Nutella Cookies Recipe
These Nutella cookies are the kind of simple, satisfying bake I turn to when I want something rich and chocolate-hazelnut without fuss. They come together quickly, use pantry-friendly ingredients, and deliver soft centers with slightly crisp edges. The smell of Nutella and butter in the oven is, frankly, impossible to resist.
I test recipes the way I eat them: straight from the sheet, warm, with a cold glass of milk and a notebook nearby for notes. This one held up on repeat: minimal steps, predictable results, and a texture that leans chewy while staying tender. You’ll find these are great to make for unexpected guests or to keep in rotation for a weekday treat.
Below I’ll walk you through exactly what to use, how to mix and bake, and the small tricks that make these cookies consistently excellent. No fluff—just practical, reproducible tips so you get the same results I do every time.
What You’ll Need
Ingredients
- 1/2cupunsalted buttersoftened to room temperature — provides fat for tenderness and helps with creaming.
- 1cupNutella — delivers the chocolate-hazelnut flavor and moisture; use the same quantity called for.
- 2/3cuplight brown sugar — adds moisture and a hint of caramel; helps keep the centers chewy.
- 2/3cupwhite granulated sugar — balances sweetness and helps with edge crisping.
- 1large eggsoftened to room temperature — binds the dough and contributes to structure; room temperature mixes more evenly.
- 2cupsall-purpose flour — the main dry structure; measure by spooning into the cup and leveling for accuracy.
- 1tablespooncornstarch — gives a softer, tender crumb; a small but important addition.
- 1/2teaspoonsalt — enhances flavor and keeps the sweetness from being flat; don’t skip it.
Method: Nutella Cookies
- Preheat the oven to 320°F. Line a baking sheet with parchment paper and set it aside. Ensure the butter and egg are at room temperature.
- In a large bowl, beat the softened butter with the light brown sugar and granulated sugar until the mixture is light and fluffy and well combined.
- Add the room-temperature egg and mix just until incorporated.
- Add the Nutella and mix until evenly combined, scraping the sides and bottom of the bowl as needed.
- Stir in the all-purpose flour, cornstarch, and salt until just combined; do not overmix.
- Use an ice-cream scoop to portion dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 7–10 minutes, until the edges are set and the centers are still slightly soft. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Why This Recipe Belongs in Your Rotation
This recipe wins for a few clear reasons: speed, reliability, and flavor. The dough comes together in one bowl with standard techniques—cream the butter and sugars, add egg, fold in Nutella and dry ingredients—and you’re done. There’s no chilling required and no fragile shaping. If you need a crowd-pleasing cookie on short notice, this is it.
Texture is another reason I keep baking these. The cornstarch softens the crumb, the brown sugar keeps centers tender, and the slightly lower oven temperature (320°F) prevents overbrowning while still allowing the edges to set. The result is a cookie that’s soft in the middle and lightly crisp at the perimeter—a universally liked profile.
What to Use Instead
- Nut butter swap — If you don’t have Nutella, a chocolate-hazelnut spread with similar sweetness will work. Keep the same volume (1 cup).
- Brown sugar option — If you only have dark brown sugar, it will add more molasses flavor; use the same 2/3 cup, but expect a slightly deeper taste.
- Flour alternatives — Use the full 2 cups of all-purpose flour as written. If you must substitute part of it (not recommended), reduce any alternative flours and accept a different texture.
- Butter alternatives — Unsalted butter is specified. If you only have salted butter, reduce added salt slightly elsewhere; but here the recipe uses 1/2 teaspoon salt, so reduce to about 1/4 teaspoon if substituting salted butter.
Cook’s Kit
- Stand mixer or hand mixer — for creaming butter and sugars until light.
- Bowl, large — one bowl mixing keeps cleanup easy.
- Measuring cups and spoons — accurate measurements matter for texture.
- Ice-cream scoop (medium) — ensures even-sized cookies and consistent bake times.
- Baking sheet and parchment paper — prevents sticking and promotes even browning.
- Wire cooling rack — cools cookies without sogginess.
Frequent Missteps to Avoid
- Using cold butter or egg — cold ingredients won’t cream properly, leading to dense cookies. Bring them to room temperature first.
- Overmixing the dough — you want the flour, cornstarch, and salt folded just until combined. Overmixing develops gluten and makes cookies tough.
- Ignoring oven temperature — 320°F is deliberate here to set edges gently. Baking hotter will darken and crisp the edges too quickly, drying out the center.
- Skipping the parchment — without it, cookies can spread too much or brown unevenly on the sheet.
- Making uneven scoops — inconsistent scoop sizes yield uneven bakes; use an ice-cream scoop and space dough 2 inches apart.
Make It Year-Round
These cookies are purely seasonal in appeal—you can bake them any time you want comfort. For winter, add a sprinkle of flaky sea salt on top as soon as the cookies come out of the oven; the contrast plays beautifully with Nutella’s sweetness. In summer, bake smaller scoops and sandwich two together with a dollop of fresh whipped cream or mascarpone for a lighter treat.
For holidays, press a few chopped toasted hazelnuts on top before baking for crunch and a festive finish. If you prefer, add a dusting of powdered sugar once cooled for a snow-dusted look that’s surprisingly elegant and quick.
Behind the Recipe
I developed this recipe when I wanted to capture Nutella’s flavor in cookie form without a complicated process. The idea was simple: keep the ingredient list short, use standard techniques, and rely on a small addition—cornstarch—to make the crumb as tender as possible. After a few rounds and timing tweaks, the lower oven temp made the biggest difference: it keeps the centers pillowy while the edges get just enough structure.
I also tested whether melting the Nutella into the dough changed the end result; mixing it in as written keeps the texture uniform and avoids dense pockets. The balance of brown and white sugar was chosen to preserve chew while allowing a slight crispness. It’s a small recipe with big flavor payoff.
Storage Pro Tips
To keep fresh: store baked cookies in an airtight container at room temperature for up to 3 days. Place a slice of bread in the container to help maintain soft centers—replace the bread every day or two. For longer storage, freeze cooled cookies in a single layer on a sheet; once firm, transfer them to a freezer-safe bag for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven for 5–7 minutes.
If you freeze the raw dough portions, place scoops on a tray, freeze until solid, then transfer to a bag. Bake from frozen, adding a minute or two to the bake time and watching the edges to avoid overbaking.
Top Questions & Answers
- Can I make the dough ahead? — Yes. You can chill the dough for up to 24 hours; bring it back to room temperature a bit before scooping. If you chill longer, expect slightly less spread.
- Why use cornstarch? — Cornstarch tenderizes the crumb, giving the cookie a softer, more delicate texture than flour alone.
- Can I add chocolate chips? — You can fold in chocolate chips, but be aware that the dough is already rich with Nutella; chips will change the balance and may increase spread slightly.
- My cookies spread too much—what happened? — Likely causes: warm dough, too soft butter, or too-hot oven. Chill the dough briefly and ensure your butter isn’t overly soft. Also check your measuring of flour—under-measuring leads to more spread.
Make It Tonight
This recipe is designed for a quick win. Preheat, cream, scoop, and bake—the entire process can be under 30 minutes from start to finish if your ingredients are at room temperature. If you’re picking one thing to try tonight, make a single sheet: the first warm cookie off the tray is a reliable mood-lifter and, frankly, a very good excuse to treat yourself.
Household tip: set a timer for the shorter end of the bake window (7 minutes) the first time, then check. You want the centers to look slightly soft when you pull them; they finish while cooling. Enjoy the bake—and save a few for later, if you can resist.
Nutella Cookies Recipe
Ingredients
Ingredients
- 1/2 cupunsalted buttersoftened to room temperature
- 1 cupNutella
- 2/3 cuplight brown sugar
- 2/3 cupwhite granulated sugar
- 1 large eggsoftened to room temperature
- 2 cupsall-purpose flour
- 1 tablespooncornstarch
- 1/2 teaspoonsalt
Instructions
Instructions
- Preheat the oven to 320°F. Line a baking sheet with parchment paper and set it aside. Ensure the butter and egg are at room temperature.
- In a large bowl, beat the softened butter with the light brown sugar and granulated sugar until the mixture is light and fluffy and well combined.
- Add the room-temperature egg and mix just until incorporated.
- Add the Nutella and mix until evenly combined, scraping the sides and bottom of the bowl as needed.
- Stir in the all-purpose flour, cornstarch, and salt until just combined; do not overmix.
- Use an ice-cream scoop to portion dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 7–10 minutes, until the edges are set and the centers are still slightly soft. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Large Bowl
- Ice Cream Scoop
- Wire Rack
Notes
The recipe specifically asks for brown and white sugar, this way we add moisture and crispiness to the cookies.
Do NOT overmix the flour as it will result in tougher cookies.
For GF cookies, just use 1:1 gluten-free flour.
The cookies are ready when the edges start to brown slightly.
