I still remember the first rainy Tuesday I made these 3-Ingredient Nutella Cookies. My pantry was nearly empty, the oven was warm, and my daughter was home from school with that hopeful look only a child can give. Three ingredients later, the whole kitchen smelled like a hazelnut hug.
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There is something quietly magical about a cookie that asks so little of you. No softened butter to remember, no brown sugar to measure, no chilling dough for hours. Just Nutella, one egg, and a little flour, stirred together in the same bowl you will barely have to wash.
If your week has been loud, let this be your small, sweet pause. Take a breath before you crack that egg. Notice the glossy swirl of chocolate as it loosens. Baking, even the simplest kind, can be a kind of meditation.
Why You'll Love This Recipe
About the Ingredients
1 cup (280g) Nutella or any chocolate-hazelnut spread
Use a fresh, stirrable jar, since older spread can be stiff and dry. If you only have a generic hazelnut cocoa spread, it works exactly the same, though the cookies will be slightly less sweet.
1 large egg (50g), room temperature
A room-temperature egg blends into the thick spread far more smoothly than a cold one. If you are out of eggs, 1/4 cup (60g) unsweetened applesauce works as a substitute, though the cookies spread a little more.
3/4 cup (94g) all-purpose flour
Spoon the flour into your cup and level it off, because scooping packs it down and makes dry cookies. For a gluten-free version, use a 1-to-1 gluten-free baking blend in the same amount.
1/2 teaspoon baking powder
This is optional but gives a slightly puffier, more tender cookie. If you skip it, the cookies will simply be flatter and chewier, which many people actually prefer.
1/4 teaspoon fine sea salt
Just a pinch balances the sweetness and makes the chocolate taste deeper. Flaky salt on top at the end is a lovely upgrade if you have it.
1/2 cup (85g) chocolate chips or chopped hazelnuts, optional
These add texture and make the cookies look bakery-made. White chocolate chips, toasted hazelnuts, or even crushed pretzels all work beautifully here.
Tips & Tricks
Do not overmix once the flour goes in
Stop stirring the moment the last streaks of flour disappear, because extra mixing develops gluten and turns chewy cookies tough and bready.
Chill the dough if it feels greasy
On a warm day the dough can be soft and slack, so 15 minutes in the refrigerator firms it up and prevents the cookies from spreading into one another.
Let them cool on the tray for 10 minutes
These cookies are fragile straight from the oven, and that short rest lets them set into their final chewy texture without crumbling.
- Measure the Nutella with a lightly oiled measuring cup: A quick swipe of neutral oil inside the cup lets the sticky spread slide out cleanly, so you get every gram into the bowl instead of losing it to the sides.
Pro Tips
Step-by-Step Instructions
1. Preheat and line
Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Parchment matters here because the dough is sticky and sweet, and it will cling to a bare pan.
2. Whisk the wet base
In a large bowl, whisk 1 cup (280g) Nutella with 1 large egg until the mixture turns glossy and uniform, about 1 minute. It will look thick at first, then loosen into a smooth, ribbon-like paste.
3. Add the dry ingredients
Sprinkle 3/4 cup (94g) flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt over the wet mixture. Fold gently with a spatula just until no dry streaks remain, then stir in the optional chocolate chips.
4. Scoop the dough
Drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches (5cm) apart. If the dough feels greasy or warm, chill it for 15 minutes before scooping.
5. Bake until set
Bake at 350°F (175°C) for 9 to 11 minutes, until the edges are set and slightly cracked and the centers still look soft and glossy. The tops should no longer shine wetly when you tilt the tray.
6. Cool and set
Leave the cookies on the hot tray for 10 minutes so they firm up gently, then transfer them to a wire rack. This resting time is what gives you that chewy middle.
7. Store and enjoy
Once fully cool, tuck them into an airtight container and they will stay soft for days. Warm one for 10 seconds in the microwave if you want that fresh-from-the-oven melt.
Delicious Variations
Salted Hazelnut Crunch
Fold in 1/2 cup chopped toasted hazelnuts and finish each cookie with a few flakes of sea salt before baking.
Double Chocolate Dream
Swap 2 tablespoons of the flour for cocoa powder and add white chocolate chips for a darker, brownie-like cookie.
Oatmeal Nutella Comfort
Replace half the flour with rolled oats for a heartier, chewier cookie that feels almost like breakfast.
How to Store 3-Ingredient Nutella Cookies 🍪🍫
Refrigerator
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days if your kitchen is warm.
Freezer
Freeze baked cookies in a zip-top bag with parchment between layers for up to 3 months, or freeze scooped dough balls and bake from frozen, adding 1 to 2 minutes.
Reheating
Warm a single cookie in the microwave for 8 to 10 seconds, or place the whole batch on a sheet pan at 300°F (150°C) for 4 to 5 minutes.
Frequently Asked Questions
Q: Can I make 3-ingredient Nutella cookies without flour?
Yes, you can use a 1-to-1 gluten-free baking blend or oat flour in the same 3/4 cup amount. The texture will be slightly more delicate, so let the cookies cool fully on the tray before moving them.
Q: Why did my Nutella cookies turn out flat?
Flat cookies usually mean the dough was too warm or the flour was under-measured. Chill the dough for 15 minutes and spoon-and-level your flour rather than scooping it straight from the bag.
Q: How do I know when Nutella cookies are done?
They are ready when the edges look set and slightly cracked and the centers still appear soft and shiny. They will firm up as they cool, so pulling them out a touch early keeps them chewy.
Q: Can I use peanut butter instead of Nutella?
Absolutely, and the recipe works with the exact same measurements. Peanut butter dough is a little less sweet, so you may want to add 2 tablespoons of sugar if you have a sweet tooth.
Q: Do these cookies need to be refrigerated?
No, they keep perfectly well in an airtight container at room temperature for about 5 days. Refrigeration is only helpful if your home is very warm or humid.
I would love to know how these turned out in your kitchen. Did you add nuts, swap in peanut butter, or eat one straight off the tray like I always do? Bake a batch this week, share it with someone you love, and notice how a few simple ingredients can make an ordinary afternoon feel like a small celebration. With kindness, Sofia
3-Ingredient Nutella Cookies 🍪🍫
3-Ingredient Nutella Cookies are chewy, chocolate-hazelnut treats made with just Nutella, an egg, and flour in one bowl. Ready in about 50 minutes!
🧂 Ingredients
- 1 cup (280g) Nutella or any chocolate-hazelnut spread
- 1 large egg (50g), room temperature
- 3/4 cup (94g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup (85g) chocolate chips or chopped hazelnuts, optional
📋 Instructions
- 1Preheat and line — Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Parchment matters here because the dough is sticky and sweet, and it will cling to a bare pan.
- 2Whisk the wet base — In a large bowl, whisk 1 cup (280g) Nutella with 1 large egg until the mixture turns glossy and uniform, about 1 minute. It will look thick at first, then loosen into a smooth, ribbon-like paste.
- 3Add the dry ingredients — Sprinkle 3/4 cup (94g) flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt over the wet mixture. Fold gently with a spatula just until no dry streaks remain, then stir in the optional chocolate chips.
- 4Scoop the dough — Drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches (5cm) apart. If the dough feels greasy or warm, chill it for 15 minutes before scooping.
- 5Bake until set — Bake at 350°F (175°C) for 9 to 11 minutes, until the edges are set and slightly cracked and the centers still look soft and glossy. The tops should no longer shine wetly when you tilt the tray.
- 6Cool and set — Leave the cookies on the hot tray for 10 minutes so they firm up gently, then transfer them to a wire rack. This resting time is what gives you that chewy middle.
- 7Store and enjoy — Once fully cool, tuck them into an airtight container and they will stay soft for days. Warm one for 10 seconds in the microwave if you want that fresh-from-the-oven melt.
Sofia writes about mindful living and personal wellness, exploring habits that nurture mental and physical health. She shares gentle, realistic suggestions for creating calm in a busy world.
