These Nutella cookies are soft and chewy with a rich chocolate‑hazelnut flavor. Nutella is folded into the dough and chocolate chips add extra melty pockets. Expect fudgy centers and crisp edges.
This recipe was originally published September 2016 and updated May 4, 2025.
This Nutella chocolate cookie recipe yields soft, tender cookies with a pleasant, milky chocolate flavor from the hazelnut spread. They’re less intense than a double‑chocolate cookie but perfect if you love the creamy taste of Nutella.
The method is straightforward and less fussy than recipes that require stuffing individual cookies with fillings—fewer sticky hands and less time, while still delivering bakery‑style results.
Making Nutella Cookies
Below is a step‑by‑step overview with helpful tips. Skip to the printable recipe card if you prefer just the instructions.
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Recipe summary and tips:
- Whisk the dry ingredients: Combine 1 2/3 cups all‑purpose flour, 1/4 cup cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Sift the cocoa if it’s lumpy.
- Cream butter, sugars, and Nutella: Use 1/2 cup softened butter, 1/2 cup packed brown sugar, 1/2 cup granulated sugar, and 1/2 cup Nutella. The butter should be soft but not melting to ensure proper creaming and better texture.
- Beat in egg and vanilla: Add 1 room‑temperature large egg and 1 teaspoon vanilla extract until combined.
- Combine wet and dry: Add the dry ingredients to the butter‑Nutella mixture. Stir a few times by hand first to prevent a flour cloud, then mix until evenly combined.
- Stir in chocolate chips: Fold in 3/4 cup chocolate chips and reserve about 1/4 cup to press onto the tops of the cookies after baking for a polished look.
- Chill the dough: Cover and refrigerate for at least 30 minutes, up to 48 hours. Chilling helps produce thicker, chewier cookies.
- Preheat oven: Heat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats to prevent overbrowning.
- Form dough balls: Scoop about 1.5 to 2 tablespoons of dough per cookie (a 1.5 tablespoon scoop works well). Place dough balls 1.5–2 inches apart on the prepared sheets.
- Bake: Bake one tray at a time in the center of the oven for 9–11 minutes, until the tops are just set. While still warm, press a few reserved chocolate chips into the tops for a bakery finish. Cool completely on the tray.
Baking Tips & Tricks
- This recipe was developed with name‑brand Nutella. Other commercially prepared chocolate‑hazelnut spreads will usually work, but avoid homemade versions that may separate.
- Measure Nutella using a dry measuring cup and level it for accuracy.
- Slightly underbake the cookies for extra softness. Adding a few chips on top while the cookies are warm gives a professional look.
FAQs
Yes. Use about 4 tablespoons (1/4 cup) of dough per cookie. Chill the dough balls in the freezer for 15 minutes before baking. Place them about 2½ inches apart and bake at 350°F (180°C) for roughly 13–15 minutes, until the tops are just set.
Chilling is recommended for thicker, chewier cookies. Without chilling, cookies will spread more and be thinner. It’s especially important when making larger cookies.
Yes. Form dough into balls and freeze on a sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.
Yes. Cool fully, layer with wax or baking paper in an airtight container or freezer bag, and freeze. Thaw in the refrigerator, then bring to room temperature before serving.
If you enjoy these cookies, other recipes you might like include soft double‑chocolate cookies, Nutella brownies, Nutella mug cake, and Nutella cheesecake.
Nutella Cookies
Equipment
- Cookie sheets
Ingredients
- 1 and 2/3 cup all‑purpose flour (208 g)
- 1/4 cup cocoa powder (22 g)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter (112 g), softened
- 1/2 cup packed brown sugar (105 g), light or dark
- 1/2 cup granulated sugar (100 g)
- 1/2 cup Nutella
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 cup chocolate chips (170 g), plus a few extra for the tops
Instructions
- In a large bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- In a separate large bowl, beat the butter, brown sugar, granulated sugar, and Nutella until combined.
- Beat in the egg and vanilla until smooth.
- Add the dry ingredients to the wet mixture. Stir a few times by hand, then mix until evenly combined.
- Scrape the bowl, then stir in 3/4 cup of the chocolate chips, reserving about 1/4 cup for the tops.
- Cover and refrigerate the dough for 30 minutes to 48 hours.
- When ready to bake, preheat oven to 350°F (180°C) and line baking sheets with parchment or silicone mats.
- Scoop 1.5–2 tablespoons of dough per cookie and place 2 inches apart on the prepared sheets. If the dough is very firm, let it sit 10 minutes at room temperature before scooping.
- Bake one tray at a time for 9–11 minutes, until the tops are just set.
- Remove from oven, press a few reserved chips onto the warm cookies if desired, and allow to cool completely on the tray.
Notes
- Nutella: Use commercially prepared Nutella or a similar store‑bought chocolate‑hazelnut spread. Avoid homemade versions that may separate.
- Freezing dough: Form dough into balls and freeze on a sheet, then transfer to a freezer bag for up to 2–3 months. Bake from frozen, adding 1–2 minutes.
- Storage: Store fully cooled cookies in an airtight container at room temperature for up to 4 days.
- Nutrition: Nutrition values are estimates per cookie, based on 28 cookies total.
Nutrition