These Nutella Cookies are a dream come true for chocolate lovers, combining rich hazelnut spread with a soft, chewy texture that melts in your mouth. With just 15 minutes of prep and a quick 10-minute bake, they’re surprisingly easy to whip up, though a 3-hour chill ensures they bake to perfection. Each bite delivers a heavenly balance of sweet, nutty flavors, enhanced by a hint of vanilla and a satisfyingly crisp edge.
Perfect for sharing or indulging solo, these cookies are packed with decadent richness while remaining delightfully light. Their golden-brown exterior gives way to a gooey center, making them irresistible straight from the oven. Whether you’re gifting them or savoring one with coffee, these cookies are sure to become a cherished treat in no time.
Ingredients for Nutella Cookies
- ½ cup (113 g) unsalted butter, softened to room temperature
- ⅔ cup (125 g) light brown sugar, packed
- ¼ cup (50 g) granulated sugar
- ¾ cup (245 g) Nutella
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (187 g) all-purpose flour
- 1 ½ teaspoons cornstarch (cornflour in the UK)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chunks (or chocolate chips as a substitute)
Step-by-Step Instructions
- In a stand mixer or large bowl, combine softened butter, light brown sugar, granulated sugar, and Nutella. Beat until creamy and well-combined.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Scrape the sides and bottom of the bowl to ensure even mixing.
- Fold in the chocolate chunks until evenly distributed.
- Cover the dough with cling wrap and chill in the refrigerator for at least 3 hours (or overnight for best results).
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Roll the dough into 2-Tablespoon-sized balls and place them on the prepared baking sheets, spacing them at least 2 inches apart.
- Bake for 10-13 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
- Allow the cookies to cool completely on the baking sheet before serving. Enjoy!
How to Store and Keep Nutella Cookies Fresh
Once your Nutella cookies have cooled completely, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months—just place them in a freezer-safe bag or container. To enjoy, let them thaw at room temperature or warm them in the oven for a few minutes for that freshly baked taste.
Fun Variations to Try
Switch things up by adding chopped hazelnuts for extra crunch or swapping the chocolate chunks for white chocolate chips. For a festive twist, sprinkle a pinch of sea salt on top before baking, or roll the dough balls in powdered sugar for a crackled effect. You can even drizzle melted Nutella over the cooled cookies for a decadent finish!
Time-Saving Tips for Busy Bakers
If you’re short on time, skip the chilling step—though the cookies may spread a bit more. To speed up chilling, place the dough in the freezer for 30-45 minutes instead of the fridge. You can also prepare the dough ahead of time and store it in the fridge for up to 2 days or freeze it for up to 1 month—just let it thaw slightly before baking.
Perfect Pairings for Nutella Cookies
These cookies pair wonderfully with a glass of cold milk or a cup of hot coffee. For a dessert platter, serve them alongside vanilla ice cream or fresh strawberries. They also make a great gift—wrap them in a cute box or jar with a ribbon for a thoughtful treat!
Common Questions Answered
Can I use crunchy Nutella?
Absolutely! It adds a delightful texture.
What if I don’t have cornstarch?
You can omit it, but the cookies may be slightly less tender.
Why chill the dough?
Chilling prevents excessive spreading and enhances the flavor. Don’t skip it if you can!
Nutella Cookies
Ingredients
- ½ cup unsalted butter softened to room temperature
- ⅔ cup light brown sugar packed
- ¼ cup sugar
- ¾ cups Nutella
- 1 large egg
- 1 ½ teaspoon vanilla extract
- 1 ½ cups flour
- 1 ½ teaspoon cornstarch cornflour in UK
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chunks
Instructions
- Combine softened butter, sugars, and Nutella in the bowl of a stand mixer (or in a large bowl, using electric mixer) and beat until ingredients are combined and well-creamed.
- Add egg and vanilla extract and stir until well-combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
- Gradually add dry ingredients to wet until completely combined — be sure to scrape the sides and bottom of the bowl with a spatula to ensure that all ingredients are well-incorporated.
- Stir in chocolate chunks.
- Cover bowl with cling wrap and chill for at least 3 hours.
- Once dough has finished chilling, preheat oven to 375F (190C) and line cookie sheets with parchment paper.
- Remove from refrigerator and roll into approximately 2-Tablespoon-sized balls. Roll dough into balls and place on prepared cookie sheet at least 2″ apart.
- Bake on 375F (190C) for 10-13 minutes, remove from oven and allow to cool completely on cookie sheet. Enjoy!