4 Ingredient Nutella Cookies

4 Ingredient Nutella Cookies

Yes, you heard that right, 4-ingredient Nutella cookies. They are so good that they’re even better than their 20 ingredient counterparts. No, really, I’m not kidding. These are literally the best Nutella cookies in existence and an absolute godsend for anyone with a sweet tooth.

And you know what’s even better? This recipe is so easy and quick that if there was an easy Nutella recipes competition, this recipe would win every time. Because with just four ingredients and minimal effort, you get freshly baked Nutella cookies that are an absolute showstopper. And they only take 20 minutes to make from scratch.

Why you’ll love this recipe

  • Nutella. Nutella lovers need little more reason to be fawning over these gorgeous Nutella stuffed cookies. But you should give them a try even if you’re not all that crazy over Nutella. You won’t regret it, promise.
  • Ridiculously easy. The easiest of all easy Nutella recipes, making these chewy Nutella cookies is as simple as mixing, rolling into balls, and baking. What more can you ask?
  • Super quick. This easy Nutella recipe takes as little as 20 minutes to make from start to finish and has a prep time of only 10 minutes. So not only are these 4-ingredient Nutella cookies unbelievably easy, but they’re also super quick.
  • Highly customizable. Dip the Nutella cookies in some melted chocolate for easy chocolate Nutella cookies that look as good as they taste, or sprinkle some chocolate chips on top for some delicious Nutella chocolate chip cookies. You can also top your Nutella cookies with powdered sugar, M&M’s, sprinkles, dried fruits, nuts, and sea salt.
  • Versatile. This recipe is so versatile that you can easily substitute the Nutella in it for peanut butter, which has a very similar texture and can stand up to the oven’s heat and make amazing peanut butter cookies instead. The resulting 4-ingredient peanut butter cookies are rich, soft, and chewy, a treat to the taste buds of any peanut butter lover.
  • Kids love them. If you’ve ever been around kids, you’ll be no stranger to the balls of energy they can be. So, if you’ve got kids around who won’t let you get anything done, whip out this easy Nutella recipe and get them to help. They’re gonna love it, and you’re gonna get some peace of mind as they redirect all that energy towards something delicious.


For 10-13 servings

1/2 cup + 1 tbsp all-purpose flour

1 large egg

1 cup Nutella

1 tsp baking powder

Nutritional info (per serving)

Calories 189.34

Fat 9.28g

Carbs 23.32g

Sugar 16.03g

Protein 2.8g


  1. Preheat the oven to 350 °F. Line 2 baking sheets with parchment paper or grease them.
  2. Combine all ingredients in a large mixing bowl until a smooth batter forms, and there are no flour or egg streaks.
  3. Form 1.5-inch balls for 13 small-medium cookies, or use a 1.5 tbsp cookie scoop for 10 medium-sized cookies. Place about 2 inches apart on the baking sheets.
  4. Place in the oven and bake for about 10 minutes (11 for larger cookies). Let the 4-ingredient Nutella cookies cool on a sheet for 10-15 minutes and enjoy.


  • Bring your egg to room temperature. Since it’s important for this recipe that your egg be at room temperature, you should either take it out of the fridge 30 minutes before starting or put it in a cup of warm water for 5 minutes.
  • Use room temperature Nutella. If you keep your Nutella in the fridge, you need to take it out beforehand to bring it to room temperature. You can also heat the required amount in a microwave-safe container in short bursts till its room temperature.
  • Measure your flour correctly. Using too much flour can make the dough dry and crumbly; you need to measure your flour accurately. You can do this using the spoon and level method, where you spoon flour into a measuring cup and then level with a knife.
  • Use a dry measuring cup for Nutella. Nutella, peanut butter, and yogurt should be measured in dry measuring cups as that makes the process easier and more accurate. Dry measuring cups are designed to be filled to the top and leveled and are calibrated accordingly. In contrast, wet measuring cups are never calibrated all the way to the top and are much harder to level ingredients in.
  • Stir Nutella before use. Some of the oil in Nutella separates when the spread is stored for a long time. This is a natural occurrence and not something to worry about, but if your Nutella’s been in storage for a while, you should give it a good stir before use to incorporate any separated oil back into the mix.
  • Use non-stick spray or flour. The cookie dough is likely to stick to your hands while rolling. If this happens, use some non-stick cooking spray or flour to keep the dough from sticking too much.
  • Egg substitution. If you have an egg allergy or just don’t want to use eggs, you can substitute the egg in this recipe with applesauce, ground flaxseeds, ground chia seeds, silken tofu, or a commercial egg replacer for some yummy eggless Nutella cookies.


How to store?

These homemade crunchy Nutella cookies can be stored for up to 5 days on the counter in an airtight container. If you need to store them any longer, they stay fresh in the refrigerator for about 10 days.

Can you use other chocolate hazelnut spreads?

Although this recipe gives the best results with Nutella, you can use any easily available chocolate hazelnut spread with similar ingredients. A word of warning though, stay away from ‘healthier’ alternatives where the ingredients are too different as that will change the texture of the cookies.

Can you use this recipe to make Nutella stuffed cookies?

Yes, absolutely. Just form a well in the middle of the dough balls, fill it with Nutella, bake, and voila, Nutella stuffed cookies. You can also make heavenly peanut butter Nutella cookies by stuffing the cookie dough balls with peanut butter and topping with hazelnuts, walnuts, almonds, or pecans for some extra crunch.

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