Nutella Cookies Recipe
This decadent Nutella cookies recipe is easy to make with only one bowl and 5 ingredients, including everyone's favorite chocolate hazelnut spread, for a rich, fudgy and utterly irresistible sweet treat in a snap!
Servings: 24 cookies
Calories: 167kcal
Ingredients
- 1 ¼ cup Nutella one full 13 oz jar (or another chocolate hazelnut spread)
- 1 ¼ cup all-purpose flour
- 1 ¼ cup semi-sweet chocolate chips
- 2 large eggs
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Line several baking sheets with parchment paper. Set out a large mixing bowl.
- Combine the Nutella, eggs, and salt. Use an electric mixer to beat the ingredients together until very smooth. Turn the mixer on low, and add in the flour. Once the mixture is smooth, use a spatula to mix the chocolate chips in my hand. Do not overmix the dough.
- Use a 1.5 tablespoon cookie scoop to portion out dough balls. Set the dough balls on the cookie sheets 2 ½ inches apart to allow for spreading.
- Bake the cookies for 10-12 minutes, until firm and golden around the edges but slightly underbaked in the centers. Allow the cookies to cool completely on the baking sheets before moving.
Video
Notes
- Storing Leftovers - Transfer the cooled cookies to an airtight container and keep at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week... But I've never known them to last that long!
- Freezing - These cookies are great to freeze! Store them all in an airtight container or ziploc freezer bag, with a piece of parchment or wax paper between layers to keep the Nutella cookies from sticking together. Freeze for up to 3 months, and thaw on the counter for 15-20 minutes when ready to devour.
Nutrition
Serving: 1pc | Calories: 167kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 61mg | Potassium: 129mg | Fiber: 2g | Sugar: 12g | Vitamin A: 25IU | Calcium: 26mg | Iron: 2mg