3 Ingredient Nutella Cookies Recipe delivers chewy edges, fudgy centers, and rich chocolate-hazelnut flavor. It suits busy bakers, kids, and last-minute dessert fans, and you can bake a batch in about 20 minutes from bowl to plate. My spoon has met its fair share of jars, so I built this easy keeper to save both time and dignity.
Why Choose This 3 Ingredient Nutella Cookies Recipe
This 3 Ingredient Nutella Cookies Recipe trims the process to the essentials, yet it still delivers big chocolate-hazelnut payoff. You only need one bowl and a few pantry staples, so you can whip these up on a weeknight or during a commercial break.
These cookies taste like brownie bites with a glossy crackle top and a deep Nutella punch, and they vanish from the plate faster than I can pour milk ★★★★★
Ingredients You Need
- Nutella chocolate-hazelnut spread: 1 cup. I get the best texture with the classic brand; store brands can run thicker, so warm the jar for 10 to 15 seconds if the spread scoops stiff.
- All-purpose flour: 3/4 cup. Spoon and level to avoid packing; a kitchen scale reads 90 grams for accuracy. You can use a 1:1 gluten-free blend if it includes xanthan gum.
- Large egg: 1. Room temperature mixes in faster and gives a shinier top.
Equipment
- Mixing bowl and sturdy spatula or wooden spoon
- Measuring cups or a kitchen scale
- #40 cookie scoop or tablespoons
- Rimmed baking sheet lined with parchment or a silicone mat
- Wire rack
How to Make 3 Ingredient Nutella Cookies Recipe
Step 1: Preheat and line the pan (2 minutes)
Set the oven to 350°F. Line a baking sheet with parchment so the cookies release cleanly.
Step 2: Mix the dough (2 to 3 minutes)
Stir the Nutella and egg in a bowl until the mixture looks glossy and smooth. Sprinkle in the flour and fold until no dry streaks remain. The dough should feel thick and fudgy.
Step 3: Quick chill for clean scoops (5 to 10 minutes)
Slide the bowl into the fridge while the oven finishes heating. This short rest firms the dough and helps the cookies hold shape.
Step 4: Scoop and flatten (3 minutes)
Scoop heaping tablespoon mounds, about 1 tablespoon each, and space them 2 inches apart. Gently flatten each mound to about 1/2 inch thick to encourage even baking.
Step 5: Bake (8 to 10 minutes)
Bake until the edges set, the tops look dry with light cracks, and the centers still feel soft when you tap them. Pull the sheet from the oven before the cookies fully firm up.
Step 6: Cool just enough to set (5 minutes)
Let the cookies rest on the sheet for 2 minutes, then move them to a wire rack. They finish setting as they cool and keep that fudgy center.
Tips & Common Mistakes
- Weigh the flour if possible; too much flour makes dry, cakey cookies.
- Use a room temp egg for easier mixing and a shinier finish.
- Do not overmix the dough; stop as soon as the flour disappears to keep tender texture.
- Flatten the scoops slightly so the centers bake through before the edges overcook.
- Pull the cookies when the centers still look a touch soft; they firm up on the rack.
- Line the pan with parchment; unlined metal can overbrown the bottoms.
- Test-bake one cookie if your oven runs hot or cold, then adjust time by a minute.
- Chill the dough briefly; a long chill can dry it and reduce that glossy top.
- Keep cookie size consistent so the batch bakes evenly.
Variations I've Tried
- Salt-kissed: Sprinkle flaky sea salt on each portion before baking for a sweet-salty snap.
- Espresso boost: Mix 1 teaspoon instant espresso powder into the Nutella before adding the egg for mocha vibes.
- Nut crunch: Press a few chopped hazelnuts or walnuts into the tops right before baking.
- Double chocolate: Fold in 1/4 cup mini chocolate chips for extra melty pockets.
- Sandwich style: Pair two cookies with a swipe of Nutella or a scoop of vanilla ice cream.
- Gluten-free swap: Use a 1:1 gluten-free flour blend; I get the best chew from blends with xanthan gum.
How to Serve
Serve these Nutella cookies slightly warm so the centers taste fudgy and the edges stay chewy. I like a cold glass of milk, a shot of espresso, or hot tea on the side. For dessert plates, stack them with fresh berries and a light dusting of cocoa. On hot days, slide one under a small scoop of gelato and call it a win.
Make-Ahead and Storage
- Store at room temperature in an airtight container for 3 days. Tuck a small piece of bread in the container if your kitchen runs dry.
- Refrigerate baked cookies for up to 1 week; let them come to room temp or warm them.
- Freeze unbaked dough balls on a sheet until firm, then bag them for up to 2 months. Bake from frozen at 350°F and add 1 to 2 minutes.
- Freeze baked cookies for up to 2 months. Reheat on a baking sheet at 300°F for 3 to 4 minutes, or microwave a single cookie for 8 to 10 seconds for that just-baked softness.