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Stack of Nutella cookies with jar of nutella

Nutella Cookies

These Nutella Cookies are soft & chewy, super fudgy, & filled with Nutella goodness. Take your chocolate chip cookies up a notch with chocolate hazelnut goodness. 
Course Dessert
Cuisine American
Keyword Nutella Chocolate Chip Cookies, Nutella Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Chilling 4 hours
Total Time 4 hours 30 minutes
Servings 30 cookies
Calories 126kcal


  • 1 and ½ cup all purpose flour
  • ¼ cup cocoa powder
  • 1 tablespoon cornstarch
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter softened to room temperature
  • ¾ cup packed brown sugar light or dark
  • ½ cup Nutella*
  • 1 teaspoon vanilla extract
  • 1 large egg room temperature
  • ¾ 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 ½ 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.


  1. 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. 
  2. 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.
  3. After cookies have fully cooled, store in an airtight container at room temperature for up to 4 days. 
  4. Nutrition information is based on 1 cookie, assuming your recipe yields 30 cookies total. All nutrition information is an estimate only. 


Calories: 126kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 74mg | Potassium: 48mg | Fiber: 1g | Sugar: 11g | Vitamin A: 114IU | Calcium: 19mg | Iron: 1mg