3-Ingredient Nutella Cookies – Simple, Chewy, and Crowd-Pleasing
If you love the idea of fresh cookies without a long ingredient list or complicated steps, these 3-Ingredient Nutella Cookies will make your day. They’re rich, chocolatey, and ready before you can finish your coffee. You don’t need a mixer, fancy tools, or special skills—just a bowl, a spoon, and an oven.
The texture lands between chewy brownie edges and soft cookies, which is hard to beat. They’re perfect for last-minute guests, bake sales, or a sweet treat after dinner.
Why This Recipe Works
Simple recipes work when the ingredients do double duty. In this case, Nutella brings fat, sugar, and chocolate flavor, so you don’t need butter or cocoa powder.
Eggs add structure and moisture, helping the cookies set up and stay soft. A little flour (or an alternative) binds everything so the cookies don’t spread too much. Together, they bake into glossy, crackly-topped cookies with a fudgy middle and crisp edges.
It’s minimal, but it delivers that bakery-style bite with almost no effort.
What You’ll Need
- Nutella or chocolate-hazelnut spread – 1 cup (about 280 g). The star of the recipe.
- All-purpose flour – 1/2 cup (60 g). Keeps the cookies from spreading too much.
- Large egg – 1.
Provides structure and chew.
Optional but helpful add-ins:
- Pinch of salt – Balances sweetness.
- 1/2 teaspoon vanilla extract – Adds a touch of warmth.
- Chocolate chips or chopped hazelnuts – 1/3 cup for extra texture.
How to Make It
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and helps even browning.
- Mix the wet ingredients.
In a medium bowl, whisk the egg until smooth. If using vanilla, add it now.
- Add the Nutella. Spoon in 1 cup of Nutella and stir with a spatula or wooden spoon until fully combined with the egg.
It should look thick and glossy.
- Stir in the flour. Sprinkle the flour (and salt, if using) over the mixture. Fold gently until no streaks of flour remain.
The dough will be thick, like brownie batter that holds its shape.
- Optional mix-ins. Fold in chocolate chips or chopped hazelnuts if you’re using them. They make the cookies extra indulgent.
- Scoop the dough.
Use a tablespoon or small cookie scoop to portion balls about 1 to 1.5 tablespoons each. Roll them gently between your palms for a neat look. Space them about 2 inches apart on the baking sheet.
- Flatten slightly.
Press each dough ball gently with your fingers or the bottom of a glass. This helps them bake evenly and set their final shape.
- Bake for 8–10 minutes. Look for set edges and slightly soft centers.
They’ll continue to firm up as they cool.
- Cool on the sheet for 5 minutes, then move to a wire rack. If you like a chewier texture, keep them on the sheet longer. For neater edges, you can use a round cookie cutter to “scoot” them into shape while still warm.
- Serve warm or at room temperature.
A sprinkle of flaky salt on top is a nice finishing touch.
How to Store
- Room temperature: Store in an airtight container for 3–4 days. Add a slice of bread to the container to keep them soft.
- Freezer: Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature.
- Freeze the dough: Scoop and freeze dough balls on a tray, then bag them.
Bake from frozen at 350°F (175°C) for 10–12 minutes.
Why This is Good for You
“Good for you” doesn’t always mean kale and quinoa. Sometimes it’s about simplicity, portion control, and satisfaction. With only three ingredients, you know exactly what’s in your treat.
The cookies hit that chocolate craving fast, which can help you skip mindless snacking. They also bake quickly, so you’re less tempted to overdo it while waiting. If balance is your goal, enjoy one or two with a glass of milk or coffee and call it a win.
What Not to Do
- Don’t overbake.
These go from fudgy to dry quickly. Pull them when the centers still look slightly soft.
- Don’t skip the parchment. The dough can stick and over-brown on bare metal.
- Don’t add too much flour.
It makes the cookies cakey and tough. Measure lightly or use a scale.
- Don’t use a cold egg. Room-temperature egg mixes more easily and keeps the batter smooth.
- Don’t crowd the pan.
Leave room for slight spreading so they bake evenly.
Alternatives
- Gluten-free: Swap the all-purpose flour for 1:1 gluten-free flour, oat flour, or finely ground almond flour. Note: almond flour yields a softer cookie; chill the dough for 15 minutes if it’s too sticky.
- No Nutella? Use another chocolate-hazelnut spread or a chocolate peanut butter spread. Thickness varies, so you may need 1–2 extra tablespoons of flour.
- Dairy-free: Choose a dairy-free chocolate-hazelnut spread.
Many store brands offer this.
- Egg-free: Try 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 5 minutes). Texture will be slightly softer but still tasty.
- Extra flavor: Add orange zest, espresso powder (1/2 teaspoon), or cinnamon (1/4 teaspoon) for a fun twist.
- Crunch factor: Press a few chopped hazelnuts or mini chocolate chips on top before baking.
FAQ
Can I make the dough ahead?
Yes. Chill the dough for up to 24 hours.
Let it sit at room temperature for 10–15 minutes before scooping if it’s too firm. Chilled dough can help the cookies bake thicker.
Why are my cookies dry or crumbly?
They were likely overbaked or had too much flour. Pull them when the centers look just set, and measure flour by spooning it into the cup and leveling it, or weigh it for accuracy.
Do I have to flatten the dough balls?
It helps.
The dough is thick and won’t always spread on its own, so a gentle press ensures even thickness and better texture.
Can I double the recipe?
Absolutely. Double all ingredients and bake in batches. Keep the dough covered between batches to prevent it from drying out.
How do I get that shiny, crackly top?
Mix the egg and Nutella thoroughly until glossy before adding flour, and avoid overmixing once the flour goes in.
Also, don’t overbake; a slightly underdone center encourages that brownie-like sheen.
What if my Nutella is too thick to stir?
Microwave it for 10–15 seconds to loosen it, or place the jar in a bowl of warm water for a few minutes. Warm, not hot, works best.
Can I make them smaller or larger?
Yes. For minis, use 1 teaspoon of dough and bake 6–7 minutes.
For larger cookies, use 2 tablespoons and bake 10–12 minutes. Watch for set edges and soft centers either way.
Are these very sweet?
They’re sweet, as Nutella is sweet. A pinch of salt or a sprinkle of flaky salt on top helps balance the flavor.
Nuts or espresso powder can also tone down the sweetness.
Do they spread a lot?
They spread a little. Flattening the dough and using parchment helps control the shape. If you want thicker cookies, chill the dough for 15–20 minutes before baking.
What’s the best way to reheat them?
Warm a cookie in the microwave for 8–10 seconds for that fresh-baked softness, or pop it in a 300°F (150°C) oven for 3–4 minutes.
In Conclusion
These 3-Ingredient Nutella Cookies deliver chocolatey comfort with almost no work.
The texture is fudgy, the method is foolproof, and the ingredient list is refreshingly short. Keep a jar of Nutella in the pantry and you’re never more than minutes away from warm cookies. Whether you stick to the classic version or try a gluten-free or nutty twist, this recipe is a reliable go-to for quick, crowd-pleasing treats.
