3-ingredient Nutella cookies

Close-up of a freshly baked Nutella cookie.

5 from 6 votes

This delicious easy Nutella cookies only require 3-ingredients and are like a cake in cookie form! They're soft with crisp edges and have the fragrant Nutella hazelnut aroma!

Prep Time5

Cook Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: cookies

Calories: 87kcal

Author: Zen

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!

Video

Notes

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 chill the dough for 15 minutes to firm it up slightly before scooping.

Optional toppings

You can put a hazelnut or chocolate into the depression formed by your thumb.

Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.

Nutrition