3-Ingredient Nutella (or Biscoff!) Microwave Cookies

Decadent chocolate lava cookies in under 5 minutes? Yes, please! These 3-ingredient Nutella microwave cookies are to die for. Top them with a sprinkle of flaky salt to level up the gourmet vibes!

This is far and away the fastest cookie recipe I know. You can literally be eating these cookies in under 5 minutes from your start time. From the extremely simple 3-ingredient cookie dough to the 1 minute “cook time” in the microwave, these cookies seem designed to run to the sweet tooth rescue!

And it’s not like you’ll be sacrificing taste. If you plopped these on a plate and took them to a potluck, I doubt anyone would be able to tell they came from the microwave. The texture is perfect — soft and chewy. And those little pools of melted Nutella in the center make eating these feel like biting into a decadent lava cake. This is the easiest way for a cookie lover to enjoy a sweet treat in a short amount of time!

What’s in 3-Ingredient Microwave Cookies?

Just like it says on the tin, this recipe uses only 3 simple ingredients. Two are pantry staples, and the last is milk, which you probably have on hand. In other words, you most likely have what you need and can make these any time!

• Flour: I use all-purpose flour in this recipe. I’ve never tested any other kind, but if you do try, let us know how it went in the comments!
• Milk: Milk is here to hold the dough together and provide some of the moistness your cookie needs to stay soft and chewy. Any fat level from skim to whole will work here.
• Nutella: The start of the show! Hazelnut chocolate spread gives these cookies their flavor, their color, and their all-around deliciousness.

Making Nutella Microwave Cookies

Step 1 | Mix ingredients

In a small bowl, mix the flour, Nutella, and milk until it forms a dough. You may need to use your hands to knead it so that all the ingredients are well combined. If you have an electric mixer, you can also use that.

You may also need to adjust the milk. If your dough seems too dry, add 1/2 Tbsp of milk and mix again. Keep adding milk by 1/2 Tbsps until your dough looks like this: 

Step 2 | Form the cookies

Pinch of pieces of dough and roll them to created 1-inch balls. You place these on a microwave-safe plate. I recommend greasing the plate, or putting down a piece of parchment paper before you place the cookies. This way the cookies won’t stick!

Then, you can use your thumb to make a small indentation in the top of the cookie dough balls. Place a small amount of Nutella in the indentation. This is going to create the best part of the cookies: that lovely lava effect once it’s been microwaved!

Step 3 | Microwave

Now, here is where I have some bad news. Depending on your microwave wattage, your cookies might need more or less time, and the only way to find this out is by trying it out with your own personal microwave. Start by setting the timer for 1 minutes. If your cookies don’t appear done after 1 minute, microwave in 10 second bursts until the cookies look done. 

For best results, be careful not to overcook these guys. They will be come hard and crumbly, and nobody wants that!

Once you’ve gotten your cookies perfectly cooked, you can enjoy them. Since it only makes six, you might even choose to enjoy the entire batch of cookies!

Variation: 3-Ingredient Biscoff Microwave Cookies

The original recipe also works with Biscoff cookie butter, and it is an excellent addition to your repertoire of easy recipes.   

The only change you’ll need to make is to add 1 more Tbsp of milk. For some reason, the cookie butter makes the dough drier, so the milk balances it out to create that chewy texture. Otherwise, you can follow the measurements and instructions for Nutella microwave cookies, replacing the Biscoff for the Nutella. For detailed instructions, you can check out this post by The Kitchn.

Substitutions

This cookie base is super versatile! Feel free to make these substitutions without affecting your delicious cookies.

• For the milk:  If you are lactose intolerant or dairy-free, I have some good news. Plant-based milks work really well in this recipe. Soy milk, rice milk, oat milk, and coconut milk can all be subbed for the regular milk in a 1:1 ratio. Coconut milk adds a tropical flavor to your cookies that is just *chef’s kiss.*
• For the Nutella: That said, you can replace the Nutella in the dough with Biscoff (see the variation above). The melted Nutella can be replaced with a number of things. Consider peanut butter, Biscoff spread, almond butter, cashew butter, or white chocolate chips!

What to do with leftovers

Since this recipe only makes 5 cookies, I’d be surprised if you have leftovers. However, you can store your cookies in an airtight container for 3-5 days. 

If you’d like to freeze your cookies, you can place them in a freezer-safe bag. They’ll keep in the freezer for up to 3 months. To thaw, just place them on the counter for a few hours.