3 Ingredient Nutella Cookies in (20 minutes)
These Nutella cookies need just three ingredients and about 20 minutes start to finish. Nutella, flour and a single egg come together into a soft, fudgy, intensely chocolate-hazelnut cookie, with no butter, no sugar and no mixer required, because the Nutella brings the fat, sugar and flavor all at once.
Why you'll love this
- Only three ingredients: a jar of Nutella, flour and one egg
- Ready in around 20 minutes from one bowl to the plate, no mixer needed
- Rich, fudgy and deeply chocolate-hazelnut, almost like a soft brownie
- Forgiving enough for a first-time baker, with a dough you mix by hand
Key ingredients & swaps
- Nutella — The whole flavor and most of the structure: it brings the chocolate, the hazelnut, the sugar and the fat in one jar, which is why no butter or sugar is needed; let it come to room temperature so it mixes easily.
- All-purpose flour — Gives the cookies enough structure to hold their shape; measure it accurately, because too much makes them dry and floury while too little leaves the dough too soft to roll.
- Egg — The binder that holds everything together and keeps the cookies soft and chewy rather than crumbly; one large egg is the right amount for a cup of Nutella.
- Pinch of salt — Optional but worth it: a small pinch sharpens the sweetness and makes the chocolate-hazelnut flavor taste fuller.
How to make it (step by step)
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1Heat the oven
Heat the oven to 350F (175C) and line a baking sheet with parchment. Letting it fully preheat means the cookies set evenly from the moment they go in.
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2Mix the dough
Stir the Nutella, flour, egg and salt together in one bowl just until a thick, smooth dough forms. Stop as soon as it comes together; the more you work it, the oilier and tougher the cookies turn out.
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3Check the consistency
The dough should feel like soft play-dough, holding together without being sticky or crumbly. If it is too sticky add a little flour, if it is dry and cracking add a spoonful more Nutella.
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4Shape and flatten
Roll the dough into 1-inch balls, space them out on the sheet, and press each one with a fork to make the classic crisscross and flatten it slightly. They spread very little, so shape them as you want them.
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5Bake until just set
Bake 8 to 10 minutes, until the edges are set but the centers still look soft and are no longer glossy. They firm up as they cool, so pull them while the middles look slightly underdone to keep them fudgy.
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6Cool on the sheet
Let the cookies rest on the hot baking sheet for about 5 minutes to finish setting, then move them to a wire rack. Lift them too soon and they will break.
Pro tips
- Don't overmix: working the dough too much works out the oil from the Nutella and gives you greasy, tougher cookies.
- Measure the flour by spooning and leveling; a packed cup is the main reason these come out dry and floury.
- If the dough is too soft to roll, chill it 15 to 20 minutes to firm it up before shaping.
- Underbake slightly and let carryover heat finish them on the tray; overbaking turns these from fudgy to hard.
Variations
- Other spreads: swap the Nutella for any chocolate-hazelnut spread, cookie butter, or even peanut butter for a different three-ingredient cookie.
- Crunch and chocolate: press a few chopped hazelnuts or chocolate chips into the tops before baking.
- Gluten-free: many bakers report success swapping the flour for a 1:1 gluten-free blend or almond flour.
Storage & freezing
Store the cooled cookies in an airtight container at room temperature for up to 3 days; they stay soft, and a few seconds in the microwave brings back the just-baked, gooey texture, or freeze the baked cookies up to a month.
Recipe
3 Ingredient Nutella Cookies in (20 minutes)
3-Ingredient Nutella Cookies are a delightful treat that's incredibly simple to make. All you need is Nutella, flour, and an egg. These cookies come together quickly, with the Nutella providing a rich chocolatey flavor, while the flour and egg help bind everything together into a chewy, decadent cookie.
Ingredients
- Nutella: 1 cup
- All-purpose flour: 1 cup
- Egg: 1
- Pinch of salt
Instructions
- Preheat oven to 350°F/175°C and prepare baking sheet.
- Mix 1 cup Nutella, 1 cup flour, and 1 egg until dough forms.
- Roll dough into 1-inch balls and place on baking sheet.
- Flatten balls with fork to create a crisscross pattern.
- Bake for 8-10 minutes until edges are set.
- Cool on baking sheet, then transfer to wire rack to cool completely.
- Enjoy your delicious Nutella cookies!
Tips & notes
- These cookies are not only simple to make, but also unbelievably tasty. Whether you're a seasoned baker or a rookie in the kitchen, this dish will impress.
Watch how to make it
Nutrition · per serving (estimate)
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Frequently asked questions
Why are my Nutella cookies dry and crumbly?
That is almost always too much flour relative to the Nutella and egg, which leaves a dry, floury dough. Measure the flour by spooning it into the cup and leveling, and if the dough cracks rather than holds, stir in a little more Nutella.
Why did my cookies turn out oily?
Overmixing is the usual cause; working the dough hard pushes the oil out of the Nutella and into the cookies. Mix only until the dough just comes together and stop.
Can I use a different spread instead of Nutella?
Yes. Any thick chocolate-hazelnut spread works, and so do cookie butter or peanut butter, though the flavor and exact texture will shift. Keep the same one-cup-to-one-egg ratio as a starting point.
Do these cookies spread much in the oven?
No, they hold their shape almost exactly as you place them, which is why you flatten them with a fork before baking. Shape and press them the way you want the finished cookie to look.
How do I know when they are done?
Pull them at 8 to 10 minutes, when the edges look set but the centers are still soft and no longer wet or glossy. They finish firming as they cool, so a slightly underbaked center keeps them fudgy rather than hard.
Can I make the dough gluten-free?
Many bakers have good results swapping the all-purpose flour for a 1:1 gluten-free baking blend or almond flour. The dough may feel a touch different, so adjust with a little more flour or Nutella to reach that soft play-dough texture.
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