Are you ready to indulge in the ultimate chocolate-hazelnut experience? For sweet lovers everywhere, we’ve gathered 22 decadent Nutella cookie recipes that transform this beloved spread into irresistible treats. From gooey centers to crispy edges, these creations promise pure comfort and joy. Dive in to discover your new favorite bake—your taste buds will thank you!
Chewy Nutella Chocolate Chip Cookies
Unlock your inner cookie monster with these decadent Chewy Nutella Chocolate Chip Cookies. They’re the ultimate mash-up of two beloved treats, delivering a fudgy, chewy texture with pockets of melty chocolate and swirls of Nutella in every bite. Get ready to bake a batch that disappears faster than you can say ‘more, please.’
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– 1 cup packed light brown sugar
– 1/2 cup granulated sugar
– 2 large eggs, at room temperature for better mixing
– 2 teaspoons pure vanilla extract
– 2 1/4 cups all-purpose flour, spooned and leveled for accuracy
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
– 1/2 cup Nutella, slightly chilled for easier scooping
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer on medium speed to cream together the softened butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition until fully incorporated.
4. Mix in the vanilla extract until combined.
5. In a separate medium bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain—do not overmix to keep cookies tender.
7. Fold in the chocolate chips with a spatula until evenly distributed.
8. Using a cookie scoop or tablespoon, portion dough into 12 equal balls (about 2 tablespoons each).
9. Press your thumb into the center of each dough ball to create an indentation.
10. Spoon about 1 teaspoon of chilled Nutella into each indentation, then gently fold the dough over to seal it inside, reshaping into a ball.
11. Place dough balls 2 inches apart on the prepared baking sheets; they will spread during baking.
12. Bake one sheet at a time in the preheated oven for 9-11 minutes, until the edges are set and lightly golden but centers still look soft—this ensures chewiness.
13. Let cookies cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely.
Savor these warm, gooey cookies where the Nutella center stays fudgy and the edges offer a satisfying chew. They’re perfect with a cold glass of milk or crumbled over vanilla ice cream for an indulgent dessert twist.
Double Nutella Stuffed Cookies
Just when you thought Nutella couldn’t get any better, we’re stuffing it inside cookies. Get ready for the ultimate chocolate-hazelnut experience that’s about to blow your mind.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 large eggs, at room temperature
– 1 tsp pure vanilla extract
– 2¼ cups all-purpose flour, spooned and leveled
– 1 tsp baking soda
– ½ tsp salt
– 1 cup semi-sweet chocolate chips
– ½ cup Nutella, chilled for 30 minutes to firm up
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together on medium speed for 2 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until just combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms, being careful not to overmix.
6. Fold in the chocolate chips with a spatula until evenly distributed throughout the dough.
7. Scoop 2 tablespoons of dough per cookie, roll into balls, and place them 2 inches apart on the prepared baking sheets.
8. Use your thumb to make a deep indentation in the center of each dough ball.
9. Spoon 1 teaspoon of chilled Nutella into each indentation, then gently pinch the dough over the top to seal it completely inside.
10. Bake for 10–12 minutes, until the edges are lightly golden but the centers still look slightly soft.
11. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
These cookies bake up with a crisp edge and a soft, gooey center that oozes warm Nutella when you break them open. Try serving them slightly warm with a scoop of vanilla ice cream for an over-the-top dessert that’s guaranteed to impress.
Nutella Thumbprint Cookies with Hazelnuts
Melt into buttery, hazelnut-studded bliss with these thumbprint cookies. Each bite cradles a pool of warm Nutella—think cozy vibes, zero fuss. Ready? Let’s bake.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup unsalted butter, softened (room temp for easy creaming)
– ⅔ cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– 2¼ cups all-purpose flour, spooned and leveled
– ½ tsp salt
– 1 cup finely chopped hazelnuts, toasted (or pecans for a twist)
– ½ cup Nutella, slightly warmed for easier piping
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 2–3 minutes until light and fluffy.
3. Add the egg and vanilla extract to the butter mixture; beat on low just until combined, about 30 seconds.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms, about 1 minute. Tip: Don’t overmix to keep cookies tender.
6. Place the chopped hazelnuts in a shallow dish.
7. Scoop 1-tablespoon portions of dough, roll into balls, then roll each ball in the hazelnuts to coat evenly.
8. Arrange the coated balls 2 inches apart on the prepared baking sheets.
9. Use your thumb or the back of a teaspoon to press a deep indentation into the center of each ball. Tip: Dip your thumb in flour to prevent sticking.
10. Bake one sheet at a time in the preheated oven for 10–12 minutes, until the edges are lightly golden.
11. Remove the cookies from the oven; if indentations have puffed, gently redefine them with a spoon while still warm.
12. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
13. Fill each indentation with about ½ teaspoon of warmed Nutella. Tip: Use a piping bag or a zip-top bag with a corner snipped for neat filling.
14. Allow the Nutella to set for 15–20 minutes before serving.
Perfectly crisp edges give way to a soft, crumbly center that hugs the rich hazelnut spread. Serve these warm with a cold glass of milk for ultimate comfort, or gift them in a festive tin—they’re almost too pretty to eat.
Nutella-Filled Sugar Cookie Sandwiches
Satisfy that sweet tooth instantly with these irresistible Nutella-Filled Sugar Cookie Sandwiches. They’re soft, buttery cookies hugging a creamy chocolate-hazelnut center—perfect for parties or a cozy night in. Whip them up in under an hour and watch them disappear.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups all-purpose flour, spooned and leveled for accuracy
– 1/2 tsp baking powder
– 1/4 tsp salt
– 3/4 cup unsalted butter, softened to room temperature (about 65°F)
– 3/4 cup granulated sugar
– 1 large egg, at room temperature for better mixing
– 1 tsp vanilla extract
– 1/2 cup Nutella or any chocolate-hazelnut spread, chilled for easier handling
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined.
3. In a large bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar for 2–3 minutes, until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture, mixing on low until just incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing on low until a soft dough forms—avoid overmixing to keep cookies tender.
6. Scoop dough into 24 equal portions, about 1 tablespoon each, and roll into smooth balls.
7. Place dough balls 2 inches apart on the prepared baking sheets and flatten slightly with your palm.
8. Bake cookies for 8–10 minutes, until edges are lightly golden but centers are still soft.
9. Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely—this prevents them from becoming soggy.
10. Once cooled, spread about 1 teaspoon of chilled Nutella onto the flat side of 12 cookies.
11. Top each with another cookie, pressing gently to form a sandwich without squeezing out the filling.
12. Serve immediately or store in an airtight container at room temperature for up to 3 days.
Just baked, these cookies boast a crisp edge and a chewy center that melts with the rich Nutella. For a fun twist, roll the edges in sprinkles or drizzle with melted chocolate before serving—they’re guaranteed to be a hit at any gathering.
Peanut Butter Nutella Cookies
Ever crave that perfect cookie mashup? Enter these Peanut Butter Nutella Cookies—they’re chewy, fudgy, and ridiculously easy. Grab your bowl and let’s bake.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup creamy peanut butter (use natural for a looser texture, or regular for firmer)
– 1 cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– ½ tsp baking soda
– ¼ tsp salt
– ½ cup Nutella (chilled for easier scooping)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine 1 cup peanut butter, 1 cup sugar, 1 egg, 1 tsp vanilla extract, ½ tsp baking soda, and ¼ tsp salt.
3. Mix with a spatula or electric mixer on low until fully incorporated—about 1–2 minutes. Tip: Don’t overmix to keep the dough tender.
4. Scoop the dough into 1-tablespoon portions and roll into balls, placing them 2 inches apart on the prepared sheets.
5. Use your thumb or the back of a spoon to press a deep indent into the center of each ball.
6. Spoon 1 teaspoon of chilled Nutella into each indent, smoothing it slightly. Tip: Chill the Nutella beforehand to prevent it from melting too quickly.
7. Bake at 350°F for 8–10 minutes, until the edges are lightly golden but the centers look soft. Tip: They’ll firm up as they cool, so avoid overbaking.
8. Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
Ready to devour? These cookies boast a crisp edge with a gooey, Nutella-filled center that oozes with every bite. Serve them warm with a glass of cold milk, or crumble over ice cream for an indulgent twist.
Nutella Swirl Oatmeal Cookies
Whip up a batch of chewy, chocolate-hazelnut cookies that’ll disappear faster than you can say “Nutella.” These oatmeal cookies get a decadent swirl for a treat that’s part breakfast, part dessert. Get ready to bake your new obsession.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– 1 cup packed light brown sugar
– 1/2 cup granulated sugar
– 2 large eggs, at room temperature for better mixing
– 1 teaspoon pure vanilla extract
– 2 cups old-fashioned rolled oats (not quick-cooking)
– 1 1/2 cups all-purpose flour, spooned and leveled
– 1 teaspoon baking soda
– 1/2 teaspoon fine sea salt
– 1 cup Nutella or chocolate-hazelnut spread, slightly warmed for easier swirling
Instructions
1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter, brown sugar, and granulated sugar together for 2-3 minutes until light and fluffy. Tip: Properly creaming the butter and sugars creates air pockets for a softer cookie.
3. Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
4. Beat in the vanilla extract until just combined.
5. In a separate medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, and sea salt.
6. Gradually add the dry oat-flour mixture to the wet butter mixture, mixing on low speed just until no dry streaks remain. Do not overmix.
7. Use a rubber spatula to gently fold the slightly warmed Nutella into the cookie dough 4-5 times to create a marbled swirl. Tip: Avoid overmixing to maintain distinct ribbons of Nutella.
8. Scoop 1 1/2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake one sheet at a time in the preheated oven for 9-11 minutes, or until the edges are lightly golden but the centers still look slightly soft. Tip: For chewier cookies, pull them out when the centers look underdone; they will set as they cool.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Devour these warm for a gooey, melty center or let them cool for a perfectly chewy bite. The Nutella swirls create pockets of rich, chocolate-hazelnut flavor that pair perfectly with the hearty oats. Crumble one over vanilla ice cream for an instant upgrade.
Triple Chocolate Nutella Cookies
A triple chocolate cookie with Nutella? Yes, it’s as epic as it sounds. Get ready for the chewiest, fudgiest, most decadent cookie of your life. This recipe is your new go-to for instant cookie satisfaction.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs, at room temperature
– 2 teaspoons pure vanilla extract
– 2 ¼ cups all-purpose flour, spooned and leveled
– ¾ cup unsweetened cocoa powder, sifted
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup semi-sweet chocolate chips
– ½ cup white chocolate chips
– ½ cup Nutella, slightly warmed for easier swirling
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, use a hand mixer to cream the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, sifted cocoa powder, baking soda, and salt until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain; do not overmix.
6. Using a spatula, fold in the semi-sweet and white chocolate chips until evenly distributed throughout the dough.
7. Scoop 2-tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Use the back of a teaspoon to make a small indentation in the center of each dough ball.
9. Spoon about ½ teaspoon of slightly warmed Nutella into each indentation, then use a toothpick to gently swirl it into the top of the cookie dough.
10. Bake one sheet at a time in the preheated oven for 9-11 minutes, or until the edges are set but the centers still look slightly soft.
11. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up.
12. Transfer the cookies to a wire rack to cool completely.
Warm from the oven, these cookies boast a crackly top with a fudgy, molten center where the Nutella pools. The triple chocolate hit—from the cocoa dough to the melty chips—is pure indulgence. Serve them slightly warm with a cold glass of milk for the ultimate experience, or crumble one over vanilla ice cream for a next-level sundae.
Nutella Raspberry Linzer Cookies
TikTok’s latest obsession just landed in your kitchen. These buttery, jam-filled cookies are the ultimate Valentine’s Day hack—or any day you need a sweet, shareable treat. Think classic Linzer, but with a chocolate-hazelnut twist and a pop of tart raspberry.
Serving: 24 cookies | Pre Time: 30 minutes | Cooking Time: 12 minutes
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup unsalted butter, softened to room temperature (cold butter won’t cream properly)
– ½ cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– ½ tsp salt
– ½ cup Nutella or any chocolate-hazelnut spread
– ½ cup seedless raspberry jam (warmed slightly for easier spreading)
– Powdered sugar for dusting (optional, for a snowy finish)
Instructions
1. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar on medium-high speed for 2–3 minutes, until light and fluffy.
2. Add the egg and vanilla extract to the butter mixture, and beat on medium speed for 1 minute until fully combined.
3. In a separate bowl, whisk together the flour and salt to evenly distribute.
4. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms and no dry streaks remain—do not overmix.
5. Divide the dough in half, shape each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days) to firm up for easy rolling.
6. Preheat your oven to 350°F and line two baking sheets with parchment paper.
7. On a lightly floured surface, roll one dough disc to ¼-inch thickness. Use a 2-inch round cookie cutter to cut out bases, and a smaller cutter (like a heart or star) to cut windows from half of them for the tops.
8. Place the bases and tops 1 inch apart on the prepared sheets. Re-roll scraps once for more cookies.
9. Bake for 10–12 minutes, until the edges are lightly golden. Let cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
10. Spread about 1 teaspoon of Nutella onto each solid base cookie.
11. Top the Nutella with ½ teaspoon of raspberry jam, leaving a small border to prevent oozing.
12. Dust the windowed top cookies lightly with powdered sugar if using, then gently press them onto the jam-topped bases.
Oozing with rich Nutella and tangy raspberry, these cookies offer a perfect crunch from the buttery shortbread. Serve them stacked on a vintage plate for a cozy vibe, or pack them in a cute box for gifting—they’re guaranteed to disappear fast.
Sea Salt Nutella Caramel Stuffed Cookies
Ready to upgrade your cookie game? These Sea Salt Nutella Caramel Stuffed Cookies are the ultimate indulgence—chewy chocolate chip dough wrapped around a gooey Nutella-caramel center, finished with a flaky sea salt sprinkle. They’re the viral-worthy treat that’ll disappear in minutes.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup unsalted butter, softened to room temperature (for easy creaming)
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 large eggs, at room temperature (helps with emulsification)
– 1 tsp pure vanilla extract
– 2 ¼ cups all-purpose flour, spooned and leveled (for accurate measuring)
– 1 tsp baking soda
– ½ tsp fine sea salt
– 2 cups semi-sweet chocolate chips
– ½ cup Nutella, chilled for 15 minutes (makes stuffing easier)
– 12 soft caramel candies, unwrapped
– Flaky sea salt for sprinkling
Instructions
1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together on medium speed for 2–3 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition until fully incorporated.
4. Mix in the vanilla extract until just combined.
5. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms—do not overmix.
7. Fold in the semi-sweet chocolate chips with a spatula until evenly distributed.
8. Scoop 2 tablespoons of dough and flatten it slightly in your palm.
9. Place 1 teaspoon of chilled Nutella and 1 soft caramel candy in the center of the dough.
10. Enclose the filling by wrapping the dough around it, rolling into a smooth ball, and placing it on the prepared baking sheet—repeat for all cookies, spacing them 2 inches apart.
11. Lightly press each ball down with your palm to slightly flatten, then sprinkle the tops with flaky sea salt.
12. Bake at 375°F for 10–12 minutes, until the edges are golden brown but the centers still look soft.
13. Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
Now, savor that warm, melty center oozing with Nutella and caramel—the sea salt cuts through the sweetness perfectly. Try serving them slightly warm with a scoop of vanilla ice cream for an extra-decadent twist.
Nutella and White Chocolate Chip Cookies
Skipping the basic chocolate chip routine? These Nutella and white chocolate chip cookies deliver a double dose of decadence in every chewy, fudgy bite. Think rich hazelnut spread swirled through buttery dough, studded with creamy white chocolate chips for the ultimate sweet-salty contrast. Your cookie jar just got a major upgrade.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs, at room temperature for better emulsification
– 2 teaspoons pure vanilla extract
– 3 cups all-purpose flour, spooned and leveled
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon fine sea salt
– 1 cup Nutella or similar chocolate-hazelnut spread
– 1 1/2 cups white chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter, granulated sugar, and brown sugar together for 2–3 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition until fully incorporated.
4. Mix in the vanilla extract until just combined.
5. In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms and no dry streaks remain.
7. Use a spatula to gently fold in the Nutella, creating a marbled effect without fully mixing it in.
8. Fold in the white chocolate chips until evenly distributed throughout the dough.
9. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
10. Bake one sheet at a time in the preheated oven for 9–11 minutes, or until the edges are set and lightly golden while the centers still look slightly soft.
11. Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
What makes these cookies irresistible is their soft, chewy center with crisp edges, packed with gooey Nutella pockets and melty white chocolate. Warm them slightly and serve with a glass of cold milk for the perfect treat, or crumble them over vanilla ice cream for an epic dessert hack.
Nutella Macadamia Nut Cookies
Jazz up your cookie game with these decadent Nutella Macadamia Nut Cookies. They’re the perfect chewy, chocolate-hazelnut treat that’s ridiculously easy to make. Get ready to impress everyone with minimal effort.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened to room temperature
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 3 cups all-purpose flour, spooned and leveled
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup Nutella (or any chocolate-hazelnut spread)
– 1 cup chopped macadamia nuts, lightly toasted for extra flavor
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together on medium speed for 2–3 minutes until light and fluffy. Tip: Properly creaming the butter and sugars ensures a chewy texture.
3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt until fully combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain; do not overmix.
6. Fold in the Nutella and chopped macadamia nuts with a spatula until evenly distributed, creating a marbled effect. Tip: For easier folding, slightly warm the Nutella for 10 seconds in the microwave.
7. Scoop dough into 2-tablespoon portions, roll into balls, and place them 2 inches apart on the prepared baking sheets.
8. Bake for 9–11 minutes, or until the edges are set and lightly golden but the centers still look slightly soft. Tip: The cookies will firm up as they cool, so avoid overbaking for a chewy center.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Fluffy and rich, these cookies boast a crackly top with a gooey, Nutella-packed center. Serve them warm with a glass of cold milk or crumble them over vanilla ice cream for an indulgent dessert twist.
Nutella S’mores Cookies
Ever crave that campfire s’mores magic but need it cookie-fied? Enter these Nutella S’mores Cookies—they’re the chewy, chocolate-hazelnut upgrade your dessert game needs. Get ready to bake a batch that disappears fast.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup all-purpose flour (spooned and leveled for accuracy)
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup unsalted butter, softened to room temperature
– 1/2 cup granulated sugar
– 1/4 cup light brown sugar, packed
– 1 large egg, at room temperature
– 1 tsp vanilla extract
– 1/2 cup Nutella (or any chocolate-hazelnut spread)
– 1 cup mini marshmallows
– 1/2 cup graham cracker pieces (about 2 full sheets, broken)
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt until fully combined.
3. In a large bowl, use an electric mixer on medium speed to cream the softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture, mixing on low until just incorporated.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms, being careful not to overmix.
6. Fold in the Nutella with a spatula until swirled throughout the dough, leaving streaks for a marbled effect.
7. Gently fold in the mini marshmallows and graham cracker pieces until evenly distributed.
8. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake in the preheated oven for 9–11 minutes, or until the edges are set and lightly golden but the centers are still soft.
10. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to firm up before transferring to a wire rack to cool completely.
Zero in on that perfect texture: these cookies bake up with crispy edges, a gooey center from the melted marshmallows, and a rich Nutella swirl. Serve them warm for an oozy treat or pair with a cold glass of milk to balance the sweetness—they’re irresistible straight from the oven.
Nutella Snickerdoodle Cookies
Prepare to upgrade your cookie game with this viral mashup. Packed with warm cinnamon sugar and gooey Nutella centers, these cookies deliver pure comfort in every bite.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
- 2 ¾ cups all-purpose flour (spooned and leveled for accuracy)
- 2 tsp cream of tartar (key for that classic snickerdoodle tang)
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened to room temperature (about 65°F)
- 1 ½ cups granulated sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- ½ cup granulated sugar (for rolling)
- 2 tbsp ground cinnamon (for rolling; adjust for more spice)
- 24 tsp Nutella (about ¾ cup total; chill for easier handling)
Instructions
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- Whisk together the flour, cream of tartar, baking soda, and salt in a medium bowl until fully combined.
- In a large bowl, use an electric mixer on medium speed to cream the softened butter and 1 ½ cups sugar for 2-3 minutes until light and fluffy. Tip: Proper creaming incorporates air for a softer cookie.
- Add the eggs one at a time to the butter mixture, beating on medium speed for 30 seconds after each addition until fully incorporated.
- Beat in the vanilla extract on low speed for 10 seconds.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no white streaks remain. Do not overmix.
- In a small shallow bowl, stir together the ½ cup sugar and cinnamon for rolling.
- Scoop 1 ½ tablespoons of dough and flatten it slightly in your palm.
- Place 1 teaspoon of chilled Nutella in the center of the dough.
- Enclose the Nutella completely by folding the dough around it and rolling into a smooth ball. Tip: Ensure no filling is exposed to prevent leaks.
- Roll each dough ball in the cinnamon-sugar mixture until fully coated.
- Place dough balls 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time on the center rack for 10-12 minutes, or until the edges are set and lightly golden. Tip: Cookies will continue to firm up as they cool.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Revel in cookies that are crisp on the edges with a soft, chewy center that oozes warm Nutella. Roll leftovers in extra cinnamon sugar for a sweet crunch, or crumble over ice cream for an instant dessert upgrade.
Banana Nutella Chip Cookies
Ditch the boring snacks—these Banana Nutella Chip Cookies are your new go-to. They’re soft, fudgy, and packed with chocolate-hazelnut swirls. Ready in under 30 minutes, they’re perfect for a quick treat or impressing guests.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 1 cup all-purpose flour (spooned and leveled for accuracy)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature (or use 1/4 cup vegetable oil for a chewier texture)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ripe medium banana, mashed (about 1/2 cup; use overripe bananas for maximum sweetness)
- 1/2 cup Nutella or any chocolate-hazelnut spread
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until fully combined.
- In a large bowl, use an electric mixer on medium speed to cream the softened butter, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, and beat on medium speed for 1 minute until smooth.
- Mix in the mashed banana on low speed until just incorporated—avoid overmixing to keep the cookies tender.
- Gradually add the dry ingredients to the wet mixture, folding with a spatula until no flour streaks remain.
- Swirl in the Nutella with 3–4 gentle folds to create marbled streaks; do not overmix to preserve the swirls.
- Fold in the chocolate chips evenly throughout the dough.
- Scoop 2-tablespoon portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 9–11 minutes, or until the edges are lightly golden but the centers look slightly underdone—they’ll firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
These cookies boast a soft, cake-like texture with gooey Nutella pockets and melty chocolate chips. Try serving them warm with a scoop of vanilla ice cream for an indulgent twist, or store in an airtight container to enjoy for days.
Conclusion
Heavenly options await every sweet tooth! This roundup proves Nutella makes any cookie magical, from chewy classics to creative twists. We hope you found inspiration to bake a batch. Don’t forget to share which recipe you loved in the comments and pin your favorites to spread the joy. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
