This post may contain affiliate links. Please see disclosure policy here.
These Nutella cookies are soft, chewy, and packed with rich chocolate-hazelnut flavor. Made with simple ingredients and no chilling required, they come together quickly and bake up perfectly every time. Whether you’re craving a quick treat or baking to share, this easy Nutella cookie recipe delivers big flavor in every bite.
Why You’ll Love This Recipe!
This Nutella cookie is pretty much perfection. It’s not too thick and not too thin, with a soft, tender middle and just a little crisp around the edges—exactly the kind of cookie everyone reaches for first. The rich chocolate-hazelnut flavor shines through without being overpowering, and the texture is spot on every single time. If you love a classic, well-balanced cookie that feels both cozy and indulgent, this one checks all the boxes.
Ingredients Needed
- Flour, cake flour and all purpose flour
- Nutella
- Butter, salted
- Sugar, granulated sugar and brown sugar
- Large Egg
- Vanilla Extract
- Baking Soda
- Salt
- Semi Sweet Chocolate Chips
How to Make Nutella Cookies
- Beat butter until soft, about one minute
- Add in sugars and beat until soft and fluffy, about 2-3 minutes.
- Mix in vanilla, egg and Nutella until well combined.
- Add in flour, baking soda, and salt and mix until just incorporated.
- Stir in chocolate chips.
- Scoop dough into balls and place on a parchment lined baking sheet.
- Bake for at 8 350 degrees F until set around the edges, about 8 minutes.
Tips from leigh Anne
- Use part cake flour for a more tender cookie. This recipe uses both all purpose and cake flour. You can use all regular all purpose flour if you need to.
- Use room-temperature ingredients so the dough mixes evenly and the cookies bake with a consistent texture.
- Don’t overbake. The centers should look slightly soft when you pull them from the oven—they’ll set up as they cool, keeping that tender middle and crispy edges.
- Measure your flour carefully. Too much flour can make the cookies thick and dry instead of perfectly balanced.
- Let cookies cool on the pan for a few minutes before transferring to a rack to help them finish setting without overbaking.
Frequently Asked Questions
What brand of chocolate hazelnut spread should I use?
I think the Nutella brand gives the best flavor and texture. Other brands may vary slightly in sweetness and consistency, which can affect the final cookie
Do these cookies need to be chilled before baking?
No chilling is required. The dough can go straight from the bowl to the oven, making this a quick and easy recipe. If you find that your cookies are spreading too much you can chill the dough for 30 minutes or so.
How do I know when the cookies are done?
The edges should look set while the centers still appear soft. They’ll continue to firm up as they cool, keeping that perfect soft-middle texture.
Can I make the dough ahead of time?
Yes. The dough can be covered and refrigerated for up to 24 hours. Let it sit at room temperature for a few minutes before scooping if it’s too firm. You can also freeze the cookie dough in balls.
What is the best way to store baked cookies?
Store baked cookies in an airtight container at room temperature for up to 3 days to keep them soft and chewy.
Can I use peanut butter instead of Nutella?
Yes, you can but the cookie will have a totally different flavor.
These Nutella cookies are the perfect combination of soft centers, lightly crisp edges, and rich chocolate-hazelnut flavor. Easy to make with simple ingredients and no chilling required, this recipe is ideal for both beginner and experienced bakers. Whether you’re baking for a special occasion or a cozy treat at home, these Nutella cookies are sure to become a go-to favorite you’ll make again and again.
Check out more of my favorite Nutella recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Nutella Cookies
Ingredients
- 1/2 cup butter salted, at room temperature
- 1/2 cup brown sugar packed
- 1/2 cup sugar
- 1 cup cake flour
- 1/2 cup all purpose flour
- 1 egg
- 1 1/2 tsp vanilla extract
- 1/2 cup Nutella
- 1/8 tsp salt
- 1 tsp baking soda
- 3/4 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees
- Line baking sheet with parchment paper
- In a bowl beat butter until soft, about one minute
- Add in sugars and beat for an additional 2-3 minutes or until soft and fluffy.
- Add in vanilla, egg and Nutella. Mix together well.
- Add in flour, baking soda, and salt. Mix until just incorporated.
- Add in chocolate chips.
- Bake for 8 minutes
Tips & Notes:
- Use part cake flour for a more tender cookie. This recipe uses both all purpose and cake flour. You can use all regular all purpose flour if you need to.
- Use room-temperature ingredients so the dough mixes evenly and the cookies bake with a consistent texture.
- Don’t overbake. The centers should look slightly soft when you pull them from the oven—they’ll set up as they cool, keeping that tender middle.
- Measure your flour carefully. Too much flour can make the cookies thick and dry instead of perfectly balanced.
- Let cookies cool on the pan for a few minutes before transferring to a rack to help them finish setting without overbaking.
Recommended Products
Nutrition Facts:
Belinda says
What’s cake flour? I live in Australia and I don’t think I’ve ever heard of it…is it like self raising flour?
Leigh Anne says
Belinda, it is a combo of all purpose flour and cornstarch. here is a link to how you can make your own. http://joythebaker.com/2009/09/how-to-make-cake-flour/
quatro-g.com says
Now I am ready to do my breakfast, later than having my breakfast coming yet again to read
other news.
Lia says
Sounds delish! I’m going to try with Reese’s peanut butter chips.. Thanks for sharing! 🙂