Love Nutella? These soft and chewy Nutella cookies are filled with chocolate chips and have a delicious chocolate hazelnut flavor. Adding Nutella to your cookie dough makes for one delicious treat.
**This recipe was originally published September 2016, and updated May 4, 2020**
The Perfect Nutella Cookies
I’m happy to eat Nutella by the spoonful – but adding Nutella into chocolate chip cookies might be even more delicious. You end up with super soft cookies that are slightly crispy on the outside. They have a delicious hint of hazelnut, and a mild chocolate flavor that’s not too rich. The Nutella flavor really shines through, and you get the chewy, soft texture that you love from chocolate chip cookies.
Now, in my Nutella cookie recipe research – I found 2 major classes of cookies: Nutella cookies made without butter, and Nutella cookies reminiscent of traditional chocolate chip cookie. This recipe falls into the latter. I found that recipes without butter didn’t provide the cookie texture I was looking for. We’re also adding a little cocoa to increase the chocolate flavor. They definitely aren’t as chocolate-y as a double chocolate cookie, but you get a deliciously chocolate hazelnut taste.
To make the cookies first we cream together the butter and sugars – then we beat in the Nutella, egg and vanilla. We mix in the flour, a little cocoa, baking soda and salt. Then we stir in the chocolate chips, and it’s time to pop the dough in the fridge to chill. The dough is very sticky because of the Nutella – so chilling definitely is important here.
After the dough is done chilling, you’ll form the dough into balls – and then pop them in the oven to bake. You’ll notice the bake time is a little longer than other cookie recipes, but that’s expected.
Baking Tips & Tricks
- This recipe has been developed using name brand Nutella. I do not recommend using a homemade version because the consistency is different, and the oil can separate. I can’t guarantee results using different brands because the consistency may be different and the sweetness could be more or less.
- Measure out your Nutella using a dry measuring cup, and level off the top.
- You’ll notice there’s a little cornstarch in the batter. It makes the cookies softer.
- Chilling is definitely important in this recipe. Baking the cookie dough without chilling it first can lead to flat cookies.
- 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.
- This recipe can be doubled (if you have a very big bowl).
- To freeze the dough, 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 for up to 2 months. Bake the cookies from frozen – they’ll need an extra 1-2 minutes.
And hey – if you want to frost them in more Nutella, I’d be all for it! To recap why you’re going to love these cookies, they’re:
- Filled with Nutella
- Completely fudgy
- Super soft & chewy in texture
- And the perfect way to take your chocolate chip cookies up a notch
If you like these cookies, make sure to try:
- 1 and 1/2 cup all purpose flour
- 1/4 cup cocoa powder
- 1 tablespoon cornstarch
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened to room temperature
- 3/4 cup packed brown sugar light or dark
- 1/2 cup Nutella*
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 3/4 cup chocolate chips plus a few more for the tops of each cookie
- In a large bowl whisk together the flour, cocoa, cornstarch, baking soda and salt. Set aside.
- In a separate large bowl, beat together the butter and sugar until fluffy. Beat in the Nutella, followed by the egg and vanilla.
- Turn the mixer down to low and add in the flour mixture about 1/2 at a time.
- 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.
- Cover the bowl with plastic and refrigerate for 4 hours, or overnight.
- When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or silicone baking mats.
- Form the cookies into balls about 1 - 1.5 tablespoons in size (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 preheated oven for 11-13 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 cookie with extra chocolate chips.
- 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.
- To freeze the cookie dough, follow the recipe through step 5. 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.
- After cookies have fully cooled, store in an airtight container at room temperature for up to 4 days.
- Nutrition information is based on 1 cookie, assuming your recipe yields 30 cookies total. All nutrition information is an estimate only.