Nutella Cookies Recipe

Nutella Cookies Recipe

How To Make Nutella Cookies

Turn an all-time favorite hazelnut spread into gooey treats with these Nutella cookies! They’re chewy cookies packed with rich Nutella for tastier treats.

Preparation: 15 minutes
Cooking: 10 minutes
Chill Time: 30 minutes
Total: 55 minutes



  • cupsNutella,divided use
  • ½cupbutter,softened
  • ½cupgranulated sugar
  • ½cupbrown sugar
  • ½tspvanilla extract
  • 1egg
  • 1egg yolk
  • cupsall purpose flour
  • ½cupcocoa powder
  • ½tspbaking soda
  • ¾cupwhite chocolate,chips or candy melts
  • ¾cupsemisweet chocolate,chips or candy melts


  1. Use 1 cup of the Nutella to make 2 teaspoon-sized dollops on a parchment-lined sheet pan. Freeze the Nutella dollops until firm.

  2. Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment or a nonstick silicon baking mat.

  3. Place the butter, granulated sugar, and brown sugar in the bowl of a mixer. Beat until fluffy for about 2 to 3 minutes.

  4. Add the remaining ¼ cup of Nutella and vanilla extract to the bowl. Beat until combined. Then, add the egg and egg yolk to the bowl and mix until combined.

  5. Add the flour, cocoa powder, and baking soda to the bowl. Mix on low speed until just combined.

  6. Scoop out 1½ tablespoons of dough and form into a ball. Place on prepared baking sheets. Repeat with the remaining dough.

  7. Cover the pan with plastic wrap and freeze for 10 to 15 minutes or until balls of dough are firm.

  8. Flatten each ball of dough with hands and place a dollop of frozen Nutella on top. Fold the dough around the Nutella and roll until smooth. Flatten each ball into a disc shape.

  9. Place each cookie 2 inches apart on the baking sheets.

  10. Freeze the cookies for 10 to 15 minutes or until firm.

  11. Bake each sheet pan or cookies for 10 minutes. Let cool for 10 minutes then transfer to a cooling rack.

  12. Place the dark and white chocolate into two bowls. Microwave each bowl in 30-second increments until chocolate is melted. Stir until smooth.

  13. Use a spoon, piping bag, or plastic resealable bag with the tip snipped off to drizzle both chocolates over the cookies.

  14. Let cool until chocolate is hardened, then serve. Enjoy!

Recipe Notes

Cookies can be stored in an airtight container for up to 3 days.


  • Calories: 236.64kcal
  • Fat: 12.39g
  • Saturated Fat: 9.07g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 2.24g
  • Polyunsaturated Fat: 0.35g
  • Carbohydrates: 30.36g
  • Fiber: 2.04g
  • Sugar: 21.58g
  • Protein: 2.89g
  • Cholesterol: 24.04mg
  • Sodium: 42.68mg
  • Calcium: 37.84mg
  • Potassium: 141.79mg
  • Iron: 1.54mg
  • Vitamin A: 37.98µg
  • Vitamin C: 0.03mg
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