These Nutella cookies are chocolate cookies that are made with Nutella inside the cookie dough and topped with dollops of melted Nutella.
I love anything Nutella, so when I thought of the idea of making Nutella cookies from scratch, I fell in love!
These cookies create the most delicious cookies with a lot of Nutella flavor, it is the perfect cookie for any occasion from parties, to holidays, this easy treat will make you everyone's favorite baker!
For more Nutella recipes check out my Nutella stuffed cookies, Nutella cake, No-bake Nutella cheesecake-, 3 Ingredient Nutella brownies, Nutella mug cake, and our Nutella tart.
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Why this recipe works
- Nutella flavor- These cookies have an intense Nutella flavor. They have ½ cup of Nutella in the cookie dough and more on top!
- Simple- They are made with simple ingredients you can find in any grocery store and can be made with any chocolate spread.
- Texture- These cookies are slightly crispy on the outside and chewy on the inside with creamy dollops of Nutella on top.
- Ease- These cookies with Nutella are really easy to make and come together in just one bowl!
- Can be easily double- This recipe easily doubles or triples if needed in the recipe card below!
Ingredients
Before you start to make this recipe of Nutella cookies, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our cookies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn't expired. Don't replace baking soda with baking powder!
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies.
Eggs- you will need 2 large eggs for this recipe. Make sure that your egg is at room temperature.
Egg yolk- you will need 1 egg yolk for this recipe. The egg yolk makes these cookies extra chewy.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Nutella- you will need ½ cup of Nutella for this recipe. We like using Nutella for this recipe, but if you don’t like Nutella or are allergic to one of the ingredients, you can use any kind of chocolate hazelnut spread.
Instructions
Into a large mixing bowl, add the room temperature butter, vanilla extract, salt, and the Nutella, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
Add the brown sugar, and sugar and sift the cocoa powder, and mix until well combined for about 1-2 minutes.
Add the eggs, and egg yolk, and mix until combined and creamy.
Add the flour, and baking soda, and mix with the hand mixer until just combined.
Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
Use a cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoons at a time.
Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
Melt some Nutella spread and top the cookies with small dollops of Nutella. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly.
We used regular unsalted butter for this recipe. If you want to use salted butter in this recipe, skip the salt and make the recipe as written.
Yes! There is an option on the recipe card to double or even triple this recipe!
Storing
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container so they won't dry out.
Freezing
Follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw. Add an extra minute or so for the baking time.
Substitutions
You can change this recipe in a few ways. Here are our most popular options:
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter. Do not use margarine. It will change the flavor of these cookies and leave a weird taste.
Also, replace the Nutella with a vegan chocolate hazelnut spread.
Chocolate spread- if you don't have the brand "Nutella" in your area, you can use any off-brand chocolate hazelnut spread or your favorite chocolate spread.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Variations
Chocolate chips- add chocolate chips to these cookies like milk chocolate chips, semisweet chocolate chips, white chocolate chips, or dark chocolate chips.
Nuts- add your favorite nuts to these cookies like chopped and toasted hazelnuts, pecans, walnuts, etc.
Flavors- you can make this recipe flavored with a combination of Nutella and other spreads like peanut butter, almond butter, biscoff, etc.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More cookies recipes
Brown butter chocolate chunk cookies- These brown butter chocolate chunk cookies are the most amazing cookies. They are filled with nutty brown butter, and chocolate chunks, and topped with flaky salt.
Chewy chocolate chip cookies- These chewy chocolate chip cookies are soft and chewy and loaded with chocolate chips. This chewy chocolate chip cookies recipe is our dream dessert that we never get sick of.
Brownie cookies- These brownie cookies are rich, fudgy, and full of chocolate flavor. These have a crackly top and a fudgy center that tastes just like a brownie!
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📖 Recipe
Nutella Cookies
Ingredients
- 150 g Butter soften
- ½ cup Nutella plus more for the top
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- ½ cup Granulated sugar
- 1 cup Brown sugar
- ¼ cup Cocoa powder
- 2 Eggs
- 1 Egg yolk
- 2 ½ cups Flour
- 1 teaspoon Baking soda
Instructions
- Into a big mixing bowl, add the room temperature butter, vanilla extract, salt, and the Nutella, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
- Add the brown sugar, and sugar and sift the cocoa powder, and mix until well combined for about 1-2 minutes.
- Add the eggs, and egg yolk, and mix until combined and creamy.
- Add the flour, and baking soda, and mix with the hand mixer until just combined.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Use a cookies scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
- Melt some Nutella spread and top the cookies with small dollops of the Nutella. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
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