18 Delicious Nutella Cookie Recipes Sweet

Sweet, creamy, and utterly irresistible, Nutella isn’t just for spreading on toast—it’s the secret star in these 18 cookie recipes that promise to delight your taste buds. Whether you’re craving something gooey, crispy, or downright decadent, we’ve got a Nutella-infused treat that’ll make your baking adventures unforgettable. Dive into this roundup and discover your next favorite cookie recipe that’s sure to impress friends and family alike!

Nutella Stuffed Chocolate Chip Cookies

Holiday baking just got better with these Nutella Stuffed Chocolate Chip Cookies. They’re a game-changer for cookie lovers, combining the classic chocolate chip with a gooey Nutella center.

Ingredients

– 1 cup unsalted butter, softened (I find room temp butter blends smoother)
– 3/4 cup granulated sugar
– 3/4 cup packed brown sugar
– 2 large eggs (room temp eggs incorporate better)
– 2 tsp vanilla extract
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 2 cups semi-sweet chocolate chips
– 1/2 cup Nutella, chilled (chilling makes it easier to handle)

Instructions

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Tip: Scrape the bowl sides for even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. Combine the flour, baking soda, and salt in another bowl. Gradually add to the creamed mixture.
5. Fold in the chocolate chips.
6. Scoop 1 tbsp of dough, flatten it, place 1 tsp of Nutella in the center, then cover with another tbsp of dough. Seal edges well. Tip: Chilled Nutella is less messy.
7. Place cookies 2 inches apart on baking sheets. Bake for 9-11 minutes until edges are golden. Tip: Don’t overbake; centers will set as they cool.
8. Cool on baking sheets for 5 minutes, then transfer to wire racks.
Finally, these cookies offer a crispy edge with a molten Nutella heart. Serve warm with a glass of cold milk for the ultimate experience.

Easy Nutella Cookies with Sea Salt

Got a sweet tooth craving? These Easy Nutella Cookies with Sea Salt are your quick fix. Simple, decadent, and with a salty twist, they’re irresistible.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup Nutella (the star of the show, no substitutes)
• 1/4 cup unsalted butter, softened (room temp blends better)
• 1/2 cup brown sugar (pack it tight for that molasses kick)
• 1 large egg (room temp eggs mix in smoother)
• 1/2 tsp baking soda (fresh for maximum rise)
• 1/4 tsp sea salt (plus extra for sprinkling)
• 1 tsp vanilla extract (pure vanilla makes a difference)

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and brown sugar until light and fluffy. Tip: Scrape the bowl sides for even mixing.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Mix in the Nutella until the mixture is uniform in color.
5. Sift together the flour, baking soda, and sea salt. Gradually add to the wet ingredients, mixing just until combined. Tip: Overmixing leads to tough cookies.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Lightly sprinkle each cookie with a pinch of sea salt. Tip: The salt enhances the Nutella’s richness.
8. Bake for 10-12 minutes, or until the edges are set but centers are still soft.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Velvety inside with a slight crunch outside, these cookies are a texture dream. Serve them warm with a glass of cold milk for the ultimate experience.

Nutella Swirl Sugar Cookies

You won’t believe how easy these Nutella Swirl Sugar Cookies are to make. Perfect for a quick treat or a last-minute gift, they’re a hit every time.

Ingredients

• 1 cup unsalted butter, softened (I find room temp butter blends better)
• 1 1/2 cups granulated sugar (for that perfect sweetness)
• 2 large eggs (room temp eggs mix more smoothly)
• 1 tsp vanilla extract (pure extract makes a difference)
• 3 cups all-purpose flour (sifted for lighter cookies)
• 1/2 tsp baking powder (helps them rise just right)
• 1/2 tsp salt (balances the sweetness)
• 1/2 cup Nutella (warmed for easier swirling)

Instructions

1. Preheat your oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Scrape the bowl sides for even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients.
5. Divide the dough in half. Gently swirl in warmed Nutella into one half. Tip: Don’t overmix to keep the swirl effect.
6. Roll tablespoons of dough into balls and place on prepared sheets. Flatten slightly with your hand.
7. Bake for 10-12 minutes, until edges are just golden. Tip: Let them cool on the sheet for 2 minutes before moving.

Great texture with a crisp edge and soft center, these cookies are a Nutella lover’s dream. Try serving them warm with a scoop of vanilla ice cream for an extra treat.

Chewy Nutella Brownie Cookies

Absolutely no one can resist the gooey, chocolatey goodness of these Chewy Nutella Brownie Cookies. They’re the perfect blend of a brownie’s fudgy center and a cookie’s crisp edges.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that rich chocolate flavor)
• 1/2 tsp baking soda (make sure it’s fresh for the best rise)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup unsalted butter, softened (room temp blends smoother)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 1/2 cup brown sugar (packed tight for moisture)
• 1 large egg (room temp eggs mix better)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 cup Nutella (because everything’s better with Nutella)
• 1 cup semi-sweet chocolate chips (for those melty pockets of joy)

Instructions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Add the egg and vanilla extract to the butter mixture. Beat until just combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Tip: Overmixing leads to tough cookies, so stop as soon as the flour disappears.
6. Fold in the Nutella and chocolate chips until evenly distributed. The dough will be thick and sticky.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll continue to cook on the baking sheet, so don’t overbake.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Perfectly chewy with a crackly top, these cookies are a chocolate lover’s dream. Serve them warm with a glass of cold milk for the ultimate indulgence.

Nutella and Peanut Butter Thumbprint Cookies

You won’t believe how easy these Nutella and Peanut Butter Thumbprint Cookies are to make. Perfect for a quick treat or a last-minute dessert.

Ingredients

– 1 cup all-purpose flour (I like to sift mine for extra fluffiness) – 1/2 cup creamy peanut butter (the no-stir kind works best here) – 1/4 cup unsalted butter, softened (room temp is key) – 1/2 cup granulated sugar – 1 large egg (room temp eggs blend better) – 1/2 tsp vanilla extract – 1/4 cup Nutella (warmed slightly for easier piping)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. 2. In a medium bowl, whisk together the flour and set aside. 3. In a large bowl, beat the peanut butter, butter, and sugar until light and fluffy, about 2 minutes. 4. Add the egg and vanilla extract to the peanut butter mixture, beating until fully incorporated. 5. Gradually add the flour mixture to the wet ingredients, mixing until just combined. 6. Roll the dough into 1-inch balls and place them on the prepared baking sheet. 7. Use your thumb or the back of a spoon to make an indentation in the center of each ball. 8. Fill each indentation with about 1/2 tsp of warmed Nutella. 9. Bake for 10-12 minutes, or until the edges are lightly golden. 10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Pro tip: For a smoother Nutella filling, microwave it for 10 seconds before piping. Another tip: Don’t overmix the dough to keep the cookies tender. Lastly, if the dough is too sticky, chill it for 30 minutes before shaping. Perfectly soft with a gooey Nutella center, these cookies are a hit. Try serving them slightly warm with a glass of cold milk for the ultimate experience.

Nutella Stuffed Double Chocolate Cookies

Zesty and indulgent, these cookies are a chocolate lover’s dream. Perfect for a quick treat or a special occasion.

Ingredients

• 1 cup all-purpose flour (I like to sift it for extra fluffiness)
• 1/2 cup cocoa powder (dark cocoa adds depth)
• 1/2 tsp baking soda (fresh is key)
• 1/4 tsp salt (sea salt enhances the chocolate)
• 1/2 cup unsalted butter, room temp (softens the dough perfectly)
• 1/2 cup granulated sugar (for that crisp edge)
• 1/2 cup brown sugar (packed, for chewiness)
• 1 large egg (room temp blends better)
• 1 tsp vanilla extract (pure is my go-to)
• 1/2 cup Nutella (chilled, for easy stuffing)
• 1 cup chocolate chips (I prefer a mix of milk and dark)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Whisk flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
3. Cream butter and both sugars until light and fluffy, about 3 minutes.
4. Beat in egg and vanilla until just combined.
5. Gradually add dry ingredients to wet, mixing until a dough forms.
6. Fold in chocolate chips. Chill dough for 30 minutes for easier handling.
7. Scoop 1 tbsp dough, flatten, place 1 tsp Nutella in center, seal with another tbsp dough. Roll into a ball.
8. Place balls 2 inches apart on baking sheets. Bake for 10-12 minutes until edges set.
9. Let cool on sheets for 5 minutes, then transfer to wire racks.

Melt-in-your-mouth centers with crisp edges make these irresistible. Serve warm with a glass of cold milk for the ultimate experience.

Nutella Hazelnut Cookies

Perfect for a quick treat, these Nutella Hazelnut Cookies blend rich chocolate and crunchy nuts in every bite. They’re easy to make and even easier to love.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup unsalted butter, softened (room temp blends smoother)
• 1/2 cup Nutella (the star of the show)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 1 large egg (room temp eggs mix better)
• 1/2 tsp vanilla extract (pure extract makes a difference)
• 1/2 cup chopped hazelnuts (toasted for extra crunch)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: Scrape the bowl sides for even mixing.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Gently fold in the Nutella until the mixture is uniformly chocolatey.
5. Sift in the flour and salt, mixing just until combined. Overmixing leads to tough cookies.
6. Stir in the chopped hazelnuts. Tip: Reserve some to press on top for presentation.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, until the edges are set but centers are soft. Tip: They firm up as they cool.
9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Amazingly soft with a slight crunch, these cookies are a Nutella lover’s dream. Serve them warm with a glass of cold milk for the ultimate experience.

Soft Nutella Cookies with White Chocolate Chips

Perfect for any occasion, these Soft Nutella Cookies with White Chocolate Chips are a dreamy treat that combines the rich flavor of Nutella with the creamy sweetness of white chocolate.

Ingredients

• 1 cup all-purpose flour (I always sift mine for extra fluffiness)
• 1/2 cup Nutella (the star of the show, no substitutes here)
• 1/4 cup unsalted butter, softened (room temp blends better)
• 1/2 cup white chocolate chips (I love the extra crunch they add)
• 1/4 cup granulated sugar (just enough to sweeten)
• 1 large egg (room temp eggs mix more evenly)
• 1/2 tsp baking soda (the secret to the perfect rise)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: Scrape the sides of the bowl to ensure everything is evenly mixed.
3. Add the egg and Nutella to the butter mixture. Mix until well combined.
4. Sift in the flour, baking soda, and salt. Stir until just combined. Tip: Overmixing can lead to tough cookies.
5. Fold in the white chocolate chips. Tip: Reserve a few chips to press on top of the cookies before baking for a prettier finish.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty and rich, these cookies have a melt-in-your-mouth texture with pockets of creamy white chocolate. Serve them slightly warm with a glass of cold milk for the ultimate indulgence.

Nutella Crinkle Cookies

You won’t believe how easy these Nutella Crinkle Cookies are to make. Yet, they’re irresistibly delicious, with a perfect balance of chewiness and crunch.

Ingredients

– 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
– 1/2 cup cocoa powder (Dutch-processed gives a deeper flavor)
– 1 tsp baking powder (freshness is key, so check the date)
– 1/4 tsp salt (I always use sea salt for a cleaner taste)
– 1/2 cup Nutella (room temp spreads easier)
– 1/4 cup unsalted butter, softened (I prefer European-style for richness)
– 1/2 cup granulated sugar (for that perfect sweetness)
– 1/2 cup brown sugar (packed tightly for moisture)
– 1 large egg (room temp blends better)
– 1 tsp vanilla extract (pure extract makes a difference)
– Powdered sugar for rolling (don’t skimp, it’s essential for the crinkle)

Instructions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, beat the Nutella, butter, granulated sugar, and brown sugar until smooth. Tip: Scrape the bowl sides to ensure even mixing.
4. Add the egg and vanilla extract to the Nutella mixture. Beat until fully incorporated.
5. Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing leads to tough cookies.
6. Chill the dough for 30 minutes. This step prevents spreading and enhances flavor.
7. Scoop tablespoon-sized balls of dough. Roll each in powdered sugar until heavily coated.
8. Place dough balls 2 inches apart on prepared sheets. Bake for 10-12 minutes. Tip: Cookies are done when edges are set but centers are soft.
9. Let cookies cool on sheets for 5 minutes, then transfer to a wire rack.

Decadently rich with a fudgy center, these cookies are a chocolate lover’s dream. Serve them warm with a glass of cold milk for the ultimate treat.

Nutella Oatmeal Cookies

Oatmeal cookies get a decadent twist with Nutella. These are quick, chewy, and packed with chocolate-hazelnut flavor.

Ingredients

• 1 cup all-purpose flour (I like to sift it for extra fluffiness)
• 1/2 tsp baking soda (freshness matters here)
• 1/4 tsp salt (I prefer sea salt for a slight crunch)
• 1/2 cup unsalted butter, room temp (softened but not melted)
• 1/2 cup brown sugar (pack it tight for sweetness)
• 1/4 cup white sugar (for that perfect crisp edge)
• 1 large egg (room temp blends better)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 1/2 cups old-fashioned oats (they hold up better than quick oats)
• 1/2 cup Nutella (chilled for easier handling)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a bowl, whisk flour, baking soda, and salt. Set aside.
3. In another bowl, beat butter and sugars until creamy. Tip: Scrape the bowl sides for even mixing.
4. Add egg and vanilla to butter mix. Beat until just combined.
5. Gradually mix in dry ingredients. Don’t overmix to keep cookies tender.
6. Fold in oats, then Nutella. Tip: Chill Nutella for 10 mins to prevent it from melting into the dough.
7. Scoop dough into 1.5 tbsp balls. Place 2 inches apart on sheets. Tip: Use a cookie scoop for uniform size.
8. Bake for 10-12 mins until edges are golden but centers are soft.
9. Cool on sheets for 5 mins, then transfer to wire racks.

Yield: 18 cookies. These are chewy with a slight crunch, and the Nutella swirls make them irresistible. Try serving warm with a glass of cold milk.

Nutella Shortbread Cookies

Easy to make and impossible to resist, these Nutella Shortbread Cookies combine buttery richness with a chocolate-hazelnut twist. Perfect for any occasion, they’re a crowd-pleaser every time.

Ingredients

• 1 cup unsalted butter, softened (I find European butter adds extra richness)
• 1/2 cup granulated sugar (for that perfect sweetness balance)
• 2 cups all-purpose flour (sifted to avoid lumps)
• 1/2 cup Nutella (chilled for easier handling)
• 1/4 tsp salt (to enhance all the flavors)

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Tip: Scrape the bowl sides for even mixing.
3. Gradually add the sifted flour and salt to the butter mixture, mixing until just combined. Tip: Overmixing leads to tough cookies.
4. Divide the dough in half. Roll each half into a log about 1.5 inches in diameter.
5. Spread Nutella over each dough log, then roll them up to encase the Nutella inside. Tip: Chilled Nutella spreads more evenly.
6. Wrap the logs in plastic wrap and freeze for 30 minutes for easier slicing.
7. Slice the logs into 1/2 inch thick rounds and place them on the prepared baking sheet.
8. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.

Light and crumbly with a gooey Nutella center, these cookies are a textural dream. Serve them slightly warm for a melt-in-your-mouth experience, or pair with a cold glass of milk for the ultimate treat.

Nutella Meringue Cookies

Rarely do you find a dessert that’s both effortlessly elegant and irresistibly tasty. Nutella Meringue Cookies are just that—crisp on the outside, chewy inside, with a rich hazelnut swirl.

Ingredients

– 3 large egg whites, room temp for better volume – 1 cup granulated sugar, fine grain blends smoother – 1/4 tsp cream of tartar, my secret for stability – 1/2 cup Nutella, slightly warmed for easy swirling

Instructions

1. Preheat oven to 200°F and line two baking sheets with parchment. Low and slow is key for meringues. 2. In a spotlessly clean bowl, beat egg whites on medium until frothy. Any grease prevents peaks. 3. Add cream of tartar, then gradually sprinkle in sugar while beating to stiff, glossy peaks. This takes about 7 minutes. 4. Dollop Nutella over meringue and gently fold just 3-4 times for a marbled effect. Overmixing loses swirls. 5. Pipe or spoon 2-inch mounds onto sheets, spacing 1 inch apart. They won’t spread much. 6. Bake for 2 hours, then turn off oven and let cool inside for 1 hour to prevent cracking. 7. Store airtight up to 3 days—if they last that long. For extra flair, sandwich two cookies with more Nutella. Flaky yet tender, these meringues balance sweet and nutty perfectly. Try crumbling over vanilla ice cream for a quick upgrade.

Nutella and Banana Cookies

Simple yet irresistible, these Nutella and Banana Cookies combine the creamy richness of Nutella with the natural sweetness of bananas for a treat that’s hard to resist.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 tsp baking soda
• 1/4 tsp salt (a pinch more if you’re into that sweet-salty combo)
• 1/2 cup unsalted butter, softened (room temp is key for easy mixing)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg (room temp eggs blend better)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 cup mashed ripe banana (about 1 medium banana)
• 1/2 cup Nutella (plus extra for drizzling, because why not?)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Mix in the mashed banana until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
7. Fold in the Nutella gently, creating swirls rather than fully mixing it in for a marbled effect.
8. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutty and rich, these cookies have a soft center with a slightly crisp edge. Serve them warm with a drizzle of extra Nutella for an indulgent twist.

Nutella Macadamia Nut Cookies

Very few treats combine comfort and luxury like these cookies. Perfect for a quick bake or a special occasion, they’re irresistibly good.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup unsalted butter, softened (room temp blends better)
• 1/2 cup Nutella (the star of the show, no substitutes)
• 1/2 cup brown sugar (pack it tight for that moisture)
• 1 large egg (room temp, as always)
• 1/2 cup macadamia nuts, chopped (toast them lightly for extra crunch)
• 1 tsp vanilla extract (pure, not imitation)
• 1/2 tsp baking soda (freshness matters)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Tip: Scrape the bowl sides to ensure even mixing.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Mix in the Nutella until the mixture is uniform in color.
5. In another bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet, mixing just until combined. Tip: Overmixing leads to tough cookies.
7. Fold in the chopped macadamia nuts.
8. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are set but centers are still soft. Tip: They firm up as they cool, so don’t overbake.
10. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Kick back and enjoy these cookies warm for a gooey center or cooled for a crisp edge. They pair wonderfully with a cold glass of milk or as a decadent ice cream sandwich filler.

Nutella Espresso Cookies

Outrageously delicious, these Nutella Espresso Cookies blend rich chocolate hazelnut spread with a bold coffee kick. Perfect for a quick energy boost or a sweet treat.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup Nutella (go for the creamy kind, it mixes better)
• 1/4 cup unsalted butter, softened (room temp is key for smooth blending)
• 1/2 cup brown sugar (pack it tight for that molasses depth)
• 1 large egg (room temp eggs incorporate more evenly)
• 1 tbsp instant espresso powder (the stronger, the better for coffee lovers)
• 1/2 tsp baking soda (freshness matters, check the date)
• 1/4 tsp salt (a pinch of sea salt elevates the flavors)

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2 minutes.
4. Add the egg and beat until fully incorporated. Tip: Scrape down the sides of the bowl to ensure even mixing.
5. Mix in the Nutella and instant espresso powder until the dough is uniform in color.
6. Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing leads to tough cookies.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Yield: These cookies are irresistibly chewy with a crisp edge and a deep coffee-chocolate flavor. Try serving them warm with a dollop of vanilla ice cream for an indulgent twist.

Nutella Coconut Cookies

Delightfully easy, these Nutella Coconut Cookies blend rich chocolate hazelnut spread with tropical coconut for a quick treat.

Ingredients

• 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
• 1/2 cup Nutella (the star of the show, no substitutes here)
• 1/4 cup shredded coconut (toasted for extra crunch if you prefer)
• 1/4 cup granulated sugar (for that perfect sweetness)
• 1/4 cup unsalted butter, softened (room temp blends smoother)
• 1 large egg (room temp eggs mix better, trust me)
• 1/2 tsp baking powder (the lift in every bite)
• 1/4 tsp salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: Scrape the bowl sides for even mixing.
3. Beat in the egg until fully incorporated. Then, mix in the Nutella until smooth.
4. Whisk together the flour, baking powder, and salt in another bowl. Gradually add to the wet ingredients, mixing just until combined. Tip: Overmixing leads to tough cookies.
5. Fold in the shredded coconut. The dough will be thick but manageable.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Tip: Flatten slightly for even baking.
7. Bake for 10-12 minutes, until the edges are set but centers are still soft. They’ll firm up as they cool.
8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Just out of the oven, these cookies are soft with a slight chew, the coconut adding texture against the creamy Nutella. Serve them warm with a glass of cold milk for the ultimate comfort snack.

Nutella Pumpkin Cookies

These Nutella Pumpkin Cookies blend the rich, chocolatey spread with the warm spices of pumpkin for a fall treat that’s irresistible. They’re soft, chewy, and packed with flavor.

Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup Nutella (I like to warm it slightly for easier mixing)
• 1/2 cup unsalted butter, softened (room temp blends better)
• 1 cup granulated sugar
• 1 large egg (room temp eggs incorporate more smoothly)
• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (homemade or store-bought)

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 2 minutes.
3. Add egg and pumpkin puree to the butter mixture. Mix until fully combined.
4. In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
5. Gradually add dry ingredients to wet ingredients, mixing just until combined. Tip: Overmixing leads to tough cookies.
6. Fold in Nutella gently for a marbled effect. Tip: Don’t overmix to maintain swirls.
7. Drop tablespoon-sized dough onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, until edges are set but centers are still soft. Tip: Cookies will firm up as they cool.
9. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.

Moist and tender, these cookies have a perfect balance of pumpkin and Nutella. Serve them slightly warm with a glass of milk for an extra cozy treat.

Nutella Almond Butter Cookies

Crisp on the outside, chewy on the inside—these Nutella Almond Butter Cookies are a dream for anyone who loves the rich combo of chocolate and nuts. They’re straightforward to make, with a payoff that feels gourmet.

Ingredients

– 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
– 1/2 cup Nutella (the star of the show, no substitutes)
– 1/2 cup almond butter (creamy works best here)
– 1/2 cup brown sugar (packed for that deep molasses flavor)
– 1 large egg (room temp blends smoother)
– 1 tsp vanilla extract (pure, not imitation)
– 1/2 tsp baking soda (freshness matters, check the date)
– 1/4 tsp salt (I use sea salt for a slight crunch)

Instructions

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix Nutella, almond butter, brown sugar, egg, and vanilla until smooth. Tip: Scrape the sides of the bowl to ensure everything is evenly incorporated.
3. Add flour, baking soda, and salt to the wet ingredients. Stir until just combined. Overmixing leads to tough cookies.
4. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Tip: Use a cookie scoop for uniform size and easy cleanup.
5. Bake for 10-12 minutes, until the edges are set but the centers are still soft. They’ll firm up as they cool.
6. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: For extra flair, press a few extra almonds into the tops while still warm.
These cookies strike the perfect balance between nutty and chocolaty, with a texture that’s irresistibly tender. Try sandwiching them with a dollop of extra Nutella for an over-the-top treat.

Conclusion

From decadent delights to simple sweets, these 18 Nutella cookie recipes offer something for every home baker. Whether you’re craving chewy, crispy, or cakey, there’s a treat here to satisfy. We’d love to hear which recipe stole your heart—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!

Bella Bacinos