3-Ingredient Nutella Cookies
If you’re looking for a dessert that feels like a professional bakery treat but takes less than 20 minutes to make, you’ve found it. These cookies are incredibly fudgy, rich with hazelnut flavor, and have that perfect “melt-in-your-mouth” texture we all crave.
Prep Time: 5 mins | Cook Time: 8-10 mins | Total Time: 15 mins | Servings: 12 cookies
Why You Will Love This 3-Ingredient Nutella Cookies
- Insanely Quick: You can go from craving to eating in about 15 minutes flat.
- Rich Texture: They have a dense, brownie-like consistency that is deeply satisfying.
- Kid-Friendly: This is the perfect recipe to make with little ones since it’s virtually impossible to mess up.
- Pantry Staples: As long as you have a jar of Nutella and some flour, you’re halfway there!
What You Need for This 3-Ingredient Nutella Cookies
- 1 cup (280g) Nutella (or any chocolate hazelnut spread)
- 1 large Egg
- 1 cup (150g) All-purpose flour
Chef Sophie’s Substitution Tip: If you want a gluten-free version, you can swap the all-purpose flour for a 1:1 gluten-free baking blend. Just ensure it contains xantham gum to keep that fudgy structure!
How to Make 3-Ingredient Nutella Cookies (Step-by-Step)
- Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Mix the Nutella and the egg in a medium bowl using a wooden spoon or spatula until the mixture is smooth and well-combined.
- Incorporate the flour slowly into the wet mixture. Stir until a soft, thick dough forms. It should be pliable enough to roll into balls without sticking excessively to your hands.
- Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet.
- Flatten each ball slightly with the palm of your hand or the bottom of a glass to create a thick disc shape.
- Bake for 8 to 10 minutes. The edges should look set, but the centers will still feel quite soft—don’t overbake them, or they will lose that signature fudgy texture!
- Cool on the pan for at least 5 minutes before moving them to a wire rack. They will firm up beautifully as they sit.
Chef Sophie’s Pro-Tips for the Best 3-Ingredient Nutella Cookies
- Don’t Overbake: These cookies don’t change color much because of the dark cocoa in the Nutella. Trust the timer! If they look slightly “underdone” in the middle, they are actually perfect.
- Salt is Secret: Even though it’s not one of the three main ingredients, a tiny pinch of flaky sea salt on top right after baking elevates the hazelnut flavor to a professional level.
- Room Temp Egg: Ensure your egg is at room temperature so it emulsifies perfectly with the oils in the hazelnut spread.
How to Serve Your 3-Ingredient Nutella Cookies
- The Classic: Serve warm with a tall glass of cold milk for the ultimate nostalgic snack.
- Gourmet Style: Top with a small dollop of extra Nutella and a toasted hazelnut in the center for a beautiful presentation.
- Ice Cream Sandwich: Smash a scoop of vanilla bean ice cream between two cooled cookies for a decadent 5-minute sundae.
