Nutella Cookies are thick, chewy cookies with Nutella blended into the dough and extra Nutella swirled on top for pockets of rich, hazelnut-chocolate flavor.
After years of experimenting, I finally nailed the perfect Nutella cookie. Previous batches were cakey, too thin or overly crisp. These are everything I wanted: thick, chewy, and packed with Nutella.
These cookies are dense and satisfyingly chewy, studded with chocolate chips and finished with a Nutella swirl. The recipe uses a generous amount of Nutella so there’s no doubt these are true Nutella cookies.
I’m a big Nutella fan — you can find many Nutella recipes on my blog — and this one joins my other cookie recipe, Nutella Stuffed Cookies and Cream Cookies. These particular cookies highlight the spread both inside the dough and as a visible swirl for texture and flavor contrast.
As shown in the photos, the cookies bake up tall with a tender interior. The extra Nutella creates glossy swirls and pockets of gooey richness. If you like, fold in chocolate chips for extra chocolate intensity, or skip them for a pure Nutella experience.
I hope you try these Nutella Cookies and enjoy them as much as I do. If you make them, please leave a rating and tell me how they turned out in the comments — I love reading your feedback. Tag your photos with #lightscamerabake on Instagram for a chance to be featured, and consider subscribing to my YouTube channel for baking videos.
Print Recipe
Nutella Cookies
Ingredients
- ¾ Cup Butter, Softened (170g)
- ⅓ Cup Nutella (100g)
- ⅔ Cup Brown Sugar (130g)
- ¼ Cup Sugar (50g)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 2 Tbsp. Cornflour (15g)
- 2 and ¼ Cups All Purpose Flour (270g)
- 1 teaspoon Baking Soda
- ⅔ Cups Nutella, for the swirl (200g)
- ½ Cup Chocolate Chips (Optional) (90g)
Instructions
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Preheat the oven to 180°C (350°F). Line two baking trays with parchment paper.
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Cream the softened butter, ⅓ cup Nutella, brown sugar and sugar together until smooth.
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Add the eggs and vanilla, and beat until fully incorporated.
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Stir in the cornflour, flour and baking soda until a soft dough forms.
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Fold in chocolate chips if using, then gently swirl the remaining Nutella through the dough—don’t overmix; you want visible ribbons of Nutella.
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Shape the dough into balls and place them on the trays, leaving at least 1½ inches between each cookie to allow for spreading.
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Bake for 10–12 minutes. The cookies may look slightly underbaked; they will firm up as they cool.
Nutrition
