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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
TMC
I made these yesterday for Valentine’s day gifts. This is another home run cookie!! I followed directions exactly, and used mini chocolate chips. They look and taste perfect! They are SO good! This will become a rotation cookie for me! Sam, you are a chocolate cookie expert, because I made the Lava Cookies last month and they were also a hit!
Sam
I’m so glad you’ve enjoyed them all so much! You can never have enough cookies if you ask me. 🙂
Jacqueline
Made these tonight but made them mini and they were sOoO good! Definite new favorite recipe added to my baking. Thanks for sharing!
Anne Lawhon
these are divine! I added chopped pecans and heath bits…made 45 smaller cookies…baked for 8 minutes
Stephanie
These are amazing. I did add 1/2 cup toasted hazelnuts, but I will definitely make these again!!!
Sam
I’m so glad you enjoyed them so much, Stephanie! 🙂
Angie B
Its promising the flavor is there but the cook time is way off. I cooked for 10 minutes and they were completely burned on the bottom.
Sam
Hi Angie! Unless the cookies were made smaller than indicated it is likely your oven may be running too hot. I am glad you enjoyed them othewise!
Linda Merchant
I want to get a jump on my Christmas baking. Can I freeze these after baking?
Sam
Hi Linda! These will freeze well. 🙂
Emma
Can do replace cornstarch with flour instead? And can you use margarine instead of butter?
Sam
Hi Emma! You can substitute the cornstarch with an equal amount of flour, they just may spread more. I think it would probably be fine to use margarine instead of butter but I haven’t personally tried it.
Susan Rinehart
I waited to comment on these cookies until they had cooled, hoping that they were not all gone by then. It’s like biting into the chocolate chip part of a chocolate chip cookie for the entire cookie.
I will not use parchment paper the next time. All the cookies slipped off into the oven on one cookie sheet.
Sam
Oh no! I’m sorry to hear about your cookies falling off the sheet! I’m glad you still enjoyed them so much. 🙂
Dawn
For years I have been rewriting recipes with the ingredients reiterated in the instructions. If only every recipe writer/sharer would do this!And the cookies are divine, too!
Sam
I’m so glad you enjoyed them, Dawn! 🙂
Brooke
They were amazing and even better were the ingredients included with every step. Thank you thank you thank you
Emily @ Sugar Spun Run
We’re so glad it’s helpful, Brooke! Enjoy the cookies ❤️
Anam
Hi! I can’t wait to try this. I just wanted to know if I can save the batter for later? If so, then for how many days is it ideal?
Sam
Hi Anam! The dough should be good in the refrigerator for at least 3 to 4 days as long as it’s wrapped tightly so it won’t dry out. 🙂
Hannah
These are simple to make and taste fantastic! One word of warning, mine seemed to burn quickly on the bottoms, it may be my oven, but just keep an eye on them past ~8 minutes. (They still tasted great even with crispy bottoms haha!)
Sam
I’m so glad you enjoyed them so much, Hannah! 🙂
Emma
I made this and I just turned 9 and my baby brother is almost 2 is loving them honestly best cookie ever mine where like brownie meets cookies I’m drooling going to get another one
Emily @ Sugar Spun Run
That’s awesome, Emma! We’re so happy you and your brother love the cookies so much. Keep on baking! ❤
Emma
So I want to make this can I use cholate chips
Sam
That will work just fine. 🙂
Celeste
Can’t wait to try these! Are the chocolate chunks dark chocolate or semi sweet?
Sam
Hi Celeste! They are semi-sweet chocolate chunks. I hope you love them! 🙂
Kiara
I really want to make this but I dont have any choclate chunks will it still taste the same or is there something i could use to substitute it with?
Sam
Hi Kiara! You can leave the chocolate out or you can substitute chocolate chips instead. Enjoy 🙂