Nutella cookies are chewy and fudgy cookies filled with nutty Nutella and melty chocolate chips. This nutella cookies recipe is easy to make with basic pantry ingredients. These rich chocolate hazelnut cookies are sure to be your next favorite cookie.
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Why Should You Make This Recipe
There are few things I love more than a soft and chewy chocolate filled cookie. My Biscoff Butter Cookies, Chocolate Marshmallow Cookies, Coffee Cookies and Peanut Butter Chocolate Chip Bars are just a few chocolate filled cookie recipes I love from the blog. I know you’ll love nutella in cookies because:
- Layers of flavors and textures. From the soft and chewy chocolate hazelnut cookie dough to the melty chocolate chips, these cookies with nutella will delight your senses and satisfy your chocolate cookie cravings.
- Easy to make, bake and eat. This easy Nutella cookie recipe is easy to make using a mixer. Then simply chill for a bit, scoop, bake and enjoy!
Ingredients
This recipe for Nutella chocolate chip cookies requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking soda, cornstarch and salt.
- Wet Ingredients: Gather unsalted butter, light brown sugar, granulated sugar, an egg, vanilla extract and chocolate chips.
Substitutions
Here are my recommended substitutions to make these chocolate hazelnut cookies if you need them.
- All purpose flour: To make these cookies gluten free, use a good 1-1 gluten free flour or oat flour. Replace the amount of flour based on weight (210 g) rather than cups.
- Baking Soda: This provides leavening and chewiness for the bar cookies. If needed, replace the baking soda with 2 ½ teaspoons double acting baking powder. The texture of the cookies will be more cake like and less chewy, but will still taste delicious.
- Butter: I like to use unsalted “sweet cream” butter in almost all my baking recipes. This is the most common and widely available butter in the US. If needed, use salted butter (omit the added salt) or a diary free butter you like.
- Granulated Sugar and Light Brown Sugar: This cookie with Nutella recipe calls for both granulated sugar and light brown sugar, but maple sugar would also work well to make these cookie bars refined sugar free.
- Nutella: Nutella is a name brand of chocolate hazelnut spread. Use any brand you like or have access to. You can even make your own Nutella spread.
- Eggs: This recipe hasn’t been tested without eggs.
- Vanilla Extract: This provides a lovely background flavor for these chewy chocolate and hazelnut cookies.
- Semi Sweet Chocolate Chips: Feel free to use any chocolate chips or chunks of chocolate you like. Milk chocolate and dark chocolate would work really well. This ingredient is completely optional.
Variation
3 Ingredient Nutella Cookies: Mix 1 cup (296 g) Nutella with 1 egg and 1 cup (120 g) flour until combined. Scoop 1 ½ - 2 tablespoon sized scoops of cookie dough onto a lined baking sheet. Chill in the fridge for 20 - 30 minutes. Bake at 350 F (177 C) for 8 - 10 minutes. Cool for 5 minutes on the hot baking sheet.
How To Make
Learn how to make Nutella cookies in a few easy steps.
- In a mixing bowl whisk together the flour, baking soda, cornstarch and salt until well combined.
- In a stand mixer fitted with paddle attachment, cream the cooled room temperature butter with the Nutella, light brown and granulated sugars until well combined. This takes about 3 - 4 minutes on medium speed. With the mixer on low, mix in the egg and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in most of the chocolate chips.
- Scoop the cookies into 2 tablespoon (30 ml) sized cookie dough balls. Place the Nutella dough balls onto a lined baking sheet or large plate. Cover the cookies with plastic wrap and transfer to the fridge to chill for 2 hours or up to overnight. 30 minutes before baking the cookies, preheat the oven to 350 F (190 C). Line a large baking sheet with parchment paper.
- Place about 8 - 10 cookies balls onto a prepared baking sheet. Bake for 11 - 13 minutes or until the edges of the cookies are set and the centers are slightly puffed. As soon as the cookies come out of the oven, reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape. Cool the chewy Nutella chocolate chip cookies on the baking sheet for 3 -4 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy!
How To Store, Freeze and Thaw
- Store: Place the chocolate chip cookies with Nutella in an airtight container. Store at room temperature for up to 5 days. If you would like to store the cookies for longer, I recommend freezing them.
- Freeze Dough: Prepare the Nutella chocolate cookies through the chilling step. Chill the dough balls for 60 minutes in the fridge. Freeze the cookie balls for 20 minutes then transfer them to a freezer proof container for up to 2 months. Thaw the cookie dough balls in the fridge overnight, set out at room temperature for 20 - 30 and proceed with the cookie recipe as written starting with baking.
- Freeze Baked Cookies: Once the cookies have cooled to room temperature transfer them to a freezer proof container in a single lined with parchment paper between each layer. Freeze for up to one month. Thaw in the fridge at room temperature for a few hours.
- Thaw: The easiest and tastiest way to thaw the chewy Nutella chocolate chip cookies is to let them sit out at room temperature until thawed or thaw overnight in the fridge. I like to heat them in the microwave for 20 - 30 seconds to get that “fresh from the oven” taste.
M’s Expert Tips
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Chill the dough. Not only do the cookies have more flavor overall, but chilling the dough is a necessary step for creating the perfect chewy cookies.
- Don’t overmix the batter. Make sure to mix the dry ingredients into the wet until just combined.
- Top with more chocolate chips. Reserve about ½ cup (85 g) of chocolate chips for topping the cookies if you like.
- Give your cookies a “cookie scoot.” Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
Nutella can be a bit tricky to bake with. To make baking with Nutella easier, make sure to mix Nutella into the cookie dough or stuff the Nutella inside a cookie.
I find that a medium cookie scoop, with about 2 tablespoons of cookie dough makes the perfect chewy Nutella cookie with chocolate chips. However, you can make a small (1 tablespoon, 15 ml) cookie if you like. Bake this size cookie for 8 - 10 minutes.
Make sure all the ingredients are the same temperature (usually room temperature), chill the dough, use a cookie scoop, don’t crowd the oven (bake one batch or cookie sheet at a time), bake the cookies until the edges are set, but before the center fully bakes through, cool the cookies on the hot cookie sheet for a few minutes before transferring them to a cooling rack to room temperature.
Other Nutella Recipes To Try
If you try this Nutella Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Nutella Cookies Recipe
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 2 baking sheets
- 2 sheets parchment paper
- 1 medium (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
- In a mixing bowl whisk together the flour, baking soda, cornstarch and salt until well combined.1¾ cup (210 g) all purpose flour, 1 teaspoon cornstarch, ¾ teaspoon baking soda, ½ teaspoon salt
- In a stand mixer fitted with paddle attachment, cream the cooled room temperature butter with the Nutella, light brown and granulated sugars until well combined. This takes about 3 - 4 minutes on medium speed.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
- With the mixer on low, mix in the egg and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in the chocolate chips.1 large egg, room temperature, 2 teaspoons (10 ml) vanilla extract , 1 cup (170 g) chocolate chips or chunks
- Scoop the cookies into 2 tablespoon (30 ml) sized cookie dough balls. Place the Nutella dough balls onto a lined baking sheet or large plate. Cover the cookies with plastic wrap and transfer to the fridge to chill for 2 hours or up to overnight.
- 30 minutes before baking the cookies, preheat the oven to 350 F (190 C). Line two large baking sheets with parchment paper. Place about 8 - 10 cookies balls onto a prepared baking sheet. Bake for 11 - 13 minutes or until the edges of the cookies are set and the centers are slightly puffed.
- As soon as the cookies come out of the oven, reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape. Cool the chewy Nutella chocolate chip cookies on the baking sheet for 3 -4 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy!
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