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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.
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 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).
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
Store the cooled cookies in an airtight container in a cool and dry place. They will keep fresh for about a week.
If the dough is too crumbly add 1 tsp water at a time until the dough comes together.
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
Nutella Cookies Recipe
Ingredients
- 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
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.
Video
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.
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??