Nutella Cookies Recipe
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.
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.
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!
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!
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.
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!
- Easy Twisted Nutella Danish Recipe
- Nutella Mousse Cookie Cups
- Salted Caramel Pretzel Brownies with Nutella
- Banana Nutella Muffins
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Nutella Cookies Recipe
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
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
Nutrition Information
My Daughter and I just made these for Mother’s day to give to the Grandmas’. Our batter was SUPER crumbly so I added about 2tsp of water and it was just right. They turned out beautifully. Thanks for a great recipe.
Perfect taste gooey and soft! However it doesnt turn out a nice shape. May I know the cause of it? Too little flour or does it need a longer whisk after flour is added? Dough was quite sticky too.
Overall it was a great recipe! Thank you for sharing. God bless you🙏🏼♥️
In your Nutella Cookie recipe, you recommend using a scale for flour instead of volume however you don’t mention any weight. A little help, please
You can switch to metric measurements in the recipe card by clicking the button in line with the ingredients header.
In your recipe, you mentioned using a kitchen scale because it’s important to be precise with the flour, and yet you didn’t provide any measurements by weight. Why even bother mentioning the scale then? It just shows sloppiness on your part.
Sorry, you couldn’t find the measurements by weight! There is a little button in the recipe card that lets you switch to metric measurements. Not many people own a kitchen scale so I provide US customary and metric measurements. Hope this helps! – Julia
Rude much?
Lovely recipe! Beautiful cookies! Perfect instructions! Thank you for taking the time to share wonderful tips and recipes! :)
And … YES … some people are so comfortable being rude behind a screen … so unnecessary and disrespectful! We need more kindness in this world! Happy holidays everyone… and to the rude CC … I hope you learn to be kind and less “sloppy” with your comments next time!
Made these for Valentines day tomorrow (shaped them into little hearts, too).
The first batch I flopped on- I followed the weighed ingredients but I think I may have mixed in too much of the flour at a time, as the dough was essentially falling apart by the time I finished adding it (they only looked ugly, they tasted very good still!). Luckily I had a big container of Nutella. I halved the recipe for my second batch just in case I messed up again, but they turned out perfect :-) personally I found most success in eyeballing the flour and adding ~15g at a time until I reached my preferred consistency. The dough was a tiny bit sticky once I was comfortable with the amount of flour, but the cookies were easy to roll and shape after wetting my hands slightly. They look so cute!
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!
You can change the measurements to metric (grams) in the recipe card.
hi! do you think i can make this cookies gluten free? what kind of flour do you suggest? thanks!
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.
Easy to make and simply divine! They will be gone tomorrow!
So happy you like them, Monika! Merry Christmas and happy holidays!
Would I be able to freeze the cookies?
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
Can you freeze them after baked and then thaw them when ready?
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
AM I able to make the dough in advance, freeze it and thaw it when I want to cook them closer to Christmas?
Hi Hannah, I wouldn’t advise freezing the dough.
Has anyone tried these w gluten free flour??
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!
This recipe was perfect! So easy and so simple. Exactly what I was looking for. A great way to use up Nutella and flour. :)
That makes me so happy to read :-) Thank you for your great review, Kat!
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!
Great, quick recipe! So yummy when you need chocolate!
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 :)
These are not even sweet at all they need sugar or something else. Pretty bland
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!
My dough crumbled before I put it in the oven. Yikes! They may not be as pretty, but hopefully taste ok. Wondering what happened…
They crumbled while mixing…
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.
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.
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!
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??
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!
Hi, I was wondering if these cookies would do well in the mail? I have a friend who I know would love these!
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!
Wow I love how easy it looks! I can’t wait to try this recipe.
Love your blog :-)
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!