Nutella Cookies

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 08/4/21
Nutella Cookies

Kristina Vanni

Prep: 5 mins
Cook: 10 mins
Cool: 5 mins
Total: 20 mins
Servings: 12 servings
Yield: 24 cookies

Imagine, for a moment, a perfect batch of decadent cookies, fresh from the oven. They taste like they are from your favorite bakery, but in fact, these treats are made with only three ingredients. These Nutella cookies are so incredibly easy to make, it's almost impossible to believe. All you need is some chocolate hazelnut spread, self-rising flour, and an egg. Everything can be mixed together by hand, so there's no need for an electric mixer or stand mixer to make these cookies.

Ingredients

  • 3/4 cup nutella

  • 3/4 cup self rising flour

  • 1 large large egg

Steps to Make It

  1. Gather the ingredients.

    Nutella Cookies

    Kristina Vanni

  2. Preheat oven to 350 F. Line baking sheets with parchment paper and set aside.

    Nutella Cookies

    Kristina Vanni

  3. In a medium bowl, combine the Nutella, flour, and egg.

    Nutella Cookies

    Kristina Vanni

  4. Stir until completely combined. If the dough is too soft, it can be refrigerated until easy enough to handle.

    Nutella Cookies

    Kristina Vanni

  5. Roll into 1-inch balls and place 2 inches apart on the prepared baking sheets. Bake in the pre-heated oven for 8-10 minutes.

    Nutella Cookies

    Kristina Vanni

  6. Remove the baking sheets from the oven and allow the cookies to cool and set on the sheets for 5 minutes.

    Nutella Cookies

    Kristina Vanni

  7. Transfer the cookies to a wire rack to cool completely.

    Nutella Cookies

    Kristina Vanni

Recipe Variations

If you want to take these easy cookies to the next level, try these fun variations.

  • Chopped dark chocolate chunks can be added to the batter for more of a chocolate experience.
  • Chopped hazelnuts can be mixed in if you want to highlight the nutty flavor of the cookies.
  • For a sweet and salty twist, try adding a light sprinkle of flaked sea salt while the cookies are cooling on the cookie sheets before they are moved to the wire rack. This will allow the flaked salt to lightly set into the cookies before they are completely cooled.

Recipe Tips

  • If, after mixing the dough, it is too sticky to handle and roll, simply place the bowl in the refrigerator or freezer for a few minutes. This will help it firm up and be easier to roll into balls for baking.
  • This recipe calls for self-rising flour. This is a convenience ingredient that can be found in the grocery store in the baking aisle. It comes with baking powder and a bit of salt already perfectly blended into the flour. If you don't have any self rising flour on hand, use all purpose flour and add 1 1/2 teaspoons of baking powder and 1/4 teaspoon salt.

Storage

These cookies can be stored in an airtight container at room temperature for up to a week, in the refrigerator for 2 week, and they can be frozen for up to 3 months. When freezing, place layers of waxed paper or parchment paper between the cookies. This will help keep them from sticking together. Thaw to room temperature before consuming.

Nutrition Facts (per serving)
110 Calories
5g Fat
15g Carbs
2g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 110
% Daily Value*
Total Fat 5g 6%
Saturated Fat 4g 21%
Cholesterol 16mg 5%
Sodium 105mg 5%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 3%
Total Sugars 8g
Protein 2g
Vitamin C 0mg 0%
Calcium 44mg 3%
Iron 1mg 6%
Potassium 73mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)