Nutella Cookies
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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!
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
Nutella Cookies
Ingredients
- ½ cup (113 g) unsalted butter, softened to room temperature
- ⅔ cup (125 g) light brown sugar, packed
- ¼ cup (50 g) sugar
- ¾ cups (245 g) Nutella
- 1 large egg
- 1 ½ teaspoon vanilla extract
- 1 ½ cups (187 g) flour
- 1 ½ teaspoon cornstarch, cornflour in UK
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chunks
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 (113 g) unsalted butter, ⅔ cup (125 g) light brown sugar, ¼ cup (50 g) sugar, ¾ cups (245 g) 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 (187 g) 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
2 things. and these are just compliments to the author.
1. thank you for posting the ingredients next to the recipe. You get me.
2. I am in the middle of making these cookies and haven’t baked them yet. Just about to fridge the dough. But I tried some of the batter and it was the best thing I ever put in my mouth.
Can’t wait til they’re ready.
Thank you so much for trying my recipe, Jen! I think you are going to love the finished cookies even more. 🙂
These Nutella cookies are so delicious! They are so easy and quick to mix up, and bake beautifully, and everyone loved them. 10/10 recommend!
Good flavor but my dough was very soft, even after 4 hours in the fridge. Cookies came out very thin and crunchy. I followed the directions and took them out while the cracks were wet. How can I fix the rest of the dough?
Hi Robin! Did you weigh your flour? Did your cookies turn out after they baked? If they turned out I don’t think there’s any fixing needed. 🙂
Love These They Turn Out Delicious And I Have Made Them Multiple Times Without Putting Them In The Fridge!!!!
I am trying your recipe for the first time and my dough is crumbly. Do I have to add something to make it dough like?
Hi Pattie! How did you measure your flour? It sounds like there might be too much flour in the dough 🙁
Mine are in the fridge. I haven’t baked them yet. My rating is for the ease of preparation. I was wondering could they be frozen and baked later?
Hi Darlene! You can certainly freeze the dough and bake it later. I hope you love the cookies! 🙂
The best cookie recipe! Thank you <3 <3 <3
We are so happy you like it, Steph! Enjoy 😊
I was wondering I can use whole wheat flour, because it’s all I have on hand. Would I need to add more moisture?
Hi Jenn! You would need to make alterations, but without having tried it I can’t say for sure how to do it. 🙁
wow thank you for putting the amounts of each ingredient in the instructions why doesn’t everyone do this wonderful thing? great idea
We’re so happy it’s helpful, Becca! 😊
These were perfect!
So delicious! Loved the smooth & gooey nutella mixed with the chocolate chips! Adding the cornstarch also made such a big difference in the final result and added such a nice fluff!
I made these for my grandchildren who are big fans of Nutella. I am shipping the cookies to them. I don’t eat Nutella but I tasted one (or two) and they are delicious.
I’m so glad you enjoyed them so much, Karen! 🙂
Hello Sarah! I absolutely liked the taste of it. However, mine is too crispy. Maybe I did something wrong? Can you help me on how to make it chewy?
Thanks!
Hi Candy! It sounds like your cookies may have needed to come out of the oven a few minutes earlier. The trick here is pull them out when just the edges look cooked. The insides will finish cooking outside the oven on the baking sheets. Sam demonstrates this in the video, if you’d like a visual 😊
can I stuff this cookie recipe?
Hi Karen! I haven’t personally tried it. You may need to add more flour, scoop them larger and potentially even chill everything, but I just can’t say for sure how it would turn out. The type of filling you choose could also change things as well. If you do try it please let me know how it goes. 🙂
The taste was very good but mine came out more crispy than chewy. I reduced my bake time to 9mins, which helped. I’m not sure what I did wrong. Help?
Hi Sarah! It doesn’t sound like you did anything wrong. Your cookies may have been a little smaller than mine, your oven may be running a bit hot. Reducing the time was a good call. I’m glad you enjoyed them. 🙂