You know that moment when you open the jar of Nutella just to “have a little taste” … and suddenly you’re five spoonfuls deep, standing in the kitchen like it’s totally normal?
Yeah, same.
That’s exactly the energy these Nutella Cookies bring. They’re soft, rich, slightly chewy, and basically taste like the cookie version of that straight-from-the-jar moment, but better. We’re not just talking chocolate chips with a swirl of hazelnut. Nope. These are cookies using Nutella as the star. And trust me, you can taste it.
The best part? You don’t need any wild steps, and a little self-control once they’re out of the oven. But I won’t blame you if that last part fails.
Why These Nutella Cookies Hit Different
Perfect for any mood. Need a pick-me-up? These cookies get you. Hosting friends? They’ll steal the show. Just craving a midnight snack? You’re covered.
Instant crowd-pleasers with zero effort. Watch your friends and family go “wow” when you casually say you made these from scratch.
Kid-approved. Adult-devoured. Honestly, it doesn’t matter who you make these for, they won’t last long either way.
The Nutella flavor actually comes through. Not a faint whisper. Not a “Excuse me, did you just mention Nutella as an ingredient in these?” These are bold, chocolate-hazelnut beauties.
Soft, rich, slightly gooey, the trifecta. With just one taste, you’ll be saying, “Yep, that’s the stuff.”
One batch isn’t enough. Trust me, if you’re into leftovers, go ahead and double the recipe. (Spoiler: you won’t.)
What You’ll Need to Make These Nutella Cookies
- All-Purpose Flour: It keeps the dough balanced, soft, but not too soft. Want the right texture? Ditch the eyeballing and go with precise spoon-and-level technique.
- Baking Powder: Just a touch gives the cookies a gentle puff, nothing dramatic, just enough.
- Baking Soda: Works quietly in the background to help with spreading and that golden finish. You can’t really skip it!
- Granulated Sugar: For that classic sweetness and a bit of crispy edge. I like the contrast it adds next to the brown sugar.
- Brown Sugar: This one’s all about depth, it adds moisture, a hint of caramel, and makes the centers extra chewy.
- Salted Butter: You could use unsalted, but I recommend salted butter here, it saves a step and adds just the right balance to the sweetness.
- Eggs: I use two whole eggs for simplicity, they hold the dough together and help keep the cookies nice and soft.
- Pure Vanilla Extract: Maybe it’s just me, but I think it ties everything together. Adds warmth, coziness, and makes the Nutella pop.
- Nutella: I like to think of this as the heart of the recipe, rich, creamy, and loaded with that chocolate-hazelnut magic.
How to Make Nutella Cookies
Alright, here’s my no-fuss, totally delicious way to whip up these Nutella stuffed cookies that’ll have you sneaking bites before they even cool down.
1. Freeze your Nutella nuggets
Kick things off by dotting a parchment-lined tray with small spoonfuls of Nutella. No need for perfection, think of it like little hazelnut treasure chests you’re about to hide inside your cookies. Pop these into the freezer so they’re nice and firm when you stuff them later. It’s the secret hack that keeps the gooey goodness inside and not everywhere else!
2. Get your oven and baking sheets ready
While your Nutella chills, preheat your oven to 350°F (180°C). Line with parchment paper so cookies don’t stick and cleanup’s quick. Plus, it makes cleanup a breeze, and who doesn’t love that?
3. Cream the butter and sugars until fluffy clouds form
Toss room-temperature salted butter into a big bowl, then add in both types of sugar. Beat them until the mix looks light and fluffy, you’ll know you’ve hit the jackpot when it’s as soft as a little cloud.
4. Egg it up and add vanilla love
Add the eggs one by one, mixing well after every egg goes in. Then pour in your vanilla extract, this is the cozy hug in your cookie dough. Mix until silky smooth and smelling like a dream.
5. Mix up the dry stuff
In a bowl, whisk together your flour, baking powder, and baking soda. Easy peasy, this is your cookie’s foundation, so treat it like the base of your masterpiece.
6. Bring in the dry ingredients
Add your flour mixture gradually, folding it in gently. You want the dough just combined, some streaks of flour hiding in there are totally fine.
7. Stuff dough with frozen Nutella pieces.
Here’s the fun part! Take roughly a tablespoon of dough and press it down a bit. Press one of those frozen Nutella nuggets in the center like you’re hiding a little secret. Then top it with half a tablespoon more dough and roll it gently into a ball, sealing that Nutella treasure inside.
8. Bake until your kitchen smells like heaven
Place the dough balls on your trays, giving them some room to spread (cookies don’t like to be crowded). Bake for 9 to 11 minutes. The hardest part? Waiting for them to cool just enough so they don’t burn your fingers. And there you have it, the easiest recipe fo baking great nutella stuffed cookies.
Can’t get enough of Nutella? After you’ve baked these cookies, swing by and try my Nutella brownies for a gooey twist, or whip up a quick Nutella mug cake when you’re craving something sweet in a flash. Trust me, your Nutella obsession just found its new best friends.
Common Issues and How to Fix Them
Cookies spreading like they’re on a slip-n-slide
This usually means your butter was too soft or the dough got too warm before baking. A quick fix: pop the dough in the fridge for 15-20 minutes before scooping and baking. This method maintains the cookies’ form and locks the Nutella snugly inside.
Nutella sneaking out all over the place
If your Nutella filling melts too fast and leaks, chances are those little dollops weren’t frozen hard enough. Freeze them solid first, and when wrapping the dough around the Nutella, make sure to pinch the edges tight like you’re wrapping a tiny, tasty present.
Cookies turning out dry or crumbly
Too much flour or overmixing can steal the softness right out of your cookies. I like to gently fold the flour in and stop mixing as soon as it’s combined, a little streak of flour is totally okay. And remember, a softer dough means softer cookies!
Edges get crunchy but the middle’s still doughy
Ovens can be tricky! Try turning down the temperature by 10-15°F or shortening the bake time by a minute or two. Also, rotating your baking sheet halfway through helps cookies bake evenly and prevents hot spots.
Cookie bottoms getting too dark
If the bottoms brown too fast, it could be that your baking sheet is too thin or your oven rack is too low. Try using a heavier baking sheet or moving your rack to the middle position for a gentler bake.
What to Serve With Nutella Cookies
- A cold glass of milk, classic and comforting.
- Your favorite cup of coffee or espresso.
- Fresh strawberries or banana slices for a fresh touch.
- Add a generous scoop of vanilla ice cream for an extra layer of indulgent bliss.
- A warm mug of tea.
How to Store Nutella Cookies
Cool completely first: Hot cookies steam themselves soggy if stored too soon. Patience here means perfect texture later.
Store your cookies in an airtight container: To preserve their softness and keep the Nutella center deliciously gooey, Like a hidden treasure inside.
Layer with parchment paper if stacking: No one likes a sticky cookie pile!
Store at room temperature for up to 4 days: Because fridge chills can toughen these soft beauties.
Freeze for longer storage: Pop them in a freezer-safe bag, and they’ll keep for up to 3 months. Simply let them thaw at room temperature before enjoying.
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely! You can chill the dough in the fridge for up to 48 hours. Just let it sit at room temp for a few minutes before shaping, so it’s easier to work with.
How do I know the cookies are ready?
Look for slightly light golden edges and soft centers that don’t look raw. They’ll continue to set as they cool, so don’t wait for them to be fully firm in the oven, pull them out while they still look a little underbaked in the center.
Can I make these cookies smaller or larger?
Yep! Just keep in mind that smaller cookies will bake faster, and larger ones may need an extra minute or two in the oven. Either way, keep an eye on the edges, they’ll be your best clue for doneness.
Can I replace Nutella with something else?
Totally! You could try peanut butter, cookie butter, or even a chunk of chocolate. Just make sure it’s firm enough to freeze and stuff inside the dough without melting too fast.
Nutella Cookies
Ingredients
- 1 cup salted butter
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ⅔ cup Nutella
- 2 ¾ cups all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Instructions
- Prepare a small tray or plate with parchment paper, then place small teaspoon-sized dollops of Nutella on it, spaced apart. These don’t need to be perfect, just roughly even-sized. Place the tray in the freezer while you prepare the dough. This quick chill step helps firm up the Nutella, so it stays neatly in the center of your cookies when baking.
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper. This prevents sticking and keeps cleanup super easy later.
- Use a big bowl to blend together the softened salted butter and both sugars until fully mixed. Beat together using a hand mixer or stand mixer on medium speed for 2–3 minutes, until the mixture looks light, creamy, and a bit fluffy.
- Add the eggs one at a time, mixing well after each one. Stir in the vanilla extract and whip on until the blend is creamy and even. The dough should smell rich and buttery at this point.
- In a different bowl, stir the flour, baking powder, and baking soda with a whisk until well combined. This step makes sure the leavening is spread evenly throughout the cookies.
- Slowly add the dry ingredients to the wet mixture in two parts, mixing gently until everything is just combined. Don’t overmix, it’s okay if there are still a few flour streaks. The dough will be soft, slightly sticky, and easy to shape.
- Take about one tablespoon of dough and flatten it slightly in your palm. Put a frozen dollop of Nutella at the center, add about half a tablespoon more dough on top, and gently roll it into a ball, sealing the Nutella inside completely.
- Place the dough balls onto the prepared baking sheets, leaving enough space between each one to allow for spreading. Bake for 9 to 11 minutes, or until the edges look lightly golden and the centers appear just set, don’t wait for them to look fully baked, or they’ll end up dry.
- Let the cookies cool on the baking sheet for 2 to 3 minutes, then carefully transfer them to a wire rack to finish cooling. The Nutella centers will still be warm and gooey, just how they should be.
Notes
- If your kitchen’s warm, chill the dough for 15 mins before shaping, it makes rolling way easier.
- Use a cookie scoop for evenly sized cookies, they’ll bake more evenly too.
- Bake one test cookie first to check timing in your oven. Every oven has its own vibe.
- Cookies still soft after baking? That’s perfect! They’ll firm up as they cool.
