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Nutella® Cookies

Rated as 5 out of 5 Stars

"These cookies are super moist and soft, with flavors of both chocolate and hazelnut clearly pronounced."
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30 m servings 180
Original recipe yields 24 servings (24 cookies)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with aluminum foil or parchment paper.
  2. Cream butter and sugar in a medium bowl with an electric mixer until white and fluffy. Add egg and vanilla extract; beat well. Add chocolate-hazelnut spread and mix completely. Slowly add flour and cocoa powder and mix well. Stir in chocolate chips and hazelnuts.
  3. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  4. Bake in the preheated oven for 8 minutes. Turn the oven off and allow the cookies to sit in the oven for 2 minutes more.
  5. Remove cookies from the oven and serve immediately or allow to cool.


  • Cook's Notes:
  • Sliced hazelnuts can be used instead of chopped hazelnuts, if preferred.
  • This can be divided into 2 separate batches. You can put the second batch in a plastic bag and refrigerate for a few days, or you could place in the freezer for a longer time. Let it come back to room temperature for a little bit before dropping onto the cookie sheet.

Nutrition Facts

Per Serving: 180 calories; 11 19.6 2.5 19 52 Full nutrition

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I made these as bars instead of cookies. They turned out great! And were a big hit in our house. I didn’t have chopped hazelnuts, so I left those out. :)