Prepared within 5 minutes and baked for 10 minutes, makes these 3 Ingredient Nutella Cookies one of my easiest quick bakes.
3 Ingredient Nutella Cookies
I love everything about this recipe. From its quick prep and baking time to the minimal ingredients (JUST 3 !!!!!) and absolutely delicious taste.
Oh, let's not forget about how pretty these look too. So if you need an easy snack, I got you covered with these easy treats.
Absolutely any hazelnut or chocolate spread can be used for this recipe. As long as it has the thick creamy consistency of Nutella, it is perfect.
Just baked as a 3 ingredient recipe, these cookies are great. However, don't let that stop the creative monster in you. Have fun adding sprinkles, grated chocolate or even a dusting of cocoa powder or powdered sugar.
This is a versatile recipe so go ahead and add your own special touch.
How to make 3 Ingredient Nutella Cookies
While the full printable recipe is written below, this is the process with step-by-step pictures to guide you
Super easy to make, the Nutella and egg are mixed in a bowl until combined.
Add in the flour and mix well. After mixing, you can place the mixture in the refrigerator for 20 minutes.
Chilling the mixture will make it easier to roll.
However, if you find that you can easily roll and shape the mixture without it sticking to your hands, then just go ahead and shape it immediately after mixing.
Using a small rounded spoon or your finger, make a dent in the middle of each rolled out shape.
Bake in a preheated oven of 356°F / 180°C for 10 minutes.
Remove from the oven and allow to cool completely before frosting with Nutella.
To frost the cookies
You can either just drop a ¼ teaspoon of Nutella or pipe the Nutella decoratively into the dent of each cookie.
Give these a try the next time you want an easy bake….Easy and delicious.
Enjoy ♥
If you like this recipe, be sure to check out my other amazing cookie and slice recipes
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3 Ingredient Nutella Cookies
FOR THE COOKIES
- ¾ cup / 180g Nutella or any hazelnut or chocolate spread SEE NOTE 1
- 1 ¼ cups / 150g all purpose / cake flour
- 1 egg
FOR THE FROSTING / ICING
- 3 Tablespoons Nutella
To make the cookies
- Mix the Nutella and egg in a bowl until combined. Add in the flour and mix well.
- After mixing, you can either place the mixture in the refrigerator for 20 minutes. Chilling the mixture will make it easier to roll. However, if you find that you can easily roll and shape the mixture without it sticking to your hands, then just go ahead and shape it immediately after mixing.
- Using a small rounded spoon or your finger, make a dent in the middle of each rolled out shape.
- Bake in a preheated oven of 356°F / 180°C for 10 minutes.
- Remove from the oven and place the cookies on a wire rack. Allow to cool completely before frosting with Nutella.
To frost the cookies
- You can either just drop a ¼ teaspoon of Nutella or pipe the Nutella decoratively into the dent of each cookie.
- Absolutely any hazelnut or chocolate spread can be used for this recipe. As long as it has the thick creamy consistency of Nutella, it is perfect.
Laura says
Ashika! My Nutella-crazy family is going to love these beautiful little cookies! Thanks for the idea - I’ve made similar cookies using peanut butter, but never Nutella! Yumyumyumyum!
Leanne | Crumb Top Baking says
You really caught my attention with 3 ingredients! And they come together quickly! These are perfect for when you have a sudden sweet craving! Great recipe Ashika. Thanks for sharing!
Maria | kitchenathoskins says
Nutella dreams right here!!! 3 ingredients and Nutella, what's not to love about these little gems. I'm totally making these cookies Ashika.
meritt patterson says
My sweet tooth can hardly stand it either! Why are your layers always so perfect?
Akhila says
Thats a lovely recipe.. Im going to try for sure.
How can I replace the egg in this recipe?
Should I add baking powder / soda?
Jane says
Just use 1/4 cup of apple sauce. That always works for replacing one egg in baking. I use it for vegan baking all the time.
Rina says
Amazing recipe my love them. Can you freeze with the Nutella? Or add Nutella once you defrost?
The Gardening Foodie says
Hi Rina, thank you, I am so glad that you love this recipe too 🙂
To answer your question: It's best to freeze without the Nutella frosting. Frost the cookies after they have been defrosted and are at room temperature.
Happy baking 🙂
Mahi says
Actually im a vegetarian so what can I use instead of egg?
The Gardening Foodie says
Hi Mahi, you can try 1/4 cup buttermilk or plain yogurt that is thick and not runny. Keep in mind that the taste and texture will change slightly in comparison to the recipe.
I hope this helps 🙂
Happy baking 🙂
Dayvani Taylor Anderson Moskalyk says
They are really good but kinda dry I think I did it wrong
Shanna says
Is that temp correct? 356 not 350?
The Gardening Foodie says
Hi Shanna, Yes, 356°F (180°C) is correct. It’s the exact conversion, but if your oven doesn’t have that setting, 350°F (177°C) will work just as well.
Happy baking 🙂