Three chewy nutella cookies topped with chopped hazelnuts on a white wooden table.

Picture this: a cookie that combines the classic charm of homemade goodness with the irresistible allure of Nutella. These Nutella cookies are like if peanut butter cookie dough took one too many shots of Nutella, and then did a cliff dive into a pool of roasted hazelnuts. They’re crunchy and craggy on the outside, but soft and chewy inside, with an awesome crunch from a heavy-handed dose of hazelnuts.

These Soft and Chewy Nutella Cookies are more than just a delightful treat for your taste buds; they’re also a gesture of love. Share them with friends, family, or that neighbor you’ve been meaning to get to know better. After all, good food is meant to be shared and enjoyed together. 

What is Nutella made of?

Nutella is a chocolate hazelnut spread that was originally created in Italy as a way of dealing with a post-World War II cocoa shortage. The hazelnuts and sugar let the cocoa stretch further. Originally sold as a stick or loaf like butter, it was later developed into a spread that is much more like the Nutella we have today in 1964. 

Nutella Crunch Cookies

What ingredients will I need for Nutella cookies?

I would call these cookies a “workhorse” cookie. They aren’t going to win any awards at your office cookie contest, and I highly doubt they’ll be the next smash sensation to take over your Pinterest feed, but they are darn delicious, easy to make, and chances are, you have almost all the ingredients to whip up a batch right now:

  • Nutella
  • Peanut butter
  • Brown sugar
  • Eggs
  • Vanilla extract
  • Baking soda
  • All-purpose flour
  • Salt
  • Hazelnuts

How do you make Nutella cookies?

If you’ve ever made drop cookies of any kind, then this recipe will be a breeze to make!

  1. Cream the Nutella with peanut butter and brown sugar. 
  2. Mix in the eggs and vanilla.
  3. Add the dry ingredients (baking soda, flour, salt), and mix to combine.
  4. Stir the hazelnuts in by hand. 
  5. Using a cookie scoop or a spoon, shape the cookie dough into 1 1/2-inch balls, and space them out on an ungreased sheet pan. Flatten the cookie dough balls gently with a spatula, and press additional hazelnuts into the top of each cookie. 
  6. Bake for 8-10 minutes.
Nutella Crunch Cookies

Want more easy cookie recipes like this one?

All our Christmas cookie recipes are here, but you may also be interested in some of our everyday cookie recipes:

Nutella Crunch Cookies

Three chewy nutella cookies topped with chopped hazelnuts on a white wooden table.

Nutella Cookies Recipe

Yield: 3 dozen cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

These easy-to-make Nutella cookies are crunchy on the outside and soft and chewy on the inside.


  • 1 cup Nutella
  • 1 cup peanut butter
  • 1 cup brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda
  • 1 cup all purpose flour
  • 1/4 teaspoon salt
  • 1 cup chopped hazelnuts, toasted, plus more for garnish


  1. Preheat oven to 350°F.
  2. In the bowl of a mixer fitter with the paddle attachment, cream together the Nutella, peanut butter and brown sugar, scraping sides as necessary.
  3. Add in the eggs and vanilla extract and beat to mix.
  4. Add in the baking soda, flour, and salt, a mix to combine. Remove dough from mixer, and fold in the hazelnuts by hand. Dough should be crumbly, but hold together when squeezed
  5. Form dough into 1-1/2 inch balls and place on an ungreased baking sheet. Flatten cookies with the back of a spatula, then press in additional hazelnuts on top of cookie.
  6. Bake in preheated oven for 8-10 minutes, or until the cookies begin to brown and crack. Let cool for 2-5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.
Nutrition Information:
Yield: 36 Serving Size: 1 cookie
Amount Per Serving: Calories: 137Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 131mgCarbohydrates: 14gFiber: 1gSugar: 9gProtein: 3g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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  1. Made these cookies and they’re awesome! Wanted to give you a bit of feedback. When I added 1 cup of flour, my batter was very liquidy. Like, super liquidy. After I added a second cup of flour, I achieved a firmer consistency, although never crumbly as your described. I scooped the cookies and baked them according to your directions for 10 minutes and they were perfect!

  2. Your photos are perfect enough that you could just post the photos and recipe with no words and it speaks for itself. Love chocolate and peanut butter together but you used nutella and peanut butter and that is what dreams are made of! Pinned 🙂