Nutella Cookies

These nutella cookies are soft, chewy, and deeply chocolaty with that unmistakable hazelnut richness. They come together in about 20 minutes and bake up thick with crisp edges and a gooey center!

These nutella cookies are one of those recipes that looks simple but rewards precision. The biggest difference between a flat cookie and a thick, chewy one comes down to how you handle the butter and flour.

I tested this alongside my double chocolate chip cookies and chocolate pudding cookies, and the biggest takeaway is this: slow down when adding flour and don’t rush the mixing. That’s what gives you that bakery-style texture instead of something dense or dry.

If you love Nutella desserts, this dough also uses the same flavor balance that makes my nutella truffles so addictive.

Ingredients & Substitutions

• Butter: Use unsalted butter so you control the salt. Butter should be cool but close to room temperature so it creams properly.
• Nutella: The defining ingredient, this chocolate-hazelnut spread adds both flavor and fat, which directly impacts texture.
• Brown Sugar: Adds moisture and chew. This is what keeps the cookies soft even the next day.
• Granulated Sugar (White Sugar)
• Egg: Adds structure, moisture, and just enough lift.
• Vanilla Extract
• All-Purpose Flour: Add it gradually to avoid overworking the dough.
• Cornstarch: This is one of the keys to a thick, chewy cookie.
• Baking Soda: Reacts with the brown sugar to give lift.
• Kosher Salt
• Chocolate Chips: I prefer bittersweet here to balance the sweetness of the dough.

See the recipe card below for full ingredients and quantities.

Variations on Nutella Cookies

• Make ice cream sandwiches. Sandwich these cookies with chocolate ice cream or vanilla bean ice cream for an easy dessert.
• Add texture. Fold in chopped nuts or candied fruit peel for contrast, or take inspiration from salted chocolate cherry pistachio pecan bark or peanut butter cup cookies and put the mix-ins right on top!
• Lean into hazelnut. Pair with flourless chocolate torte or add toasted hazelnuts directly into the dough.

Professional Tips

• Use cool, pliable butter. If it’s too warm, the cookies will spread. If it’s too cold, it won’t cream properly.
• Add flour slowly. I add mine in 5–7 additions. This is the difference between tender cookies and tough ones.
• Don’t overmix after flour. Mix just until incorporated to keep the texture soft.
• Chill if needed. If your kitchen is warm or your dough feels soft, chill it in the fridge for 1–2 hours for thicker cookies.

How to make nutella cookies from scratch

Use these instructions to make the perfect nutella cookies every time. Full measurements are in the recipe card below.

Step 1: Mix dry ingredients. Whisk together flour, cornstarch, baking soda, and salt in a medium bowl until evenly combined.

Step 2: Cream base. Cream butter, Nutella, and both sugars on medium-high speed for about 3–4 minutes until smooth and until smooth and slightly fluffy with a creamy consistency. Scrape the bowl once.

A stand mixer makes creaming faster, but a hand mixer works.

Step 3: Add wet ingredients. Mix in the egg and vanilla until fully incorporated and the mixture looks glossy.

Step 4: Incorporate flour. Reduce speed to low and add the dry ingredients in 5–7 additions, mixing each just until combined.

Step 5: Add chocolate chips. Fold or briefly mix in chocolate chips into the batter until evenly distributed.

Step 6: Portion dough. Scoop using a cookie scoop into 1-inch dough balls and place on a parchment paper-lined baking sheet.

Step 7: Optional chill. Refrigerate for 2 hours or up to 3 days for thicker, chewier cookies. You can also freeze dough balls in the freezer.

Step 8: Bake cookies. Bake at 350°F for 9–11 minutes until edges are set and tops are just beginning to brown.

Step 9: Cool properly. Let cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.

Recipe FAQs

Before You Go

If you loved these nutella cookies, try more from my collection like cookie recipes! If you’re in the mood for more chocolate, try my chocolate biscotti or cherry chocolate chip cookies next.