I found myself craving something sweet, but I didn't have the energy or time to deal with elaborate desserts. One day, I came across a recipe for cookies with just three ingredients, and honestly, I was a bit skeptical – they seemed too simple to turn out well. However, I gave them a try, and they won me over from the first batch. They are ready in 15 minutes, with no hassle.
Quick Info
Total time: 15 minutes
Preparation time: about 10 minutes
Baking time: 4 minutes
Servings: 18-22 cookies (depending on the size of the cutter)
Difficulty: very easy
Recipe type: quick dessert, snack
Ingredients
180 g chocolate spread (like Nutella, but any chocolate spread works)
160 g all-purpose flour
1 egg (medium, whole)
Instructions
1. Place the flour in a large bowl. Add the whole egg over the flour.
2. Pour in the chocolate spread and mix everything with a spatula or a sturdy spoon. The dough comes together quite quickly and becomes firm.
3. When the dough is uniform and no flour is visible, transfer it to a countertop.
4. To prevent sticking when rolling out, place the dough between two sheets of parchment paper. Roll out to a thickness of about 0.5-1 cm, as preferred.
5. Cut shapes with a cookie cutter or slice with a knife. You can also shape dough balls, which can then be gently flattened with your palm.
6. Place the cookies on a baking tray lined with parchment paper or greased with a little butter and dusted with flour.
7. Bake in a preheated oven at 180°C for 4 minutes. Do not leave them longer, even if they seem soft. They will firm up just right as they cool.
8. They can be served plain or dusted with a little powdered sugar.
Why I make this recipe often
I love that I don’t need a mixer, I don’t have to beat butter, or wait for the dough to rise. Ingredients are at hand, just a bowl and a tray. In 15 minutes, I have fresh cookies without dirtying many dishes. They are a good option when unexpected guests arrive or when you want something sweet quickly.
Tips and Variations
Tips
The dough is quite firm, but if you use a thinner chocolate spread, it might need an extra 5-10 g of flour. Incorporate the flour gradually if it seems too soft.
Do not exceed the baking time, even if the cookies seem soft when you take them out. They will firm up after cooling and maintain a pleasant texture, not becoming hard.
If you don’t have a rolling pin, you can easily flatten the dough directly with your hand.
Substitutions
You can use any chocolate or nut spread. Nut spreads add a slightly different flavor, but the texture remains the same.
Whole wheat flour can also work, but the result will be a bit denser.
The egg must be whole – I haven’t tried just using the yolk or the white.
Variations
If you want crunchier cookies, roll the dough a bit thinner.
For an extra flavor boost, you can sprinkle a little sea salt on top as soon as you take them out of the oven.
The dough also allows for simple add-ins – a few drops of vanilla extract or grated orange zest.
Serving Ideas
They can be served alongside coffee, tea, or milk, especially when fresh.
The powdered sugar on top makes them finer, but they are also good without anything extra.
Frequently Asked Questions
Can I use something else instead of Nutella?
Yes, any chocolate spread works just as well. You can try using a nut spread or a simple chocolate spread.
What if I don’t have parchment paper?
You can grease the tray with butter and dust with flour. The cookies will release easily and won’t stick.
Do the cookies stay soft after cooling?
No, after cooling they become firm, but not too hard. If you leave them too long in the oven, they become crunchy and can be quite hard to bite.
Can I keep them for several days?
Yes, they last 2-3 days at room temperature in a sealed container. After a longer time, the texture becomes crunchier.
Can I double the quantities?
Yes, the ingredients can be easily doubled without additional adjustments to the steps or time.
Nutritional Values
Estimate for 1 cookie (out of 20, approximately):
Calories: about 70-80 kcal
Carbohydrates: 8-9 g
Fats: 3-4 g
Proteins: 1-2 g
Values are approximate and depend on the chocolate spread used and the size of the cookies.
Storage and Reheating
The cookies store well for 2-3 days in a sealed container at room temperature. If kept longer, they become crunchy. They do not need reheating – they are best consumed at room temperature. If you want them warm, you can microwave them for a few seconds, but the texture will change slightly.
Quick Info
Total time: 15 minutes
Preparation time: about 10 minutes
Baking time: 4 minutes
Servings: 18-22 cookies (depending on the size of the cutter)
Difficulty: very easy
Recipe type: quick dessert, snack
Ingredients
180 g chocolate spread (like Nutella, but any chocolate spread works)
160 g all-purpose flour
1 egg (medium, whole)
Instructions
1. Place the flour in a large bowl. Add the whole egg over the flour.
2. Pour in the chocolate spread and mix everything with a spatula or a sturdy spoon. The dough comes together quite quickly and becomes firm.
3. When the dough is uniform and no flour is visible, transfer it to a countertop.
4. To prevent sticking when rolling out, place the dough between two sheets of parchment paper. Roll out to a thickness of about 0.5-1 cm, as preferred.
5. Cut shapes with a cookie cutter or slice with a knife. You can also shape dough balls, which can then be gently flattened with your palm.
6. Place the cookies on a baking tray lined with parchment paper or greased with a little butter and dusted with flour.
7. Bake in a preheated oven at 180°C for 4 minutes. Do not leave them longer, even if they seem soft. They will firm up just right as they cool.
8. They can be served plain or dusted with a little powdered sugar.
Why I make this recipe often
I love that I don’t need a mixer, I don’t have to beat butter, or wait for the dough to rise. Ingredients are at hand, just a bowl and a tray. In 15 minutes, I have fresh cookies without dirtying many dishes. They are a good option when unexpected guests arrive or when you want something sweet quickly.
Tips and Variations
Tips
The dough is quite firm, but if you use a thinner chocolate spread, it might need an extra 5-10 g of flour. Incorporate the flour gradually if it seems too soft.
Do not exceed the baking time, even if the cookies seem soft when you take them out. They will firm up after cooling and maintain a pleasant texture, not becoming hard.
If you don’t have a rolling pin, you can easily flatten the dough directly with your hand.
Substitutions
You can use any chocolate or nut spread. Nut spreads add a slightly different flavor, but the texture remains the same.
Whole wheat flour can also work, but the result will be a bit denser.
The egg must be whole – I haven’t tried just using the yolk or the white.
Variations
If you want crunchier cookies, roll the dough a bit thinner.
For an extra flavor boost, you can sprinkle a little sea salt on top as soon as you take them out of the oven.
The dough also allows for simple add-ins – a few drops of vanilla extract or grated orange zest.
Serving Ideas
They can be served alongside coffee, tea, or milk, especially when fresh.
The powdered sugar on top makes them finer, but they are also good without anything extra.
Frequently Asked Questions
Can I use something else instead of Nutella?
Yes, any chocolate spread works just as well. You can try using a nut spread or a simple chocolate spread.
What if I don’t have parchment paper?
You can grease the tray with butter and dust with flour. The cookies will release easily and won’t stick.
Do the cookies stay soft after cooling?
No, after cooling they become firm, but not too hard. If you leave them too long in the oven, they become crunchy and can be quite hard to bite.
Can I keep them for several days?
Yes, they last 2-3 days at room temperature in a sealed container. After a longer time, the texture becomes crunchier.
Can I double the quantities?
Yes, the ingredients can be easily doubled without additional adjustments to the steps or time.
Nutritional Values
Estimate for 1 cookie (out of 20, approximately):
Calories: about 70-80 kcal
Carbohydrates: 8-9 g
Fats: 3-4 g
Proteins: 1-2 g
Values are approximate and depend on the chocolate spread used and the size of the cookies.
Storage and Reheating
The cookies store well for 2-3 days in a sealed container at room temperature. If kept longer, they become crunchy. They do not need reheating – they are best consumed at room temperature. If you want them warm, you can microwave them for a few seconds, but the texture will change slightly.