3 Ingredient Nutella Cookies
These 3-ingredient Nutella cookies are made with Nutella, flour, and an egg mix, bake in the oven, and get cookies that are soft, chewy, and insanely good.
My fourth kid is straight-up obsessed with Nutella. I’ve caught her sneaking spoonfuls straight from the jar more times than I can count, so these 3 ingredient Nutella cookies were basically made for her. They take less than ten minutes to mix and bake, which is perfect because once she knows I’m making them, she’s hovering like a hawk. Just Nutella, flour, and an egg is all you need to make them. If you’ve got a Nutella lover in the house, these 3 ingredient Nutella cookies are a no-brainer.
How to make 3 Ingredient Nutella Cookies
3 Ingredient Nutella Cookie Recipe
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Equipment
Ingredients
- 1 cup Nutella
- 1 cup all-purpose flour
- 1 large egg room temperature
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line your baking sheet(s) with parchment paper for easy cleanup and set them aside.
- Mix the dough: In the bowl of a stand mixer, combine 1 cup of Nutella, 1 cup of all-purpose flour, and 1 large egg. Using the paddle attachment, mix on low speed until the ingredients are fully incorporated and the dough is smooth. Scrape down the sides of the bowl to ensure everything is well-mixed, then mix briefly again.
- Portion the dough: Use a small ice cream scoop or a tablespoon to scoop out dough portions, roughly 1 ½ tablespoons each. Roll the portions into balls, if desired, and place them on the prepared baking sheet, leaving at least 2 inches between each cookie to allow for spreading.
- Bake the cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the centers are no longer glossy. Avoid overbaking to maintain a soft texture.
- Cool completely: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Measure the Flour Correctly: Use the spoon-and-level method to avoid adding too much flour. Scoop the flour into the measuring cup with a spoon, then level it off with a knife. Too much flour can make the cookies dry and crumbly.
- Chill the Dough if Needed: If your dough feels sticky, pop it in the fridge for 15–20 minutes. This makes it easier to handle and prevents the cookies from spreading too much while baking.
- Don’t Overbake: Nutella cookies can go from soft to hard quickly. Bake just until the edges are set, and the center is no longer glossy. They’ll firm up as they cool.
- Cool Completely Before Storing: Make sure the cookies are fully cooled before transferring them to an airtight container. Warm cookies can release steam, making them soggy.
Make This Recipe Yours With Additions
- Chocolate Chips: Stir in ½ cup of chocolate chips (milk, dark, or white) for extra bursts of chocolatey goodness.
- Chopped Nuts: Add ⅓ cup of chopped hazelnuts, almonds, or pecans to give the cookies a satisfying crunch and complement the Nutella flavor.
- Sea Salt: Sprinkle a pinch of flaky sea salt on top of each cookie before baking for a sweet and salty contrast.
- Cinnamon or Spices: Mix in ½ teaspoon of cinnamon or a pinch of nutmeg for a warm, spiced twist.
- Extracts: Enhance the flavor with ½ teaspoon of vanilla or almond extract mixed into the dough.
- Sprinkles: Roll the dough balls in colorful sprinkles or sanding sugar before baking for a fun, festive look.
- Mini Marshmallows: Press a few mini marshmallows into the tops of the cookies before baking for a gooey, s’mores-inspired treat.
- Cocoa Powder: Add 1-2 tablespoons of unsweetened cocoa powder for an even richer chocolate flavor.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this easy 3 Ingredient Nutella Cookies recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Prep Ahead
Make it 2 Days Ahead: Roll the dough into balls and stick them in the fridge for up to two days. No stress when you need cookies but don’t want to bake right now. You’re welcome, future-you.
Wrap it Tight: Wrap the dough in plastic wrap or a reusable bag. It’ll keep the dough fresh and stop it from picking up any fridge odors.
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How to store Nutella Cookies
Wrap It Up: Once the cookies cool, wrap them tightly in plastic or store them in an airtight container. This keeps them fresh and prevents them from getting stale. They should keep for about 4-5 days.
Fridge Life: If you want to keep them fresh longer, store them in the fridge for up to 7 days.
Freezing (If You Must): Freezing is fine, but the texture will change. Wrap them well and freeze for up to a month. Thaw overnight in the fridge or eat them straight from the freezer (no judgment).
Quick Recipe Help and Common Questions
Why is my cookie dough too sticky to work with?
Nutella’s consistency can vary slightly depending on the jar or room temperature. If the dough is too sticky, chill it in the fridge for about 15–20 minutes before scooping and baking. This will firm it up and make it easier to handle.
Why are my cookies dry or crumbly?
This is usually due to overbaking. Keep an eye on the cookies and pull them out as soon as the edges are set and the center is no longer glossy. Remember, they’ll firm up as they cool.
Why are my cookies spreading soo much?
This could happen if the dough is too warm. Try chilling the dough for 15–20 minutes before baking. Also, ensure you’re measuring the flour correctly—spoon it into the measuring cup and level it off with a knife to avoid adding too little.
I’m so glad I didn’t do half the recipe like I usually do. These were easy and delicious! Ill be making these and more of your recipes often!
So glad you liked them!!