Nutella Cookies
Updated Dec 05, 2025
Quick-prep Nutella cookies made from chocolate hazelnut spread, flour, and an egg, topped with chopped hazelnuts for extra flavor.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Nutella Cookies are soo good!
I’ve yet to meet someone who doesn’t like Nutella, so these Nutella cookies are an easy win whenever I bake them. The dough comes together in one bowl with just a few ingredients, and the hazelnuts on top make them taste a little more homemade. Nutella cookies bake quickly too, which is nice when I want something chocolatey without committing to a full baking project.
Happy Cooking!
– Yumna
Nutella Cookie Ingredients
- Chocolate hazelnut spread: The essential ingredient! Nutella is the obvious choice, but any other brand will work well, or you can try my homemade Nutella recipe.
- Egg: Use a large egg at room temperature.
- Flour: All purpose flour works really well in this recipe, but you can also try these with gluten-free 1:1 all purpose flour and they should work well.
- Chopped hazelnuts: The nuts add a nice crunchy texture to the cookies. You could also use almonds or peanuts if you prefer, or leave them out.
How to Make Nutella Cookies
Nutella Cookies
Nutella cookies made with chocolate hazelnut spread, flour, and an egg, quick to mix in one bowl and ready for the oven in minutes.
Ingredients
- 1 cup chocolate hazelnut spread like Nutella
- 1 large eggs
- ¼ cup all-purpose flour
- ¼ cup hazelnuts chopped
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix the chocolate hazelnut spread with the egg until smooth. Add the flour, and mix well until combined.
- Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop. Sprinkle the chopped hazelnut on top.
- Bake in the preheated oven for 8-12 minutes or until cookie edges have set and the cookie tops are slightly cracked. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Equipment
Notes
- My Top Tip: Leave room for the cookies to spread. When placing the cookies on the baking sheet, leave some room between each one as they will double in size.
- Storage: Store the cookies in an airtight container for 3-4 days. They will last up to one week in the fridge.
- Freezing: Store as you would in the fridge, but in a freezer-safe container or bag. Your Nutella cookies can be frozen for up to 3 months.
Nutrition
Calories: 219kcal, Carbohydrates: 24g, Protein: 3g, Fat: 12g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 21mg, Potassium: 169mg, Fiber: 2g, Sugar: 18g, Vitamin A: 28IU, Vitamin C: 1mg, Calcium: 45mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Chocolate Chips: For an extra chocolaty cookie, consider adding ½ cup of semi-sweet chocolate chips or white chocolate chips for a fun color contrast and sweet cream flavor.
- Sea Salt: A small pinch of flaky salt on top of each cookie before baking can balance the sweetness and elevate the flavors. Sweet and salty are always a tasty combination.
- Combination of nuts: In addition to crushed hazelnuts, crushed peanuts, pistachios, cashews, or almonds would all be exceptional in this recipe. With no salt added to this recipe, lightly salted nuts can be used in moderation.
Recipe Tips
- Don’t over mix the batter. Mix the cookie batter well so that there is no dry flour left in the bowl, but don’t over mix as this can result in tough cookies
- Leave room for the cookies to spread. When placing the cookies on the baking sheet, leave some room between each one as they will double in size.
- Chill the dough balls before baking. This will help the fat in the Nutella to solidify and they won’t spread as much when baked.
- Check for doneness. You’ll know the cookies are done when they lose their shine. They will be soft but will set up further after cooling.
- Don’t skip the parchment. This will prevent the bottoms of the cookies from burning.
Serving Ideas
- Cold glass of milk or Cold brew coffee
- No Churn Ice Cream or Avocado Ice Cream
- Hot Matcha Latte or Hot Chocolate
Comments
Can I leave them in room temperature for 3-4 days or must they go in fridge?
Room temperature should be fine for a few days!
They turned out delicious. Super easy to do. Kids loved them!
Thank you so much! I am glad to hear the kids are enjoying this recipe too!
My daughter and I baked these for Santa on Christmas Eve. This is definitely our new favorite cookie. Very simple to make and super soft, chewy, and chocolatey!
So glad you both love these cookies! Thank you!!
I used oat flour instead of AP and they took a bit longer to bake (maybe an extra minute) but turned out fantastic! Super easy and the kitchen smelled heavenly while baking!
Glad it still turned out good! Yay!!
Fast and super easy as ingredients are at home
I love that!
Hi!
When do you add the chopped hazelnuts? Perhaps I missed reading it.
Thank you
You sprinkle the chopped hazelnuts on top of the cookies before you bake them.
You said:So soft, so chewy, incredibly delicious. True