3 Ingredient Nutella Cookies – Easy & Delicious
What if we told you that the most delicious cookies you will ever make require only three ingredients, one bowl, and less than 20 minutes from start to finish? That is exactly what 3 ingredient Nutella cookies deliver — rich, fudgy, deeply chocolatey cookies with a soft center and slightly crisp edges, made with nothing more than Nutella, an egg, and flour. No butter, no sugar, no complicated steps.
Whether you are a beginner baker, short on pantry staples, or simply craving something sweet right now, this recipe is the answer. It is the kind of baking magic that feels almost too good to be true — but it absolutely works.
Why These 3 Ingredient Nutella Cookies Are So Special
The beauty of 3 ingredient Nutella cookies lies in their simplicity. Nutella itself is already rich with sugar, hazelnut oil, cocoa, and emulsifiers — meaning it acts as both the fat and the flavor base all in one jar. When combined with an egg for structure and a small amount of flour for body, it transforms into a surprisingly perfect cookie dough.
The result is a cookie that is fudgy and dense in the center, with a delicate crinkle top and a rich hazelnut chocolate flavor in every single bite. They taste like they took hours to make — no one will believe the ingredient list.
Ingredients You Will Need
That is right — only three ingredients stand between you and a batch of incredible 3 ingredient Nutella cookies. Here is a full breakdown of each one and why it matters.
| Ingredient | Amount | Notes |
| Nutella (hazelnut spread) | 1 cup (270 g) | The base — use full-fat Nutella |
| Egg | 1 large | Room temperature works best |
| All-purpose flour | 1 cup (125 g) | Spooned and leveled; do not pack |
Optional Add-Ins (not required): Chocolate chips, crushed hazelnuts, flaky sea salt on top, vanilla extract (1 tsp)
Equipment You Will Need For 3 Ingredient Nutella Cookies
You will need just one large mixing bowl, a rubber spatula or wooden spoon, a baking sheet lined with parchment paper, a tablespoon or cookie scoop for portioning, and a fork or the back of a glass for flattening. That is it — minimal cleanup, maximum reward.
Step-by-Step Instructions
Step 1 – Preheat Your Oven
Preheat your oven to 350 F (175 C) and line a baking sheet with parchment paper. Lining the sheet is important — the Nutella-based dough is stickier than traditional cookie dough and will adhere to an unlined pan. Parchment paper guarantees easy release and clean bottoms on every cookie.
Step 2 – Mix the Dough
In a large bowl, combine the Nutella and egg. Mix vigorously with a rubber spatula or wooden spoon until completely smooth and well combined — about 1-2 minutes. The mixture will look glossy and uniform. Add the flour and stir until a soft, slightly sticky dough forms. This is your complete 3 ingredient Nutella cookie dough — simple, rich, and absolutely ready to bake.
Do not overmix once the flour is added. Mix only until no dry streaks remain. Overmixing can develop too much gluten and result in tougher cookies rather than the soft, fudgy texture you are aiming for.
Step 3 – Portion the Cookies
Using a tablespoon or cookie scoop, portion the dough into balls of roughly equal size — about 1.5 tablespoons each. Roll each portion gently between your palms to form a smooth ball and place them on the prepared baking sheet, spacing them about 2 inches apart. The dough will spread slightly during baking, so give them enough room.
Step 4 – Flatten Slightly
Using the back of a fork or the flat bottom of a glass, gently press each dough ball down slightly to flatten it to about half its height. This step ensures even baking and gives the cookies their classic round, slightly flat shape with those beautiful fork marks or a smooth top. At this point, you can press a few chocolate chips or crushed hazelnuts on top if desired.
Step 5 – Bake to Perfection
Bake your 3 ingredient Nutella cookies for 9-11 minutes. They will look slightly underdone when you take them out — and that is exactly what you want. The cookies continue to set as they cool on the pan, and pulling them out while the center still looks soft is the key to achieving that perfect fudgy, chewy texture.
Do not overbake. An overbaked Nutella cookie becomes dry and crumbly rather than soft and fudgy. When the edges look just set and the tops have a slight crinkle, they are done. Sprinkle with flaky sea salt immediately if using.
Step 6 – Cool and Serve
Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. They are delicate when hot but firm up beautifully as they cool. Resist the urge to move them too early — they need those 10 minutes on the pan to finish setting up properly.
Pro Tips for Perfect Results
Use full-fat Nutella. Generic hazelnut spreads or reduced-fat versions have a different oil content and may produce dry or crumbly cookies. Stick with classic Nutella for guaranteed results.
Measure flour correctly. Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag packs in extra flour, which can make the cookies stiff and cakey instead of fudgy.
Chill the dough for thicker cookies. If you want thicker, puffier cookies, refrigerate the dough for 30 minutes before scooping. Cold dough spreads less in the oven, giving you a more substantial cookie.
Add a pinch of espresso powder. A tiny pinch of instant espresso powder deepens the chocolate flavor dramatically without making the cookies taste like coffee. It is a small addition that makes a big difference.
Variations and Customizations
The base 3 ingredient Nutella cookie recipe is wonderfully flexible. Press a Ferrero Rocher chocolate into the center of each cookie before baking for an indulgent stuffed version. Fold in ½ cup of white chocolate chips for a creamy contrast to the dark hazelnut flavor. Roll the dough balls in granulated sugar before baking for a sparkly, slightly crispy exterior. For a birthday cookie version, press rainbow sprinkles into the top of each ball before baking.
How to Store Them
Store cooled cookies in an airtight container at room temperature for up to 5 days. They stay soft and fudgy for the full duration, making them a great make-ahead treat. To freeze, place baked cookies in a single layer in a freezer-safe container with parchment between each layer. They freeze perfectly for up to 2 months and thaw at room temperature in about 15 minutes.
You can also freeze the unbaked dough balls for up to 1 month. Bake directly from frozen, adding 2-3 extra minutes to the baking time. This way you always have fresh, warm cookies ready to go whenever the craving strikes.
Final Thoughts
It is hard to believe that something as simple as 3 ingredient Nutella cookies can taste this rich, this indulgent, and this satisfying. They are proof that great baking does not have to be complicated. With just a jar of Nutella, an egg, and some flour, you can have a stunning batch of cookies on the table in under 20 minutes — and everyone will think you spent hours in the kitchen.
If you love quick, satisfying bakes, do not miss our Cheesy Bread Rolls — soft, fluffy, pull-apart rolls loaded with gooey melted cheese and brushed with garlic butter. They are the perfect savory companion to balance out all this chocolatey sweetness!
