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    Home > Recipes > Cookies, Brownies & Bars

    Nutella Cookies

    ↓ Jump to Recipe · By: Julia Foerster · Posted: 12/08/20 · Updated: 02/05/18 · This post may contain affiliate links

    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.

    Cookies on a white plate

    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?

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    • A white plate with a nutella mousse cookie cup with a bite taken out of it garnished with hazelnuts. There are more cookie cups in the background.
      Nutella Mousse Cookie Cups
    • Close-up of two banana nutella muffins stacked on top of each other on a white plate, with more muffins and a jar of nutella in the background. The top muffin has had a big bite taken out of it.
      Banana Nutella Muffins

    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.

    Step by Step Collage of how to make Nutella cookies

    You can use a stand mixer with the paddle attachment or a hand mixer for this recipe. Whisk together the egg and 3/4 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).

    Nutella cookie with a bite missing

    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.

    Recipe FAQs

    How to store Nutella Cookies?

    Store the cooled cookies in an airtight container in a cool and dry place. They will keep fresh for about a week.

    What to do if the dough is too crumbly?

    If the dough is too crumbly add 1 tsp water at a time until the dough comes together.

    Can I freeze these cookies?

    Yes, you can freeze them. 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.

    More Cookie Recipes

    • Linzer Cookies stacked on a plate
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      Vanillekipferl (German Vanilla Crescent Cookies)
    Nutella Cookies on a white plate
    Servings: 25 cookies

    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 Time: 10 minutes
    Cook Time: 10 minutes
    Resting Time: 15 minutes
    Total Time: 35 minutes
    Course: Cookie
    Cuisine: American
    Calories: 109kcal
    Author: Julia Foerster
    4.86 from 27 votes
    Print PIN RECIPE Rate

    Ingredients

    Cups – Metric
    • 1 large egg, room temperature
    • 3/4 cup Nutella, room temperature
    • 1 cup all-purpose flour, spooned and leveled

    For the filling:

    • 1/2 cup Nutella, room temperature
    • 1/4 cup chopped hazelnuts
    Prevent your screen from going dark

    Instructions

    • Line a baking sheet with a silicone baking mat or parchment paper and preheat the oven to 350°F (177°C).
    • 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.
    • Cover bowl with plastic wrap and let rest in the fridge for 10-15 minutes.
    • 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.
    • Pipe Nutella into each dent and sprinkle chopped hazelnuts on top.
    • 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.

    Notes

    • 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.
    • Store the cooled cookies in an airtight container in a cool and dry place. They will keep fresh for about a week.
    • 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.
    • 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.

    Nutrition Information

    Calories: 109kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 9mg | Potassium: 77mg | Fiber: 1g | Sugar: 8g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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    Reader Interactions

    Comments

    1. roger perreault says

      December 23, 2019 at 7:40 am

      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

      Reply
      • Julia Foerster says

        December 23, 2019 at 9:45 am

        You can switch to metric measurements in the recipe card by clicking the button in line with the ingredients header.

        Reply
    2. Cc says

      August 31, 2019 at 1:31 pm

      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.

      Reply
      • Julia says

        August 31, 2019 at 2:44 pm

        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

        Reply
      • RD says

        December 19, 2019 at 10:52 pm

        Rude much?

        Reply
        • Happy says

          December 22, 2019 at 1:27 pm

          5 stars
          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! 

          Reply
    3. luka says

      February 13, 2019 at 10:42 pm

      5 stars
      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!

      Reply
    4. Dee says

      December 21, 2018 at 10:12 am

      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!

      Reply
      • Julia says

        December 21, 2018 at 3:45 pm

        You can change the measurements to metric (grams) in the recipe card.

        Reply
    5. mia says

      December 10, 2018 at 6:25 am

      hi! do you think i can make this cookies gluten free? what kind of flour do you suggest? thanks!

      Reply
      • Julia says

        December 10, 2018 at 10:46 am

        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.

        Reply
    6. Monika says

      December 22, 2017 at 10:54 pm

      5 stars
      Easy to make and simply divine! They will be gone tomorrow!

      Reply
      • Julia says

        December 23, 2017 at 2:47 am

        So happy you like them, Monika! Merry Christmas and happy holidays!

        Reply
    7. Ashley says

      December 09, 2017 at 9:12 pm

      5 stars
      Would I be able to freeze the cookies?

      Reply
      • Julia says

        December 11, 2017 at 8:17 am

        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

        Reply
    8. Tay says

      December 09, 2017 at 3:58 pm

      Can you freeze them after baked and then thaw them when ready?

      Reply
      • Julia says

        December 11, 2017 at 8:18 am

        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

        Reply
    9. Hannah Grace says

      November 20, 2017 at 10:21 am

      AM I able to make the dough in advance, freeze it and thaw it when I want to cook them closer to Christmas?

      Reply
      • Julia says

        November 22, 2017 at 3:16 am

        Hi Hannah, I wouldn’t advise freezing the dough.

        Reply
    10. Imber says

      August 21, 2017 at 7:00 am

      Has anyone tried these w gluten free flour??

      Reply
    11. Marie-noëlle racine says

      August 13, 2017 at 5:26 pm

      5 stars
      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!

      Reply
    12. Kat says

      July 02, 2017 at 4:24 pm

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

      Reply
      • Julia says

        July 03, 2017 at 11:17 am

        That makes me so happy to read :-) Thank you for your great review, Kat!

        Reply
    13. Rebeca says

      June 24, 2017 at 11:11 pm

      5 stars
      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!

      Reply
    14. Theresa says

      January 02, 2017 at 11:34 pm

      5 stars
      Great, quick recipe! So yummy when you need chocolate!

      Reply
    15. Kelly Lynne says

      December 24, 2016 at 7:30 pm

      5 stars
      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 :)

      Reply
    16. Claire says

      December 24, 2016 at 2:25 am

      These are not even sweet at all they need sugar or something else. Pretty bland

      Reply
      • Julia says

        December 24, 2016 at 9:41 am

        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!

        Reply
    17. Amanda says

      December 19, 2016 at 11:25 pm

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

      Reply
      • Amanda says

        December 19, 2016 at 11:31 pm

        They crumbled while mixing…

        Reply
      • Julia says

        December 19, 2016 at 11:48 pm

        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.

        Reply
        • Hannah says

          December 21, 2016 at 7:14 pm

          3 stars
          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.

          Reply
          • Julia says

            December 21, 2016 at 7:48 pm

            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!

            Reply
    18. Nour says

      December 09, 2016 at 7:03 pm

      5 stars
      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??

      Reply
      • Julia says

        December 24, 2016 at 9:44 am

        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!

        Reply
    19. T.T. says

      December 01, 2016 at 9:31 pm

      Hi, I was wondering if these cookies would do well in the mail? I have a friend who I know would love these!

      Reply
      • Julia says

        December 01, 2016 at 9:50 pm

        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!

        Reply
    20. Olivia - Primavera Kitchen says

      November 30, 2016 at 12:39 am

      Wow I love how easy it looks! I can’t wait to try this recipe.

      Love your blog :-)

      Reply
      • Julia says

        December 01, 2016 at 9:52 pm

        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!

        Reply
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    Julia Foerster from Plated Cravings

    Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page and ➝ subscribe to never miss a new recipe!

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