Nutella Cookies
I may receive compensation in the form of payment or products to supplement my posts, but all opinions remain my own. Read our disclosure policy.
These Nutella cookies are soft and chewy with a delicious chocolate hazelnut flavor. They’re made with Nutella mixed into the cookie dough and are filled with chocolate chips. You’ll love the almost fudgy centers and crispy edges.
**This recipe was originally published September 2016, and updated May 4, 2025**
This Nutella chocolate cookie recipe makes super soft cookies with a delicious chocolate hazelnut flavor. They aren’t as rich as my double chocolate cookies, but perfect if you love the creamy, milk chocolate flavor of Nutella.
You’ll also love this recipe because it’s straight forward and requires way less busy work and sticky fingers compared to my Nutella stuffed chocolate chip cookie recipe.
Making Nutella Cookies
As always – feel free to skip straight down to the printable recipe card (without photos).
Jump to RecipeHere’s the recipe rundown, with photos and tips.
- Whisk the Dry Ingredients: 1 2/3 cups all-purpose flour, 1/4 cup cocoa powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt. If your cocoa is lumpy, then I recommend sifting it first.
- Cream together the Butter, Sugars, and Nutella. You’ll use 1/2 cup butter, 1/2 cup packed brown sugar, 1/2 cup granulated sugar and 1/2 cup Nutella. The butter should be softened, but not starting to melt before getting started. This ensures that you can properly cream the mixture which significantly improves the cookie texture.
- Beat in the Egg and Vanilla. For easiest mixing, the egg should be room temperature.
- Mix the Dry Ingredients into the Butter Mixture. I always recommend doing a few stirs by hand first, because it minimizes the dry ingredients flying everywhere when you turn on the mixer.
- Stir in the Chocolate Chips. Note: I always reserve about 1/4 cup chocolate chips for dotting on the top of each cookie when they’re fresh out of the oven. So I mix 3/4 cup into the dough, and save the extra 1/4 cup for dotting on top of the cookies.
- Chill. Then cover the bowl with plastic and pop it in the fridge to chill for at least 30 minutes or up to 48 hours. Chilling the dough creates thicker, chewier cookies.
- Preheat the Oven. When you’re ready to bake, you’ll preheat the oven to 350F (180C) and line cookie trays with parchment paper or silicone baking mats. I always line my cookie trays because it helps to prevent the cookie bottoms from overbrowning.
- Form the Dough Balls. Then scoop the dough into balls with about 1.5 to 2 tablespoons of dough each. I used my 1.5 tablespoon cookie scoop and slightly overfilled it each time. Place them about 1.5 to 2 inches (about 3-5 cm) apart on your cookie trays.
- Bake. Then bake 1 sheet at a time in the middle of your oven. They’ll need to bake for about 9-11 minutes, or until the tops are just set. When the cookies are still warm, I then place a few of the reserved chocolate chips on top of each cookie for that perfect bakery-style look.
Baking Tips & Tricks
- This recipe has been developed using name brand Nutella. I have also had success using other brands of commercially prepared chocolate hazelnut spread. I do not recommend using a homemade version because the consistency is different, and the oil can separate.
- Measure out your Nutella using a dry measuring cup, and level off the top.
- You’ll want to slightly under bake your cookies to keep them extra soft. Then after they come out of the oven I like to place a few extra chocolate chips on top for that extra professional, “eat me” look.
FAQs
For extra large cookies, form the dough into balls with about 4 tablespoons (or 1/4 cup) of dough each. Place the dough balls in the freezer for 15 minutes so that they are firm before baking. Place the dough balls about 2 1/2 inches (6-7 cm) apart on lined cookie sheets. Bake in the middle of the oven, preheated to 350F (180C) for about 13-15 minutes or until the tops look just set.
For thick and chewy cookies – yes! If you skip chilling the dough, the cookies will be much thinner. If you plan to make large, bakery-style cookies (using 4 tablespoons of dough per cookie), chilling the dough is even more important.
Yes! Cookie dough balls can be frozen for up to 3 months. Follow the recipe until the step of forming the dough into balls. Then place the cookie dough balls into a freezer bag, squeeze out the air, and pop them in the freezer. Bake the cookies from frozen – they’ll need an extra 1-2 minutes.
Yes, absolutely. Bake the cookies and cool fully. Then place the cookies in a freezer safe container or freezer bag. I recommend placing sheets of wax paper or baking paper between layers of cookies so that they don’t stick together. Thaw in the fridge, then bring to room temperature before enjoying.
If you like these cookies, make sure to try:
Nutella Cookies
Equipment
- Cookie Sheets
Ingredients
- 1 and 2/3 cup all purpose flour (208 grams)
- 1/4 cup cocoa powder (22 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter (112 grams) , softened to room temperature
- 1/2 cup packed brown sugar (105 grams) , light or dark
- 1/2 cup granulated sugar (100 grams)
- 1/2 cup Nutella
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 cup chocolate chips (170 grams), plus a few more for the tops of each cookie
Instructions
- In a large bowl whisk together the flour, cocoa, baking soda and salt. Set aside.
- In a separate large bowl, beat together the butter, sugars and Nutella until combined.
- Beat the egg and vanilla into the butter and Nutella mixture.
- Add the dry ingredients into the butter mixture. Do a few stirs by hand first, then beat in the dry ingredients until evenly combined.
- Turn off the mixer and scrape down the sides of the bowl using a large wooden spoon or rubber spatula. Stir in the chocolate chips. I always stir in 3/4 cup and reserve the 1/4 cup for dotting the top of each cookie.
- Cover the bowl with plastic and refrigerate for 30 minutes or up to 48 hours.
- When ready to bake, preheat the oven to 350F (180C) degrees. Line cookie sheets with parchment paper or silicone baking mats.
- Form the cookie dough into balls with about 1.5 to 2 tablespoons of dough each (I recommend using a cookie scoop), and place the cookies 2 inches apart on the lined cookie sheets. If the dough is too hard to form into balls, let it sit on the counter for 10 minutes first.
- Bake 1 tray at a time in the middle of the preheated oven for 9-11 minutes, or until the tops look set.
- Remove from the oven and allow the cookies to cool fully on the cookie tray. Optionally, dot the tops of each warm cookie with a few extra chocolate chips.
Notes
- Nutella: Do not use natural or homemade Nutella – the oil can cause the cookies to separate. This recipe was tested using name-brand Nutella. I, therefore, can’t be sure of the results using other brands/versions of chocolate hazelnut spread.
- Freezing Cookie Dough: To freeze the cookie dough, follow the recipe through step 6. Then form the dough into balls and pop them in a freezer bag. Freeze for up to 2 months. Bake the cookie dough from frozen – it will take about 1-2 minutes longer.
- Storage: After cookies have fully cooled, store in an airtight container at room temperature for up to 4 days.
- Nutrition: Nutrition information is based on 1 cookie, assuming your recipe yields 28 cookies total. All nutrition information is an estimate only.
Nutrition
Delicious recipe! I cookie scooped my dough into balls and refrigerated over night. Also added about 3/4 chopped hazelnuts to the batter. Cookies are nice and thick! Will definitely make again. Thank you!
These were sooo good! I love Nutella and they were seriously like having a big spoonful, but as cookies!
Nutella in any form is heavenly, but these cookies are on another planet of deliciousness. They look so perfectly soft and chewy- I think I could eat a whole batch on my own! Sorry kids!
I think Moms deserve their own after school snacks too!! Or secret, after the kids go to bed snacks…. 🙂
I have to make these! Nutella baked right into the cookies is such a good idea!
I’m always searching for more ways to eat Nutella! Thanks for stopping by – let me know what you think of the recipe!
What do you mean by cup heaping 1/3 Nutella? 1 heaping cup. Or 1/3 of a cup? It’s very confusing
Sorry for the confusion! Looks like the recipe formatted incorrectly. You’ll want to measure out 1/3 cup Nutella in a dry measuring cup, but the top can be rounded/heaping instead of flattening off the top.