Thin & Crispy Nutella Cookies
These wonderfully thin and crispy Nutella cookies are packed with chocolate and hazelnut flavor. They are made with only 4 ingredients and take less than 20 minutes to make! 
Why this recipe is so great:
- Quick and easy to make – This recipe is just 4 ingredients, one bowl, and 8 minutes in the oven – that’s it!
- Tastes like a Nutella lover’s dream – The main ingredient in these cookies is Nutella, so there is nothing else stealing the show from the delicious spread we all know and love. These cookies tastes like pure Nutella in a thin and crispy cookie form.
How to make thin & crispy Nutella cookies:
- All you need is 1 cup Nutella, 1/2 cup plus 1 tablespoon of flour, 1 large egg, and 1 teaspoon baking powder.
- Mix everything together in one bowl. You can do this by hand using a wooden spoon or use a stand mixer with a paddle attachment. The dough is quite thick, so it’s easier with a stand mixer if you have one.
- Roll the dough into 1″ balls and place 2″ apart on a parchment paper-lined baking sheet. Bake at 350F for 8-10 minutes or just until the cookies are puffy and cracked on the surface.
Expert tips:
- Stir the Nutella – Sometimes if a jar of Nutella has been sitting for a while, the oil settles on top. Make sure to give it a good stir in the jar before measuring, or else the cookies might be too greasy.
- The dough seems dry and crumbly – If the dough appears a bit too dry to roll into a ball, just squeeze it together in the palm of your hands. The warmth of your hands will help it come together as you roll it.
- Space the cookies out – These cookies spread quite a bit so make sure there is at least 2″ apart on the baking sheet.
How to store:
Store the cookies in an airtight container at room temperature for up to a week.
How to freeze:
Place the cookies in a freezer-friendly container with a sheet of wax or parchment paper in between each layer. Store in the freezer for up to 3 months. Place on the counter for 1-2 hours to bring to thaw and bring to room temperature before serving.
Enjoy these delicious Nutella cookies with your favorite cup of coffee or tea. They make for a great afternoon snack or anytime treat.
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Thin & Crispy Nutella Cookies
These wonderfully thin and crispy Nutella cookies are packed with chocolate and hazelnut flavor. They are made with only 4 ingredients and take less than 20 minutes to make!
Ingredients
- 1/2 cup all-purpose flour
- 1 Tbsp all-purpose flour
- 1 large egg
- 1 cup Nutella, stirred well and measured with a dry measuring cup
- 1 tsp baking powder
Instructions
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- In a large mixing bowl, combine all the ingredients until evenly mixed.1/2 cup all-purpose flour, 1 Tbsp all-purpose flour, 1 large egg, 1 cup Nutella, 1 tsp baking powder
- Roll the dough into 1" balls and place 2" apart on the prepared baking sheets.
- Bake for 8-10 minutes or until the cookies are puffed and cracked on the surface like a crinkle cookie. Let cool on the baking sheets.
Notes
Expert tips:
- The dough seems dry and crumbly - If the dough appears a bit too dry to roll into a ball, just squeeze it together in the palm of your hands. The warmth of your hands will help it come together as you roll it.
- Space the cookies out - These cookies spread quite a bit so make sure there is at least 2" apart on the baking sheet.
How to store:
Store the cookies in an airtight container at room temperature for up to a week.How to freeze:
Place the cookies in a freezer-friendly container with a sheet of wax or parchment paper in between each layer. Store in the freezer for up to 3 months. Place on the counter for 1-2 hours to bring to thaw and bring to room temperature before serving.Calories: 81kcal, Carbohydrates: 10g, Protein: 1g, Fat: 4g, Saturated Fat: 4g, Polyunsaturated Fat: 0.05g, Monounsaturated Fat: 0.1g, Trans Fat: 0.001g, Cholesterol: 7mg, Sodium: 25mg, Potassium: 57mg, Fiber: 1g, Sugar: 7g, Vitamin A: 10IU, Calcium: 25mg, Iron: 1mg
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Recipe slightly adapted from Kirbie’s Cravings.
How much dose this recipe make
2 dozen cookies. I hope you enjoy them:)
I tried these b/c I was craving choc + hazelnut! 1st batch I made, I did NOT listen to the recipe and used 8oz of Nutella (technically 1 cup) and overbaked them….they were still REALLY good and had this awesome crunch! Then I did the recipe again and paid attention, I used a dry cup measure’s worth of Nutella (which translates to 10.76oz)…so that’s almost 3oz difference. And my cookies turned out exactly like Lily’s picture. Flat, crinkly, crispy on the edges but chewy on the inside. My oven took 11 min baking and YES COOL THEM IN THE PAN FOR A GOOD 15min before removing. Its worth it. I love this recipe! Thank you Lily!!!!
You’re very welcome, Melanie! So glad it worked out both times. Enjoy and happy Saturday!
I am very confused by this recipe. I followed all the instructions but they arent flat or cripsy at all. It also says that the dough should be dry and crumbly but its isnt even a little dry. In fact it was oily and squishy. No idea what happened.
Either there wasn’t enough flour or the Nutella was too oily. Sometimes that happens if you don’t stir the Nutella after it’s been sitting too long and the oil settles on top.
Tasty but not crisp at all. Was it something I didn’t do?
Next time try baking the cookies for 1-2 minutes longer and let them cool on the cookie sheet.
Hi Lily,
Thank you for this recipe!
Must we use baking soda or baking powder as it is written baking soda on the earlier part and powder at the ingredient part. Or either one will do?Â
Thanks for catching my typo, Erina! It’s supposed to be baking powder, so the recipe card is right and I have corrected it in the post. I hope you enjoy the cookies!
I made  the crispy Nutella cookies yesterday and they were sooooo yummy and easy to make!!
Thank you Lily
 🙂
You’re welcome, Elham! Thank you for taking the time to leave me a lovely comment:)
I made these cookies and they were an EPIC fail! I don’t know what happened. They didn’t spread like they were supposed to and they came out like cake balls. I am not a novice baker and rarely have something fail. Maybe because I used homemade Nutella? Your cookies looked so yummy and I am so sad they didn’t turn out. ðŸ˜ðŸ˜
I’m sad too. It probably was because of the homemade Nutella because it wouldn’t be exactly the same as the store-bought kind. I’m sorry it didn’t turn out for you, but please try it again with the Ferrero brand of Nutella. Thanks for your feedback and have a great week!