These 3 Ingredient Nutella Cookies are a dream come true for anyone who loves rich, chocolatey treats with minimal effort. With just Nutella, flour, and an egg, you’ll create cookies that are crispy on the outside and soft and fudgy on the inside. The deep hazelnut flavor paired with the indulgent chocolate makes every bite irresistible. Best of all, they’re ready in just 20 minutes, perfect for satisfying a sudden sweet craving or impressing unexpected guests.
The simplicity of this recipe doesn’t compromise on texture or taste—these cookies are decadently chewy with a slight crunch around the edges. Warm from the oven, they’re pure comfort in cookie form, and the aroma of toasted hazelnuts will fill your kitchen. Whether you’re a baking novice or a seasoned pro, these cookies are a foolproof way to create something utterly delicious in no time at all.
Simple Ingredients for Nutella Cookies
- 1 cup (5oz/150g) all-purpose flour (spooned and leveled for accuracy)
- 1 cup (8oz/240g) Nutella (or any chocolate-hazelnut spread)
- 1 large egg (or egg substitute for cookies, if needed)
Easy Steps to Make Nutella Cookies
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the Nutella, flour, and egg. Mix until a thick, moist dough forms.
- Using your hands, roll about 2 tablespoons of dough into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each ball with your fingertips or the bottom of a glass to create a cookie shape.
- Bake for 8-10 minutes, or until the edges are set but the centers are still slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
Take your Nutella cookies to the next level with a drizzle of melted chocolate or a sprinkle of sea salt for a sweet-and-salty twist. For a fruity contrast, try adding a dollop of raspberry jam or fresh berries on the side. Pro tip: A scoop of vanilla ice cream sandwiched between two cookies makes for an irresistible dessert!
Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can freeze them for up to 2 months. When ready to enjoy, simply let them thaw or pop them in the microwave for 10-15 seconds to restore that warm, gooey texture.
Recipe Variations to Try
Feel free to experiment with this versatile recipe! Swap the all-purpose flour for almond flour for a gluten-free option, or add a handful of chopped hazelnuts for extra crunch. For a fun twist, mix in mini chocolate chips or a pinch of cinnamon to enhance the flavor. Get creative—these cookies are your canvas!
Time-Saving Tips for Busy Bakers
To speed up the process, use a cookie scoop to portion the dough evenly. If you’re short on time, skip rolling the dough into balls and simply drop spoonfuls onto the baking sheet—they’ll still taste amazing! Bonus: Double the batch and freeze half for a quick treat later.
Common Questions Answered
Can I use a different spread? Yes! Try this recipe with peanut butter or another chocolate-hazelnut spread. What if my dough is too sticky? Add a tablespoon of flour at a time until it’s manageable. Can I make these vegan? Absolutely—use a flax egg or commercial egg substitute for a plant-friendly version.
3 Ingredient Nutella Cookies
Ingredients
- 1 cup all-purpose flour (5oz/150g)
- 1 cup Nutella (8oz/240g)
- 1 large egg (or egg substitute for cookies)
Instructions
- Heat the oven to 350°F (180°C), and line a baking sheet with parchment paper.
- Add the Nutella, flour, and egg to a large bowl. Mix until well combined.
- The mixture will form a thick dough but should be moist enough to roll into balls.
- Using your hands roll about 2 tablespoons of dough into balls. Place cookies on your baking sheet and flatten them slightly with your fingertips or the bottom of a glass.
- Bake for 8-10 minutes, until they are cooked around the edges and still slightly soft in the middle.
- Let the cookies sit on the baking sheet for 5 minutes and then cool on a baking rack. Enjoy!
