Nutella Cookies Recipe

These Nutella cookies strike that irresistible balance between crisp edges and gooey, chocolate-hazelnut centers think of them as the Paris-meets-home version of your childhood favorite.

With just a handful of ingredients and zero chill time, they deliver café-level decadence without the wait.

They’re just as indulgent and crave-worthy as our other rhubarb recipes like Spiced Hot Chocolate and French Hot Chocolate, soft, rich, and just the right amount of fancy without being fussy.

A touch of sea salt brings the whole thing together. Try one warm from the oven and tell me it isn’t love at first bite.

Behind the Recipe

A few years ago, I came across a simple three-ingredient Nutella cookie idea while scrolling through baking shortcuts online. I tried it once and realized how good and versatile it is, you can keep it basic, add chocolate chips, or sprinkle sea salt on top. Since then, these cookies have become my go-to “bake on a whim” dessert.

Why I Love These Amazing Cookies?

• The rich Nutella flavor is melt-in-your-mouth good, and honestly? You’ll want to bake a second batch before the first one cools.
• The first time I baked these, I couldn’t believe how bakery-worthy they tasted without needing to pull out a mixer or even chill the dough.
• They’ve become my shortcut dessert for potlucks and movie nights fancy enough to impress, easy enough for Tuesdays.
• I’ve played with add-ins like crushed hazelnuts or a sprinkle of cinnamon, it’s fun discovering how the flavor shifts just enough to feel new.
• I love how one or two satisfy a sweet craving without making me feel overindulgent great when I’m watching my sugar.

Recipe Origin or Trivia

Nutella cookies first became popular during the rise of minimalist baking trends, the kind of recipes people love because they turn pantry staples into something surprisingly delicious. The classic one bowl method appeals to busy home bakers, students, and anyone who keeps a jar of Nutella Cookies.

Chef’s Pro Tips for Perfect Results

1. Chill the dough for 10 minutes to help shape smoother cookies.
2. Don’t overbake; they continue firming up as they cool.
3. Use room-temperature Nutella so it mixes smoothly.
4. Press the cookies slightly before baking, the dough won’t spread much on its own.
5. Add a pinch of salt if you like balancing sweetness.

Kitchen Tools You’ll Need

1. Large mixing bowl
2. Measuring spoons
3. Measuring cup
4. Wooden spoon or spatula
5. Baking sheet
6. Parchment paper

Ingredients in This Recipe

• Nutella (1 cup): The star ingredient — rich, chocolaty, and naturally sweet.
• All-Purpose Flour (½ cup): Helps bind the cookie and give it structure.
• Egg (1 large): Adds moisture and helps the dough hold together.
• Chocolate Chips (optional, ¼ cup): Adds extra chocolatey bite.

Ingredient Substitutions

• Flour: Swap with almond flour for a softer, slightly crumbly cookie.
• Nutella: Any chocolate-hazelnut spread works.
• Egg: Use a flax egg if you want an egg-free version (texture will be denser).
• Chocolate Chips: Chopped nuts, white chocolate chips, or nothing at all.

Ingredient Spotlight

Nutella:
Its silky consistency and built-in sweetness make it an all-in-one ingredient — chocolate, fat, sugar, and flavor. It’s the reason this recipe works with so few additions.

Egg:
Often overlooked, but it provides the moisture that keeps these cookies soft rather than cakey.

Instructions for Making This Recipe

Step 1: In a mixing bowl, add Nutella, flour, and 1 egg.

Step 2: Mix until you get a thick, smooth dough, and If the dough feels sticky, let it rest for 5 minutes or chill for 10–15 minutes.

Step 3: Roll into balls and place them evenly spaced on the baking sheet, and gently flatten each ball using your fingertips or the bottom of a glass to form neat circles.

Step 4: Bake for 8–10 minutes, until edges are set and centres are still soft.

Step 5: Rest the cookies on the tray for 5 minutes, then move them to a cooling rack.

Step 6: Serve warm or fully cooled.

Nutrition Facts (Approximate per serving)

Calories	145kcal
Carbohydrates	16g
Fiber	1g
Fat	8g
Protein	2.5g
Cholesterol	13g

Texture & Flavor Secrets

• Baking slightly under creates soft, brownie-like centers.
• Chilling the dough deepens the chocolate flavor.
• A sprinkle of flaky salt on top balances the sweetness beautifully.
• Using fresh Nutella (not dry or old) ensures a smoother cookie.

Cooking Tips & Tricks

• If the dough feels too sticky, dust your hands lightly with flour.
• If it feels too dry, add a teaspoon of Nutella at a time.
• For crispier cookies, bake an additional 1–2 minutes.
• For softer cookies, remove them when the centers still look slightly glossy.

What to Avoid

1. Don’t over-mix once the flour goes in, it can make the cookies tough.
2. Don’t overbake; Nutella cookies dry out quickly.
3. Avoid using cold Nutella; it becomes difficult to blend.
4. Don’t skip the parchment paper, these cookies stick easily.

Make-Ahead and Storage Tips

• Store in an airtight container for up to 4 days.
• Freeze baked cookies for up to 2 months.
• Freeze unbaked dough balls and bake as needed — add 1 extra minute to baking time.
• Reheat in the microwave for 8 seconds for a soft, warm texture.

How to Serve This Dish

• Warm with a glass of cold milk.
• Crumbled over ice cream.
• Served alongside coffee as an afternoon treat.
• Paired with strawberries for a simple dessert.

Creative Leftover Transformations

• Turn into crumbles for parfaits.
• Sandwich two cookies with ice cream.
• Chop and mix into brownie batter.
• Use as a topping for yogurt bowls.
• Microwave with a scoop of Nutella to create a cookie crumble dip.

Additional Tips

• Use a cookie scoop for evenly sized cookies.
• Add a teaspoon of vanilla extract for extra depth.
• Mix in crushed hazelnuts for added crunch.
• Dust with powdered sugar once cooled for a bakery-style touch.

Make It a Showstopper

Drizzle warm Nutella over the finished cookies and sprinkle crushed hazelnuts or flaky sea salt on top. Arrange them in a circle on a pretty plate and serve slightly warm for an irresistible, bakery-worthy dessert moment.

Variations to Try

1. Double Chocolate Nutella Cookies: Add cocoa powder to the dough.
2. Hazelnut Crunch Cookies: Fold in chopped roasted hazelnuts.
3. Salted Nutella Cookies: Add flaky sea salt on top before baking.
4. Chewy Nutella Oat Cookies: Add ¼ cup oats for texture (not traditional).
5. Stuffed Nutella Cookies: Freeze small dollops of Nutella and wrap dough around them.

FAQ’s

1. Can I make these without flour?
   Yes, you’ll get softer, fudgier cookies, more like brownie bites.
2. Why is my dough too sticky?
   Add a bit more flour or chill the dough for 10 minutes.
3. Can I double the recipe?
   Absolutely, it scales well.
4. Why did my cookies turn out dry?
   They were overbaked. Remove them while the centers still look soft.
5. Can I replace Nutella with peanut butter?
   Yes, but you’ll need extra sugar since peanut butter isn’t sweet.
6. Do these cookies spread?
   Not much, flatten them before baking.
7. Can I add nuts?
   Yes, hazelnuts and pecans work especially well.
8. Should I sift the flour?
   Not necessary, unless yours is very tightly packed.
9. Can I refrigerate the dough overnight?
   Yes, just let it soften for 10 minutes before scooping.
10. Are these freezer-friendly?
    Yes! Both baked cookies and dough balls freeze beautifully.