3 Ingredient Nutella Cookies Recipe delivers soft, fudgy, chocolate-hazelnut cookies with crisp edges and brownie-like centers. This quick dessert suits busy bakers, college students, and kids who help in the kitchen, and it takes about 20 minutes from start to finish. I bake a batch when a late-night craving knocks and my spoon hand says go.
Why Choose This 3 Ingredient Nutella Cookies Recipe
This 3 Ingredient Nutella Cookies Recipe saves time without sacrificing flavor. You mix one bowl, scoop, and bake, then enjoy chewy centers with a shiny top. The ingredients live in most kitchens, so you skip last-minute store runs and still get a cookie that tastes like a brownie met a truffle.
I pulled gooey, fudgy cookies from the oven in 10 minutes and felt like a hero ★★★★★
Ingredients You Need
- Nutella or any chocolate hazelnut spread, 1 cup 280 g. Name brand gives a thicker dough, some store brands run looser, so add 1 to 2 teaspoons flour if the dough feels sticky.
- All-purpose flour, 1 cup 125 g. Use a 1:1 gluten-free blend for a wheat-free swap.
- 1 large egg. Room temperature helps the dough mix fast.
Equipment:
- Mixing bowl and rubber spatula
- Cookie scoop 1 tablespoon or spoon
- Baking sheet and parchment paper or silicone mat
- Cooling rack
- Kitchen scale optional for spot-on measuring
How to Make 3 Ingredient Nutella Cookies Recipe
Step 1: Preheat and prep – 5 minutes
- Preheat the oven to 350 F 175 C.
- Line a baking sheet with parchment paper.
Step 2: Mix the dough – 2 minutes
- Stir Nutella and the egg in a bowl until smooth and glossy.
- Add flour and stir until a soft dough forms and pulls from the sides. If the dough feels sticky, fold in 1 to 2 teaspoons more flour.
Step 3: Scoop and shape – 5 minutes
- Scoop 1 tablespoon portions and roll them into balls.
- Space them 2 inches apart on the sheet.
- Gently press each ball to about 1/2 inch thick, or add a light fork crosshatch for extra texture.
Step 4: Bake – 8 to 10 minutes
- Bake until the tops look set and lightly crackly and the edges look dry.
- Pull the sheet when centers still look a bit soft for the best chew.
Step 5: Cool – 5 minutes
- Let the cookies rest on the sheet for 2 to 3 minutes, then move them to a rack to finish cooling.
- This batch yields about 12 cookies, depending on scoop size.
Tips & Common Mistakes
- Weigh the flour 125 g or fluff, spoon, and level it so the cookies stay tender.
- Use a room temp egg so the dough mixes fast and smooth.
- Stir just until the flour disappears to keep the texture fudgy.
- If the dough cracks a lot while shaping, warm it with your hands for a few seconds.
- Keep portions small 1 tablespoon so the centers set before edges dry out.
- Start checking at 8 minutes since ovens run hot or cool.
- Let the cookies cool on the sheet for a couple of minutes so they don’t break when you move them.
- Line the pan with parchment to prevent sticking and help with even browning.
- Sprinkle a tiny pinch of flaky salt after baking if you want a sweet-salty hit.
Variations I've Tried
- Mini chocolate chips mixed into the dough for extra pockets of melt.
- Chopped toasted hazelnuts folded in for crunch.
- A tiny pinch of espresso powder in the dough to boost the chocolate vibe.
- Sea salt on top right after baking for balance.
- Sandwich two cookies with a scoop of vanilla ice cream for a quick dessert.
- Swap half the Nutella with peanut butter for a chocolate peanut twist.
How to Serve
Serve these easy Nutella cookies slightly warm so the centers stay fudgy and the edges keep that gentle snap. Pair with cold milk, hot coffee, or a small scoop of vanilla ice cream. Drizzle a little warm Nutella over the top and add sliced strawberries if you feel fancy. I keep a few in a lunchbox for a midafternoon win.
Make-Ahead and Storage
- Store cookies in an airtight container at room temp for 3 days.
- Refrigerate for up to 1 week if you want a longer window.
- Freeze baked cookies for up to 2 months, or freeze dough balls for the same time and bake from frozen by adding 1 to 2 minutes.
- Reheat on a sheet in a 300 F oven for 3 to 4 minutes, or microwave a cookie for 6 to 8 seconds for a soft, warm bite.
3 Ingredient Nutella Cookies Recipe
3 Ingredient Nutella Cookies deliver soft, fudgy, chocolate-hazelnut cookies with crisp edges and brownie-like centers in about 20 minutes from start to finish.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, stir together the Nutella and egg until the mixture is smooth and glossy.
- Add the flour and stir until a soft dough forms and pulls away from the sides of the bowl. If the dough feels sticky, fold in 1 to 2 teaspoons more flour.
- Scoop about 1 tablespoon portions of dough and roll each portion into a ball.
- Place the dough balls 2 inches apart on the prepared baking sheet.
- Gently press each dough ball to about 1/2 inch thick, or press lightly with a fork in a crosshatch pattern for extra texture.
- Bake for 8 to 10 minutes, or until the tops look set and lightly crackly and the edges look dry while the centers still appear slightly soft.
- Let the cookies cool on the baking sheet for 2 to 3 minutes, then transfer them to a cooling rack to finish cooling. This recipe yields about 12 cookies, depending on scoop size.
Notes
Nutrition Information
Approximate per 1 cookie (1/12 of recipe): 185 calories; fat 10 g; saturated fat 4 g; carbohydrates 21 g; fiber 1 g; sugars 13 g; protein 3 g; sodium 60 mg. Values will vary based on brands, any add-ins, and exact cookie size.
Approximate per 1 cookie (1/12 of recipe): 185 calories; fat 10 g; saturated fat 4 g; carbohydrates 21 g; fiber 1 g; sugars 13 g; protein 3 g; sodium 60 mg. Values will vary based on brands, any add-ins, and exact cookie size.