Nutella Cookies
These cookies are the kind of thing that turn a sad Tuesday into a tiny celebration. Crispy-ish on the edges, gooey in the middle, and full-on Nutella happiness—no complicated tempering or weird ingredients, just good pantry stuff and a reckless amount of chocolate–hazelnut spread. If you love simple baking wins that impress with almost no effort, these are for you.
My husband calls them magic cookies and refuses to tell anyone how easy they are because he likes the attention when we bring a tin to a backyard party. Our kiddo requests them for every birthday now; there was one year I tried to be clever and made a fancy layered cake, but they both sat on the couch eating these cookies and ignored the cake. So now this is the celebration fallback and the “I-forgot-to-make-dessert” dessert. They’re dessert brigade-approved at my house.
Why You’ll Love This Nutella Cookies
– They come together fast — you can whisk dough in one bowl and they bake in under 15 minutes.
– Nutella gives them instant richness so you don’t need a dozen ingredients to get bakery vibes.
– Slightly crackly top, fudgy center — all the textures, zero fuss.
– Perfect for dunking in milk, boxing for neighbors, or hiding in the back of the fridge when guests are coming.
Kitchen Talk
I learned early that chilling the dough even a little helps control the spread — otherwise you get flat, sad saucers. I’ve also experimented with rolling the dough into balls and pressing a thumb into the center for extra goo puddles of Nutella; some nights I’ll add a sprinkle of flaky sea salt on top because I am a salt-on-chocolate person and not sorry. Once I tried swapping Nutella for peanut butter when we ran out, and it was tasty but not the same level of crowd gasps. Also: don’t overbeat sugar and egg if you want that fudgy center — we’re making cookies, not meringues.
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Shopping Tips
– Baking Basics: Use all-purpose flour and check your baking powder/soda dates; stale leavener = sad cookies.
– Fats & Oils: Stick with unsalted butter for control, or use a neutral oil if you’re dairy-free — texture changes slightly.
– Chocolate: Nutella is the star — pick a jar you actually enjoy eating by the spoon. If you want chunks, grab a good chocolate bar to chop.
– Eggs: Room temperature eggs blend more easily; if you forget, let them sit in warm water for 5–10 minutes.
– Nuts & Seeds: If you like crunch, stir in chopped toasted hazelnuts or sprinkle on top for depth.
Prep Ahead Ideas
– Mix the dry ingredients and measure wet ones the night before to shave minutes off assembly.
– Make the dough, roll into balls, and freeze them on a tray for up to a month — bake straight from frozen, add a couple minutes to the bake time.
– Store rolled dough in an airtight container lined with parchment between layers to avoid sticking; this makes weekday baking feel civilized.
– If you’re prepping for a party, bake the day before and reheat briefly (8–10 seconds in the microwave) for that just-made goo.
Time-Saving Tricks
– Use a large spoon or cookie scoop to drop dough fast and evenly — less fiddling, more cookies.
– If you’re out of parchment, a silicone mat is your friend for no-stick, easy cleanup.
– Chill only 10–20 minutes if you’re impatient — you’ll still get better shape than no chill at all.
– Don’t over-bake; pull them when edges look set and centers are still soft — they finish as they cool.
Common Mistakes
– Over-creaming butter and sugar: I did this once and ended up with cakey cookies — stir until combined, then stop.
– Too much flour: scoop flour carefully. I once eyeballed and got dry, crumbly cookies; add a tablespoon of milk if dough seems stiff.
– Baking too long: cookies keep cooking on the sheet after the oven, so take them out a touch underdone for fudgy centers.
– Skipping the salt: even a pinch on top makes the chocolate sing — don’t skip it.
What to Serve It With
– Cold milk or an oat milk latte for dunking.
– Vanilla ice cream for an easy sundae (hot cookie + cold ice cream = instant applause).
– Fruit plate (berries cut through the richness nicely).
– Strong coffee or a simple espresso — balances the sweetness.
Tips & Mistakes
– Use a cookie scoop for uniform size and even baking.
– If tops aren’t cracking, give dough a light roll in powdered sugar before baking.
– Forgot to chill dough? Bake a test cookie first to gauge spread and adjust bake time.
– If cookies are greasy, you likely over-measured butter or under-measured flour.
Storage Tips
Keep cookies in an airtight container at room temp for 3–4 days; add a slice of bread to the tin to keep them soft (weird trick, but it works). Freeze in a zip-top bag for up to 3 months — thaw at room temp and warm for a few seconds in the microwave if you want that just-baked goo. Cold cookies are perfectly acceptable for breakfast (no shame) and actually taste great slathered with extra Nutella.
Variations and Substitutions
– Swap Nutella for any chocolate-hazelnut spread or try peanut butter for a different vibe (peanut butter will be denser).
– Use half brown sugar for a deeper, caramel note; all white sugar gives a crisper edge.
– Stir in chopped hazelnuts or chocolate chips for texture. I tried coconut once — not bad, but different.
– For gluten-free, use a 1:1 measure GF blend and chill the dough a bit longer for structure.
Frequently Asked Questions
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Nutella Cookies
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 0.5 cup unsalted butter, softened
- 1.25 cup chocolate-hazelnut spread
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar packed
- 1.5 tsp vanilla extract
- 3 tbsp beaten egg about 1 large egg
- 0.75 cup semisweet chocolate chips optional
- 0.5 cup chopped toasted hazelnuts optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two sheet pans with parchment.
- Whisk flour, cocoa, baking soda, and salt in a medium bowl.
- Beat butter, chocolate-hazelnut spread, granulated sugar, and brown sugar until fluffy, about 2 minutes.
- Mix in vanilla and the beaten egg until smooth.
- Stir in dry ingredients on low just until no dry streaks remain.
- Fold in chocolate chips and hazelnuts if using.
- Scoop heaping tablespoon portions onto pans, spacing about 2 inches apart.
- Bake 9–11 minutes, until edges set and centers look soft.
- Cool 5 minutes on the pan, then transfer to a rack to finish cooling.
Notes
Featured Comments
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“Impressed! Clear steps and will make again results. Perfect for busy nights.”
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“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“New favorite here — will make again. bite-sized was spot on.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“Made this last night and it was absolutely loved. Loved how the tasty came together.”
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