These delicious easy 3-ingredient Nutella cookies are like a cake in cookie form! They're soft with crisp edges, have a rich chocolate flavor and are so fragrant! Simple ingredients and no stand mixer needed.
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⭐ Why This Recipe is a Star
- Simple yet delicious: Like these brown sugar cookies and almond cookies, these 3-ingredient Nutella cookies are the easiest cookies to make but taste so good They're so soft and fragrant, somewhat similar to Subway cookies. (Note: it's not for people looking for a crunchy cookie!)
- Versatile: the best part is that you can make several different types of cookies with the basic recipe by adding different toppings and fillings, such as chopped nuts and chocolate!
- Popular: Nutella is so beloved it even started a riot in France! Both kids and adults will love this soft Nutella cookie!
Note: if you can't decide on the type of cookie you want to make, why not check out these Asian bakes?
🥘 Ingredients
You only need:
- All purpose Flour: If you have time, sift the flour. If not, skip the sifting and just mix well. (These are meant to be an easy cookie recipe, and sifting doesn't really fit that description!) Make sure you use just the amount of flour called for- too much will give you a hard and cracked cookie. (Not very nice!) In addition, do not substitute with almond flour or the cookies will be super nice freshly baked but SO DIFFICULT TO CHEW once cooled. I am testing an almond flour version and will update the exact measurements once done.
- Nutella: You can use real Nutella, homemade Nutella spread or your favorite brand of chocolate hazelnut spread. Most recipes say a cup of Nutella but, honestly, it is NOT EASY to measure out Nutella because it is so sticky! I'm making this recipe as easy as possible for you all by using 1 entire jar of Nutella so you don't have to waste time measuring. (It makes about 30 cookies, so you'll finish them in no time at all!)
- Egg: medium or large egg at room temperature please
Note: to make the chocolate hazelnut flavor really pop, add a pinch of salt to the batter or sprinkle some sea salt on top before baking.
📖 Variations & Substitutes
- For more texture: add in chopped hazelnuts and/ or top the cookie with a hazelnut.
- Chocoholics: Add some chocolate chips to the dough or press a piece of chocolate onto the top of each cookie.
- Nutty: Put a small dollop of peanut butter on top of each cookie before serving. (If not, the peanut butter will get everywhere and make a mess.)
Note: some people like to pipe Nutella on top of the hazelnut chocolate cookies. They look really pretty but I'm not recommending them here. After all, I assume that you're looking for a 3-ingredient cookie because you want a delicious recipe that is fast and easy, and piping hazelnut cream doesn't fit that!
🔪 Step-by-Step Instructions
Preheat the oven to 356F/180C and line a baking tray/ cookie sheet with parchment paper (or Silpat.)
1a. Place all the Nutella in a large bowl.
1b. Crack the eggs, beat them, then pour the beaten eggs into the Nutella
1c. Whisk together till well-mixed.
Note: it will be thick, sticky and hard to whisk at this point in time but it becomes less so with time. It will also become less shiny once everything is mixed well.
2. Add in the flour, ¼ Cup at a time. Mix till everything is well-combined and you get a smooth dough.
Note: If you add all the flour at 1 go, it's more difficult to mix it properly and you end up with floury lumps in the batter.
Tip: If you have a hand mixer, it'll speed things up but I always mix them by hand (too lazy to wash the hand mixer.)
3a. Use a 1-inch cookie scoop or small ice cream scoop to scoop the dough out of the mixing bowl. If you want rounder cookies, gently roll them between the palm of your hands to form a circle.
3b. Place the dough balls on the prepared baking sheet, with about ¾ inch in between. (The cookies spread a little but not much. See the Step 4 photo for reference.)
3c. Use your thumb to press down the center of each cookie to make thumbprint cookies. (Or use a fork to make a criss cross shape.)
Note: You can put a hazelnut or chocolate into the depression formed by your thumb.
4. Bake the cookie dough balls for about 12 minutes. Let cool for a few minutes then transfer to a wire rack/ cooling rack to cool completely.
They go really well with Nutella coffee or peanut butter latte!
Note: if you leave them in for too long, they'll be hard and not soft!
🥡 How to Store
Store the easy Nutella cookies in an airtight container at room temperature. They will last for a while, but will get progressively softer as time goes by.
Tip: The best way to extend their shelf life is to refrigerate or freeze them.
👩🏻🍳 Expert Tips
Tip #1: Using a cookie-dough scoop will help you get equal sized cookies (and it's also easier to drop the dough onto the baking mat, as the dough is a little sticky.) If not, you can also just use a regular measuring tablespoon.
Tip #2: If you find the dough just too sticky to work with- although it shouldn't be if you've used the quantities as per the recipe 🙂 - you can cover with plastic wrap and chill the dough for 15 minutes to firm it up slightly before scooping.
Tip #3: I know I mentioned this above but it's very important, so being a bit of a nagger here. Since this is an easy recipe, we're scooping flour and not weighing it, the amount of flour used can vary quite a bit- make sure not to use too much or you'll get horribly dry cookies. If you don't believe me, look at the tray of hard, cracked cookies above and compare them with the perfect cookies in Step 4!
🥗 Other Easy Cookie Recipes
Enjoyed this easy 3-ingredient Nutella Cookie Recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below! If you REALLY liked this hazelnut bake, please consider supporting it by buying me a coffee! 🙂 (No obligation though!) Thank you and have a great day!
3-ingredient Nutella cookies
Equipment
- Big bowl and whisk (or fork)
- Optional: sieve if you want to sift the flour (but not necessary really.)
Ingredients
- 1 bottle Nutella The 352g/ 12.35 oz bottle. Substitute: another hazelnut-chocolate spread
- 2 eggs at room temperature, beaten (about 90g/ 3.17 oz)
- 1½ Cup all-purpose flour Do not substitute with almond flour or hazelnut flour. Also don't use too much or the cookies will be hard and dry (see recipe post photo.)
Optional toppings
- hazelnuts, chocolate chips, piped Nutella etc You would need about 30 hazelnuts if you're placing 1 per cookie.
Instructions
- Preheat the oven to 356F/180C and line a baking tray with parchment paper (or Silpat.)
- Crack the eggs, beat them, then pour the beaten eggs into the Nutella. Whisk well.Note: the batter will be thick, sticky and hard to whisk at this point in time but it becomes less so with time. It will also become less shiny once everything is mixed well.
- Add in the flour, ¼ Cup at a time. Mix till everything is well-combined and you get a smooth dough.Note: If you add all the flour at 1 go, it's more difficult to mix it properly and you end up with floury lumps in the batter.
- Use a cookie scoop (or measuring tablespoon) to scoop the dough out. If you want rounder cookies, gently roll them between the palm of your hands to form a circle.
- Place the dough balls on the baking sheet, with about ¾ inch in between. (The cookies spread a little but not much. See the Step 4 photo for reference.)
- Use your thumb to press down in the centre of each ball to make thumbprint cookies. (Or use a fork to make a criss cross shape.)
- Bake for about 12 minutes. Let cool for a few minutes then transfer to a wire rack to cool completely.Note: if you leave them in for too long, they'll be hard and not soft!
Notes
Nutrition
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