Oh yessssssss. Yes I did.
I made you more cookies made with nutella. Because isn’t it obvious I love that chocolate hazelnut spread in, on, and stuffed in just about everything?
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It’s evident that I really love baking you things to make your weekends happy, inspiring, and fun. Heaven knows that trashing the kitchen up on a Saturday afternoon is sort of a necessity at Ambitious Kitchen headquarters (aka my house). But before we discuss all the fudgy love packed into these cookies, I wanted to share with you a couple of my favorite things lately.
Ready?
1. I’m in love with colored pants aka fancy pants. I recently bought really cute wine colored jeans; they were cheap and fit perfectly! Now I’m on the search for a cranberry or wine colored coat, but can’t seem to find any I really like, so I guess painting my nails and wearing wine colored lipstick is doable in the meantime.
2. I was watching the Food Network (what else?) and Giada came on. She was making some gorgeous delicious Italian dish which made me realize that I can’t even remember the last time I had pasta. And then OMG I thought about how much I love melty lasagna and stuffed mushroom ravioli. Oh… and all that bread and cheese! Obviously that needed to fixed so I made this simple fast rotini dish with butternut sage sauce. I may or may not have ascended to heaven afterwards. Seriously, it was THAT good.
3. I went to this restaurant in Minneapolis, and I cannot tell you how impressed I was. It’s my new favorite; so if you ever venture up to the Tundra that is definitely where you should go. Order the scallops… or the meatballs! To die for.
4. I’ve realized how important it is to never give up. On life. On happiness. On love. Or… on eating Halloween Oreos. What? It’s just not possible. Especially when they’re covered in chocolate and sprinkled with sea salt. Best halloween treat ever?
5. WAIT and here’s some SUPER EXCITING NEWS: I’m going to meet Bobby Flay in New York City! Yes, it’s true and I’ll have more details to share with you soon!!! I’ve been walking around with this ridiculous grin on my face for the past week. I need a good slap in the face. Maybe even with these cookies? Or just shove them in my mouth.
I always say yes to nutella. So dangerous, yet so rich and lovely!
Maybe it should be considered a drug because in my opinion, it has some pretty crazy addictive properties.
Which is why it makes the perfect cookie dough.
Last weekend my Godkids and I made flourless peanut butter cookies, which were incredibly delicious. I thought I would try the same recipe by replacing the nutella. That didn’t turn out well because the dough spread wayyy too thin. So I tried again by adding various amounts of flour until I ended up with my favorite crispy-on-the-outside-chewy-in-the-middle cookie. They turned out perfect!
My favorite part is that these cookies only take about 25 minutes until they are in your belly.
These are best served a tiny bit warm. And obviously adding the sea salt is crucial.
Seriously, do you know how hard it is to photograph some of these recipes without eating them all at once? Pretty much impossible. I just had to sneak a bite.
Happy weekend and happy baking!
More cookie recipes you’ll love:
Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies {my favorite cookie ever}
The Best Brown Butter Chocolate Chip Cookies You’ll Ever Eat
Flourless Double Chocolate Hazelnut Cookies with Sea Salt
Salted Caramel Stuffed Chocolate Snickerdoodles
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Easy 5-Ingredient Fudgy Nutella Cookies with Sea Salt
Ingredients
- 1 cup nutella
- 2 tablespoons brown sugar
- 1 egg
- 1/2 cup flour + 1 tablespoon
- coarse sea salt for sprinkling
Instructions
- Preheat oven to 350 degrees F.
- Combine all ingredients besides salt in a large bowl with electric mixer until well combined. Place dough in freezer for 10 minutes.
- After 10 minutes roll dough into approximately 1-inch balls, place on ungreased baking sheet at least two inches apart and bake for 8-10 minutes.
- Remove from oven and let cool for a few minutes until cookies are set, then very carefully transfer to a wire rack. Generously sprinkle with sea salt.
Yummy, easy cookie to use up some nearly expired Hazelnut Chocolate spread. Made 16-17 cookies.
Absolutely wonderful. I make these every year for Christmas and they’re easy and delicious.
For the first time I ended up using knock-off grocery store brand Nutella – NOT RECOMMENDED. it’s softer and doesn’t set up right.. the knock off tasted cheaper and not as rich, the cookies still taste okay I guess but they’re hardly a cookie with how they set. This may be able to be compensated with a little more flour.
My recommendation is to splurge on the real Nutella and get better, richer results.
These cookies are extraordinary. A family favorite. I often take them to potlucks too. They are love by all. Thank you for sharing your genius.
Love that!!
I have baked for 48 years. This is not a good recipe.
Sorry you didn’t love them! Can you describe what went wrong?
We made these cookies using the recipe as written but we used the Kraft Hazel nut spread in the place of the Nutella. The flavour was excellent but the cookies turned out somewhat on the oily side. If you don’t mind an oily cookie, they are really fudgey Next time I will try using the Nutella and see if there is a difference between them.
Glad they tasted great! I’ve never tried that brand. Let me know if they come out any different with the Nutella 🙂
Super easy! I added white chocolate chips to a few cookies on the pan, and it was a nice addition! Love the texture of these cookies. Perfect amount of gooey!
Love it! Glad you enjoyed!
Mine just melted…I think Nutella has changed their recipe, or something. They don’t look that great.
Sorry to hear that! Did you follow the recipe exactly? They might need a bit more flour.
Love these nutella cookies, but mine never look like yours. The edges are never smooth or round. The oil from the nutella also seeps out when they bake. Do you mind posting a video on how you make these cookies? I want mine to look like the ones in your pictures.
Oh no, I’m sorry to hear that! I’ll have to test these again!
Needs more flour. Used the stated proportions, but the cookies melted into one long sheet.
Sorry to hear that! They should hold up well but feel free to add a tablespoon or two more next time and maybe chill the dough beforehand.
This recipe was very simple! At first I was shocked at how little dough it made, but then I realized with the 1-inch balls of dough these would be small, thin cookies. The cookies came out great, fudgy texture. The flavor is very, very subtle. I did not have sea salt to put on top of mine and wish I had because that may have helped. I did put a chunk of dark chocolate in some of the cookies just to see how that would work and they were amazing! Not sure if I’d make these again, but it’s a nice recipe to have on hand for when you’re lacking enough ingredients to make a more complicated recipe.
Perfect! And yes these are a great, easy dessert to have on-hand 🙂
This recipe needs a leavening agent. Baking powder? Something. Did not turn out.
Sorry to hear that! These are meant to be super fudgy as-is.
Do you have a recommendation for how to measure 1 cup of Nutella? What is the gram weight.
I don’t typically measure based on weight so I’m not 100% sure! I would suggest trying an online calculator.
This is the best brownie/cookie combo goody ever! How are there no other raving reviews about this recipe?! Simple ingredients, easy instructions, and ready to eat in half an hour. These were a hit with my husband and my kids – thank you so much! I was able to roll 18 balls and they are practically all gone! Definitely a keeper and will make again!
Haha I see that I had to load the comments. Btw, I don’t have an electric mixer and just whisked/elbow greased it together and it still came out great! Thanks again!
There they are 🙂 so glad you loved these! Such an easy treat!
I was really excited to make these cookies for a quick snack, but was unfortunately disappointed with the outcome 🙁 As other reviewers stated, the dough should be left in the freezer a little longer. In addition, it took WAY longer than 8-10 min to finish in the over as noted. At the end of 10 minutes, they looked like giant Hershey’s kisses mounds, to modestly describe it. Luckily they were still very soft so I was able to take a spoon to flatten them down. I ended up baking mine for another 10 whole minutes before I took them out of the oven. I sprinkled sea salt right after they came out rather than waiting for them to cool. It was worth a try, I think this recipe could have been done better, and my husband agrees.
Cookies typically never take more than 12 minutes total, no matter what the cookie recipe so I’m not sure what went wrong here!
I have made these cookies so many times. And they are always perfect. My only recommendation is to make them with a stand mixer, the dough is very stiff once the flour is added.
So glad you love them! And a stand mixer would work very well, too 🙂
Great fun tasty recipe.
We had one problem you may be able to solve for us….
How do you get the Nutella out of its jar and into the bowl without it falling into your mouth?
Glad you enjoyed! Haha not sure if I can solve that one 😉
Let me preface this by saying that I am NOT a baker, nor the best cook, but this recipe and these cookies… they make me look GREAT. I can barely make a batch without eating one for quality control (who am I kidding, I eat two)! Great recipe and even greater COOKIE!
Love that! The perfect treat 🙂
OMG these are my new favorite cookies to bake. They are so dang easy and good. The sea salt is a great highlight to them, makes them stand out compared to regular chocolate cookies. Thank you! I also think they would make good sandwich cookie with maybe a cream cheese frosting middle!
Amazing! So happy you found these. And YES a cookie sandwich would be delicious!
Has anyone tried to make it with Almond flour?? Thanks 😊
nutella cookies yes please!
The cookies turned out Awesome!!!
But they are soft… how can I get them more crispy?
Hmmm great question, usually mine get crispy on the edges. You could try baking them a little longer — perhaps 1-2 more minutes.
Can I use himilayian pink salt instead… I ran out of seasalt
That should work!
Just made these cookies! I didn’t have brown sugar on hand, so I used white sugar instead and they turned out perfectly! Thanks for this easy recipe.
Just tried with spelt flour and added a little less than 1 cup and they turned out fantastic! Definitely make sure there is 2 inches between each rough ball, they spread out quite a bit.
Glad that swap worked out for you! Perfect treat.
these cookies are super simple, great for beginners and pretty foolproof. great taste, chewy, chocolately, all that nutella goodness.
Absolutely! Glad you enjoyed 🙂
I want one.. 🙂 It looks delicious.
Just wondering do you flatten before baking
They came out like a mound when I baked them
I would press them gently with a spoon or two fingers!
These cookies just aren’t very good. Nutella is a delicious, magical thing, and this recipe turns it into something that is barely edible. Save yourself some time, get a jar of Nutella and a spoon, and enjoy your evening.
Wow! This is so delicious. Thanks for sharing.
You bet!
Made these today for a cookie swap at work. They have been such a huge hit with my housemates that I had to make an extra batch to have enough to bring in for work haha. I used all-purpose gluten-free flour for my friends with celiacs, and they turned out amaaaazing. Flavorful, not overly sweet, with a crispy edge and fudgy center. My housemate calls these “the perfect balance of salty and sweet”. Saving these for later! Thx for the fool-proof recipe
Amazing! That makes me so happy. Glad everyone enjoyed!
These look so good! I was looking for a Nutella cookie recipe to make for the holidays but am wondering about substituting chia or flax “eggs.” Do you think that would change the texture much?
Hi Milissa! I haven’t tested them in this recipe, but I think a flax egg should work in here!
Reading your blog, you mentioned a new favorite restaurant in Minneapolis. The single best dish I’ve had in 5 years comes from Bar La Grassa in Minneapolis. ‘NDUJA EGG RAVIOLO is a nearly dinner plate size ravioli filled with nduja and an egg yolk inside so when you cut into it, the egg oozes out, like eggs benedict. Came with a brown butter sauce. Cost is $7. Unbelievably decadent and delicious. Thought I’d tell you about it while I’m waiting for the butter to soften so I can make your Nutella cookies. I think they’ll be as good as they sound.
That sounds incredible! I’ll have to check it out when I’m back in Minneapolis next 🙂
I didn’t quite have a full cup of nutella- more like 3/4th of a cup- but I fiddled with the ingredients and got 15 cookies out of it. I waited about 15 minutes after they were out of the oven then gave one a try- nice and chewy. For those who are wondering, DO squish them down before popping them in the oven, and give them plenty of space to expand. I’ll be making this again in the future, thanks for the simple, easy recipe!
This looks delicious. Thanks for sharing!
Love the smell wow amazing cooking well done. Made it for a get together and everyone loved it. Would not change a thing. Thank you for posting.
How many cookies does this make?
Excited to try. Monique how many cookies does the recipe posted yield? Trying to gauge how many batches to make?
Hey do you want delicouse chewy brownie like nutella cookies like I do?! TO BAD this makes brownie brittle that crunches the whole way through. I followed this recipe to the letter, disapointment and nothing but a mostly destroyed tub of nutella is what was given in return. I should have just eaten nutella by itself. This recipe is crap don’t wast your time or nutella because yes it’s pracically curency at this point.