These Nutella cookies are chocolate cookies filled with a gooey Nutella center, then topped with a drizzle of both dark and white chocolate. An easy and impressive cookie recipe that will have everyone coming back for seconds!
Nutella is quite delicious on its own, but when you stuff it into chocolate cookies, you end up with an amazingly delicious treat that will please all of the chocolate lovers in your life. I love to give these cookies as gifts for the holidays along with dessert recipes like peppermint cookies, Italian cookies, M&M cookies, red velvet brownies, peppermint patties and crock pot candy.
Nutella is one of the greatest foods ever created, am I right? Whether it’s on toast, with fruit, in Nutella berry crepes or simply eaten out of a spoon, I can’t get enough of the stuff. These Nutella stuffed cookies have shot to the top of my favorite desserts list because they’re just that good.
Table of Contents
Nutella Cookie Ingredients
To make this recipe, you will need Nutella, butter, granulated sugar, brown sugar, vanilla extract, a large egg, egg yolk, all purpose flour, cocoa powder, baking soda, white chocolate and semisweet chocolate.
How Do You Make Nutella Cookies?
Place dollops of Nutella on a parchment paper lined baking sheet, then place the pan in the freezer. Cream the butter, granulated sugar and brown sugar with a mixer. Add Nutella and vanilla to the butter mixture and beat until combined. Mix in the egg and egg yolk, as well as the flour, cocoa powder and baking soda. Scoop out the dough and form it into balls. Place the balls on baking sheets lined with parchment. Freeze the cookie dough balls until they are firm. Next, use your hand to flatten each ball of dough into a disc. Place one of the frozen dollops of Nutella onto each dough round, then fold the dough around the Nutella. Flatten each ball one more time, then bake. Let the cookies cool, then drizzle with white and semisweet chocolate.
Tips For The Perfect Cookies
- The cookie dough can be frozen for up to 2 months if you’re looking to plan ahead. Simply thaw the dough and proceed with adding the frozen Nutella balls.
- The Nutella will thaw fairly quickly if it’s a warm day, so be sure to work quickly. You can always pop your Nutella balls back into the freezer for a few minutes in between forming your cookies.
- You can either serve the chocolate hazelnut cookies as-is, or drizzle them with some extra chocolate like I’ve done here. You can drizzle your cookies in white, milk, or dark chocolate, or a combination of the three. Another option is to dip half of each cookie into chocolate if you’re a die hard chocolate fan.
Quick Tip
These cookies can be made up to 3 days in advance. Store them in an airtight container at room temperature until you’re ready to enjoy them.
Recipe FAQs
These cookies are a perfect candidate for the freezer. Simple store the cookies in an airtight container or freezer bag for up to 2 months. If you’re doing the chocolate drizzle, I recommend freezing the cookies plain, then adding the chocolate to the thawed cookies. Thaw the cookies at room temperature.
You can use extra Nutella on toast, to make cookies, as a dip for fruit, or blend it with ice cream to make a milkshake. Some other great options include Nutella cupcakes, muffins or even brownies.
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Flavor Variations
While I think these cookies are perfect as-is, there are different ways to customize the flavors to your tastes.
- Don’t want to bother with drizzling your cookies in chocolate? You can decorate the tops of the cookies with coarse sugar, a sprinkle of sea salt or chocolate sprinkles before they bake for a different look. During the holidays you can even roll the cookies in colored sprinkles for a fun and festive look.
- You can stir together 1/2 cup of Nutella and 1/2 cup of peanut butter for the filling if you’re a peanut butter lover.
- For festive holiday cookies, try sprinkling some crushed candy canes on top when you add the melted chocolate drizzle.
I’m warning you now, these Nutella cookies are addictive – you won’t be able to eat just one! I serve these cookies at parties and everyone is delighted to bite into one and find all that gooey chocolate goodness inside.
These cookies are perfect for the holidays, as an after school snack, or for one of those days when you have a major chocolate craving!
More Chocolate Desserts
Chocolate Coconut Cake
50 mins
Chocolate Chip Cupcakes
35 mins
Chocolate Hazelnut Cupcakes
50 mins
Chocolate Pudding Cake
45 mins
Brownie Pizza
50 mins
Nutella Cookies Video
Love This Recipe?
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Nutella Cookies
Ingredients
- 1 1/4 cups Nutella divided use
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 3/4 cup white chocolate chips or candy melts
- 3/4 cup semisweet chocolate chips or candy melts
Instructions
- Use 1 cup of the Nutella to make 2 teaspon sized dollops on a parchment lined sheet pan.
- Freeze the Nutella dollops until firm.
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment or a nonstick silicon baking mat.
- Place the butter, granulated sugar and brown sugar in the bowl of a mixer. Beat until fluffy, about 2-3 minutes.
- Add the remaining 1/4 cup of Nutella and vanilla extract to the bowl. Beat until combined.
- Add the egg and egg yolk to the bowl and mix until combined.
- Add the flour, cocoa powder and baking soda to the bowl. Mix on low speed until just combined.
- Scoop out 1 1/2 tablespoons of dough and form into a ball. Place on prepared baking sheets. Repeat with remaining dough.
- Cover the pan with plastic wrap and freeze for 10-15 minutes or until balls of dough are firm.
- Flatten each ball of dough with your hands and place a dollop of frozen Nutella on top.
- Fold the dough around the Nutella and roll until smooth. Flatten each ball into a disc shape.
- Place each cookie 2 inches apart on the baking sheets.
- Freeze the cookies for 10-15 minutes or until firm.
- Bake each sheet pan or cookies for 10 minutes. Let cool for 10 minutes then transfer to a cooling rack.
- Place the dark and white chocolate into two bowls. Microwave each bowl in 30 second increments until chocolate is melted. Stir until smooth.
- Use a spoon, piping bag or plastic resealable bag with the tip snipped off to drizzle both chocolates over the cookies.
- Let cool until chocolate is hardened, then serve. Cookies can be stored in an airtight container for up to 3 days.
Notes
- These cookies can be made up to 3 days in advance; store them in an airtight container at room temperature until you’re ready to enjoy them.
- The cookie dough can be frozen for up to 2 months if you’re looking to plan ahead. Simply thaw the dough and proceed with adding the frozen Nutella balls.
Do you use sweetened or no sweetened cocoa powder?
Unsweetened!
Love nutella! These cookie are just what I need to treat that craving!!
Love these Nutella cookies! Can’t wait to try them!
Absolutely delicious and easy to follow! Will definitely make again and again 😍