to make and try these.

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