Nutella Cookies


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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.

nutella cookies on a metal cooling rack

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!

nutella in a metal measuring cup

How to Make Nutella Cookies

  1. 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.
  1. Prep the baking sheet. Line with parchment paper or a nonstick baking sheet. 
  1. Combine the wet ingredients. Cream the butter and sugar, then add the egg and vanilla. Mix until combined. 
  1. Combine the remaining dry ingredients. Whisk the flour, baking soda, and salt, and then combine with the wet ingredients. 
  1. 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.
  1. Bake the cookies. Bake the cookies in a preheated oven at 325 degrees F for 6 to 8 minutes. 
  1. Cool before serving. To help the cookies set, allow them to cool on the baking sheet for 5 minutes. 
mixing cookie dough in a stand mixer


  • 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. 
containers of nutella and coconut oil on a grey countertop

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.


  • 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.


  • Add chocolate chips – Make the Nutella cookies more chocolatey by adding milk chocolate or dark chocolate chips.
making nutella chips


Where to find Nutella?

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.

Can I use peanut butter instead of Nutella?

Yes! Peanut butter and Nutella are often used interchangeably in recipes, and you can definitely make peanut butter chips with coconut oil. 

American Nutella vs. European Nutella 

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.

stuffing nutella cookies

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4.43 from 7 votes

Nutella Cookie Recipe

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.
Prep: 45 minutes
Cook: 8 minutes
Total: 53 minutes
Servings: 20 cookies


  • Mixing Bowl
  • Parchment Paper
  • Sheet Pans
  • Plastic Bag
  • Standing or Hand Mixer
  • Cooling Rack


  • 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)


  • 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.


Coconut Oil – A small amount of coconut oil helps make the Nutella freeze easier and stay soft after baking. If this isn’t something you keep in your pantry, there’s no need to buy it just for these cookies. You can make them without it, just keep in mind that the Nutella will be a bit harder to work with and take slightly longer to freeze. 
Turbinado Sugar – This is a large grain sugar that adds texture to the top of the cookies. It’s beautiful and adds some crunch, but you can skip it if desired. 


Calories: 188kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 93mg | Potassium: 50mg | Fiber: 1g | Sugar: 16g | Vitamin A: 189IU | Calcium: 13mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $4.00
Calories: 188
Keyword: cookies, easy cookies, kid-friendly recipe, make with kids, nutella
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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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  1. Hi! Your recipe looks amazing! It’s been on my to-do list for about 3-4 years now!! I think I am going be able to try it soon but I was just wondering, when you make it do you go by volume or weight? I cannot decide and I want mine to be exactly like yours

    Thanks 🙂

    1. I do it by weight to get the exact result shown in the pictures. I find weight is the best for most of my baking recipes. Just be sure not to overcook them – when I’ve had trouble with the result in the past, it’s because I didn’t pull them from the oven early enough. Sometimes they really only do need the 6 minutes to bake so that they don’t turn at all golden on the outside. Hope you like them!!

  2. These look great!!! But I hate coconut and can pick the flavor out of anything. Is there a different type of oil you recommend that will provide the same trick to staying moist??

  3. I wanted to make these right now but I don’t have coconut oil. Can I substitute the coconut oil with something else? If not, will leaving it out make a huge difference?

    Thank you 🙂

    1. Oh yes, Sarah – you should be just fine. The Nutella in the center of the cookies may not come out as creamy as it did in mine, but otherwise, they should work great if you make the recipe as listed, just without coconut oil.

  4. Hi Jess,
    I just found your recipe and really wanna bake these Cookies! 🙂 I have one question: After rolling the dough into a ball around the nutella and putting them onto the baking sheet, do you press them flat again or just let leave them as a ball? I’m not familiar with these kind of cookies as it is more common here in Germany to bake butter cookies or other sorts, which are ‘hard’ like the butter cookies are. But I’m pretty sure that one has to flaten them, just wanted to ask you to feel certain.

    Thanks! 😉

    1. Hi there! It’s a great quest – I didn’t even think to note that, but definitely do not flatten them once you put them on the baking sheet. Just leave them in round balls and then put them in the oven – they’ll flatten around the Nutella as they bake. (Make sure to pull the cookies out before they start to turn golden so that they will be nice and soft with soft centers!) Enjoy!

  5. Hi Jess,

    thank you for the great recipe.. just a question. what kind of coconut oil do you use? I used several and they taste of coconut take over the Nutella 🙁


    1. Hi Hala – it’s a great question, but I’m not sure that I can be much help as I use a Thai brand that I’m sure is only available locally. From what I’ve read, if you want to limit the flavor of coconut oil, don’t buy “virgin coconut oil” – the flavor is most noticeable in that type. It needs to be more refined to remove the flavor. Hope that helps a bit!

  6. These remind me of the cookie dough in the cookies you just commented on – except less overall baking soda and mine were half and half with brown and white sugar. But I LOVE the Nutella/magic shell idea. I do it with peanut butter sauce sometimes!

    1. Averie – they are similar and I bet those soft snickerdoodle cookies would be good stuffed with Nutella too! Actually, what wouldn’t be good stuffed with Nutella? 😉

  7. 3 stars
    I made these tonight! Mine didn’t quite turn out the same & I followed your instructions exactly. Mine are on the dry side. I double checked the ingredients and I made them correctly.

    Any thoughts?

    1. Oh no, Laura! Did the Nutella filling come out dry or the cookies themselves? These are definitely a cookie that needs to be pulled out of the oven the instant they start to turn golden. They will seem a bit undercooked when you pull them, but will firm up while they rest on the pan for a few minutes out of the oven. If the Nutella comes out dry, you might want to increase the amount of coconut oil you mix with the nutella by a teaspoon or so (that will keep the Nutella nice and creamy). I’ve made these a number of times and never had any trouble at all, but you make me think I might be due to make another batch. 😉

  8. Not sure how I missed this post! Decadent! Definitely posting this to my facebook page. My readers love cookies! I don’t think I’m getting your posts in my inbox. Looks like you moved to I will re-subscribe so I don’t miss anymore posts. 🙂

    1. Karista – I’m so glad you caught the problem with the subscriptions! I’ve heard from a few people that they stopped getting updates when I switched over to, even though it appeared that the subscription list transferred over. Now I’m using feedburner, so I’m hoping it never happens again.

  9. These look … absolutely stunning. I mean, I’m speechless!! I’ll definitely give them a go, soon. Worth buying my very first jar of nutella!