Three-Ingredient Nutella Cookies are perfect for a busy afternoon treat or a quick dessert for the family. With just Nutella, flour, and an egg, they turn out chewy, fudgy, and chocolatey in under 15 minutes.
The impossible peanut butter cookie recipe I discovered on a C&H sugar package has been a favorite of ours for years, and with good reason. It’s so easy to make, has only three ingredients, and is gluten-free!
Since we love these cookies so much, I wanted to see if I could make a chocolate version by replacing the peanut butter with Nutella. Since Nutella is a nut butter, I thought it should work beautifully, but boo hoo! My first batch was a disaster! The cookies spread out too thin, too flat, and were so fragile they broke into pieces even with my tenderest ministrations.
Despite the frustration, I was not ready to give up on the idea of a simple Nutella cookie, so I searched online for ways to correct the problem. Sure enough, I found my answer, and it is flour! I am guessing Nutella has a higher fat or sugar content than peanut butter, and the addition of flour gives the cookies more structure.
If you love brownies, you’ll love these Nutella cookies! They’re chewy, fudgy, chocolatey, and insanely delicious! I baked double the recipe three days ago, and G and I have been snacking on them nonstop. Three days and they are still moist, fudgy, chocolatey, and insanely delicious!
The best part is that the cookies require only three simple ingredients. One cup of Nutella, 1/2 cup and 1 tablespoon of flour, and one egg, and you’re on your way to bliss.
Chocolate chips are optional, but please do add them; you’d love those little pockets of gooey chocolate. And while you’re at it, sprinkle the portioned dough with sea salt before baking to balance out the sweet flavors. All these extras and the list of ingredients are still under five!
Another great thing about the recipe, it’s so easy and quick to make! No mixer needed, and cookies are ready to enjoy in 15 minutes or less.
- In a bowl, combine the Nutella, flour, and egg. Stir until combined. Add chocolate chips, if using, and gently stir to incorporate. Chill the dough for 3 to 5 minutes to keep it from spreading too much.
- Using a small scoop, drop the dough, leaving space between, onto a parchment-lined baking sheet. Top with more chocolate chips, if desired.
- Bake until the edges are set but still look slightly soft in the middle. They will continue to firm up as they cool.
- To prevent the cookies from breaking, remove them from the oven and let them cool for a few minutes before transferring them to a wire rack.
Cook’s tip
Make sure the Nutella is at room temperature so it blends easily and smoothly.
Serving suggestions
Give these three-ingredient Nutella Cookies a try. They’re an excellent baking project for the kiddos, and they’ll love the intense hazelnut chocolate flavor. Serve them fresh out of the oven, with a tall glass of ice-cold milk. These goodies are made for dunking!
You can also top the warm cookies with a scoop or two of coffee brickle ice cream or dulce de leche ice cream for the best Summer treat! Or sandwich two cookies with cream cheese frosting for a fun afternoon snack.
How to store
Keep the cookies in an airtight container at room temperature for 3 to 5 days or freeze in resealable bags for up to 3 months and thaw at room temperature to serve.
Instructions
- In a bowl, combine Nutella, flour, and egg. Stir until blended. Add chocolate chips and stir until incorporated.
- If the dough looks very soft or if you prefer thicker cookies, chill the dough in the refrigerator for about 3 to 5 minutes.
- Using a small scoop, drop dough with space in between, on a parchment-lined baking sheet.
- Bake in a 350F oven for about 10 minutes or until edges are set but centers are a little soft. Remove from oven and let cool before transferring to a wire rack.
Notes
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Chalanda Eubank says
YUMMY EASY DELIOUS
Jakob Gillow says
I added two eggs because the Nutella was too thick to mix with one egg.
Jakob Gillow says
My batch made 22 cookies when I used the recipe for 12!
jo@jocooks.com says
Oh Lalaine, you know I love nutella and look at how easy this recipe is. I must try this!
Lalaine says
HI Jo
Me, too! This recipe is too easy for a seasoned baker like you but still, they are so delicious, you should try them. 🙂