Cookies recipe

Best Nutella Cookies Recipe – How To Make Nutella Cookies

Caitlin Bensel

Who knew a batch of cookies could be so easy? Nutella cookies are an easy way to whip up a quick five-ingredient chocolate dessert. This recipe is as decadent as double chocolate cookies, without the butter and cocoa powder. Instead, Nutella, a chocolate and hazelnut spread, provides the smooth, creamy base needed for the perfect cookie dough.

What are the ingredients of Nutella cookies?

Just five pantry essentials! Nutella, brown sugar and eggs provide moisture, while all-purpose flour brings it all together. Finally, the chocolate chips provide a rich chocolate flavor to contrast the lighter nutty base.

Are these cookies soft or crispy?

Both! The first bite of a Nutella cookie yields a crispy edge, before hitting the chewy center studded with melty chocolate chips. Rolling into balls and pressing the dough down with a glass before baking allows the inside of the cookie to bake evenly, while the outside bakes crisp.

Is flaky sea salt important?

Yes (but also no)! Sprinkling the freshly baked cookies with flaky sea salt is the finishing touch to enhance the bittersweet notes of these Nutella cookies and bring out their full potential. If puff salt is not found, add 1/2 teaspoon of salt to the dough before rolling and baking.

Can Nutella cookies be frozen?

Yes, these cookies keep well in the freezer for a quick thawed treat.

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Yields:

1 – 2


dozen

Preparation time:

0

hours

5

minutes

Total time:

0

hours

20

minutes

Flaky sea salt, for sprinkling

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  1. Preheat the oven to 350˚.
  2. Mix Nutella and brown sugar in a stand mixer on medium speed until glossy, about 2 minutes. Add egg and yolk, beating well and scraping down sides of bowl as needed. Add the flour and mix until incorporated. Be sure to scrape the bottom of the bowl to make sure there are no flour pockets. Stir in chocolate chips, if using.
  3. Spread sheets of parchment paper on two cookie sheets. Roll the dough into 1 1/2 tablespoon balls and press down gently with the bottom of a glass. Bake for 8 to 10 minutes, until the edges of the cookies are set and no longer shiny. Sprinkle with flaky sea salt and let sit for 3 minutes before transferring to a cooling rack.

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