These soft and chewy Nutella Cookies are loaded with Nutella and chocolate chunks! My recipe is easy, but it does require some patience for chilling. Recipe includes a how-to video!
Simple Nutella Cookies
Alright Nutella lovers, this one’s for you. These Nutella cookies start with a soft, chewy cookie base that meets creamy chocolate hazelnut spread to create one perfectly flavored treat. These cookies are a much more civilized way to enjoy Nutella than my usual method: by the spoonful straight out of the jar!
Today’s recipe is slightly modified from my best peanut butter cookies. Similar to that recipe, these Nutella cookies are soft, buttery, and carefully crafted to keep the Nutella flavor predominant (this was my biggest concern when developing this recipe!).
Adding chocolate chips or chunks is optional, but I definitely recommend tossing at least a few into the batter for some melty pops of chocolate in each bite (reminds me of my double chocolate chip cookies!).
The biggest drawback for this recipe is obviously that chilling is required (I know, I know), and for at least 3 hours (sorry!). I tried chilling the cookies for less time but found that they simply spread too much. And, sure, we could’ve used more flour and skipped the chilling, but you just lose too much of that Nutella flavor. Unfortunately, a bit of fridge time is a necessary evil. I promise they’re worth the wait!
What You Need
If you’ve made any of my cookie recipes before, the cast of characters above will be of no surprise to you. If you’re new here, pay special attention to the following ingredients:
- Cornstarch. Just as with my flourless chocolate cookies, cornstarch helps keep these Nutella cookies soft and prevents them from spreading too much on the baking sheet.
- Butter. Since we are adding salt ourselves, use unsalted butter and make sure it is softened, but not melty.
- Flour. Make sure to measure your flour properly, or your cookies may turn out dry, crumbly, or hard.
- Vanilla. A splash of vanilla extract enhances the depth of flavor of the Nutella.
- Chocolate chunks. I like using semisweet chocolate chunks, but you can always use chocolate chips if you prefer. Or if you’d like to leave them out, that’s fine too!
SAM’S TIP: Save a few chocolate chunks for pressing into the tops of your cookies when they come out of the oven! This will give your Nutella cookies a bakery-style look.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Nutella Cookies
- Cream the butter, sugars, and Nutella until combined, then stir in the egg and vanilla extract.
- Whisk together the dry ingredients in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, then stir in the chocolate chips.
- Cover and chill the dough for at least 3 hours.
- Scoop and roll the chilled dough into 2 tablespoon sized balls before placing on a parchment lined baking sheet.
- Bake for 10-13 minutes at 375F and let cool completely on the cookie sheets before enjoying.
SAM’S TIP: The cracks in the middle of your cookies may still look a bit underdone when you pull them out of the oven–this is fine! As long as the edges look cooked, the insides will finish cooking outside the oven on the baking sheets. This is how I ensure my Nutella cookies will still be soft and chewy after they’ve cooled.
Frequently Asked Questions
Yes! You can prepare, cover, and chill the dough in the fridge for up to 3-4 days.
Unfortunately the chilling is non-negotiable here. It’s a critical step to make sure the cookies hold their shape on the baking sheet and turn out nice and soft after baking.
Yes! If you aren’t interested in adding the chocolate chunks, you can certainly leave them out with no other changes needed.
Looking to freeze your Nutella cookie dough? Check out my how to freeze cookie dough post!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
- ½ cup unsalted butter softened to room temperature (113g)
- ⅔ cup light brown sugar packed (125g)
- ¼ cup sugar (50g)
- ¾ cups Nutella (245g)
- 1 large egg
- 1 ½ teaspoon vanilla extract
- 1 ½ cups flour (187g)
- 1 ½ teaspoon cornstarch cornflour in UK
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chunks
- Combine softened butter, sugars, and Nutella in the bowl of a stand mixer (or in a large bowl, using electric mixer) and beat until ingredients are combined and well-creamed.½ cup unsalted butter, ⅔ cup light brown sugar, ¼ cup sugar, ¾ cups Nutella
- Add egg and vanilla extract and stir until well-combined.1 large egg, 1 ½ teaspoon vanilla extract
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.1 ½ cups flour, 1 ½ teaspoon cornstarch, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Gradually add dry ingredients to wet until completely combined — be sure to scrape the sides and bottom of the bowl with a spatula to ensure that all ingredients are well-incorporated.
- Stir in chocolate chunks.½ cup chocolate chunks
- Cover bowl with cling wrap and chill for at least 3 hours.
- Once dough has finished chilling, preheat oven to 375F (190C) and line cookie sheets with parchment paper.
- Remove from refrigerator and roll into approximately 2-Tablespoon-sized balls. Roll dough into balls and place on prepared cookie sheet at least 2″ apart.
- Bake on 375F (190C) for 10-13 minutes, remove from oven and allow to cool completely on cookie sheet. Enjoy!
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.