3 Ingredient Nutella Cookies Recipe delivers fudgy centers, crisp edges, and deep chocolate hazelnut flavor in every bite. Anyone craving an easy dessert will love it, and you can bake a batch in about 20 minutes from bowl to plate. I bake these when a craving hits after dinner, usually still in my slippers.
Why You Should Try This 3 Ingredient Nutella Cookies Recipe
This 3 Ingredient Nutella Cookies Recipe uses staples you probably already have, and it tastes like a brownie met a chewy cookie. You mix everything in one bowl, skip the mixer, and scoop straight to the sheet. The method keeps things fast, the texture lands perfectly chewy, and the flavor screams chocolate hazelnut bliss.
These cookies hit that fudgy, chewy, Nutella-saturated sweet spot, and they vanish fast at game night ★★★★★
Ingredients You’ll Need
- Nutella chocolate hazelnut spread: 1 cup, about 300 g. Classic Nutella gives the most consistent chew; store brands work but often run looser, so chill the dough 10 minutes if needed.
- All-purpose flour: 1 cup, 120 g. Spoon and level for accuracy or use a scale.
- Large egg: 1. Room-temp egg blends smoother and helps the dough come together.
Optional toppers
- Flaky sea salt, chopped hazelnuts, or mini chips. Keep add-ins minimal so the dough holds shape.
Equipment
- Mixing bowl and spatula
- Measuring cups or kitchen scale
- Baking sheet lined with parchment or a silicone mat
- 1.5 tablespoon cookie scoop or two spoons
- Wire rack
How to Make 3 Ingredient Nutella Cookies Recipe
Preheat and prep the pan
- Heat the oven to 350°F.
- Line a large baking sheet with parchment or a silicone mat.
- If your kitchen runs warm, chill the Nutella jar 5 minutes so the dough handles easily.
Mix the dough
- Stir Nutella and the egg in a medium bowl until smooth and glossy, about 30 seconds.
- Sprinkle the flour over the top, then fold with a spatula until no dry streaks remain.
- The dough should feel soft but not sticky; if it feels sticky, chill it 10 minutes.
Portion and shape
- Use a 1.5 tablespoon scoop to portion 12 balls of dough.
- Roll quickly between your palms and set them 2 inches apart on the sheet.
- Press each ball to about 1/2 inch thick to encourage even baking and crackly tops.
Bake
- Bake 8 to 10 minutes until edges look set and centers look slightly soft.
- Rotate the pan at the 6-minute mark if your oven heats unevenly.
- Sprinkle a pinch of flaky sea salt right after baking if you like a sweet-salty finish.
Cool
- Let the cookies rest on the sheet 5 minutes, then move them to a rack.
- Enjoy warm for maximum fudgy vibes or cool fully for a firmer chew.
Tips & Tricks
- Weigh ingredients for best texture; 120 g flour keeps the crumb chewy, not cakey.
- If your spread feels thin, chill the dough or add 1 to 2 teaspoons extra flour.
- Use a light-colored baking sheet to prevent overly dark bottoms.
- Do not overbake; pull when the centers still look soft, since they finish on the sheet.
- For prettier crackles, press each dough ball twice: once before the oven and once at the 5-minute mark.
- Want jumbo cookies? Scoop 3 tablespoons and bake 10 to 12 minutes.
- Add-ins stay optional; fold in 2 to 3 tablespoons mini chips or chopped hazelnuts without changing bake time.
What to Serve with 3 Ingredient Nutella Cookies Recipe
Cold milk always wins, but a small espresso or cappuccino pairs beautifully with the chocolate hazelnut flavor. Sandwich a scoop of vanilla or hazelnut gelato between two cookies for a quick ice cream sandwich. Fresh berries or sliced pears add a bright, juicy contrast. For extra flair, drizzle warm Nutella over a plate and set the cookies on top like a dessert pro.
Make-Ahead and Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week if you want a chewier bite on day three and beyond. Freeze dough balls on a sheet until firm, then bag them for up to 2 months; bake from frozen and add 1 to 2 minutes. Freeze baked cookies up to 2 months, thaw at room temp, then rewarm in a 300°F oven for 3 to 5 minutes or microwave 8 to 10 seconds.
3 Ingredient Nutella Cookies Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- If your kitchen is very warm, place the Nutella jar in the refrigerator for about 5 minutes so the dough will be easier to handle.
- In a medium mixing bowl, stir together the Nutella and egg until the mixture is smooth and glossy, about 30 seconds.
- Sprinkle the flour evenly over the Nutella mixture, then fold with a spatula just until no dry streaks of flour remain and a soft dough forms.
- If the dough feels very sticky, refrigerate it for about 10 minutes to firm up slightly.
- Use a 1.5 tablespoon cookie scoop or two spoons to portion the dough into 12 equal balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Roll each portion quickly between your palms to smooth, then press each ball to about 1/2 inch thick to encourage even baking and crackly tops.
- Bake for 8 to 10 minutes, or until the edges look set but the centers still appear slightly soft. Rotate the pan after about 6 minutes if your oven bakes unevenly.
- Immediately after removing the cookies from the oven, sprinkle the tops lightly with flaky sea salt, chopped hazelnuts, or mini chocolate chips if using.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool further. Enjoy warm for a fudgy texture or allow to cool completely for a chewier bite.
Notes
Approximate per 1 cookie (1 of 12): 150 calories; fat 7 g; saturated fat 3 g; carbohydrates 19 g; fiber 1 g; sugars 13 g; protein 3 g; sodium 40 mg. Values are estimates and will vary based on brands, exact measurements, and any optional toppings. Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week for a chewier texture. Freeze unbaked dough balls or baked cookies for up to 2 months; bake dough from frozen, adding 1–2 minutes to the bake time.