Soft and Chewy 3-Ingredient Nutella Cookies
These 3-ingredient Nutella cookies are the easiest fudgy chocolate-hazelnut cookies you’ll ever make, with just a cup of Nutella, an egg, and flour. The dough comes together in one bowl with zero chill time, and the cookies bake up soft in the middle with crisp edges.
They taste like brownies in cookie form, with that unmistakable Nutella flavor front and center. Perfect when a chocolate craving hits and you want something fresh out of the oven in under 25 minutes.
Why These 3-Ingredient Cookies Work
I keep this recipe in my back pocket because it’s impossible to mess up. The dough uses no butter or extra sugar beyond what’s already in the Nutella, so it stays chewy and rich without being greasy.
The cookies come out with a shiny, crackly top and a center that stays soft for days. They’re just as good the next day, which never stops surprising me.
You can mix the dough while the oven preheats, and the whole batch goes from idea to cooling rack in about 20 minutes. That’s my kind of baking.
Ingredients
- 1 cup Nutella: any chocolate hazelnut spread works here, but Nutella gives the classic flavor
- 1 large egg: binds the dough and adds chewiness
- 1 cup all-purpose flour: spooned and leveled to avoid dense cookies
Variations / Substitutions
- Gluten-free: swap the flour for a 1-to-1 gluten-free baking flour, same quantity; cookies may spread a bit more.
- Extra nutty: fold in ¼ cup chopped toasted hazelnuts with the flour.
- Sea salt: sprinkle flaky sea salt on top before baking for a sweet-salty finish.
- Dairy-free: use a dairy-free chocolate hazelnut spread; the egg is the only other animal product, so replace with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) if needed, though texture will be slightly cakey.
No-Churn Nutella Ice Cream is another reader favorite dessert worth making next.
How To Make Soft and Chewy 3-Ingredient Nutella Cookies
Step 1: Mix the Dough
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. In a medium bowl, stir together the 1 cup Nutella and 1 large egg until smooth. Add the 1 cup all-purpose flour and mix just until no dry streaks remain, making a soft, sticky dough.
Step 2: Scoop and Bake
Use a tablespoon to drop rounded spoonfuls of dough onto the prepared sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, until the edges look set and the centers still look soft and slightly underdone; they will firm up as they cool.
Step 3: Cool and Serve the Cookies
Let the cookies rest on the hot baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Serve them still slightly warm for the fudgiest texture, or let them cool for a chewier bite.
Tips for the Best Nutella Cookies
- Don’t overmix once you add the flour, or the cookies can turn tough. Stop as soon as the flour disappears.
- If your Nutella is cold or stiff, warm it in the microwave for 15 seconds to make it easier to stir. Just let it cool a bit before adding the egg so you don’t scramble it.
- For evenly sized cookies, use a small cookie scoop; a #60 scoop holds about 1 tablespoon and makes the batch consistent.
- The cookies will look underbaked when you pull them out. That’s the goal. Overbaking turns them dry and cakey.
Bake times by cookie size:
| Scoop size | Bake time |
|---|---|
| 1 tablespoon (small) | 9-10 mins |
| 2 tablespoons (large) | 12-14 mins |
Storing Leftover Cookies
Keep baked cookies in an airtight container at room temperature for up to 5 days. You can refrigerate them if you like a firmer texture, but room temp keeps them soft.
To freeze baked cookies, layer them between sheets of parchment in a freezer-safe container for up to 3 months; thaw at room temperature.
What to Serve with Nutella Cookies
A cold glass of milk softens the rich chocolate flavor and makes the whole thing feel like classic cookies and milk. For an afternoon pick-me-up, pair one with a strong espresso; the bitterness cuts through the sweetness beautifully.
Frequently Asked Questions
Can I use a different chocolate hazelnut spread?
Yes, any brand works. The flavor and sweetness may shift slightly, but the cookie texture stays the same.
Why did my cookies spread too much?
The dough might have been too warm. If your kitchen is hot, chill the dough for 20 minutes before scooping and baking.
Can I make these gluten-free?
Absolutely. Use a measure-for-measure gluten-free flour blend. The cookies will be a little more delicate but still delicious.
How do I get an extra fudgy center?
Pull the cookies out when the very center still looks glossy and underbaked. They’ll finish setting on the hot sheet.
Soft and Chewy 3-Ingredient Nutella Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment. Stir Nutella and egg until smooth, then mix in flour just until combined.
- Drop tablespoon-sized scoops of dough onto the sheet, spacing them 2 inches apart. Bake for 10 to 12 minutes, until edges are set and centers look soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
