Nutella Cookies

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.

Soft hazelnut-spread cookies filled with MORE Nutella and topped with chopped hazelnuts? YES, please! These cookies are every Nutella lover’s dream!

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!

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

Why make this recipe

• You only need 4 simple ingredients
• DOUBLE Nutella in the cookies: The main ingredient of the batter is Nutella and they’re filled with Nutella
• Utterly addictive soft cookies with a rich chocolate flavor
• Super easy to make – a perfect recipe to make with your kids during the Holidays

Looking for more Nutella recipes?

Ingredient Notes

Here is an overview of the ingredients you’ll need for this recipe.

• Egg – It’s important that the egg has room temperature. Take it out of the fridge 30 minutes before starting this recipe or put it in a cup with warm water for 5 min. 
• Nutella – This recipe uses a lot of Nutella. You can also use a generic brand of Nutella with similar ingredients, many stores sell their own hazelnut spread. I don’t recommend using “healthier” versions because the ingredients are too different and will change the texture of the cookies. The spread needs to have room temperature.
• Flour – Make sure to measure the flour correctly. Using too much flour will make the dough dry and crumbly. I recommend using the spoon and level method, spoon flour into the measuring cup, don’t scoop, and then level with a knife.
• Chopped hazelnuts – These are optional but add some crunch and flavor.

How to make this Recipe

Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.

You can use a stand mixer with the paddle attachment or a hand mixer for this recipe. Whisk together the egg and ¾ cup of Nutella for about 2 minutes until the mixture is glossy. Add flour and beat until combined.

Then cover the bowl with plastic wrap and let the dough rest in the fridge for 10-15 minutes. Don’t let it sit in the fridge longer.

Using your hands roll about 1.5 Tbsp of dough into balls. This recipe makes about 20-25 cookie balls. Place them on the baking sheet and use your finger or the end of a wooden spoon to make a dent in the center of each cookie (Image 1).

Pipe Nutella into each dent (Image 2) and sprinkle chopped hazelnuts on top of the Nutella (Image 3). Bake cookies 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 (Image 4).

Expert Tips

• The Nutella needs to have room temperature. In general, Nutella doesn’t need to be stored in the fridge, but if you store yours in the fridge take it out one day in advance.
• It’s important to measure the flour correctly to avoid adding too much, I prefer using a kitchen scale (use the button in the recipe card to switch to metric measurements) but if you’re using a measuring cup, use a spoon to fill the cup with flour and level it with a knife, don’t scoop it.
• Don’t leave the dough longer in the fridge than 15 minutes or the dough will crack when forming the cookie balls. If the dough cracks while rolling into balls let it sit at room temperature for a few minutes longer.
• The easiest way to fill the cookies with Nutella is to use a pastry bag or a Zip Lock bag with an edge cut off.

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