Nutella Cookies Recipe

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Nutella Cookies are SO easy and quick to make. You only need FOUR ingredients to make them! These hazelnut-spread stuffed cookies are every Nutella lover’s dream.

Nutella Cookies

Happy Monday! To make your Monday just a little bit sweeter, here are some Nutella cookies that are stuffed with MORE Nutella and sprinkled with chopped hazelnuts. They are every Nutella lover’s dream!

You probably realized by now that I’m a big fan of Nutella! I sometimes even eat it with a spoon – no bread, just a spoon. Sooo good! Perfect when you forgot to buy chocolate and are craving something sweet. One spoon of this gooey hazelnut spread and your chocolate cravings are satisfied.

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If you’re a Nutella lover like me, be sure to also check out my Nutella Swirl Pumpkin Bread, my Salted Caramel Pretzel Brownies with Nutella and my Nutella Cupcakes with Cherries! They’re all so delicious.

I love combining Nutella with other flavors. Believe it or not but cherries and Nutella are soooo good together. But today Nutella is the STAR of this recipe! 

Nutella Thumbprint Cookies

Oh, holy yumminess! These hazelnut cookies will literally blow your mind. This recipe is for you if you like:

A) DOUBLE Nutella in your cookies: The main ingredient of the batter is Nutella & they’re filled with Nutella <– YES, please!

B) Easy recipes that only need a single-digit amount of ingredients!

C) Utterly addictive soft, chocolatey cookies <– Very true!

Soft hazelnut-spread cookies stuffed with MORE Nutella and topped with chopped hazelnuts and a cold glass of milk? YES, please!

Nutella cookies recipe

Seriously what is not to love about these Nutella treats? They’re super easy to make and you really just need four ingredients to whip them up!

We start with whipping the Nutella and the egg together. Then we add the only dry ingredient we need: flour! Mix until everything is combined and the dough is DONE. That was easy, wasn’t it?!

The cookie dough needs to rest in the fridge for 10 minutes which is exactly the time I need to clean up and preheat my oven. OK let’s be real I probably won’t clean up but rather flip through Instagram. Really bad habit!

When the time is up, take the dough out of the fridge and using a tablespoon, scoop out dough and form about 20 cookie balls. Make a well in the center of each cookie and fill it with Nutella. Top with chopped hazelnuts for more depth of flavor! YUM! Bake them until they’re done, and you’ve just made yourself the BEST and EASIEST cookies. They taste best right out of the oven but keep also fresh for a few days in an airtight container.

4 Ingredient Nutella Cookies

These cookies are soft, gooey in the middle, full of Nutella, and get a little crunch from the hazelnuts. So yummy!

Looking for more Nutella Recipes? Try these!

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Nutella Cookies
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4.78 from 9 votes

Nutella Cookies Recipe

These Nutella Cookies are SO easy and quick to make! You only need FOUR ingredients to make these hazelnut-spread stuffed cookies. Perfect for the holiday season and all year round!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 20
Calories: 127kcal
Author: Julia

Ingredients

  • 1 large egg room temperature
  • 3/4 cup Nutella room temperature
  • 1 cup all-purpose-flour spoon and level

For the filling:

  • 1/2 cup Nutella room temperature
  • 1/4 cup chopped hazelnuts
US Customary - Metric

Instructions

  • Line a baking sheet with parchment paper. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment whisk together the egg and 3/4 cup Nutella for about 2 minutes until the mixture is glossy.
  • Add flour and beat until combined. It's important to measure the flour correctly to avoid adding too much, I prefer using a kitchen scale but if you're using a measuring cup, use a spoon to fill the cup with flour and don't scoop it.
  • Cover bowl with plastic wrap and let rest in the fridge for 10-15 minutes. Don't leave the dough longer in the fridge or the dough will get cracked when forming the balls.
  • Preheat the oven to 350°F (177°C).
  • Using a tablespoon, scoop out dough and form 20-25 cookie balls. Place cookie balls on the baking sheet.
  • Use your finger or the end of a wooden cooking spoon to make a dent in the center of each cookie.
  • Fill the hole with Nutella. The easiest way is to use a pastry bag or a Zip Lock bag for this.
  • Sprinkle chopped hazelnuts on top of the Nutella.
  • Bake for about 10 minutes. Take the cookies out of the oven and let them cool down on the baking sheet for 10 minutes, then transfer to a cooling rack and let cool completely.
  • Store the cooled cookies in an airtight container in a cool and dry place. They will keep fresh for about a week.

Notes

Recipe updated 12/21 because some readers had problems with the dough being too dry. I reduced the amount of flour from 1 1/4 cups to 1 cup. Please measure the flour correctly using the spoon and level method or use a kitchen scale!

Nutrition

Calories: 127kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 10mg | Potassium: 86mg | Fiber: 1g | Sugar: 10g | Vitamin A: 0.2% | Calcium: 2.2% | Iron: 6.4%

Nutella Cookies on a plate

Nutella Cookies are SO easy and quick to make. You only need FOUR ingredients to make them! These hazelnut-spread stuffed cookies are every Nutella lover’s dream.

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32 Comments

    • Julia

      Thank you so much, Olivia! They are one of my favorites for the holidays! So easy but sooo delicious. I need to make another batch soon!

    • Julia

      I haven’t tried it myself but I think they would do well in the mail. They’re sturdy enough that they won’t crumble while en route. I would pack them in an airtight container with waxed paper between layers and mail the container in a larger cardboard box. I hope your friend likes them as much as I do! Happy Holidays!

  • Nour


    Thanks a lot, Julia♡ I tried them and they were divine! My family and I loved them! Was my first time trying cookies and they turned out very delicious and I’m now such a pro. baker to my family hahaa
    But I have a question, How can I make a cake with that very same heavenly taste??

    • Julia

      Thank you for your lovely comment, Nour! I’m so happy you and your family loved them. I’ll try my best to make a Nutella cake for you in the New Year! Happy Holidays!

  • Amanda

    My dough crumbled before I put it in the oven. Yikes! They may not be as pretty, but hopefully taste ok. Wondering what happened…

    • Julia

      It could be the temperature of the ingredients. The dough gets crumblier when it’s cold. Did the Nutella have room temperature? It’s also important to chill the dough not longer than 10 minutes.

      • Hannah


        The same thing happened to me while I was mixing the dough it turned into dry crumbles – I followed the recipe, but it seemed like there was too much flour. I ended up adding some more nutella and a bit of water.
        Because they were cracking with I made the wells I was afraid they wouldn’t turn out, but they held their shape and tasted so good.

        • Julia

          I’m so happy you liked them, Hannah! I just updated the recipe and reduced the amount of flour. Thank you for your help! Happy Holidays!

    • Julia

      Hi Claire, sorry they weren’t sweet enough for your taste! Nutella contains 56% sugar, so there is plenty of sugar in these cookies. I wouldn’t add any more or you would basically eat sugar!

  • Kelly Lynne


    Thanks for this great recipe! I made it with the 1 cup of flour and they didn’t crack as much. I also used a whole hazelnut on top of the Nutella and some festive sprinkles for Christmas. They look really pretty 🙂

  • Rebeca


    Just made these and they came out perfect. I used the 1cup of flour recipe and they came out looking smooth and not cracked at all.

    I don’t agree that these are bland, they are actually sweet (it’s pretty much all nutella!) great to have with coffee or tea.

    i didn’t have any type of nuts around the house so I used toasted coconut instead, they tasted great so I would recommend it to anyone needing a substitute.

    Great recipe, super easy, thanks for sharing!

  • Kat


    This recipe was perfect! So easy and so simple. Exactly what I was looking for. A great way to use up Nutella and flour. 🙂

  • Marie-noëlle racine


    Wow… these are AWESOME, really. Made a batch for a co-worker’s anniversary brunch (theme was Nutella) and im happy I made 3 extras, they are delicious and so easy to make!

    • Julia

      Hey Tay, I haven’t tried freezing them myself but I think it would work. I would place the cooled cookies on a baking sheet and freeze them until solid, then put them in an airtight container separated by parchment, wax, or freezer paper and freeze for up to 3 months. I hope that helps! Please let me know if you try it! – Julia

    • Julia

      Hey Ashley, I haven’t tried freezing them myself but I think it would work. I would place the cooled cookies on a baking sheet and freeze them until solid, then put them in an airtight container separated by parchment, wax, or freezer paper and freeze for up to 3 months. I hope that helps! – Julia

    • Julia

      I don’t have any experience with gluten-free flour so I can’t really help. But I’ve read good things about Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

  • Dee

    Looking forward to make these cookies. Can you tell me please, if using a kitchen scale for the flour how many ounces/grams would that be? Thanks!

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