5 Ingredients or Fewer

3-Ingredient Nutella Brownie Cookies

January  7, 2019
Photo by Bobbi Lin
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

Test Kitchen Notes

This is one of our Big Little Recipes. Read more here: 3-Ingredient Nutella Brownie Cookies. Need We Say More?. —The Editors

Watch This Recipe
3-Ingredient Nutella Brownie Cookies
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Makes 18 cookies
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.

See Reviews

See what other Food52ers are saying.

  • Rebecca Leon
    Rebecca Leon
  • Robin Flynn
    Robin Flynn
  • Claire
    Claire
  • FrugalCat
    FrugalCat
  • Ella Quittner
    Ella Quittner
Review
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.