Nutella cookies are chewy, fudgy treats bursting with chocolate-hazelnut flavor and melty chocolate chips. This Nutella cookies recipe uses simple pantry staples and straightforward steps, producing rich, soft cookies that are bound to become a favorite.
[h2 class=”wp-block-heading” id=”why-should-you-make-this-recipe” style=”text-transform:capitalize”]Why Should You Make This Recipe[/h2]
If you love soft, chewy cookies with deep chocolate flavor, these Nutella cookies deliver. The dough combines Nutella and butter for a tender, fudgy texture, while chocolate chips add pockets of melty richness. This recipe is also simple to prepare—cream, mix, chill, scoop, and bake—making it an easy bake for everyday treats or special occasions.
- Layered texture and flavor. A soft, chocolate-hazelnut base with melty chips creates a satisfying mix of chewiness and gooeyness.
- Simple to make. The recipe uses common ingredients and basic equipment; chilling the dough is the main hands-off step that helps develop flavor and texture.
[h2 class=”wp-block-heading” id=”ingredients” style=”text-transform:capitalize”]Ingredients[/h2]
These Nutella chocolate chip cookies call for a short list of everyday ingredients. Measure ingredients carefully for best results.
- Dry: all-purpose flour, baking soda, cornstarch, salt.
- Wet: unsalted butter, light brown sugar, granulated sugar, Nutella, an egg, vanilla extract, and chocolate chips (optional).
[h3 class=”wp-block-heading” style=”text-transform:capitalize”]Substitutions[/h3]
Common substitutions if needed:
- Gluten-free flour: Use a quality 1:1 gluten-free blend or oat flour, measured by weight (about 210 g) for best texture.
- Baking powder: If you don’t have baking soda, 2½ teaspoons double-acting baking powder can be used; expect a slightly cakier cookie.
- Butter: Unsalted sweet cream butter is preferred. If using salted butter, reduce or omit added salt. Dairy-free butter substitutes will also work.
- Sugars: Light brown and granulated sugar provide chewiness and balance; maple sugar can be used to avoid refined sugar.
- Nutella: Any chocolate-hazelnut spread works, including homemade versions.
- Egg: This recipe has not been tested without eggs.
- Chocolate: Use semi-sweet, dark, or milk chocolate chips or chunks—this is optional but recommended for extra melty bites.
[h3 class=”wp-block-heading” style=”text-transform:capitalize”]Variation[/h3]
3-Ingredient Nutella Cookies: For a quick version, mix 1 cup (296 g) Nutella, 1 egg, and 1 cup (120 g) flour until combined. Scoop 1½–2 tablespoon portions, chill 20–30 minutes, and bake at 350°F (177°C) for 8–10 minutes. Let cool briefly on the baking sheet.
[h2 class=”wp-block-heading” id=”how-to-make” style=”text-transform:capitalize”]How To Make[/h2]
Follow these steps to make chewy Nutella cookies with melty chocolate chips.
- Whisk together flour, baking soda, cornstarch, and salt until combined.
- In a stand mixer with the paddle attachment, cream room-temperature butter, Nutella, light brown sugar, and granulated sugar for 3–4 minutes on medium until smooth. With the mixer on low, add the egg and vanilla and mix until incorporated. Add the dry ingredients in two additions and mix until just combined. Fold in most of the chocolate chips.
- Scoop dough into 2-tablespoon (30 ml) balls and place on a lined baking sheet or plate. Cover and chill in the fridge for 2 hours or up to overnight. Chilling helps develop flavor and keeps the cookies from spreading too much.
- Thirty minutes before baking, preheat the oven to 350°F (190°C) and line baking sheets with parchment paper. Place 8–10 dough balls on a sheet and bake 11–13 minutes, until edges are set and centers are slightly puffed.
- Immediately after removing from the oven, if any cookies look misshapen, use a biscuit or cookie cutter slightly wider than the cookie to gently nudge the edges back into a round shape. Cool on the baking sheet for 3–4 minutes, then transfer to a rack to cool completely.
[h2 class=”wp-block-heading” id=”how-to-store-freeze-and-thaw” style=”text-transform:capitalize”]How To Store, Freeze and Thaw[/h2]
- Store: Keep cookies in an airtight container at room temperature up to 5 days.
- Freeze dough: After chilling the scooped dough for 60 minutes, freeze the balls briefly and transfer to a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then bring to room temperature 20–30 minutes before baking.
- Freeze baked cookies: Once fully cooled, layer cookies between parchment in a freezer-safe container and freeze up to one month. Thaw at room temperature or in the fridge for a few hours. Warm for 20–30 seconds in the microwave for a fresh-from-the-oven effect.
[h2 class=”wp-block-heading” id=”ms-expert-tips” style=”text-transform:capitalize”]M’s Expert Tips[/h2]
- Measure flour by weight. Use a food scale for consistent results.
- Chill the dough. This improves flavor and texture and prevents excessive spreading.
- Don’t overmix. Combine dry and wet ingredients until just incorporated to keep cookies tender.
- Top with extra chips. Reserve about ½ cup (85 g) chocolate chips to press on top before baking if you want extra chocolatey surfaces.
- Shape after baking. Gently reshape cookies with a slightly larger cutter within the first minute out of the oven for neat rounds.
[h2 class=”wp-block-heading” id=”faqs” style=”text-transform:capitalize”]FAQs[/h2]
Yes. Nutella mixes well into cookie dough, or can be used as a filling, but it benefits from being incorporated into the dough so it blends evenly during baking.
A 2-tablespoon scoop yields a nicely chewy cookie baked 11–13 minutes. For smaller 1-tablespoon cookies, bake 8–10 minutes and adjust timing for larger sizes.
Use room-temperature ingredients, chill the dough, don’t overcrowd the oven, bake until edges are set but centers still slightly soft, and cool briefly on the baking sheet before transferring to a rack.
[h2 class=”wp-block-heading” id=”other-nutella-recipes-to-try” style=”text-transform:capitalize”]Other Nutella Recipes To Try[/h2]
- Nutella Croissants
- Nutella Cake
- 3-Ingredient Mug Cake
- Nutella Ice Cream
- Nutella Banana Bread
If you try this Nutella cookies recipe, please leave a rating or comment to help other bakers. Tag @olivesnthyme on Instagram to share your results. – M
Nutella Cookies Recipe
Megan
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Equipment
- Stand mixer with paddle attachment or electric hand mixer
- 2 baking sheets
- Parchment paper
- 2-tablespoon (30 ml) cookie scoop (optional)
Ingredients
- 1¾ cup (210 g) all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ½ cup (148 g) Nutella
- 1 large egg, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (170 g) chocolate chips or chunks (optional)
Instructions
- Whisk together the flour, baking soda, cornstarch, and salt until combined.
- In a stand mixer fitted with the paddle attachment, cream the room-temperature butter with Nutella, light brown sugar, and granulated sugar for about 3–4 minutes on medium until smooth.
- With the mixer on low, add the egg and vanilla, mixing until smooth. Add the dry ingredients in two additions and mix until just combined. Fold in the chocolate chips.
- Scoop the dough into 2-tablespoon (30 ml) balls. Place on a lined baking sheet or plate, cover, and chill in the fridge for 2 hours or overnight.
- Thirty minutes before baking, preheat the oven to 350°F (190°C) and line baking sheets with parchment. Arrange 8–10 dough balls per sheet and bake 11–13 minutes, until edges are set and centers slightly puffed.
- When cookies come out of the oven, reshape any misshapen cookies with a slightly larger cutter if desired. Cool on the baking sheet 3–4 minutes, then transfer to a rack to cool completely.