Prepared within 5 minutes and baked for 10 minutes, makes these 3 Ingredient Nutella Cookies one of my easiest quick bakes.
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.
Making the 3 Ingredient Nutella Cookies
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 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 allow to cool completely before frosting with Nutella.
TO FROST / ICE THE COOKIES AFTER BAKING
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 ♥
- ¾ cup / 180g Nutella or any hazelnut or chocolate spread SEE NOTE 1
- 1 ¼ cups / 150g all purpose / cake flour
- 1 egg
- 3 Tablespoons Nutella
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Mix the Nutella and egg in a bowl until combined. Add in the flour and mix well.
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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.
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Bake in a preheated oven of 356°F / 180°C for 10 minutes.
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Remove from the oven and place the cookies on a wire rack. Allow to cool completely before frosting with Nutella.
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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.
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!
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!
Nutella dreams right here!!! 3 ingredients and Nutella, what’s not to love about these little gems. I’m totally making these cookies Ashika.
My sweet tooth can hardly stand it either! Why are your layers always so perfect?
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?
I made two different batches and they were both a terrible mess. Crumbly mess, did not stick together and were difficult to roll into balls even after chilling. What should I do? I’ve wasted so much Nutella. 🙁
Hi Jamie, I am sorry that you are having a difficult time with this recipe. I have not had a problem with this recipe and make it quite often. Overhandling of the dough can also lead to crumbling. Dusting your hands lightly with flour before you roll each shape helps a lot. I can suggest something that you could try if you still have the dough in the fridge.
1. Place the chilled dough between 2 sheets of baking paper which have been lightly dusted with flour
2. Gently roll out the dough to about a 1-inch thickness.
3. Remove the top layer of the baking paper and cut the dough using a round cookie cutter. make sure that you dip the cookie cutter in some flour before cutting the next one, to avoid the dough sticking.
4. Make a dent in the shapes if you want to pipe Nutella over the baked cookies.
5. Use a spatula to gently transfer the cut cookies onto a baking sheet.
I hope that this helps 🙂