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3 Ingredient Nutella Cookies - Yes, just 3 INGREDIENTS!!!! And possibly the nicest cookies ever!!

3 Ingredient Nutella Cookies

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Hi Bold Bakers!

What if I told you that you could make a batch of cookies with just 3 ingredients in under 10 minutes and oh yeah, the main ingredient is NUTELLA? Behold my recipe for 3 Ingredient Nutella Cookies is here. I know it sounds unbelievable and that’s because it sort of is. These cookies are everything you want out of a chocolate cookie without any of the fuss. Novice bakers and pros alike will go crazy for these!

Nutella is versatile, offering so much flavor and rich texture, it’s the perfect base for these 3 Ingredient Nutella Cookies. With almost no effort these cookies bake up to be chewy and soft with the most perfect crumbly exterior. You will not believe how yummy they are.

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In another recipe I showed you how to take 3 simple ingredients, flour, Nutella and egg and make the ultimate Nutella brownies. Well, after I baked those up I was curious, could I change this recipe into Nutellla cookies!? Well, the answer is yes! By simply adding a bit more flour and taking away 1 egg I was able to make the most moist and chewy Nutella cookies.

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These cookies really are as simple as 1,2,3. Just mix up the dough, roll into balls and bake. The best part, these cookies are done in under 10 minutes making them perfect for those sweet treat cravings we all have. I love these cookies on their own or filled with peanut butter or ice cream…the combinations are endless! Make your own Homemade Nutella.

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4.3 from 6 reviews
3 Ingredient Nutella Cookies
 
Prep time
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Serves: 14-16
Ingredients
Instructions
  1. Heat the oven to 350F (180oC), and line a baking sheet with parchment paper.
  2. Add the Nutella, flour and egg to a large bowl. Mix until well combined.
  3. The mixture will form a thick dough but should be moist enough to roll into balls.
  4. Using your hands roll about 2 tablespoons of dough into balls. Place cookies on your baking sheet and flatten them slightly with your fingertips or the bottom of a glass.
  5. Bake for 8-10 minutes, until they are cooked around the edges and still slightly soft in the middle. Let the cookies sit on the baking sheet for 5 minutes and then cool on a baking rack. Enjoy!

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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46 Comments

  1. Banoynoy on January 10, 2018 at 9:39 pm

    I tried this recipe and it was one of the best,easiest and cheapest cookies i have ever baked!love this recipe so much <3

    • Gemma Stafford on January 11, 2018 at 7:43 pm

      Really glad you liked it 🙂

      Gemma.

  2. Sifusteve on December 22, 2017 at 5:05 pm

    I just made these and the whole family loved them. Possibly the easiest thing I’ve ever made from scratch. I might add some crushed walnuts for texture, but this recipe is perfectly good as is. Thanks!

    • Gemma Stafford on December 23, 2017 at 8:42 pm

      Love to hear that!!!

      Make sure to save the recipe so you will always have it 🙂

      Gemma.

  3. Regina Gigi Reed on December 17, 2017 at 6:28 am

    My son and daughter in law operate their own bakery, and I ended up calling her at 4AM asking for advice to save this horrible cookie dough. As written, it produced a dry crumbly mess. After adding an additional egg and another 1/4 cup of Nutella, I finally produced dough moist enough to spoon and roll. She suggested that next time I should measure sifted flour, but I don’t think there will be a next time. The cookies are bland, and a complete waste of a nearly $5 jar of Nutella!

    • Gemma Stafford on December 17, 2017 at 5:34 pm

      Hi Regina,

      I’m sorry to hear that. If these cookies were not for you I do have plenty others on the website that I hope you will try.

      Best,
      Gemma.

  4. Joan on December 12, 2017 at 9:31 am

    How can I adjust the recipe for high altitudes?

    • Gemma Stafford on December 13, 2017 at 3:47 am

      Hi Joan,
      I did my baking apprenticeship in Tahoe, I was astonished that the altitude affected the bake! It was news to me, lol.
      Reduce baking powder: for each teaspoon, decrease by 1/4 teaspoon. Reduce sugar: for each cup, decrease by 2 tablespoons. Increase liquid: for each cup, add 2 to 4 tablespoons. Increase oven temperature by 10C/25F.
      The oven temperature is important, and it really does require that much higher temperature to work.
      I am not an expert in this however, some websites address this in a lot of detail. I hope this is of help to you,
      Gemma 🙂

  5. Gie on December 11, 2017 at 10:12 pm

    HI Gemma,

    I am using electric oven, do I need to use heat from below, above or both?

    • Gemma Stafford on December 12, 2017 at 1:51 am

      Hi Gie,
      What matters is that you can select the temperature at 180C/350F. Some ovens then decide which elements to engage, or you select both for convection cooking. Read the instructions for your oven, it is really worthwhile doing this,
      Gemma 🙂

  6. Francoise C. Duffy on December 10, 2017 at 12:06 pm

    Just finished these cookies. Just delicious. I must hide them if I want some left for a Xmas party.
    I used a food processor and I mixed the ingredients Egg and Nutella then added flour in two times and used the processor as for a dough until it was one ball: a very short time. I added to the egg and Nutella mixture 1/4 teasp of salt and 1 teaspoon of vanilla extract. The little balls of dough were made with my ice cream small dispenser and slightly flattened with a glass. Then baked as you said and VOILA. To show off the cookies for my party I will lightly dust them with sugar powder.
    Beautiful and scrumptious.
    Gemma you are terrific. Thank you

    • Gemma Stafford on December 11, 2017 at 2:55 am

      Francoise, you are a baking genius!
      It is so good to have you share your experience of this recipe, we are always delighted when you make these recipes in your own way, and this will help other Bold Bakers a lot.
      Thank you for being in touch,
      Gemma 🙂

  7. Gary Newcorn on December 2, 2017 at 5:42 pm

    Made the recipe with Aldi Hazelnut Spread… The cookies taste good … but wonder if they would be better with the real deal….

    • Gemma Stafford on December 4, 2017 at 4:51 am

      Hi Gary,
      I do not know what the difference would be! They are much the same thing I think. Happy that you tried this recipe though!
      Gemma 🙂

  8. Karri on December 2, 2017 at 4:47 pm

    Amazing recipe would 100% recommend you try this :)!

    • Gemma Stafford on December 4, 2017 at 4:52 am

      Thank you Karri, this is a lovely review of this recipe, I appreciate it,
      Gemma 🙂

  9. Karri on December 2, 2017 at 4:34 pm

    this is an amazing recipe they turned out so good 100% would recommend trying

  10. ANA on November 24, 2017 at 8:45 am

    I plan on doing them but I would like to know how big they are, are they like 3 inches?? or how many centimeters??

    • Gemma Stafford on November 25, 2017 at 9:55 am

      Hi Ana,
      What you put in the oven will come out of the oven!
      If you want a small cookie then you make it small, so a 3 inch cookie will take about one tablespoon of cookie dough.
      It is important to set the dough up in the fridge before baking, this prevents the cookies spreading.
      Experiment a little with this!
      Gemma 🙂

  11. Brenda on November 21, 2017 at 3:00 pm

    I used a peanut butter cookie recipe and used nutella instead of peanut butter they turned out good I adjusted the temperature lower and to me baked

    • Gemma Stafford on November 22, 2017 at 6:14 am

      Good to know. Lots of people ask can you substitute so I hope they read your comment and see it is doable.

      Gemma.

  12. Stef on November 20, 2017 at 9:51 am

    Hi, I am making your recipe and I am not sure what I did wrong, I put the ingredients accordingly and the dough crumbled. I am not sure what to add

    • Gemma Stafford on November 21, 2017 at 8:08 am

      Hi there,
      Did you add the egg? The purpose of the egg in this recipe is to bind the dough, wit assistance from the Nutella.
      I do not know why it would not bind if the egg is there.
      Let me know,
      Gemma 🙂

    • Emjay on December 11, 2017 at 12:52 pm

      Sorry these were very bland to me. Somewhat dry. I typically like your recipes but this one just did not stack up. Alternatively you can use a traditional peanut butter cookie recipe and just sub Nutella. They turn out wonderful moist and chewy. I agree with step. This was very crumbly and yes I used egg and it was not binding well

      • Gemma Stafford on December 12, 2017 at 2:48 am

        Hi there,
        I am mystified! I have not had this problem with this recipe, I cannot figure out why you do, I am sorry,
        Gemma 🙂

  13. Siany on November 8, 2017 at 4:11 am

    These look fab, I tried to make but only had 200g of nutella which I did not realise until I had everything mixed into a bowl. Will they fail?

    • Gemma Stafford on November 8, 2017 at 11:34 am

      Hi Siany,
      No, they will not fail, but you know that by now!
      Gemma 🙂

  14. Nana on October 23, 2017 at 10:36 am

    Can I make these ahead and store them in a tin

    • Gemma Stafford on October 24, 2017 at 1:41 am

      Hi Nana,
      Yes, you certainly may, and they will hold very well provided the temperature is not too high,
      Gemma 🙂

  15. Yoly on October 10, 2017 at 7:15 am

    Made this cookies yesterday and they are delicious. They are so
    easy to make I never thought will taste is chocolaty but not too sweet. A great addition to my Christmas cookie marathon 😋
    Thank you Gemma

    • Gemma Stafford on October 11, 2017 at 3:40 am

      Hi Yoly,
      Christmas baking! always a challenge, but then when it is all done, it is very satisfying.
      Thank you for letting us know, I am happy to have you with us,
      Gemma 🙂

  16. Kishona on October 5, 2017 at 9:23 pm

    Big hit with my family. The first thing I baked successfully! Excellent recipe.

    • Gemma Stafford on October 6, 2017 at 1:32 am

      Good for you, I am happy to hear this,
      Gemma 🙂

  17. Martha on September 28, 2017 at 4:59 pm

    Do you have a recipe for flat cookies with Nutella filling?

    • Gemma Stafford on September 29, 2017 at 2:54 am

      Hi Martha,
      No! I have a number of cookie recipes here, but none with a Nutella filling. Buttercream can have Nutella added, and I have a Nutella recipe here too. (https://www.biggerbolderbaking.com/homemade-nutella/).
      Do take a look through the cookies, you may find one to suit you,
      Gemma 🙂

  18. Charlene Matillano on September 2, 2017 at 7:07 pm

    Hi Gemma! Happy Sunday! Can i bake cookies on oven toaster? I only have toaster

    • Gemma Stafford on September 3, 2017 at 11:27 am

      Hi Charlene,
      sure you can! As long as you can select the temperature you can bake anything you can fit in the oven. Get going!
      Gemma 🙂

  19. Mimi on August 29, 2017 at 7:52 am

    Can I bake cookies in microwaveemicrowave?

    • Gemma Stafford on August 29, 2017 at 6:24 pm

      Hi Mimi,

      Unfortunately no, they can’t be.

      Best,
      Gemma.

  20. Debra on August 27, 2017 at 3:55 pm

    Can you substitute gluten free flour?

    • Gemma Stafford on August 27, 2017 at 9:54 pm

      Yes you can, it will work well 🙂

  21. Germaine on August 27, 2017 at 5:53 am

    Hiya Gemma,

    I love your videos, and treats. 😊😊😊 way to go!🎉🎉
    Please if I want to add chocolate chips to my cookies, at what point should I add them?

    • Gemma Stafford on August 27, 2017 at 7:53 pm

      Thanks so much 🙂

      Add the chips in once your dough has been mixed together, then throw them in. Add in as many as you like 🙂

  22. Germaine on August 27, 2017 at 5:49 am

    Hiya Gemma,

    I love your videos, and treats. 😊😊😊 ways to go!🎉🎉
    Please if I want to add chocolate chips to my cookies, at what point should I add them?

  23. Connie on July 27, 2017 at 8:16 pm

    Hi Gemma, in the video you mentioned you can substitute nutella for another spread – would something like almond butter work?

    • Gemma Stafford on July 28, 2017 at 12:28 am

      Hi Connie,
      This depends on which recipe. (https://www.biggerbolderbaking.com/3-ingredient-cookies/) this one uses peanut butter, and it will be of more use to you for the cookies.
      The brownie depends on chocolate, so not for this one. The truffle will take a nut butter, but you will need to experiment a little with this, it should be delicious!
      Gemma 🙂

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