These easy Nutella cookies require just a few pantry-friendly ingredients and bake in 10–12 minutes at 350°F (175°C). Stir together 1 cup of Nutella, 1 large egg, 1 cup of all-purpose flour, and 1/2 teaspoon of baking powder, then add optional chocolate chips for extra richness. The recipe makes about 18–24 cookies, depending on scoop size, and the dough can be chilled for 20–30 minutes when it feels sticky.
The finished cookies are soft and fudgy in the center with lightly crisp edges and a deep chocolate-hazelnut flavor. They are quick enough for a weeknight craving, simple enough for beginner bakers, and wonderfully satisfying with coffee, milk, or a scoop of vanilla ice cream.
Jump to RecipeWhy You’ll Love This Recipe
There is something especially appealing about a cookie recipe that starts with a beloved chocolate-hazelnut spread. Nutella supplies plenty of chocolate flavor, sweetness, and creamy hazelnut richness, so you do not need a long list of ingredients to make a memorable batch.
These cookies are soft and fudgy rather than crisp all the way through. The edges become lightly set in the oven, while the centers remain tender and almost brownie-like when they cool.
The recipe is also forgiving when you need dessert in a hurry. Prep takes about 10–15 minutes, baking takes 10–12 minutes, and the optional chill adds 20–30 minutes only when the dough needs help becoming easier to handle.
If you are planning a full comfort-food menu, a bowl of soup or chili makes a cozy savory contrast before dessert. For another family-friendly dinner idea, you can try this easy turkey chili and finish the meal with warm Nutella cookies.
Ingredients You’ll Need
The ingredient list is short, but each item has an important job. For the best texture, measure the flour carefully, preferably by weight, because an overly generous cup can make the cookies dry and cakey.
- Nutella: Use 1 cup, or about 280 grams, of chocolate-hazelnut spread. It forms the flavor base and contributes moisture and sweetness.
- Egg: One large egg binds the dough and helps the cookies set as they bake.
- All-purpose flour: Use 1 cup, or about 125–130 grams. Add it gradually if you are mixing by volume.
- Baking powder: A 1/2 teaspoon gives the cookies a little lift without turning them cakey.
- Semi-sweet chocolate chips: The 1/2 cup addition is optional, but it creates luscious melted chocolate pockets.
- Salt: Add a pinch, especially if your chocolate-hazelnut spread does not taste noticeably salty.
Bring the egg to room temperature if you have time, although this recipe does not require elaborate preparation. Make sure the Nutella is soft enough to stir smoothly, but do not heat it until it becomes runny.
For a simpler three-ingredient version, omit the baking powder, salt, and chocolate chips. Combine only 1 cup Nutella, 1 large egg, and 1 cup all-purpose flour, then bake at 350°F (175°C) for approximately 10–12 minutes.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), which is the correct temperature for these cookies. Line one or two baking sheets with parchment paper so the cookies release easily and the bottoms do not overbrown.
Step 2: Add the Nutella and egg to a mixing bowl, then stir until smooth. Continue mixing until there are no visible streaks of egg, but avoid whipping the mixture excessively because this is meant to be a quick, dense cookie dough.
Step 3: Add the all-purpose flour, baking powder, and pinch of salt. Mix just until the dry ingredients disappear, since overmixing can develop the flour and make the finished cookies less tender.
Step 4: Fold in the semi-sweet chocolate chips if you are using them. Use a spatula and a few gentle turns so the chips are distributed without making the dough tough.
Step 5: Look at the consistency before scooping. If the dough feels sticky or soft, chill it for 20–30 minutes; this makes shaping easier and helps prevent excessive spreading in the oven.
Step 6: Scoop rounded tablespoons of dough onto the lined baking sheets. Leave about 2 inches, or 5 cm, between portions so the cookies have room to spread, and gently round or flatten each mound if desired.
Step 7: Bake for 10–12 minutes. The edges should look set, but the centers should still appear slightly soft, because removing them at this stage is what preserves their fudgy texture.
Step 8: Let the cookies cool on the baking sheet for 5–10 minutes. They will continue setting from the residual heat, so wait until they are sturdy enough to lift before moving them to a wire rack.
For a related chocolate treat, these cookies pair nicely with a small dessert tray that includes chocolate KitKat fudge. The contrast between a soft cookie and a firmer candy-style square makes a lovely party spread.
Pro Tips for Soft, Fudgy Cookies
The most important tip is simple: do not overbake. Cookies that look completely finished in the oven often become dry after cooling, while cookies with slightly soft centers settle into the ideal fudgy texture on the baking sheet.
Weighing the flour is the most reliable way to protect the texture. The target is about 125–130 grams for 1 cup, and adding substantially more can make the dough stiff and the cookies cakey.
- Chill sticky dough: A 20–30 minute chill firms the mixture and makes rounded scoops easier to form.
- Chill for thickness: After shaping, refrigerate the dough balls for an additional 10–15 minutes if you prefer thicker cookies.
- Use parchment: It helps prevent sticking and makes cleanup quick.
- Watch the first batch: Oven temperatures vary, so begin checking around the 10-minute mark.
- Cool before judging: The center may look too soft at first, but the cookies set as they rest.
If your kitchen is warm or your Nutella is unusually soft, chilling is particularly helpful. Scoop the dough after chilling, rather than adding extra flour, because extra flour can change the intended texture.
For a larger dessert table, you can also include another easy sugar cookie favorite. Offering two different textures gives guests a choice without requiring complicated decorating.
Serving Ideas and Flavor Variations
Serve these cookies slightly warm for the softest centers, or let them cool completely for a more defined edge. A glass of cold milk, a cup of coffee, or hot chocolate brings out the roasted hazelnut and cocoa notes.
For an appealing finish, place the cookies on a simple platter and add a few extra chocolate chips around the edges. You can also serve them with vanilla ice cream, allowing the warm cookie to soften the ice cream into a quick dessert sauce.
The optional chocolate chips are the easiest variation, but they are not required. Leaving them out creates a smoother, more straightforward Nutella flavor and gives you the classic three-ingredient style.
For a fruit-forward dessert table, pair the chocolate cookies with a warm peach cobbler. Chocolate and ripe peach flavors make a comforting combination, especially for a relaxed family gathering.
Storage and Make-Ahead Advice
Let the cookies cool completely before storing them so trapped steam does not make the edges soggy. Place them in an airtight container at room temperature, where they should remain pleasantly soft for several days.
If you want to prepare ahead, make the dough and chill it before scooping. You can also shape the dough portions, chill them for the additional 10–15 minutes recommended for thicker cookies, and bake when ready.
Keep the cookies in a single layer when possible, or separate layers with parchment paper. For the best fudgy bite, allow refrigerated cookies to sit at room temperature briefly before serving.
These treats are ideal after a hearty dinner. If you are building a cozy menu from start to finish, begin with a comforting minestrone soup, serve the cookies afterward, and let the simple dessert provide a rich chocolate finish.
Easy Nutella Cookies
Ingredients
Method
- Heat the oven to 350°F (175°C) and line one or two baking sheets with parchment paper.
- Stir the Nutella and egg together in a mixing bowl until the mixture is smooth and evenly combined.
- Add the flour, baking powder, and optional salt. Mix only until no dry flour remains, taking care not to overmix.
- Fold in the semi-sweet chocolate chips if using them.
- Chill the dough for 20–30 minutes if it feels sticky or too soft to scoop comfortably.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between cookies. Gently round or flatten the dough if desired.
- Bake for 10–12 minutes, until the edges look set while the centers still appear slightly soft.
- Cool the cookies on the baking sheet for 5–10 minutes before transferring them to a wire rack.
Notes
Final Thoughts
This easy Nutella cookies recipe proves that a short ingredient list can create a genuinely special homemade dessert. With 1 cup of chocolate-hazelnut spread, one egg, flour, baking powder, and a few optional chocolate chips, you can have soft, fudgy cookies ready in well under an hour.
Remember to mix only until the flour disappears, chill the dough when it is sticky, and remove the cookies while their centers still look slightly soft. Those small details make the difference between a dry cookie and the tender, brownie-like texture everyone loves.
Whether you bake the full version with chocolate chips or choose the simple three-ingredient variation, these cookies are easy to serve, easy to share, and difficult to resist. Make a batch for an afternoon treat, a lunchbox surprise, or your next casual dessert gathering.