Nutella Cookies
by Sommer Collier — on Oct 20, 2025 This decadent Nutella cookies recipe is easy to make with only one bowl and 5 ingredients, including everyone’s favorite chocolate hazelnut spread, for a rich, fudgy, and utterly irresistible sweet treat in a snap!
Sommer’s Recipe Notes
I am a huge cookie fan! I’m especially partial to classics like my mom’s Oatmeal Raisin Cookies. However, I love handheld treats of all varieties and have a special variation for you today.
These amazing fudgy Nutella cookies are similar to our fabulous brownie cookies, with a rich chocolate flavor in a fudgy interior. This recipe is just as easy to make but includes only four simple ingredients + a bit of salt. And in fact, the three key ingredients are measured in equal proportions (1 ¼ cup), so you can make this recipe without even looking back at our site!
(However, please come back… You know I’ve got more amazing recipes for you each week!)
Why You’ll Love These Nutella Cookies
- 5 ingredients – The Nutella in this recipe is the magic ingredient. Its blend of cocoa powder, sugar, hazelnuts, and other flavorings acts as an all-encompassing ingredient to take the place of several other ingredients, like flavorings, fat, and sugar.
- Quick and convenient – These cookies require just one bowl and only take 20 minutes to make from start to finish. With no need to chill the dough!
- Decadent dessert – Melty puddles of chocolate chips baked in soft, lightly crisp, and chewy chocolate hazelnut cookies are a true chocolate lover’s dream come true. Uh, yeah – you’re gonna want a glass of milk with these!
Make a batch of fudgy cookies for a treat that’s both elevated and kid-friendly… But that only matters if you plan to actually share them. No judgement here!
Ingredients and Tips
- Nutella – I love the original, but you can use any preferred brand of chocolate hazelnut spread.
- All-purpose flour – Sift the flour before using to get the most accurate measurement.
- Chocolate chips – I’m using semi-sweet chocolate chips. But you could also use milk chocolate, dark chocolate, or even white chocolate chips.
- Eggs – Use large eggs at room temperature.
- Salt – A bit of salt helps to balance the sweetness of the Nutella and chocolate.
How to Make Nutella Cookies
Tip for Success – I’m using an electric mixer to make the base of the dough, but I use a spatula to mix the chocolate chips in my hand. Do not overmix the dough, or your cookies are likely to be dry and crumbly.
Find the full Nutella Cookies recipe with ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Transfer the cooled cookies to an airtight container and keep at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week… But I’ve never known them to last that long!
- Freezing – These cookies are great to freeze! Store them all in an airtight container or ziploc freezer bag, with a piece of parchment or wax paper between layers to keep the Nutella cookies from sticking together. Freeze for up to 3 months, and thaw on the counter for 15-20 minutes when ready to devour.
Serving Suggestions
These Nutella cookies are amazing on their own with a glass of milk or coffee.
Or use them for ice cream sandwiches! Cool down two cookies, then place a nice soft scoop of vanilla ice cream in between. Enjoy now, or wrap the sandwich in plastic wrap and pop it into the freezer for a bit to harden together!
Frequently Asked Questions
This recipe includes just the right amount of flour to make the cookies spread out nicely without melting apart. Follow the steps below, and you should have no problems!
Sure! I love the extra oomph of melty chocolatey goodness, but you can leave them out of the cookie dough if you prefer.
Nutella Cookies Recipe
Video
Ingredients
- 1 ¼ cup Nutella one full 13 oz jar (or another chocolate hazelnut spread)
- 1 ¼ cup all-purpose flour
- 1 ¼ cup semi-sweet chocolate chips
- 2 large eggs
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F. Line several baking sheets with parchment paper. Set out a large mixing bowl.
- Combine the Nutella, eggs, and salt. Use an electric mixer to beat the ingredients together until very smooth. Turn the mixer on low, and add in the flour. Once the mixture is smooth, use a spatula to mix the chocolate chips in my hand. Do not overmix the dough.
- Use a 1.5 tablespoon cookie scoop to portion out dough balls. Set the dough balls on the cookie sheets 2 ½ inches apart to allow for spreading.
- Bake the cookies for 10-12 minutes, until firm and golden around the edges but slightly underbaked in the centers. Allow the cookies to cool completely on the baking sheets before moving.
Notes
- Storing Leftovers – Transfer the cooled cookies to an airtight container and keep at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week… But I’ve never known them to last that long!
- Freezing – These cookies are great to freeze! Store them all in an airtight container or ziploc freezer bag, with a piece of parchment or wax paper between layers to keep the Nutella cookies from sticking together. Freeze for up to 3 months, and thaw on the counter for 15-20 minutes when ready to devour.
