Desserts
This Nutella chocolate cookies recipe delivers the perfect balance of gooey chocolate swirls, crispy edges, and rich cocoa flavor that’ll satisfy any sweet tooth craving.
The secret lies in folding melted Nutella into the dough just before baking, creating pockets of velvety chocolate that contrast beautifully with the chewy centers and golden-brown crust. I’ve tested countless variations to perfect this recipe—no dry cookies here, just melt-in-your-mouth perfection every time.
The process is straightforward but requires precision: chilling the dough ensures thick, crackly edges, while room-temperature butter creates that signature tender crumb. You’ll need just 10 minutes of prep, followed by 12 minutes in a 350°F oven, making this an ideal after-school treat or dessert for a dinner party.
The combination of classic chocolate chip texture with Nutella’s creamy sweetness transforms an ordinary cookie into something truly indulgent.
What you’ll end up with is a tray of cookies that look as stunning as they taste—golden edges framing pockets of swirled Nutella and melted chocolate chips. Each bite delivers a symphony of textures: crispy, chewy, and gooey all at once.
These cookies stay fresh for days in an airtight container, though they rarely last that long in my kitchen. Perfect for sharing or keeping for yourself.
Whether you’re baking for a crowd or treating yourself to a midweek pick-me-up, this recipe delivers restaurant-quality results with minimal effort. The key is patience—letting the dough rest and baking at the right temperature ensures foolproof results every time. Let’s get started on creating your new favorite cookie recipe.
Ingredients for nutella chocolate cookies
This short list packs big flavor—creamy Nutella swirls and triple chocolate chips make these cookies irresistible.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Room temperature for best mixing |
| Granulated Sugar 🍚 | 1 cup | White or light brown sugar |
| Packed Brown Sugar 🍚 | ½ cup | Light or dark variety |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Vanilla Extract 🌿 | 2 tsp | Pure vanilla extract preferred |
| All-Purpose Flour 🌾 | 2 ½ cups | Spooning and leveling method |
| Baking Soda 🧂 | ½ tsp | Freshly measured |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Nutella 🍫 | 1 cup | Original hazelnut spread |
| Chocolate Chips 🍫 | 2 cups | Semi-sweet preferred |
| White Chocolate Chips 🍫 | ½ cup | Optional for extra richness |
| Milk Chocolate Chips 🍫 | ½ cup | For varied texture contrast |
| Chopped Hazelnuts 🌰 | ¼ cup | Toasted for extra crunch |
The butter and sugars are your foundation—room temperature butter mixes best, so take it out 30 minutes before baking. For the Nutella, I always grab the original hazelnut spread from Trader Joe's—it's the creamiest. The chocolate chips? Ghirardelli semi-sweet is my go-to, but any quality brand works. If you're feeling fancy, add white and milk chocolate chips for that gourmet touch. The hazelnuts? Toast them first—they add a whole new dimension of crunch and flavor. Pro tip: chop the nuts yourself for even texture.
No vanilla extract? Vanilla bean paste works perfectly, or even 1 tsp vanilla sugar in a pinch. Running low on Nutella? Substitute with equal parts melted dark chocolate and hazelnut butter—it's not identical, but close. The dough needs to be chilled for at least 30 minutes before baking, or those cookies will spread like crazy. If you're short on time, make dough balls and freeze them—they'll keep for months and bake straight from frozen (add 2 minutes to baking time). The flour? King Arthur or Gold Medal brands are my favorites—they give the best texture.
These cookies stay fresh for 5 days in an airtight container, though they rarely last that long. For extra crispy edges, bake at 375°F instead of 350°F. The secret to that perfect chewy center? Don't overbake—pull them out when the edges are golden but the centers still look slightly underdone. Store any leftovers in the fridge for up to 1 week or freeze for 3 months. I always double the recipe—they disappear faster than you can say 'Nutella'.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it only requires creaming butter and sugars—no fancy techniques. The eggs and vanilla blend right in with minimal effort, and honestly? My stand mixer stays quiet for this one.
- Rich Without Overdoing: That Nutella swirl cuts through the buttery cookie dough like a ribbon of happiness. The brown sugar caramelizes just enough to balance the sweetness, so it’s never cloying—just ridiculously good.
- Party or Pajama Day: These cookies freeze beautifully for last-minute gatherings (thaw for 10 minutes, and no one suspects they were prepped ahead). Or, let’s be real—I’ve eaten them straight from the freezer at 2 AM when cravings strike.
- Budget-Friendly Indulgence: You’re using pantry staples here: butter, sugar, eggs—things you already own. A single jar of Nutella stretches for dozens of cookies, and the dough’s forgiving, so you won’t waste a crumb.
Step-by-step instructions for Nutella chocolate chip cookies
Here's how to create decadent Nutella cookies with rich cocoa swirls and crispy edges that'll disappear in minutes.
Cream Butter and Sugars to Fluffy Perfection
In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter on medium speed until completely smooth and creamy—about 1-2 minutes. The butter should leave clean streaks on the bowl sides with no lumps remaining. This ensures proper aeration for light cookies.
Gradually add the 1 cup granulated sugar and 0.5 cup packed brown sugar, mixing on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and nearly doubles in volume. You'll notice it becomes pale and ribbon-like when you lift the paddle—this is your signal the sugars are properly incorporated. The brown sugar adds moisture and chewiness, while the white sugar creates structure.
Add Eggs, Vanilla, and Nutella for Rich Flavor
Reduce the mixer speed to low and add the 2 whole large eggs, one at a time, mixing just until each is fully incorporated. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing. Add the 2 teaspoons vanilla extract and mix for 10 seconds until combined.
Remove the bowl from the mixer and use the spatula to fold in the 1 cup Nutella until completely smooth. The Nutella should be evenly distributed throughout the dough, giving it that signature rich chocolate-hazelnut flavor. If the dough looks too thick, you can add 1 tablespoon milk to help bring it together, but don't worry if it seems slightly stiff—it will soften as you add the dry ingredients.
Combine Dry Ingredients and Fold in Chocolates
In a separate medium bowl, whisk together the 2.5 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.5 teaspoon salt. This pre-mixing prevents lumps in the final dough. Gradually add the dry ingredients to the wet mixture, mixing on low speed with the paddle attachment until just combined—about 30 seconds. You should still see some flour streaks, but the dough should hold together when pressed.
Remove the bowl from the mixer and gently fold in the 2 cups chocolate chips, 0.5 cup white chocolate chips, 0.5 cup milk chocolate chips, and 0.25 cup chopped hazelnuts using a silicone spatula. Be careful not to overmix—just distribute the chocolates and nuts evenly throughout the dough. The combination of chocolate types creates layers of flavor, while the hazelnuts add delightful crunch in every bite.
Chill the Dough for Better Texture
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 24 hours for even better results. Chilling is crucial—it firms up the butter, which prevents excessive spreading in the oven. It also allows the flour to fully hydrate, creating a more tender cookie. If you're short on time, you can freeze the dough in a log for up to 3 months and bake directly from frozen, adding 2-3 extra minutes to the baking time.
While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper. The oven should be fully preheated before you start baking—this ensures even cooking and crispy edges. The dough will be easier to handle when cold, and you'll get more uniform cookie shapes.
Bake to Golden, Gooey Perfection
Scoop the chilled dough into 2-tablespoon portions (about 1.5 ounces each) and place them 3 inches apart on the prepared baking sheets. For extra decadence, gently press a dollop of Nutella into the center of each cookie before baking. Bake for 11-13 minutes, rotating the sheets halfway through, until the edges are golden brown and the centers look slightly underdone.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes—this prevents them from cracking as they firm up. Transfer to a wire rack to cool completely. The centers should be soft and gooey, with crisp edges that give way to the rich Nutella and chocolate swirls. Enjoy them warm for the ultimate experience, or store in an airtight container for up to 5 days—though they likely won't last that long!
Pro Tips For Making Nutella Chocolate Cookies
- Cream Butter Slowly: I learned this the hard way—dumping cold butter into sugar and eggs makes a greasy mess. Instead, melt the butter slightly (just until it softens, not fully liquid) and mix it into the wet ingredients last. This keeps the dough from turning into a sticky disaster while ensuring the Nutella gets properly emulsified.
- Measure Brown Sugar Right: Packed brown sugar isn’t just a suggestion—it’s the thing that matters most. Use a spoon to press it firmly into the measuring cup, or your cookies will be dense and dry. Pro tip: Tap the cup on the counter a few times to settle it before leveling off. (Yes, even if you’re impatient like me.)
- Chill Dough Fully: Skip the "I’ll just pop them in the fridge for 10 minutes" trap. Wrap the dough in plastic and refrigerate for at least 2 hours—or overnight if you’re not in a rush. This prevents flat, greasy cookies and lets the Nutella flavors meld. I know, I know, but trust the process.
- Use Room-Temp Eggs: Cold eggs make the dough fight you. Let them sit in warm water for 5 minutes before cracking them in, or whisk them with a splash of warm water first. The dough will come together smoother, and your cookies won’t spread into sad little pancakes. (Your future self will thank you.)
Best sauces and condiments for nutella chocolate cookies
Nutella Drizzle Finish
After baking, let the cookies cool for 5 minutes on the sheet before transferring to a wire rack. While still warm, drizzle the tops with melted Nutella—about 2 tablespoons warmed in 10-second bursts in the microwave.
The residual heat makes the Nutella glisten beautifully. For extra flair, sprinkle with crushed hazelnuts or flaky sea salt to contrast the sweetness. 🍫
Chocolate Ganache Dip
For a restaurant-worthy presentation, prepare a simple dark chocolate ganache by heating ½ cup heavy cream until steaming, then pouring over 8 ounces chopped dark chocolate. Let sit for 2 minutes, then stir until smooth.
Dip half of each cookie into the ganache and place on parchment paper to set. The ganache adds a glossy sheen and deepens the chocolate flavor profile. Use 70% cacao chocolate for balance.
Salted Caramel Swirl
Elevate these cookies with a salted caramel swirl—mix ½ cup caramel sauce (like Smucker's) with ¼ teaspoon flaky salt and pipe small dots onto the tops of cooled cookies.
Bake at 300°F for 2 minutes to soften the caramel slightly. The salty-sweet contrast with Nutella is unbeatable. Store any extra caramel in the fridge for up to 2 weeks.
Spiced Whipped Cream
Serve alongside whipped cream lightly sweetened with 1 teaspoon vanilla sugar and a pinch of cinnamon. Pipe small rosettes over the cookies for a dessert-like presentation. For extra warmth, add a dash of cayenne pepper—just ⅛ teaspoon—to create a sweet-spicy balance.
This works especially well with the white chocolate chips in the dough. ✨
Peanut Butter Swirl
For a nutty twist, fold 2 tablespoons creamy peanut butter into the dough before baking. After baking, drizzle with a mix of 1 tablespoon Nutella and 1 tablespoon peanut butter, then sprinkle with crushed peanuts.
This creates a delicious peanut-chocolate-hazelnut flavor explosion. Use Jif Natural peanut butter for the smoothest texture.
Nutrition facts
Frequently asked questions
Can I substitute Nutella with another chocolate spread?
Yes, but results will vary. For a similar texture, try hazelnut-free chocolate spread like Wilton Nut-Free Chocolate Hazelnut Spread. For a different flavor, use equal parts melted dark chocolate + hazelnut butter—though it won't be as creamy. Avoid overly sweet spreads that may make cookies too sticky. The Nutella's unique balance of cocoa and hazelnut is hard to replicate!
Why do my cookies spread too much when baking?
Over-spreading usually means the dough wasn't chilled enough or the butter was too soft. Always refrigerate dough for at least 1 hour (or up to 24 hours) to firm up the butter. Use room-temperature butter for mixing, but let it cool before shaping. Bake on middle oven racks for even heat distribution. If you're short on time, freeze dough balls for 15 minutes before baking.
How can I make these cookies less sweet?
Reduce the brown sugar to 0.25 cup (instead of 0.5 cup) and use 100% granulated sugar. Replace half the chocolate chips with white chocolate chips (they're less sweet) and add 1/4 teaspoon cinnamon to the dough. The Nutella's sweetness will still dominate, so balance with flaky sea salt on top. For a mocha twist, add 1 teaspoon instant coffee granules to the dry ingredients.
Can I make these cookies gluten-free?
Yes, but texture will differ. Replace all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) plus 1/2 teaspoon xanthan gum. Use 1/4 cup less gluten-free flour since blends absorb more liquid. For best results, let the dough rest 2 hours in the fridge. Expect slightly denser cookies—offset this by adding 1/4 cup chopped hazelnuts for crunch. Test with a small batch first.
What's the best way to store leftover cookies?
Keep them fresh for 5 days in an airtight container at room temperature. For longer storage, freeze cookies on a tray first (to prevent sticking), then transfer to a freezer bag for up to 3 months. Reheat frozen cookies at 300°F for 3-4 minutes to restore softness. To prevent sogginess, store with a slice of bread in the container—it absorbs moisture!