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Nutella Cookies are a decadent, double chocolate treat! The dough is easy to mix up (no chilling required!) and they are a great addition to your holiday cookie lineup.Pin this recipe for later!
Table of Contents
Why We Love This Recipe
- Double Chocolate – Not only are these cookies loaded with Nutella, but chocolate chips too!
- No Chilling Needed – Just mix up the cookie dough and bake!
- Make Ahead Friendly – You can mix up the dough in advance and store in the fridge or even freeze it until you’re ready to bake!
- Cornstarch – mixed with the flour, the cornstarch helps create the perfect fluffy, melt-in-your-mouth texture.
- Salt – Using salt in sweet cookies is super important to balance the sweetness and enhance the flavor.
- Unsalted Butter – if you use salted, just cut the amount of salt in half.
- Light Brown Sugar – make sure you pack it when measuring.
- Eggs – let sit at room temperature first so they incorporate in the cookie dough easily.
- Nutella – A sweet, chocolatey hazelnut spread with a creamy texture and rich flavor. Find it in the same place you find nut butters in your grocery store.
- Chocolate Chips – I used milk chocolate, but you could use semi-sweet or dark chocolate chips as well for a deeper chocolate flavor. I prefer Ghiradelli brand.
- Additional Ingredients – All-Purpose Flour, Unsweetened Cocoa Powder, Baking Soda, Granulated Sugar, and Vanilla Extract.
How To Make Nutella Cookies
See recipe card below for ingredient quantities and full instructions.
Dry Ingredients – Whisk together the flour, cocoa powder, baking soda, cornstarch, and salt in a large bowl.
Wet Ingredients – Use a hand mixer to cream the softened butter and sugars in a second large bowl. Mix until the mixture is light and fluffy. Add the eggs, vanilla, and Nutella then mix until fully combined.
Add Dry Ingredients – Slowly mix in the dry ingredients until the dough is incorporated.
Form Cookies – Fold the chocolate chips into the cookie dough.
Form Into Balls – Scoop the cookie dough and form into balls. I highly recommend using a medium cookie scoop so they are even sizes, then roll between your palms to get a perfectly round shape.
Bake Cookies – Place the dough balls about 2 inches apart on the prepared baking sheet and bake until the bottom and edge turn darker brown and the tops are set. Be careful not to overbake!
Cool and Enjoy – Allow the cookies to completely cool before using a piping bag to drizzle Nutella over the top of the cookies and sprinkle with toasted hazelnuts.
A common reason that cookies spread is placing the dough on warm baking sheets. Make sure to let cookie sheets cool between batches.
While these cookies are amazing on their own, you can add a topping or two to really take them over the top!
- Nutella Drizzle – Melt Nutella in the microwave just slightly to thin it out then use a piping bag or even a spoon to drizzle over the top of the cookies.
- Flaky Sea Salt – I love pairing a pinch of flaky salt with a sweet cookie.
- Toasted Chopped Hazelnuts – Sprinkling chopped hazelnuts on top of the Nutella drizzle makes these presentation ready!
- Holiday Sprinkles – If you want to give them a festive spin, top the Nutella drizzle with some colorful sprinkles.
Storage and Freezing
- Storage: Store cooled cookies in an airtight container for up to 1 week at room temperature.
- Freezing Baked Cookies: Flash freeze cooled cookies on a baking sheet then transfer to an airtight container with layers of parchment paper in between. Freeze for up to 6 months then thaw at room temperature before enjoying.
- Freeze Cookie Dough – To freeze unbaked cookie dough, first roll the cookie dough into balls then freeze on a baking sheet. Once frozen, transfer to a freezer bag or container and freeze for up to 3 months. You can let the frozen dough balls thaw in the fridge before baking or bake from frozen and add a minute or two to the baking time.
- Dough Texture – The dough should roll easily between your palms without sticking. If the dough is sticky, add a tablespoon or two of flour.
- Use a Cookie Scoop – I highly recommend having a cookie scoop for baking as it ensures even-sized dough balls that bake evenly.
- Make Ahead – Although this recipe does not require chilling, you can chill the dough balls for up to 24 hours before baking.
More Cookie Recipes
- 2 ½ cups all purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cup light brown sugar packed
- ¾ cup white granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- ½ cup Nutella leveled
- 2 cups milk chocolate chips
- Optional: Additional nutella for drizzling and frosting. Toasted chopped hazelnuts for garnish.
- Preheat the oven to 350℉ and prepare a baking sheet by lining with parchment paper. Set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, cornstarch and salt until well incorporated. Set aside.
- In a second large bowl, use an electric mixer on medium speed to beat together the butter and sugars until light and fluffy.
- Add the eggs, vanilla and nutella and continue mixing at medium speed until fully mixed.
- Slowly add the flour mixture, ½ cup at a time until everything is completely incorporated.
- Fold in the chocolate chips until evenly distributed.
- Use a Tablespoon sized cookie scoop to form cookie dough balls and roll in between palms to perfect the shape.
- Place the cookie dough balls about 2 inches apare on the prepared baking sheet.
- Bake for 10 minutes or until the bottom and edges begin to turn darker brown and the tops are set and cooked through.
- Allow the cookies to cool completely.
- Use a piping bag or knife to drizzle or frost the cookies and top with toasted hazelnuts, if desired.
- The dough should roll easily between your palms without sticking. If the dough is sticky, add a tablespoon or two of flour.
- Store cooled cookies in an airtight container for up to 1 week at room temperature.
- Flash freeze cooled cookies on a baking sheet then transfer to an airtight container with layers of parchment paper in between. Freeze for up to 6 months. Thaw at room temperature.
- To freeze unbaked cookie dough, first roll the cookie dough into balls then freeze on a baking sheet. Once frozen, transfer to a freezer bag or container and freeze for up to 3 months. You can let the frozen dough balls thaw in the fridge before baking or bake from frozen and add a minute or two to the baking time.