Everyone loves Nutella! It’s chocolatey, gooey, nutty, smooth, creamy… just like my 3-Ingredient Nutella Cookies. Delight your tastebuds…give them a try!
I take everything I love about Nutella and wrap it up into a cookie. Assuming you have a jar of Nutella in the house now (and if you love the stuff, then when do not?), you can make these cookies in the space of 20 to 30 minutes.
When I say 3 ingredients, I mean it too! You’ll need a jar of Nutella (not the whole thing, don’t worry), some flour and an egg. After a quick mix and a bake in the oven, you’ll have delicious chocolatey cookies.
How to Make 3-Ingredient Nutella Cookies
A detailed recipe with full quantities can be found in the recipe card at the bottom of this page.
Step 1: First, get everything in place. Preheat your oven to 180°C (350°F) or 160°C (300°F) fan/convection. Line a baking sheet with parchment paper.
Step 2: Mix together Nutella and an egg in a bowl until they are completely combined. You can do this by hand or with a stand mixer, depending on how long you have. Add the flour and mix until it just comes together into a dough.
Step 3: Roll the dough into balls, around 2 tablespoons each and pop them onto your lined tray. You’ll find that using wet hands makes this easier. Once they’re all on the tray, flatten them lightly – don’t squash them entirely!
Step 4: Pop the tray into the oven for 8 to 10 minutes until they are just set on the outside. Do not bake them until solid, as they will super brittle. You want a gooey, soft centre. Let the centre have a little wobble.
Step 5: Remove the cookies from the tray and pop them onto a wire rack to cool entirely. You’ve got to try to resist eating them – I know, not easy!
With just 3 ingredients, there are plenty of ways you can tweak these cookies to essentially come up with new cookies. Here are some of the things I like to change:
- More Nutella: Yup, add a tiny dollop on the top.
- Add Nuts: Stir in chopped hazelnuts, walnuts, or almonds for a bit of crunch. Obviously, nuts complement Nutella and help to give it an even more noticeable nutty flavour.
- Use Different Spreads: Replace Nutella with another spread, like peanut butter or almond butter. I tend to swap out 100g of Nutella for peanut butter.
- Add Chocolate Chips: Stir in some chocolate chips or chunks for double the chocolate – just in case these weren’t chocolatey enough!
- Spice it Up: Add a pinch of cinnamon, nutmeg, or even a bit of chilli powder for a bit of spice.
- Add Marshmallows: After the cookies have baked for half the time, press a few mini marshmallows into the top of each cookie and return to the oven. This will create a smores-like effect.
- Turn Them Into Sandwiches: Make a filling with cream cheese and icing sugar, then sandwich it between two cooled cookies. Serve with a napkin!
- Add Salt: Salt makes everything better! Sprinkle a bit of sea salt on top of the cookies before baking for a sweet and salty flavour.
I’m not going to lie, I could polish these off in one sitting. If you’ve got more restraint than I do, you’ll want to store them.
Here are your options:
Cupboard: Allow the cookies to cool completely, then place them in an airtight container. You can keep the container at room temperature in your cupboard for up to a week.
Refrigerate: Once the cookies have fully cooled, place them in a sealed container and store in the refrigerator. They will stay fresh for up to 2 weeks when refrigerated.
Freeze: I love freezing this dough and then cooking them in small batches of 2-4 for my kids after school. Nothing beats a warm, gooey cookie! Simply roll into circles, freeze on a parchment lined baking sheet, transfer to a bag, and place in your freezer.
Alternately, you can cook and then freeze the cookies. Ensure they’ve cooled completely, then transfer them to a freezer-friendly container or bag. Make sure they’re not touching so they don’t stick together.
Stored this way, the cookies can last in the freezer for up to 3 months.
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