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
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.
198 comments
Thanks for linking my recipe – and yes, trying to make a flourless nutella cookie is much harder than a flourless PB one because nutella is so much thinner and runnier to begin with compared to PB, that I can imagine they were Spreadout City 🙂 But looks like you solved that issue by adding just a touch of flour and they look great!
How many cookies will the recipe that is given make?
Not enough?!?
It makes nine cookies!!! For all you cooookie lovers out there! This divine recipe makes deliousoco cookies that are so chocolate your mouth will fucking melt!!!! My family just dropped when they saw how much nutella I put in them! Especially for the price of nutella these days! Talk about a bargain!!! But its okay my family loved getting diabetes from these delicoso cookies but no matter these cookies are fucking fantastic!
I HOPE YOU LOVE SUGAR
Sinceraly,
COOKIE LOVER!!!!!!!! and mom<3
Geez that’s a serious review. I’m about to make these but I might have to double the recipe, 9 cookies won’t cut it.
Wash your mouth out mom! A little inappropriate for a recipe comment, wouldnt you say?
Not your business who swears. Just move on
This is amazing. I am currently on a Nutella kick (that is seriously addictive stuff) and recently made a variation on this recipe that my sister-in-law sent me. They were delicious, but my hubs and I both thought they needed something. He looked at me and said “those would be perfect with some sea salt on top.” And voila! They were so yummy! I’m excited to try your recipe with the addition of brown sugar. How can you go wrong?! Thanks for posting 🙂
Looks delicious!!! I love nutella too.
I read this and not 5 minutes later was making them. All I have to say is….DEELISH! Thanks for sharing!!
Me too lol
It's 1am and about 2minuets from trying these beautiful babies.
You are just….so….genius.
I love your blog and your recipes. It has awakened a love of cooking in me…and I take pictures of my dishes too! I just send them to my friends to make them jealous, don’t worry about any blog competition from me! HA!
Haha! Thanks July!
Monique: how many cookies does your batch make in the recipe provided? I was looking for this exact recipe. Excited to try!!
This is AWESOME. Omg…will definitely have to make.
Wow, I love anything with Nutella, and these cookies look particularly easy, chewy and delicious!
These look absolutely delicious! I make some killer nutella swirl chocolate chip cookies. I have the recipe on my blog if you are interested!
I think you read my mind! I also made some flourless peanut butter cookies recently and was thinking about substituting nutella for peanut butter. I’m glad I read this, would have saved me from some some puddle-like nutella cookies. I’m definitely going to be trying this, thanks! 🙂
These look divine!
couldn't help but make these…hope it works out. Super simple!
wish i could be there to try it 🙁 <3
they were good and reallly easy
Yum
can you freeze these cookies once making and then thaw when hungry, or are they too delicate?
I’m not sure! Maybe try a few? Let me know how it turns out. 🙂
These look so amazing I can’t wait to try them out! I am in England though so just wondering what type of baking cup did you use for the nutella (flour or butter etc) so that I can find how much i need in grams 🙂
Doesn’t matter I went ahead and tried it just guessing and they have worked out pretty good! thanks for the recipe 🙂
Happy they worked out for you! 🙂
Before I put it in the freezer I wasn’t so sure that they would be good, but after tasting them I fell in love with them. Thanks for posting this amazing recipe!
These are amazing! Is it possible to love you and hate you at the same time? Thanks for giving! 😉
Likie. Going to makie. )
Hilary Latham Rogers, here is the recipe! Enjoy and please don't hate me! 😉
that sounds really really tasty! I love nutella 🙂 I could never hate you…especially when you share tasty recipes! thanks!
Anytime! Bon appetit!
Super yummy. Recipe was perfect!
I'm all over this- thanks for sharing!
My cookies came out fluffy rather than chewy, what did I do wrong?
Does putting normal salt work? I ran out of sea salt.
Normal salt would work, just don’t use a ton!
Hi! These cookies are brilliant and taste amazing! The only thing is…mine really didn’t turn out looking the way yours do in the picture 🙁 I told my husband looks don’t matter as long as they taste good but I would love to be able to serve these without being embarrassed. Any tips on where I might have gone wrong?
Hmmm… I’m not sure what they looked like when you baked them, but I suggest rolling them in smaller rounds balls with your hands. 🙂
They came out soooo good and were very easy to make. Thanks for sharing!
thanks so much for this amazing recipe! i can’t bake to save my life- BUT these—–oh these I mastered!!!! A-M-A-Z-I-N-G!!!
My dough came out pretty crumbly; I just baked them and they didn't spread out to be nice flat cookies. Should I have flattened the balls once they were on the sheet? Giving it another 2 minutes, because they're still extremely squishy in the middle. The dough tastes fabulous though, so even if they aren't pretty they'll be tasty!
Go crazy and add millet or another ancient grain to your cookies this holiday season! (That's me being Mr. Nutrition).
A little bit of softened butter should loosen up the dough, and I don't think it would mess anything up.
we are going to try the recipe and we will let you know if you have to squish the fudgy balls.
They tasted GREAT, but night have been a tad over cooked. I think squishing just bit might help.
Hi Lindsay, my dough came out way crumbly too. What did you do?
I have some pink Himalayan sea salt and I am making these for a cookie exchange this weekend!
I have a batch in the oven now…
Jessica McCarthy, how did these turn out?
Simply easy and amazing
Should I use light brown or dark brown sugar?
Either.
Should I make any adjustments for high altitude?
Should I make any adjustments for high altitude?
what is the +1 tablespoon of flour for? It doesn't say in the recipe…
Since she experimented with the flour until it reached the right consistency, I think it's just to be added to the batter.
thank you 🙂
Making them right now, can't wait!
I’m not exactly sure where I went wrong. Mine look nothing like yours. Mine are more puffy; they didn’t flatten at all. I did make 4 times the recipe as I’m doing them as part of my Christmas cookie trays. None the less they’re delicious but I’m just disappointed that they don’t resemble urs at all. Also my cooking time is about 12 minutes. At 10 minutes they’re still all dough…what could I have done wrong?
Hi Jessica! I’m sorry you are having trouble! I have a feeling it’s because you made 4x the recipe. I always bake 2 cookies for the first batch to see how they come out, you may have needed to add more nutella!
So amazingly good. OMG I can’t sto eating them I’m so happy I made these thank you sossoso much !! Usually I don’t like chocolate cookies but I really enjoy these!
Wish I had just googled Nutella cookies before I tried it with the flourless pb cookie recipe! They did turn out a little thin, but still good and chewey. I will try this recipe and the Nutella and brown butter stuffed chocolate chip cookie recipe (OMG) next!
BTW, my husband and I shared a dark chocolate mint cookie a few weeks ago that was awesome and I would love to replicate it. It was dark, dark chocolate with chocolate chips and mint pieces running through it. I added some Andes mint pieces to my Nutella flourless cookie and it was good too. Need to work on it.
DELISH!!! You have to try these!
Love the ease of this recipe! I'm in last minute xmas panic baking mode & this fit perfectly. Next time I would flatten balls a little. I had a hard time getting the salt to stay on because they were too round on top. But YUM.
Thanks for this. They look delicious.
These are soooooo yummy. My dough is incredibly oily and I can’t figure out why. Even when baking, oil seemed to ooze from the cookies, but it disappeared once they rested on the tray for 2 minutes. Any ideas?
Just made these but halfed the recipe, added 1/4 cup of peanut butter, 1 tbsp of kahlua and 1/3 cup of mini chocolate chips. Next time will put in slightly less flour, but otherwise pretty damn delicious and gooey!
I love how you even added the steps with pictures. 🙂 nice job!
same!
how much is 1 cup of nutella?
Could you put the cup measurements in ounces or grams?
This recipe is AMAZING! It is definitely one of my new go-to recipes. I did a blog post on these, and they turned out beautifully! Check it out here http://cannella-vita.blogspot.com/2013/01/insanely-easy-nutella-cookies.html
whoa these are WAY too easy to make…might just have to do these tonight while i’m at home, alone, listening to the rain pour outside.
We have a huge 5kg jar of Nutella here. I am looking forward to making these cookies. I would also like to let you know that I will be sharing this recipe on my blog linking back to your site. I hope this is ok. The recipe will go up on Friday the 15th February. Love your site and your recipes, which I refer back to often.
Dang, so I have made the nutella stuffed chocolate chip cookies, and these nutella fudgy cookies, and both times, they flattened out to a liquid mess. What am I doing wrong? I am quite an experienced baker, and yet, I can’t get these right. I am adding flour to this one to see if it will help. Argh. I love the flavor, but they just flatten out without any rising or height. 🙁
Make sure all of your ingredients are fresh… especially the baking soda. Also, I would double check you’ve used everything properly. Did you chill the dough?
In your list of ingredients, I didn’t see any baking soda…
I didn’t use baking soda either bc the recipe didn’t call for it??!
Great recipe, but mine didnt flatten out 🙁 they rose and were quite rounded on top. And are crumbly rather than chewy.. Did I cook them too long?
Also was it meant to be self raising or plain flour?
thanks
It sounds like you did overcook them. The flour is supposed to be regular all-purpose.
So I am allergic to Nutella (I know…it’s so depressing) but I replaced the Nutella with Trader Joe’s Coca Almond Spread and they came out amazing!!!
http://traderjoes.com/fearless-flyer/article.asp?article_id=543
Dear Monique
Me and my friends have made this so many times!!! They are amazing!!! Thank you for posting this!!! We even adapted the recipe on our website…. Failingdailycookinggreatly.blogspot.ca
We gave you credit with the website and everything!!
Everyone loves these! And I wanted to tell you you are the reason we decided to make a blog!! (Because we loved yours so much!) we found it on Pinterest!
So thank you
M and K
How much baking soda do we need for this recipe?
None!
You are a baking genius!!! I just made these cookies and tasted them, I planned to make half the batch with salt and the other without, but after tasting them with salt—- OH YES, salt!! So gooooood!!
I found your garbanzo bean chocolate chip cookies and pinned those and a million other recipes including this one… Can’t wait to try them all out! It’s 9pm and thanks to you I’m now starving!! 🙂
Thank you for your recipe, it’s on my blog in french ;-*)
http://muffinsloveme.over-blog.com/article-nutella-fudge-cookies-117357800.html
Please tell me the ingredients in grams anyone?:)
Anyone please tell me the ingredients in grams not in cup 🙂
Wow Monique, you did it again! So I made these for a friend’s birthday dinner and they disappeared so fast that she barely got a couple left. People went CRAZY for them!! Now I have the perfect tool for bribing or just making friends incredibly happy! Thank you!!!
I was wondering – why is it that on your blog you had increased the amount of flour to 1 cup?
That was meant for Amande, sorry!
Going to the store and getting the ingredients, then baking and eating them took less than an hour. And they are AMAZING.
So easy to make. So easy to eat because they are unbelievably delicious and moist and luscious!
how can they be bad with Nutella…yum! Chocolate and sea salt are great together!
Making them right now! Ended up with 1 cup flour in the bowl due to my 3 kids hanging off me…lol.. added another egg and fingers crossed they will be good. My kids wanted to eat the dough out of the bowl so I’m sure they wont mind 🙂
OMGoodness <3 Amazing!
can anyone please tell me how many calories per cookie please, as I am trying to loose weight and don't want to cut all the good stuff out like these……they look so yummy.
Too many mate. High in sugar which your body will turn directly in to fat and full of high GI carbs which again will turn direct to fat. If you want help losing weight mate give me a shout through message. Ive lost 5 stone since january the 3rd so happy to help.
cheers dean,will do m8
Recipe worked great for me! Hubby and brother-in-law loved them!
Congrats Dean! I've lost 85 lbs, which I believe translates into about 6 stone since last year july with about 2 to go….I still enjoy a goody now and then 🙂 Good for you! Good luck Matthew!!!!
I have these in the oven right this minute. They smell great!! Can't wait!!
Well how are they.
Has anyone tried to freeze these?
Think I might try this one!
Baking these now!
I'm a court reporter too, Julie!!!! LOL
How long do these keep for?
How long do these keep for?
I have to be really particular about my ingredients…would this work with almond butter rather than the nutella?
Okay, need your help! Entering a cookie bake off at work, and want to kick butts! So I had the idea of a nutella cookie with raspberry jam! What do you think of adding a "thumbprint" and add a bit of jam before baking? Then would you add the sea salt? Thanks!!
Could I use Gluten free all purpose flour for this recipe? Or do you think it would change the texture to much?
Absolutely amazing cookies, I baked these for a work event, and everyone was asking for the recipe almost immediately. These were fantastic, quick and super simple to make!
What is the yield amount for this batch?
That is what I am using!!
I followed the recipe exactly but unfortunately the cookies didn’t come out as great as described. A little darker not as flat. Really chewy. And a lot of crumbs in the outside of each cookie. Too much Nutella? Not enough? What did I do wrong??
delicious! just made with my mom and sister. they didn't come out flat but more in a ball shape but they were still really good.
I am watching my nieces and nephews this weekend and they are total nutella heads! So i want to use your recipe and make them with the kiddos and use them for school lunches, but im not sure if the cookies need to be refrigerated and what the shelf life is. Will they last the whole school week? And fridge or cupboard? Thanks!
They should last. You can also freeze them for later! 🙂
very yummy, but it only made about one dozen and uses so much nutella! (also, i don't think the recipe says to slightly push down the balls of dough before baking and that seems important!)
Can you substitute the flour for one of the GF flours? And what GF flour would you use? Quinoa? Oat?
You could use oat flour or quinoa. 🙂
yum these sound super delicious, thanks for sharing this.
Simon
I just made these, and yes they are delicious, I feel as though my edges are a spread a little thinner than I would like and it’s crispy on the edges and soft and delicious the rest of the cookie. What did I do wrong? I’m thinking of making another batch and maybe rolling my balls after I scooped them out with my scooper, or maybe leaving it in the freezer a little bit longer? What do you think Monique?
Wait, so the edges are crispy but the inside is chewy? I’m a little confused by your comment.
Yes the edges were crispy and thin and the rest of the cookie was moist and chewy. I feel as though it didn’t spread evenly. I think I should have maybe left it in the freezer for 15 mins versus 10 mins?
I had the same problem! Nice and chewy in the middle, but with oddly flat, crispy, and frayed edges. Help!
These were a huge waste of time and Nutella. My husband and I both agreed that we would have preferred eating the Nutella from the jar. Sorry, but don’t waste your precious, expensive Nutella. Followed the recipe exactly.
Hi Kathie — so sorry to hear that you were disappointed in the recipe. Plenty of people really enjoy these so I’m not sure what went wrong. Might just be a taste preference.
My oven was smoking after I made this recipe. The oil in the Nutella started to evaporate, and every 2 min, my fire alarm went off. I absolutely do NOT recommend this recipe, and advise anyone who is going to make this recipe to prepare for smoke beforehand.
Wow, sorry you had a bad experience. That’s never happened to me. Are you sure your oven doesn’t run hot?
Hi! I made these a couple days ago and they turned out slightly chewy after I took them out of the oven and let them cool, but when I ate them the day after baked them, they were kind of crumbly and not chewy. What do you think I did wrong?
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.
Excited to try. Monique how many cookies does the recipe posted yield? Trying to gauge how many batches to make?
How many cookies does this make?
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.
This looks delicious. Thanks for sharing!
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!
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 🙂
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!
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!
Wow! This is so delicious. Thanks for sharing.
You bet!
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.
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!
I want one.. 🙂 It looks delicious.
these cookies are super simple, great for beginners and pretty foolproof. great taste, chewy, chocolately, all that nutella goodness.
Absolutely! Glad you enjoyed 🙂
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.
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.
Can I use himilayian pink salt instead… I ran out of seasalt
That should work!
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.
nutella cookies yes please!
Has anyone tried to make it with Almond flour?? Thanks 😊
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!
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 🙂
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 😉
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 🙂
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!
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!
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 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.
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 🙂
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.
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!
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.
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!
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 🙂
I have baked for 48 years. This is not a good recipe.
Sorry you didn’t love them! Can you describe what went wrong?