Nutella Cookies
Published Apr 19, 2023•Updated Oct 28, 2024
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An ooey-gooey hazelnut and chocolate center is the secret surprise in these soft, chewy Nutella cookies. These buttery cookies are an elevated version of your favorite Nutella cookie recipe, and always a hit.
These cookies are a decadent, indulgent version of your favorite chocolate and hazelnut cookies. What makes this cookie recipe so special is that the Nutella is stuffed right into the cookie before baking, rather than being mixed into the dough.
When the cookies come out of the oven, you have a batch of buttery cookies that are soft and tender on the outside, and have sweet, creamy chocolate on the inside.
The Nutella chips can be made and frozen, so all you need to do is assemble the cookies and bake. Serve these addicting sweet treats with a big glass of milk, or a cup of coffee or tea.
What is Nutella?
Nutella is a chocolate and hazelnut spread made by the Italian company Ferraro. This sweet and creamy treat was created in Italy’s Alba region, and introduced to European markets in 1964. Nutella, which is also called “hazelnut cream” or “chocolate cream”, is one of the most popular culinary ingredients on the market because it can be used in everything from cookies, pastries, ice cream, cakes, brownies, and more!
How to Make Nutella Cookies
- Make the Nutella chips. Whisk together the Nutella and coconut oil. Fill a small plastic bag with the Nutella mixture, cut off one corner of the bag, and squeeze the Nutella onto a parchment paper-lined baking sheet. Freeze for 30 minutes.
- Prep the baking sheet. Line with parchment paper or a nonstick baking sheet.
- Combine the wet ingredients. Cream the butter and sugar, then add the egg and vanilla. Mix until combined.
- Combine the remaining dry ingredients. Whisk the flour, baking soda, and salt, and then combine with the wet ingredients.
- Stuff the cookies. Measure the cookie dough, then flatten into a disk and press a Nutella chip into the center. Top with cookie dough and roll it into a ball. Sprinkle with turbinado sugar.
- Bake the cookies. Bake the cookies in a preheated oven at 325 degrees F for 6 to 8 minutes.
- Cool before serving. To help the cookies set, allow them to cool on the baking sheet for 5 minutes.
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Ingredients
- Nutella – There are other brands of hazelnut and chocolate spread on the market, but authentic Nutella is the tried and true staple for baking.
- Refined Coconut Oil – The secret ingredient that helps the cookies retain their soft, creamy center. The centers are the best if you add the coconut oil, but the cookies will still work just fine without it. If it’s not something you already have in the house, you can make the cookies without it.
- Unsalted Butter – Use softened, room temperature butter for easy mixing, and to control the salt in the cookies.
- Granulated Sugar – For sweetness.
- Large Egg – Eggs are the binding ingredient in the dough. Bring to room temperature for easy mixing, and to help the cookies rise.
- Pure Vanilla Extract – A little vanilla in Nutella cookies is always a good idea.
- All-Purpose Flour – For the best results, stick with all-purpose flour.
- Baking Soda, Kosher Salt – Basic baking ingredients.
- Turbinado Sugar – A larger grained, natural brown sugar that adds a nice sweet crunch to the cookie. This step is totally optional, but adds a touch more sweetness.
How to Store Nutella Cookies
These store well at room temperature in an airtight container for 3 days. Even the day after baking, the chocolate hazelnut filling stays deliciously creamy. You can also store the cookies in the freezer in a sealed container for up to 3 months. Thaw at room temperature before enjoying.
Recipe Tips
- If the Nutella is difficult to mix, microwave it for about 5 seconds to soften it up. Just take care not to melt it.
- Make the Nutella chips ahead of time, and freeze until you’re ready to use.
Variations
- Add chocolate chips – Make the Nutella cookies more chocolatey by adding milk chocolate or dark chocolate chips.
FAQs
Nutella is available in all major grocery stores. You will find it next to the peanut butters, and other nut spreads. Occasionally, some stores will place Nutella in the baking aisle near the chocolate sauces.
Yes! Peanut butter and Nutella are often used interchangeably in recipes, and you can definitely make peanut butter chips with coconut oil.
European and American Nutella do vary a bit in taste. In the European version, hazelnuts tend to be the dominant flavor, while the American version tends to be sweeter. If you ever come across a jar of Nutella on your travels, be sure to pick some up, all in the name of baking research, of course.
More Recipes That Use Nutella
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Nutella Cookie Recipe
Equipment
- Mixing Bowl
- Parchment Paper
- Sheet Pans
- Plastic Bag
- Standing or Hand Mixer
- Cooling Rack
Ingredients
- 1/2 cup nutella
- 1 teaspoon refined coconut oil (see note)
- 10 tablespoons unsalted butter, softened to room temperature
- 1 cup granulated sugar (200 grams)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cup all-purpose flour (250 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3 tablespoons turbinado sugar (see note)
Instructions
- Line a small baking sheet with parchment paper. In a small bowl, whisk together the nutella and coconut oil. (Note: If it's hard to mix, you can microwave it briefly to soften it; 5 second should do the trick.) Transfer the Nutella to a small plastic bag. Cut off one corner of the plastic bag and gently squeeze the nutella out onto the wax paper into 20 evenly-sized chips. Place the baking sheet in the freezer until firm, about 30 minutes.
- Preheat the oven to 325 degrees F.
- Line a baking sheet with parchment paper or a nonstick baking mat.
- In a stand mixer with the paddle attachment (or using hand mixer), beat together the butter and sugar until light and fluffy, 2 to 3 minutes on high.
- Add the egg and vanilla extract and mix just until evenly combined.
- Whisk together the flour, baking soda, and salt and then add the dry ingredients all at once. Mix on low just until no dry spots remain. The dough will be slightly crumbly like shortbread.
- Measure out 1 tablespoon of the cookie dough at a time. Flatten the dough into a disk and then press a frozen Nutella chip into the center. Top the Nutella with another tablespoon of cookie dough and roll it into a ball, completely enclosing the Nutella.
- Place the cookie dough balls a few inches apart on the prepared baking sheet. Press turbinado sugar into the top of each cookie.
- Bake the cookies just until the edges start to turn slightly golden, 6-8 minutes (keep an eye on them towards the end – do no over bake them).
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just found this recipe for these amazing nutella filled cookies! Had a few problems making nutella “chips” and not a sheet of nutella. Found that you needed a big enough hole in the bag and i piped them onto a frozen cookie sheet lined with parchment. Also I chilled the bag with the nutella mixture to help it hold a chip shape.
They turned out picture perfect! 🙂
Yay – thanks so much for your note Rachel! Glad they came out and that you had success with the “chips” – those are the key!