Introducing the BEST and EASIEST 3 Ingredient Chocolate Hazelnut Nutella Cookies recipe!
Made from plain (all purpose) flour, Nutella and an egg... and ready to eat in less than 20 minutes - no chilling time required!
Having a jar of Nutella in the cupboard at ALL times is such an essential!
Not only is it perfect for making a batch of gooey brownies, dolloping on your Sunday morning pancakes, swirling through your chocolate chip cookies or making your favourite cheesecake slice or Nutella crumble bars ... or of course, eating with a spoon straight from the jar!
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Why You're Going To Love This Recipe
- Only 3 ingredients! - you only need Nutella, plain flour and an egg to make these yummy cookies.
- Easy to make - no expert baking skills are required to make these 3 Ingredient Nutella Cookies.
- Conventional and Thermomix - both simple methods are included in the recipe card at the bottom of the post.
- Delicious - the decadent taste of Nutella is sure to satisfy any sweet tooth.
- Customisable - you can top your biscuits with whatever tickles your taste buds!
What You Need
Nutella cookies are made with just 3 ingredients!
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Plain flour - also referred to as all purpose flour.
- Nutella - or any other hazelnut spread or chocolate hazelnut spread.
- Egg - large (approx 60 gm) and have this at room temperature.
Equipment Required
No fancy equipment is required to make these yummy 3 Ingredient Nutella Cookies.
You will need:
- Baking Tray;
- Parchment Paper;
- Thermomix or Hand Mixer.
Step By Step Instructions
Handy for lunch boxes or an after school bite, Nutella cookies can be frozen as well, either as uncooked dough, or baked cookies.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Preheat & Prep
Preheat your oven to 170°C (fan-forced).
Line baking trays with baking paper and set aside.
Step 2 - Mix The Ingredients
Combine the plain flour, Nutella, and egg in a large bowl.
Mix with a spoon or beaters until the dough is fully blended.
If using a Thermomix, mix for 10 seconds on Speed 4. Scrape down the sides of the bowl and repeat until well combined.
Step 3 - Form The Biscuits
Roll tablespoons of the mixture into balls, placing them on the prepared trays.
Press lightly with a fork to flatten the cookie dough balls.
Step 4 - Bake & Serve
Bake for 8 minutes - don't overcook!
Leave the cookies on the baking trays for 5 minutes before moving them to a wire rack to completely cool.
Expert Tips
- Use store-bought Nutella - or make your own homemade Nutella.
- Storing - place leftover Nutella cookies in an airtight container and store at room temperature for up to 3 days.
- Freeze - wrap well to freeze either the unbaked Nutella cookies dough or baked cookies for up to 3 months.
- To make these biscuits extra special, add some chocolate chips or chopped nuts before baking!
FAQs
Yes, it is! All-purpose is the term widely used in America, while in the UK and Australia, we refer to it as plain flour. Plain (all purpose) flour doesn't contain any rising agent as self-raising flour does!
Absolutely! Any store-bought or homemade chocolate hazelnut spread is fine to use, or you can make your own Nutella.
You don't need ANY fancy equipment at all! Just a mixing bowl and spoon!
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3 Ingredient Nutella Cookies
Ingredients
- 150 g (1 cup) plain flour
- 240 g (1 cup) Nutella
- 1 egg large, room temperature
Instructions
- Preheat the oven to 170 degrees celsius (fan-forced).
- Line the baking trays with baking paper and set aside.
- Add the plain flour, Nutella and egg to a large bowl and mix together using a spoon or beaters. Mix until the dough is completely combined. If using a Thermomix, mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat until well combined.
- Roll tablespoons of the mixture into balls and place onto the prepared trays. Use a fork to lightly press the cookie dough balls down.
- Bake for 8 minutes (do NOT overcook). Leave the cookies on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use store-bought Nutella - or make your own homemade Nutella.
- Storing - place leftover biscuits in an airtight container and store at room temperature for up to 3 days.
- Freeze - wrap well and freeze either the unbaked Nutella cookies dough, or baked cookies for up to 3 months.
- To make these biscuits extra special, add some chocolate chips or chopped nuts before baking!
Anna Banana says
Genuinely a bit shocked with how well these turned out! Was craving a late night snack without the hassle of a complicated recipe. This recipe looked slightly too good to be true, especially when I tasted the batter before baking and it was a little more floury than standard cookie dough. However I could not be more impressed with how they turned out when I took them out the oven and left them to cool. They are so delicious and chewy (something which I can never manage with normal cookie recipes!!) Very glad I tried them !
Lucy says
Yay! I'm so thrilled to hear that!
Tammy says
I made these last night. The mix looked quite dry. Is this normal? I added a splash of milk. They turned out beautiful and fudgy with that hit of Nutella being unmistakable. Thanks Lucy 🙂
Lucy says
Hi Tammy, the Nutella keeps them super fudgy!
Amy says
Hi, if using GF flour, would you add any liquid? Maybe 1-2 Tblspn of milk?