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.
Whether baked for a midweek treat or your next cookie exchange, these are a global comfort food moment in every bite. Try one warm from the oven and tell me it isn’t love at first bite.
Why You’ll Be Hooked?
- 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.
Nutella Cookies Recipe
These ultra-simple Nutella cookies are rich, chewy, and made with just three ingredients—perfect for when you need a quick chocolate fix. With minimal prep and maximum flavor, they’re soft in the center, crisp at the edges, and come together in under 20 minutes.
Equipment
- Large mixing bowl
- Measuring spoons
- Measuring cup
- Wooden spoon or spatula
- Baking sheet
- Parchment paper
Ingredients
- 1 large egg
- 1 cup Nutella
- 1 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, combine Nutella, flour, and egg, mixing until a thick, moist dough forms.
- Scoop about 2 tablespoons of dough and roll into balls using your hands.
- Place them evenly spaced on the prepared baking sheet, then gently flatten each with your fingertips or the bottom of a glass.
- Bake the cookies for 8–10 minutes, just until the edges are set and the centers remain slightly soft.
- Once out of the oven, let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Serve and enjoy!
Notes
- Slightly damp hands can make rolling the dough smoother and less sticky.
- Use a small cookie scoop for evenly sized cookies.
| Calories | 145kcal |
| Carbohydrates | 16g |
| Fiber | 1g |
| Fat | 8g |
| Protein | 2.5g |
| Cholesterol | 13g |
Variations To Help You Customize This Dish!
- Nutella-Stuffed Cookies– Scoop out a teaspoon of Nutella and freeze it for 15 minutes. Wrap each frozen dollop with dough before baking for a gooey, molten center.
- Chopped Hazelnuts or Almonds– Fold in ¼ cup of chopped roasted nuts for added crunch and a nutty boost that complements the Nutella.
- Chocolate Chip Upgrade– Mix in ¼–½ cup of dark, milk, or white chocolate chips for extra chocolatey goodness and melty pockets.
- Espresso Infusion– Add ½ teaspoon of instant espresso powder to the dough for a rich mocha twist that intensifies the chocolate flavor.
- Salted Caramel Drizzle– After baking, drizzle cooled cookies with a little salted caramel sauce and let it set for a sweet-and-salty flair
