3-Ingredient Nutella Cookies
All you need is three ingredients, one bowl, and 20 minutes to make these soft and chewy cookies.
Makes12 (3-inch cookies)
Prep10 minutes
Cook10 minutes
While I’m typically not one to shy away from making a baked good that’s deemed a “project,” I do enjoy the instant gratification that comes with easy-to-make, quick-to-bake (or no-bake!) sweets. These super soft and chewy Nutella cookies fall squarely in that category: they call for just three ingredients, are a one-bowl cookie, and come together in just 20 minutes. It’s the type of treat I like to whip up and keep on hand for afternoon pick-me-ups and as the occasional reward for my husband and kids.
Ingredients in Nutella Cookies
- Nutella: The nutty, cocoa-forward spread makes up the bulk of this recipe. Feel free to use a chocolate-hazelnut spread that isn’t Nutella — it’ll work just as well.
- Eggs: This recipe calls for a whole egg along with one extra yolk, which keeps the cookies soft and lends them their signature chewiness.
- Flour: All-purpose flour gives the cookies structure.
How to Make Nutella Cookies
- Make the cookie dough. Combine the Nutella, egg, and egg yolk in a bowl and whisk until well combined. You can use a stand mixer or hand mixer for this. Avoid mixing by hand since the dough will be quite stiff and benefits from more vigorous whisking. Then, add the flour and mix until just combined. If you like, toss in a handful of semi-sweet chocolate chips.
- Portion the dough. Divide the dough into 2-tablespoon portions, roll them into balls, then flatten each one. This helps the cookies bake up into even rounds with smooth edges. At this point, sprinkle with flaky salt if that’s up your alley.
- Bake the cookies. It takes about 10 minutes for the cookies to set along the edges in a 350ºF oven. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
If You’re Making Nutella Cookies, a Few Tips
- Mix up your add-ins. Instead of semi-sweet chocolate chips, you can use white or dark chocolate chips or even chopped up Reese’s Pieces or M&Ms. Or, you can swap in toasted nuts like chopped hazelnuts, pecans, and macadamia nuts in its place.
- Double the recipe and freeze half for later. This recipe yields 12 (3-inch cookies) and can easily be doubled to make a larger batch. Once you flatten the cookie dough, go ahead and freeze some for later. When you’re ready to bake, add a couple minutes to the baking time.
Nutella Cookies Recipe
All you need is three ingredients, one bowl, and 20 minutes to make these soft and chewy cookies.
Prep time 10 minutes
Cook time 10 minutes
Makes 12 (3-inch cookies)
Nutritional Info
Ingredients
- 1 cup
Nutella or chocolate-hazelnut spread
- 1
large egg
- 1
large egg yolk
- 3/4 cup
all-purpose flour
- 1/2 cup
semi-sweet chocolate chips (optional)
Flaky salt (optional)
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Place 1 cup Nutella, 1 large egg, and 1 large egg yolk in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat on medium speed with the paddle attachment until well combined, about 30 seconds. Add 3/4 cup all-purpose flour and beat on low speed, scraping down sides and bottom of bowl halfway through, until just combined and no visible flour remains, about 15 seconds total. Add 1/2 cup semi-sweet chocolate chips if desired and beat on low speed until just combined.
Scoop the dough out into 12 (2-tablespoon) portions. Roll into balls and place them at least 2 inches apart on the baking sheet. Flatten each dough ball with the bottom of a flat-bottomed drinking glass or measuring cup until about 2-inches wide and 1/2-inch thick. Sprinkle the tops with flaky salt if desired.
Bake until the cookies are set along the edges, about 10 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack and let cool completely.
Recipe Notes
Make ahead: The flattened cookie dough can be frozen solid on the baking sheet and stored in a zip-top bag for up to 2 months. Bake from frozen, adding a minute or two to the bake time as needed.
Storage: The cookies can be stored in an airtight container at room temperature for up to 4 days.