Best Nutella cookie recipe! These soft, chewy chocolate chocolate chips cookies are so delicious and so quick and easy. No chilling needed, so these cookies can be made from scratch in under 20 minutes.
If you like soft chocolate cookies, you’ve come to the right place! These Nutella cookies are rich, soft chocolate cookies with chewy edges. Not only are the cookies rich and chocolaty, but they’re also stuffed with chocolate chips.
Nutella cookies are also really easy to make! There’s no chilling necessary, so the dough can be mixed and baked in under 20 minutes.
What Is Nutella?
Nutella is a chocolate hazelnut spread. This chocolate spread has a texture similar to creamy peanut butter, and it’s used in the same way.
It can be spread onto foods such as toast, bread, or waffles. It can also be used to bake with, and I also use it to make molten Nutella chocolate cakes.
How to make Nutella cookies
Begin by creaming the butter and sugar together. The sugars should be well-combined with the butter.
Add the egg and egg yolk and beat in until combined. Scrape down the sides of the bowl as needed.
Add the Nutella and vanilla and mix in until combined. Stir in the dry ingredients just until incorporated. Don’t overmix! Overmixing will give you heavy cookies.
Fold in the chocolate chips just until combined. Scoop the dough using a medium cookie scoop (1.5 tablespoons).
Place the dough 2 inches apart on the prepared cookie sheet. Bake for about 8-13 minutes, or until the edges look set but the middles look soft and slightly underdone. Underbaking the cookies will help them stay soft after they cool.
- Butter: Be sure that your butter is at cool room temperature. Letting it soften too much will give you cookies that overspread and bake out.
- Flour: You have to properly measure your flour to get the right texture in your cookies. There are two ways to properly measure flour. First, weigh it. This is my preferred method as it’s always accurate. Second, if you don’t want to weigh the flour, then make sure that you stir the flour to break it up. Lightly spoon it into the measuring cup without packing it, and then level it off. Using too much flour will give you a dry, crumbly dough and heavy cookies that don’t spread.
- Chocolate Chips: If you want sweeter cookies, use milk chocolate chips. If you want more of a dark chocolate taste, use bittersweet chocolate chips. You can also use white chocolate or peanut butter chips.
- Baking Time: Ovens vary and bake differently. If you need to add more baking time, do it! It’s important to know how your oven bakes so that you can adjust baking times accordingly.
How do I make my cookies look like yours?
- Properly measure the ingredients: I can’t stress enough how important this is. The difference between an amazing batch of cookies and a terrible batch usually comes down to the way that the ingredients are measured.
- Use a cookie scoop: This will help you get nice, uniform cookies.
- Chocolate chips: Save a few extra chocolate chips and gently press them into the tops of the cookies as soon as you take them out of the oven.
How to store
Store these cookies at room temperature in a resealable bag or container. They will keep at room temperature for up to 4 days.
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- 3/4 cup unsalted butter at cool room temperature1
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup Nutella
- 1/4 cup unsweetened cocoa powder
- 2 ½ cups all-purpose flour properly measured2
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips3
- Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat.
- In the bowl of a stand mixer fitted with the paddle attachment or with a hand held electric mixer, beat the butter and sugars until fluffy.
- Beat in the egg and egg yolk until combined.
- Add the vanilla and the Nutella. Mix until combined.
- Add the flour, cocoa powder, baking soda, and salt. Stir just until incorporated.
- Fold in the chocolate chips.
- Using a medium cookie scoop (1.5 tablespoons), drop dough 2-inches apart onto the prepared baking sheet.
- Bake for 8-13 minutes, or until edges look set and the centers look soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cool room temperature means that the butter is about 68F. The butter should dent when pressed, but it shouldn’t be warm enough that it’s soft or smooshy.
- To properly measure flour, stir the flour, lightly spoon into a measuring cup, and then level. This helps to avoid packing in too much flour.
- Can sub milk or bittersweet chocolate chips.
- Nutrition values are estimates.
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Comments & Reviews
Hello!! Great recipe. Can you also freeze this to bake at a later time?
Thank you! You can! To freeze, just place the scoops of dough on a baking sheet and freeze until firm.
Hello can you chill the dough to bake the next day?
You can! My cookie dough sets up and ends up pretty firm after chilling overnight. I set it out while I preheat the oven to allow it to come up a bit in temp before baking. Hope that helps!
Thank you for your reply.
Pamela Hennington says
We loved this recipe. So soft and delicious. Great cookie.
Thanks! I’m glad you liked the cookies. =) Thanks for commenting!
Cindy Messer says
These cookies are amazing! Thanks for the great recipe!!
Thank you! I’m so glad that you liked the cookies. Thanks for commenting!
Never thought about nutella in cookies, but these were yummy. I added nuts, but otherwise followed the recipe exactly.
I’m so glad that you liked them! Nuts sound like a great addition. =) Thanks for commenting!