These Nutella Cookies are packed with deliciously smooth and nutty Nutella spread and drizzled with Nutella on top for an indulgent chocolate hazelnut dessert!
If you’re looking for Nutella stuffed cookies, then you’ll love my Nutella Stuffed Nutella Cookies that have a creamy Nutella center! If you are a big Nutella lover, then try my Nutella Milkshake, my famous Nutella Brownies, and my indulgent Creamy Nutella Cheesecake Recipe for some delicious Nutella desserts!
Why This Recipe Works
- Nutella all day long. This best Nutella cookies recipe uses only Nutella for the chocolate element. There isn’t any cocoa powder! Just lots of deliciously smooth and creamy Nutella!
- Nutella filled cookies with drizzle. Not only do we have Nutella in the cookie dough, but the cookies have a Nutella drizzle on top.
- Chewy Nutella cookies. Using cornstarch in this Nutella cookie recipe is the trick to getting soft and chewy cookies. The cornstarch holds onto the moisture in the cookies and keeps them softer longer!
- Unsalted Butter: Make sure the butter is softened to room temperature. If you are microwaving your butter to soften it, be careful not to heat it too much or you will get pockets of melted butter in the middle of the cube, which can affect the texture of the cookie dough and therefore the bake.
- Sugars: Using a combination of granulated sugar and brown sugar gives us the right cookie texture.
- Vegetable Oil: The vegetable oil helps loosen up the cookie dough texture a bit since the Nutella is so thick.
- Cornstarch: Cornstarch in cookies is helpful to get the thick and moist texture we all love in cookies!
- Nutella: The Nutella is the only source of chocolate in these Nutella cookies, making them true Nutella cookies! The Nutella drizzled on top is an essential topping to really hit home the Nutella flavor.
- Cream the wet ingredients. Add the butter, brown sugar, granulated sugar and 3/4 cup of Nutella to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth. Add the oil, large egg, and vanilla extract and mix until combined, scraping down the sides of the bowl with a rubber spatula as needed.
- Add the dry ingredients. Add the all-purpose flour, baking soda, cornstarch, and salt to the bowl. Mix until just combined. Do not over mix.
- Bake. Using a 3 T cookie scoop, portion into dough balls. Place the Nutella cookie balls onto a baking sheet lined with parchment paper. Bake at 350°F for 9-10 minutes. Remove and let cool on the cookie sheet for 5 minutes. Transfer to a wire rack to cool completely.
- Drizzle with Nutella. Microwave 1/3 cup of Nutella in a microwave-safe bowl. Drizzle over each of the baked cookies. Enjoy!
Do not over mix the Nutella cookie dough once you add the dry ingredients. It will make the cookie dough tough, which will affect the way the cookies bake up.
You can whisk the dry ingredients together in a separate bowl if desired and then add that flour mixture to the stand mixer bowl.
You don’t want to over bake the Nutella cookies. I baked mine for 9 minutes. The edges will be set and the centers no longer shiny, but not over baked. The cookies will continue to bake and set up while cooling on the cookie sheet for 5 minutes. This will give you soft cookies!
You can also top these delicious Nutella cookies with a bit of flaky sea salt!
Make Ahead, Storing, and Freezing
To make Nutella cookies ahead of time, store the cookie dough in an airtight container in the fridge for up to 2 hours. Remove and let come to room temperature before forming into balls and baking.
Store the Nutella cookies in an airtight container or ziplock bag at room temperature for 2-3 days or in the fridge for 3-4 days.
To freeze the Nutella cookies, flash freeze so the Nutella drizzle on top is firm. Wrap in plastic wrap and store in a freezer-safe container. Freeze for up to 2 months. Remove and let thaw before enjoying.
To freeze the dough, portion into balls and flash freeze until firm. Transfer to an airtight container or ziplock bag. Freeze for up to 2 months. Remove and bake from frozen, adding an additional minute or two to the bake time.
Nutella is an Italian brand of chocolate hazelnut spread. It’s smooth and thick and makes the perfect spread for making delicious sweets!
Yes you can, but note that each brand will have variations of sweetness and flavor. I always use Nutella.
It could be that your butter was too soft. You want room temperature butter. If you microwave the butter to soften it, you run the risk of getting pockets of melted butter in the middle of the butter cube, which can affect the texture of the cookie dough and therefore how the cookies with Nutella bake.
If you are looking for a peanut butter cookie recipe, I would refer you to my Crumbl Classic Peanut Butter Cookies!
Yes you can. If you want some pockets of melted chocolate, you can add regular or mini semi-sweet chocolate chips. Although, the Nutella drizzle on top really does provide that melty chocolate texture, while still getting the Nutella flavor, so that’s my preference!
More Chocolate Cookies
- Crumbl Triple Chocolate Chip Cookies
- Chocolate Andes Mint Cookies
- Double Chocolate Chip Cookies
- Crumbl Cosmic Brownie Cookies
- 1/2 cup unsalted butter - softened
- 3/4 cup brown sugar - packed
- 1/4 cup granulated sugar
- 3/4 cup Nutella
- 1 large egg
- 2 teaspoons vanilla
- 1 tablespoon vegetable oil
- 1 3/4 cup + 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup Nutella - slightly melted for drizzling overtop each baked cookie
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment cream the butter, brown sugar, granulated sugar, and ¾ cup Nutella until smooth and cream, about 2 minutes.
- Add the egg, oil, and vanilla extract and mix to combine. Scrape down the sides of the bowl with a rubber spatula.
- Add the flour, baking soda, cornstarch, and salt and mix until just combined
- Portion dough into 3 T sized balls. Place the cookie dough on the prepared baking sheet, leaving 2 inches between each cookie.
- Bake for 9-10 minutes. I baked mine for 9 minutes.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Place the 1/3 cup of Nutella in a microwave safe bowl. Heat for 15-20 seconds or until slightly melted. Drizzle the Nutella overtop of each cookie.