There's something magical about the smell of Nutella cookies baking in the oven. It takes me right back to my tiny balcony in Brooklyn, where I first experimented with this recipe on a lazy Sunday afternoon. The neighbors probably thought I was crazy, but the aroma was worth it!
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These cookies are my go-to when I need a quick sweet fix without a trip to the store. They're made with simple pantry staples, and the Nutella does all the heavy lifting. No fancy techniques, no chilling required—just mix, scoop, and bake.
Whether you're a seasoned baker or a total newbie, these cookies are foolproof. They come out soft in the center with slightly crispy edges, and they're dangerously easy to eat by the handful. Let's get baking!
Why You'll Love This Recipe
About the Ingredients
1/2 cup (113g) unsalted butter, softened
Use real butter for best flavor. You can substitute salted butter but omit the added salt.
1/2 cup (100g) granulated sugar
Regular white sugar works best. For a deeper flavor, try coconut sugar.
1/2 cup (100g) brown sugar, packed
Brown sugar adds moisture and chewiness. Light or dark both work.
1 large egg
Room temperature egg blends more smoothly. If in a rush, soak in warm water for 5 minutes.
1 teaspoon vanilla extract
Pure vanilla extract gives the best flavor. You can use imitation if that's what you have.
1/2 cup (150g) Nutella
Use your favorite chocolate-hazelnut spread. For a different twist, try a dark chocolate version.
1 1/2 cups (190g) all-purpose flour
Spoon and level the flour to avoid dense cookies. Gluten-free 1:1 blend works too.
1/2 teaspoon baking soda
This helps the cookies spread slightly. Make sure it's fresh for best rise.
1/4 teaspoon salt
Enhances flavors. If using salted butter, skip this.
1 cup (175g) semi-sweet chocolate chips (optional but recommended)
Adds extra chocolate chunks. Feel free to use milk or white chips.
Tips & Tricks
Don't overmix the dough
Overmixing develops gluten, making cookies tough. Mix until just combined.
Use a cookie scoop for uniform sizes
This ensures even baking. If using hands, roll into 1.5-inch balls.
Watch the bake time
Ovens vary. Start checking at 8 minutes; cookies are done when edges are set and lightly golden, centers still look soft.
Pro Tips
Step-by-Step Instructions
1. Preheat oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Cream butter and sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. This incorporates air for a tender crumb.
3. Add egg and vanilla
Beat in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl.
4. Mix in Nutella
Add the Nutella and beat until smooth. The mixture will look glossy and well combined.
5. Combine dry ingredients
In a separate bowl, whisk the flour, baking soda, and salt together. Gradually add to the wet mixture, stirring with a spatula until just combined. Do not overmix.
6. Fold in chocolate chips
Gently fold in the chocolate chips, if using. The dough will be slightly soft but scoopable.
7. Scoop dough
Using a cookie scoop or tablespoon, drop rounded balls of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake cookies
Bake for 9-11 minutes, until the edges are golden brown and the centers look slightly underdone. The cookies will set as they cool.
9. Cool and enjoy
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Delicious Variations
Make Nutella-stuffed cookies
wrap dough around a teaspoon of extra Nutella, then bake.
- Add 1/2 cup chopped toasted hazelnuts for extra crunch.
- Swap chocolate chips for white chocolate chunks and dried cranberries for a festive twist.
How to Store Nutella Cookies
Refrigerator
Store in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate for up to 1 week.
Freezer
Freeze baked cookies in a single layer in a freezer-safe bag for up to 3 months. Or freeze unbaked dough balls for up to 3 months; bake from frozen, adding 1-2 minutes to bake time.
Reheating
Warm cookies in the microwave for 10-15 seconds to get that fresh-from-the-oven feel.
Frequently Asked Questions
Q: Can I make these cookies without eggs?
Yes, you can substitute the egg with a flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit for 5 minutes, then use. The texture will be slightly denser but still delicious.
Q: Why are my cookies flat?
Flat cookies usually result from overmixing or butter that's too soft. Chill the dough for 30 minutes before baking if your kitchen is warm, and ensure you measure flour correctly.
Q: Can I use crunchy peanut butter instead of Nutella?
No, peanut butter has different fat and sugar content, which will affect the texture. However, you can use a chocolate-hazelnut spread from another brand.
Q: How do I know when the cookies are done?
The edges should be lightly golden and set, while the centers will look slightly soft and puffy. They will continue to bake on the sheet as they cool.
Q: Can I freeze the dough?
Absolutely! Scoop the dough into balls, freeze on a baking sheet until solid, then transfer to a zip-top bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
I hope you love these Nutella cookies as much as I do! Share your baking results in the comments below—I'd love to hear how they turned out. Happy growing!
Nutella Cookies
Easy Nutella Cookies are soft, chewy, and bursting with chocolate-hazelnut flavor—ready in just 20 minutes!
🧂 Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (150g) Nutella
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (175g) semi-sweet chocolate chips (optional but recommended)
📋 Instructions
- 1Preheat oven — Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- 2Cream butter and sugars — In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. This incorporates air for a tender crumb.
- 3Add egg and vanilla — Beat in the egg and vanilla extract until fully combined. Scrape down the sides of the bowl.
- 4Mix in Nutella — Add the Nutella and beat until smooth. The mixture will look glossy and well combined.
- 5Combine dry ingredients — In a separate bowl, whisk the flour, baking soda, and salt together. Gradually add to the wet mixture, stirring with a spatula until just combined. Do not overmix.
- 6Fold in chocolate chips — Gently fold in the chocolate chips, if using. The dough will be slightly soft but scoopable.
- 7Scoop dough — Using a cookie scoop or tablespoon, drop rounded balls of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
- 8Bake cookies — Bake for 9-11 minutes, until the edges are golden brown and the centers look slightly underdone. The cookies will set as they cool.
- 9Cool and enjoy — Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
