3-Ingredient Nutella Brownie Cookies

January 7, 2019

Test Kitchen-Approved

Author Notes: Yep, three ingredients. This cookie dough is more like cookie batter—droopy and loose. That’s what makes the result halfway between a brownie and cookie, with a freeform shape and fudgy center. Just don’t skimp on the crunchy salt on top. Besides adding great texture, it brings out the chocolatey, nutty flavors of the Nutella, and prevents the whole thing from being too sweet. Emma Laperruque

Makes: 18 cookies
Prep time: 10 min
Cook time: 20 min

Ingredients

  • 1 1/4 cups (371 grams) Nutella
  • 1/2 cup (64 grams) all-purpose flour
  • 2 large eggs
  • 1 pinch flaky salt, plus more as needed for sprinkling
In This Recipe

Directions

  1. Heat the oven to 350°F. Line two baking sheets with parchment or silicone mats.
  2. Combine the Nutella, flour, and eggs in a mixing bowl. Stir until smooth. The batter will be very slouchy, like a brownie batter—this is good. Use a tablespoon-sized cookie scoop to drop blobs onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle the tops generously with flaky salt.
  3. Bake for 7 to 9 minutes until the tops are domed. Less time for a fudgier center, more time for a cakier one. The best way to determine what’s best for you is bake one cookie, as a test, and base the rest of the cookies on that example.
  4. These are heavenly when still warm served with very cold milk, but hold up well for up to 2 days in an airtight container.

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Reviews (19) Questions (1)

19 Reviews

michelle January 18, 2019
These were soooo good. Never knew that i love nutella! 7 minutes for a perfect cakie around the edge fudgie in the middle brownie cookie. For ease and deliciousness it ranks right up there w/mom-mom fritch peanut butter cookies. (1 cup peanut butter 1 cup sugar 1 egg 1 tsp baking soda) Thanks for the recipe!
 
Ingrid January 18, 2019
I made a batch using the weight measurements and the cookies did not turn out well for me - they were very flat and greasy. I added a few tablespoons more flour before I baked the remaining batter and they retained a little more thickness and had a bit of a chewy center. I think more flour/less nutella and resting them before baking might improve the texture for my taste and give them some more volume. I was surprised by how flat and crispy they bake up; I was expecting something more brownie-like and squidgy.
 
Mary E. January 13, 2019
I made a batch of these yesterday and they were delicious, however they deflated after puffing up only a little during baking and were very flat. As a result they broke easily & didn’t look that great. The visual was disappointing. I made them in a mixer. Would that have affected them? Maybe I mixed too much? I also made a double batch. Would that have had anything to do with it? And I chilled them beforehand because the batter was very “slouchy” (great word!). <br /><br />It’s an easy recipe with a fabulous flavor but any insight on what might have gone wrong? I’d love to bake them again.
 
Author Comment
Emma L. January 14, 2019
Hi Mary! The cookies do deflate a bit after baking (a lot of fudgy-center cookies do this) and they are pretty thin. Maybe they were over-mixed in the mixer, but doubling the recipe shouldn't have caused any issues. If you try them again, I'd recommend mixing by hand, skipping the chilling, and test-baking one cookie first for timing. Hope this helps!
 
Robin F. January 12, 2019
So easy and the results were amazingly good.
 
Author Comment
Emma L. January 14, 2019
Thanks, Robin!
 
Marguerite January 11, 2019
Just made a batch. Test cookie at 7 minutes was a little too wet for me. I baked the remaining cookies for 9 minutes. Yum!
 
Author Comment
Emma L. January 14, 2019
So glad the cookie-test helped you find your favorite texture!
 
Claire M. January 11, 2019
These were really easy to make with my kids. They turned out great.
 
Author Comment
Emma L. January 11, 2019
Thanks, Claire!
 
Mary T. January 11, 2019
I also do a "test" cookie whenever I bake a batch, even if I've made the recipe before. Differences in ingredient brands, environment (humidity, temperature etc.), my attention span, (even my mood!) while cooking/baking have an impact on the final product. Like others, I have seen recipes similar to this, but strongly agree that the addition of a pinch of salt to the batter (at the minimum) and the flaky salt topping will produce a great cookie (brookie? cownie?) I'm trying this TODAY!!!
 
Author Comment
Emma L. January 11, 2019
Yay, enjoy!
 
Mary T. January 11, 2019
I just finished baking these. And, as a "tween" might text her "bestie"... OMG!!! The baking muse was definitely with me, because this recipe went just as expected, and I had to bring most of the finished product to the leasing office where I live so I wouldn't finish them off myself... yum!
 
Author Comment
Emma L. January 11, 2019
So glad to hear you love them, Mary—thanks!
 
FrugalCat January 11, 2019
These look amazing! Think they would work with whole wheat flour?
 
Author Comment
Emma L. January 11, 2019
Hi! I haven't tried that myself, but I feel like it would work—especially if you used white whole wheat flour.
 
Ella Q. January 8, 2019
Love these. Such a good weeknight dessert!
 
Author Comment
Emma L. January 11, 2019
Thanks, Ella!
 
Ella Q. January 8, 2019
Love these. Such a good weeknight dessert!