Confession: I have a cookie jar that stages petty rebellions—cookies disappear, crumbs accuse me, and the Nutella gets blamed for everything. I promise I didn’t start this cozy crime wave; I just perfected the pastry that makes everyone confess to midnight snacking. These Nutella Cookies deliver a glossy, hazelnut-chocolate smack in every bite: crisp edges, pillowy centers, and that glorious molten swirl. If laughter and a little flour on the counter are your kind of evening, this recipe gives you fast, reliable cookies that smell like comfort and taste like a mini celebration. Bonus: no fancy equipment, just a spoon, a bowl, and a dangerously full jar of spread.
Quick Facts
- Yield: Serves 18 cookies
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–30 minutes
Why This Recipe is Awesome
These cookies marry nutty, chocolatey Nutella with a classic cookie crumb so you get a crisp rim and a soft, slightly gooey center—think warm, spoonable chocolate hugged by a tender cookie shell. They require minimal fuss, use pantry staples, and they smell like heaven while baking (hello, toasted hazelnut aroma!). They’re so easy even your oven can’t mess it up—just don’t eat them all straight from the sheet pan unless you want sticky fingers and zero witnesses.
Ingredients
For the Main Dish:
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup Nutella, plus 1/4–1/2 cup extra for centers or drizzle
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp fine sea salt
- Optional: 1/2 cup mini chocolate chips or chopped hazelnuts for texture
For the Sauce / Garnish (if applicable):
- Extra Nutella warmed for drizzling (optional)
- Flaky sea salt for finishing (optional)
- Chopped roasted hazelnuts for crunch (optional)
How I Make It
Step 1:
I preheat the oven to 350°F and line two baking sheets with parchment. I cream the softened butter with the granulated and brown sugar until the mixture looks lighter and a little airy—about 2 minutes by hand or 1 minute with a mixer. The kitchen already smells sweet and cozy; that’s my cue to smile.
Step 2:
I beat in the egg and vanilla until glossy, then stir in 3/4 cup Nutella until the batter shimmers and goes a satin brown. If the Nutella resists, drop it in warm water for a minute to loosen or microwave the jar lid-off for 10 seconds. Don’t burn it—just make it cooperative.
Step 3:
In a separate bowl, I whisk the flour, baking soda, baking powder, and salt. I fold the dry mix into the Nutella batter with a spatula until it just comes together—some streaks of flour are fine; don’t overwork. If I add chips or hazelnuts, I fold them in now so the dough stays tender.
Step 4:
I scoop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between each. If I want a molten center, I press a small well in each dough mound and spoon about 1/2 teaspoon of extra warm Nutella into that well (or drop a chocolate-hazelnut candy). I bake at 350°F for 10–12 minutes. Watch for shiny tops and slightly firm edges—centers should look soft but not raw. The cookies continue to set as they cool, so remove them when they still look tender in the middle.
Step 5:
I let the cookies rest on the sheet for 5 minutes, then transfer them to a cooling rack. Before they cool completely, I sometimes drizzle them with more warm Nutella and a pinch of flaky sea salt—salt brings out the hazelnut notes and makes people suspiciously loud about how good they are.
Pro Tips
- Use room-temperature butter so it creams smoothly with sugar; cold butter resists and yields dense cookies.
- If Nutella stiffens, warm the jar briefly in a bowl of hot water and stir until smooth—this keeps dough texture consistent.
- For a fudgier center, bake at the lower end of the time range and test visually: glossy top + set edges = done.
- To freeze dough: scoop onto a sheet, freeze solid, then bag. Bake from frozen, adding 1–2 minutes to baking time.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap unsalted butter for vegan butter to make them dairy-free; expect slightly different mouthfeel but great flavor.
- Replace all-purpose flour with a 1:1 gluten-free baking blend—texture stays similar but check for added xanthan gum in the blend.
- Use coconut oil in place of butter for a dairy-free twist; the cookies taste slightly tropical and a bit crisper.
- Swap brown sugar for coconut sugar for a deeper, caramel note but a slightly drier crumb.
Variations & Tips
- Add a teaspoon of espresso powder to the dough for a deeper chocolate-hazelnut flavor—adult-level deliciousness.
- Fold in 1/2 cup chopped toasted hazelnuts for extra crunch and nutty contrast.
- Make them double chocolate: replace 1/4 cup flour with unsweetened cocoa powder and add chocolate chips.
- Create stuffed cookies: drop a small piece of milk chocolate or a whole toasted hazelnut into the center before baking.
- For kid-friendly fun, press a marshmallow into the center for gooey s’mores vibes.
- Top with a sprinkle of coarse sea salt right after baking for a gourmet finish.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! You can scoop the dough into balls and freeze them on a tray for up to 3 months. Bake from frozen, adding 1–2 minutes to the time. Store baked cookies in an airtight container at room temperature for 3–4 days, or freeze for longer.
- Can I double the recipe?
- Sure thing. If you double, mix in two bowls or beat longer to keep everything even. Bake on separate sheets so the oven air circulates; you might need to rotate sheets halfway through.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for shiny, slightly cracked tops and edges that start to firm or brown. The centers should still look a touch soft—cookies finish setting on the sheet.
- What if I don’t have ingredient X?
- Short on brown sugar? Mix 1 cup granulated sugar with 1 tablespoon molasses to mimic it. No vanilla? Add a pinch of cinnamon for warmth instead.
How I Like to Serve It
I love these warm with a cold glass of milk or a steaming mug of coffee—perfect morning treat or late-night nosh. Pack a few in a lunchbox for a sweet surprise or bring them to a party; they disappear fast. In fall, I pair them with spiced cider; in summer, with vanilla ice cream for an impromptu sundae.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- Reheat in a 300°F oven for 5 minutes or zap briefly in the microwave for that fresh-from-the-oven gooeyness.
Final Thoughts
Closing: Go bake these—you’ll fill your kitchen with a smell that hugs you, and someone will definitely ask for the recipe (or offer to do the dishes).