Happy “World Nutella Day″ ! Yup, it’s a thing! Originally created by Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso, World Nutella Day is a day to celebrate, get creative with, and most importantly, eat Nutella. In 2015, Sara transferred World Nutella® Day to Ferrero (the makers of Nutella®) to help it live on and grow for years to come.
It’s the 18th iteration of this auspicious day and my 15th year participating. And this year, Nutella is celebrating it’s 60th anniversary!
In 2010 I made a Nutella cheesecake, in 2011 I made Nutella lamingtons, in 2012 I went French with Nutella macarons craquelés, in 2013, I made Nutella truffle pops. in 2014 I made a flourless hazelnut-chocolate Nutella-inspired cake, in 2015 I made a chocolate-hazelnut smoothie in 2016, I made Nutella éclairs, in 2017 I made Nutella pots de crème, in 2018 I made Chocolate -Hazelnut Financiers, in 2019, I made Nutella Twists and Palmiers, in 2020 I made Chocolate Hazelnut Bliss Bites in 2021, I made a Nutella Hot Chocolate, in 2022, I made a No-Bake Pot de de Crème and last year I made No-Bake Nutella Cheesecake Pots.
This year, I’ve pulled myself out of my recipe development rut to create the fastest way for you to get your Nutella fix that’s not just eating it out of the jar! I’d been fiddling around with Nutella cookies recipes a while ago (maybe for last year’s Nutella Day?) and there are a ton of recipes that use very few ingredients – flour and some sugar and an egg plus the Nutella which takes the place of a fat like butter in the dough. I played with variations and had notes on this one which I figured I’d make again to check whether it was, in fact, “the one” or if it needed work.
It did not need work and produced the most delicious, pretty crinkly chewy cookies in just over 30 minutes total. I’m pretty happy with these and glad that past-Mardi had thought to do this research 🙂
Thin, chewy six-ingredient Nutella cookies
Thin, chewy Nutella cookies with just six ingredients!
Ingredients
- 1 large egg
- 2 tablespoons brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 cup (300g) Nutella
- 1/2 cup (75g) all-purpose flour
- 1/2 teaspoon baking powder
Instructions
- Line two baking sheets with parchment paper.
- Beat the egg, sugar and vanilla in a medium bowl with electric hand beaters until thick and glossy (about 2 minutes on high speed).
- Add the Nutella and beat on medium speed until completely combined.
- Add the flour and baking powder all at once and, with the beaters on low speed, mix until the dry ingredients are just incorporated.
- Use a 1-tablespoon cookie scoop to portion around 22 balls of the dough onto one of the cookie trays.
- Place the tray of dough balls in the freezer while you heat the oven (around 15 minutes).
- Heat the oven to 350˚F (180˚C)
- Place half the dough balls on the second parchment-lined baking tray, spreading them out with at least 2 inches in between the balls. Spread the remaining dough balls on the first tray out with at least 2 inches in between them.
- Bake the cookies 8 minutes, then remove the pans from the oven, one by one. With your thumbs (in oven mitts!) holding the parchment paper on the trays, bang them on a tea towel-lined counter top 2-3 times until the cookies flatten slightly.
- Return pans to the oven and bake for 4 more minutes until the cookies start to look set around the edges and the centres are just about set (they might look a little “wet”).
- Place the trays on wire cooling racks for 5 minutes then carefully transfer the cookies on the parchment paper) to wire cooling racks to cool to room temperature.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Nutella Chocolate Hazelnut Spread, Perfect on Pancakes, 26.5 oz -
Simply Organic Pure Vanilla Extract, Certified Organic, 4 oz Glass Bottle
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Small Cookie Scoop, 1 tablespoon/ 15 ml
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PaperChef Natural Release Coated Non-Stick Culinary Parchment Paper
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Bakeware Set – 2 Aluminum Sheet Pan – Half Size (13" x 18")
Nutella recipes you might like!
Macarons craquelés noisette-chocolat
A crunchy, chewey bite sized cookie made with hazelnuts and chocolate and filled with Nutella!
Nutella éclairs
Éclairs filled with Nutella crème pâtissière for World Nutella Day 2016. Or, anytime...
Nutella truffle pops
Decadent gluten-free chocolate-hazelnut truffle pops. Cake recipe adapted from a Joan Campbell recipe in a Vogue Food and Wine Cookbook (date unknown, a page torn out with no other references)
Flourless chocolate-hazelnut cake
A rich, yet light, flourless chocolate cake made with hazelnut flour.
What about you – how will you celebrate World Nutella Day?
Follow the conversation online – check out @NutellaDay on Twitter/X or Instagram and get all your Nutella news at the World Nutella Day site.
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