Kirbie's Cravings

4 Ingredient Nutella Cookies

These Nutella cookies are just 4 ingredients and 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.

photo of a plate 4 Ingredient Nutella Cookies

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.
photo of a stack of 4 Ingredient Nutella Cookies
Like my Biscoff cookies and easy peanut butter cookies, this recipe is going in the top of my pile of easy 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.
close-up photo of 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. I also made a version of this cookie using dark chocolate which is delicious, too. For a different twist, try my chocolate espresso Nutella cookies.

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.

Easiest Fudgy Nutella Cookies

Servings: 12 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
These Nutella cookies are just 4 ingredients and the easiest Nutella cookies I've ever made. And they are good. 
5 from 3 votes


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


  • Preheat oven to 350°F. 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.
  • 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.
  • 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).

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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245 comments on “4 Ingredient Nutella Cookies”

  1. 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?

  2. 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! 🙂 

  3. 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!

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

  5. 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!

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

  6. 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. 

  7. 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. 

  8. 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 ! 

  9. Hey may i ask how much is 1 cup ? about how many tbsps ? 🙂 thankyou 🙂

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

  11. 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.

  12. 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!

    • 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.

  13. 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!!!!

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

  15. 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.

    • 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 =(

  16. 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!

    • 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?

  17. 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!

  18. 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! 🙂

    • 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.

  19. 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…

    • 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.

  20. 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

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

  22. 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.

  23. 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.

  24. 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.

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

  26. 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

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

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

  29. 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 :(?

    • 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.

  30. 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!

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