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    You are here: Home / Desserts / Cookies / Nutella Cookies

    Nutella Cookies

    May 21, 2018 Updated March 16, 2023 BySam 76 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of Nutella cookies, top image of three cookies stacked, top cookie bite taken out. Bottom image is of multiple cookies nicely spread out on marble slab.

    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!

    Stack of chocolatey nutella cookies with the top cookie missing one bite.

    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

    Overhead view of ingredients including nutella, chocolate chunks, flour, brown sugar, and more.

    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

    Spatula stirring a bowl of chocolate cookie dough studded with chocolate chunks.
    1. Cream the butter, sugars, and Nutella until combined, then stir in the egg and vanilla extract.
    2. Whisk together the dry ingredients in a separate bowl.
    3. Gradually add the dry ingredients to the wet ingredients, then stir in the chocolate chips.
    4. Cover and chill the dough for at least 3 hours.
    5. Scoop and roll the chilled dough into 2 tablespoon sized balls before placing on a parchment lined baking sheet.
    6. 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.

    Close-up shot of chocolate cookies on a cookie sheet after baking.

    Frequently Asked Questions

    Can I make the dough in advance?

    Yes! You can prepare, cover, and chill the dough in the fridge for up to 3-4 days.

    Do I have to chill the dough?

    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.

    Can I make Nutella cookies without chocolate chips?

    Yes! If you aren’t interested in adding the chocolate chunks, you can certainly leave them out with no other changes needed.

    Nutella cookies on a plate with a jar of nutella in the background.

    Looking to freeze your Nutella cookie dough? Check out my how to freeze cookie dough post!

    Enjoy!

    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

    Stack of chocolatey nutella cookies with the top cookie missing one bite.

    Nutella Cookies

    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!
    4.91 from 21 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Chilling Time: 3 hours
    Total Time: 3 hours 25 minutes
    Servings: 15 large cookies
    Calories: 271kcal
    Author: Sam Merritt

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • 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!

    Nutrition

    Serving: 1cookie | Calories: 271kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 31mg | Sodium: 130mg | Potassium: 138mg | Fiber: 2g | Sugar: 23g | Vitamin A: 210IU | Calcium: 39mg | Iron: 2mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Anam

      February 21, 2023 at 5:43 am

      Hi! I can’t wait to try this. I just wanted to know if I can save the batter for later? If so, then for how many days is it ideal?

      Reply
      • Sam

        February 25, 2023 at 8:54 pm

        Hi Anam! The dough should be good in the refrigerator for at least 3 to 4 days as long as it’s wrapped tightly so it won’t dry out. 🙂

        Reply
    2. Hannah

      December 11, 2022 at 9:03 pm

      5 stars
      These are simple to make and taste fantastic! One word of warning, mine seemed to burn quickly on the bottoms, it may be my oven, but just keep an eye on them past ~8 minutes. (They still tasted great even with crispy bottoms haha!)

      Reply
      • Sam

        December 11, 2022 at 9:15 pm

        I’m so glad you enjoyed them so much, Hannah! 🙂

        Reply
    3. Emma

      February 27, 2022 at 5:01 pm

      I made this and I just turned 9 and my baby brother is almost 2 is loving them honestly best cookie ever mine where like brownie meets cookies I’m drooling going to get another one

      Reply
      • Emily @ Sugar Spun Run

        March 01, 2022 at 2:47 pm

        That’s awesome, Emma! We’re so happy you and your brother love the cookies so much. Keep on baking! ❤

        Reply
    4. Emma

      February 20, 2022 at 12:48 pm

      So I want to make this can I use cholate chips

      Reply
      • Sam

        February 21, 2022 at 9:17 am

        That will work just fine. 🙂

        Reply
    5. Celeste

      March 22, 2021 at 9:12 pm

      Can’t wait to try these! Are the chocolate chunks dark chocolate or semi sweet?

      Reply
      • Sam

        March 22, 2021 at 9:20 pm

        Hi Celeste! They are semi-sweet chocolate chunks. I hope you love them! 🙂

        Reply
        • Kiara

          April 23, 2021 at 9:38 am

          I really want to make this but I dont have any choclate chunks will it still taste the same or is there something i could use to substitute it with?

        • Sam

          April 23, 2021 at 10:50 am

          Hi Kiara! You can leave the chocolate out or you can substitute chocolate chips instead. Enjoy 🙂

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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