Name: Nutella Cookies Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 3/4 cup (222 g) Nutella; 15 Ferrero Rocher; 1 1/2 cups (188 g) all-purpose flour, spooned and leveled; 1/2 cup (40 g) Dutch process cocoa powder; 1/2 tsp baking powder; 1/2 tsp salt; 3/4 cup (168 g) unsalted butter, softened; 3/4 cup (165 g) light brown sugar, packed; 1/4 cup (50 g) granulated white sugar; 2 egg yolks, at room temperature; 1 1/2 tsp vanilla; Chopped hazelnuts and sea salt, for sprinkling on the cookies

Imagine biting into a cookie that’s intensely chocolaty, laced with crunchy Ferrero Rocher pieces, and has a gooey Nutella center that oozes pure joy. Nutella Cookies are everything a chocolate lover dreams about—the perfect combination of rich cocoa, creamy hazelnut, and an irresistible chewy texture. These cookies are secretly simple and utterly decadent, a showstopper treat you’ll want to make for every gathering (or just because it’s Tuesday). Whether you’re planning a cookie swap or a cozy movie night, this recipe is guaranteed to wow both friends and family!

Ingredients You’ll Need

You won’t believe how just a handful of bakehouse staples, plus a few irresistible extras, come together to make Nutella Cookies so unforgettable. Each ingredient plays a purpose: from the pillowy softness to that intense chocolate flavor—with glorious bites of Ferrero Rocher tucked inside. Let’s break down what you’ll need and why it matters.

Nutella (3/4 cup, 222g): The creamy heart of each cookie, providing that signature hazelnut chocolate goo in every bite.
Ferrero Rocher (15 candies): Roughly chopped, these bring in melty, crunchy bites that take Nutella Cookies to the next level of decadence.
All-purpose flour (1 1/2 cups, 188g): The sturdy foundation for the cookies, ensuring they hold the filling while staying deliciously chewy.
Dutch process cocoa powder (1/2 cup, 40g): Adds a bold dark chocolate flavor and rich color throughout the dough.
Baking powder (1/2 tsp): Gives the cookies a gentle lift so they’re not too dense.
Salt (1/2 tsp): Balances the sweetness and accentuates the deep chocolate notes.
Unsalted butter (3/4 cup, 168g, softened): For tender, melt-in-your-mouth texture and rich flavor.
Light brown sugar (3/4 cup, 165g, packed): Makes the cookies wonderfully chewy, with just the right amount of moisture.
Granulated white sugar (1/4 cup, 50g): Adds a bit of crispness and balances the brown sugar for sweetness.
Egg yolks (2, room temperature): All about extra richness and chew—egg yolks do wonders for texture.
Vanilla (1 1/2 tsp): Just a touch lifts and rounds out the chocolate flavors.
Chopped hazelnuts and sea salt: A sprinkle on top adds crunch, flavor, and that irresistible sweet-salty finish.

How to Make Nutella Cookies

Step 1: Portion and Freeze the Nutella

Start by lining a small cookie sheet with parchment paper. Scoop the Nutella into seventeen 2-teaspoon portions, creating little mounds on the sheet. Pop the tray into the freezer and let the Nutella balls chill until they’re frozen solid and super firm. This quick step makes shaping the Nutella Cookies a breeze and guarantees that gooey center won’t ooze out while baking.

Step 2: Get Set Up

Preheat your oven to 350 degrees F, then line two baking sheets with parchment paper—trust me, you’ll want easy cleanup later! While your Nutella freezes, roughly chop all the Ferrero Rocher candies (it will get a little sticky, but the delicious results are worth the mess). Set those chocolate-hazelnut pieces aside so they’re ready to fold into the dough.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, and salt. Mixing them separately first ensures every Nutella Cookie has that rich, even chocolate hue and just the right crackle as it bakes.

Step 4: Cream the Butter and Sugars

In a large bowl, cream together your softened butter, light brown sugar, and granulated sugar using an electric mixer on high speed. You’re looking for a light and fluffy base, which takes about 2 minutes. If you have a stand mixer, go ahead and use it with the paddle attachment—either way, the goal is a creamy, airy mixture.

Step 5: Add Egg Yolks and Vanilla

Toss in the egg yolks and vanilla into your butter-sugar blend. Beat on medium speed for one more minute, until the mixture becomes pale and ultra fluffy. This step gives the cookies their signature chew and subtle vanilla undertones.

Step 6: Combine Dry and Wet Mixtures

Gently mix the dry ingredients into the wet ingredients on low speed, just until combined—no over-mixing! Once you have a thick, chocolatey dough, grab a rubber spatula and fold in all those glorious chopped Ferrero Rocher pieces.

Step 7: Shape and Fill the Cookies

With a large (2 tablespoon) cookie scoop, portion the dough into 17 even balls. Flatten each dough ball lightly in your palm, then place a frozen Nutella mound right in the center. Carefully encase the Nutella in dough, sealing the edges well. The magic is making sure each Nutella ball is totally snug and covered before rolling it back into a neat dough ball.

Step 8: Bake to Perfection

Arrange six dough balls per prepared baking sheet, spacing them out to prevent spreading into each other. Bake in your preheated oven for 10–11 minutes, just until the edges are set and the centers look slightly underdone. This keeps the inside gloriously gooey!

Step 9: Shape and Cool

Immediately out of the oven, use a round cookie cutter to gently “scoot” and nudge each cookie into a perfect circle—a neat little trick for gorgeous bakery-style Nutella Cookies. Let them cool on the baking sheet for about 10 minutes, then transfer to a wire rack to finish cooling completely.

Step 10: Finish and Enjoy

While still slightly warm, sprinkle the tops with chopped hazelnuts and a pinch of flaky sea salt. This last touch adds extra texture and a pop of flavor, making each cookie look and taste irresistible.

How to Serve Nutella Cookies

Garnishes

Nutella Cookies absolutely shine with a little extra panache. Scatter over some additional chopped hazelnuts and finish with a generous sprinkle of coarse sea salt right after baking. If you’re feeling festive, add a dusting of powdered sugar or a drizzle of warm Nutella for an indulgent finish that brings out the best flavors and textures in every bite.

Side Dishes

These decadent cookies pair beautifully with a cold glass of milk or, for grown-ups, an espresso or Irish coffee. For a deluxe dessert platter, nestle Nutella Cookies alongside fresh strawberries, raspberries, or a decadent scoop of vanilla bean ice cream. Their gooeyness is just begging for a creamy, cooling counterpart!

Creative Ways to Present

Show off your Nutella Cookies by stacking them on a tiered cake stand or arranging them in a rustic basket lined with parchment for casual gatherings. For parties or holiday gifts, wrap each cookie in parchment and tie with baker’s twine—the surprise Nutella filling makes them extra special. Another fun twist? Create a cookie sandwich with vanilla or hazelnut gelato pressed between two cookies.

Make Ahead and Storage

Storing Leftovers

Store any leftover Nutella Cookies in an airtight container at room temperature for up to 4 days. Their centers will stay soft and dreamy, and the flavors will meld together even more by the next day. If your kitchen is warm, stashing them in the fridge can help keep them perfectly chewy without drying out.

Freezing

These cookies freeze exceptionally well! Simply let them cool completely, then layer with parchment in a freezer-safe container. They’ll stay fresh and tasty for up to 2 months—just one more reason to bake a double batch. You can also freeze the unbaked filled cookie dough balls; bake straight from frozen with just an extra minute or two added to the baking time.

Reheating

Want that just-baked taste? Pop Nutella Cookies in the microwave for 10–15 seconds to revive their gooey centers, or warm them in a low oven (300 degrees F) for about 5 minutes. Serve warm for that irresistible, melt-in-your-mouth Nutella core!

FAQs

Can I use regular cocoa powder instead of Dutch process?

You can, but Dutch process cocoa creates a smoother, deeper chocolate flavor. If using natural cocoa, expect a lighter color and slightly tangier taste—it still works, just with a slightly different vibe!

What’s the best way to chop Ferrero Rocher for Nutella Cookies?

A sharp serrated knife makes quick work of Ferrero Rocher candies. Expect things to get a little sticky—wipe your knife clean as needed, and don’t worry about perfect pieces. Chunky bits melt and add character!

Can I make these cookies smaller or larger?

Absolutely! Feel free to scoop smaller cookies for bite-sized treats, just be sure to adjust the Nutella filling and reduce the bake time by a few minutes. Larger cookies make a seriously impressive bakery-style dessert—just extend the baking time by a minute or two.

Can I swap in other hazelnut spreads?

Other chocolate-hazelnut spreads work fine if Nutella isn’t available, but the classic brings a distinct flavor and texture that defines Nutella Cookies. For a twist, try using a dark chocolate spread for deeper flavor.

Is it OK to skip the sea salt topping?

Definitely, but the salt really elevates the sweetness and enhances the chocolate and hazelnut flavors. If you’re sensitive to salt or just prefer your cookies a touch sweeter, they’ll still be delicious without it!

Final Thoughts

If you love Nutella and crave a seriously indulgent cookie, these Nutella Cookies are destined to become your new favorite bake. With that surprise creamy center, bits of Ferrero Rocher, and rich chocolate dough, every bite is absolute bliss. Gather your ingredients, invite a friend, and treat yourself—you’ll be so glad you did!