Decadent Nutella Cookie Recipe: Quick Homemade Chocolate Hazelnut Cookies

This Nutella Cookies recipe yields moist, brownie-like cookies with a crisp exterior and a soft, fudgy center. They’re made with plenty of Nutella for a rich chocolate-hazelnut flavor.

Nutella vs Peanut Butter in Cookies

Can you substitute Nutella for peanut butter in cookies? Nutella has a similar texture to peanut butter, but it contains considerably more sugar and oil, so it doesn’t swap 1:1 in a traditional peanut butter cookie recipe.

Because Nutella is sweeter and oilier than creamy peanut butter, using it without adjustments will make cookies spread more than expected.

I tested this recipe three times to get the balance right:

• The first batch spread too much.
• The second batch barely spread at all.
• The third batch found the sweet spot and is the version below.

The best part? There’s no chilling required. Mix the dough and bake—quick and simple.

Nutella Cookies Recipe

To highlight the Nutella flavor while preventing excessive spreading, this recipe uses more Nutella but reduces the sugar, butter, and baking soda compared to a typical peanut butter cookie. The result is a slightly thin, brownie-like cookie with a crisp edge and a tender, fudgy middle.

If you like soft cookies with moist centers that don’t need to be flattened with a fork, these Nutella cookies are for you.

How to Make Nutella Cookies

This recipe uses basic baking ingredients and straightforward steps.

Start by whisking together the flour, baking soda, and salt, then set the dry mix aside.

1. Cream the butter and brown sugar together in a stand mixer with the paddle attachment, or use an electric hand mixer in a large bowl.
2. Add the Nutella, egg, and vanilla. Mix until smooth, scraping the bowl as needed.
3. Add the dry ingredients and mix just until combined.

Scooping and Baking

Use a medium #40 scoop (about 1.5 tablespoons) to portion the dough into balls. Place them on a parchment- or silicone-lined baking sheet about 3 inches apart (eight cookies per tray).

Bake at 350°F for 9–10 minutes, until the edges are set and the centers remain slightly puffy. Let the cookies rest on the tray for a few minutes, then transfer to a wire rack to cool completely.

Storing and Freezing

Store baked cookies in an airtight container or zip-top bag at room temperature for 3–4 days.

To freeze dough for later baking, scoop dough balls onto a lined tray and freeze until firm (1–2 hours). Transfer the frozen balls to a freezer-safe bag and keep for up to 3 months. Bake frozen dough for about 3–5 minutes longer than the fresh time.

Baking Tips

• Use the Nutella brand. This recipe was tested using Nutella; results may vary with other hazelnut spreads.
• Use a cookie scoop. A scoop creates uniform cookies that bake evenly. A #40 scoop (1.5 tablespoons) works well for the pictured cookies.
• Scooped vs. rolled dough. Using a trigger scoop produces a rustic, crinkled top. Rolling dough in your hands gives a more crackled, brownie-like crust. Both are fine—just different looks.
• Space cookies 3 inches apart. Baking fewer cookies per tray (eight instead of a dozen) prevents overcrowding and helps them bake to the right thickness.
• For thicker cookies: Reduce baking soda to 1/8 teaspoon (half the amount). Omitting baking soda entirely will keep cookies round and prevent spreading.

If you make this recipe, please rate and review it in the comments below. Thanks!