12 Delicious Nutella Hazelnut Cookies Recipes

Ah, the irresistible combination of Nutella and hazelnuts in cookies is enough to make anyone’s heart skip a beat! Whether you’re a seasoned baker or just starting out, these 12 delicious recipes are your ticket to creating mouthwatering treats that blend the creamy richness of Nutella with the crunchy delight of hazelnuts. Perfect for any occasion, let’s dive into these heavenly creations that promise to be a hit with every bite!

Nutella Hazelnut Thumbprint Cookies

Oozing with rich, chocolatey goodness, these Nutella Hazelnut Thumbprint Cookies are your next baking obsession. Perfectly crisp edges meet a gooey center for a bite that’s downright addictive.

Ingredients

• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp fine sea salt
• 1/2 cup Nutella
• 1/2 cup finely chopped hazelnuts, toasted

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes.
3. Gradually add beaten eggs and vanilla extract, mixing until fully incorporated.
4. Sift in flour and salt, stirring just until the dough comes together. Tip: Overmixing leads to tough cookies.
5. Roll dough into 1-inch balls, then roll each in toasted hazelnuts to coat.
6. Place balls on prepared sheets, spacing 2 inches apart. Use your thumb to make an indentation in the center of each.
7. Fill each indentation with 1/2 tsp Nutella. Tip: Warm Nutella slightly for easier piping.
8. Bake for 12-14 minutes, until edges are golden but centers are still soft. Tip: Rotate sheets halfway for even baking.
9. Let cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.

Yield: 24 cookies. These gems boast a buttery crunch with a molten Nutella heart—serve warm with a dusting of powdered sugar for extra flair.

Double Nutella Hazelnut Cookies

Absolutely irresistible, these Double Nutella Hazelnut Cookies are your next baking obsession. Packed with rich, chocolatey Nutella and crunchy hazelnuts, they’re a decadent twist on the classic cookie.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder, Dutch-processed
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt, finely ground
• 1/2 cup unsalted butter, European-style, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup Nutella, plus extra for swirling
• 1/2 cup hazelnuts, toasted and roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted flour, Dutch-processed cocoa powder, baking soda, and sea salt until well combined.
3. In a large bowl, cream the European-style butter with granulated and light brown sugars until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs and pure vanilla extract to the butter mixture, beating until fully incorporated.
5. Fold in the dry ingredients until just combined, then gently mix in the Nutella and toasted hazelnuts.
6. Using a cookie scoop, portion the dough onto the prepared baking sheets, leaving 2 inches between each cookie.
7. With a teaspoon, add small dollops of extra Nutella on top of each cookie and use a toothpick to swirl it into the dough.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.

Expect cookies with a crisp edge, a chewy center, and bursts of hazelnut crunch. Serve warm with a glass of cold milk or crumbled over vanilla ice cream for an indulgent dessert.

Nutella Stuffed Hazelnut Cookies

Yield to temptation with these Nutella Stuffed Hazelnut Cookies—crispy edges, gooey centers, and a hazelnut crunch that’s downright addictive.

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp sea salt
• 1 cup hazelnuts, finely chopped
• 1/2 cup Nutella, chilled

Instructions

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Add eggs one at a time, then vanilla extract, mixing well after each addition.
4. In a separate bowl, whisk together flour, baking soda, baking powder, and sea salt.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Fold in chopped hazelnuts until evenly distributed.
7. Scoop 1 tbsp dough, flatten slightly, place 1 tsp chilled Nutella in center, then seal with another tbsp of dough. Roll into a ball.
8. Place cookies 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, until edges are golden but centers are soft.
9. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.

Velvety Nutella oozes from each bite, contrasting the crisp hazelnut speckled cookie. Serve warm with a dusting of powdered sugar or dunk in cold milk for the ultimate experience.

Chocolate Chip Nutella Hazelnut Cookies

Perfectly crisp on the outside, gooey in the middle—these cookies are your next obsession. Packed with Nutella and hazelnuts, they’re a chocolate lover’s dream.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 2 tsp pure vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp sea salt
• 2 cups semi-sweet chocolate chips
• 1/2 cup Nutella
• 1 cup hazelnuts, roughly chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and sea salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips, Nutella, and chopped hazelnuts until evenly distributed.
7. Using a cookie scoop, drop dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Now, these cookies boast a rich, nutty flavor with pockets of molten Nutella. Serve them warm with a scoop of vanilla ice cream for an irresistible dessert.

Nutella Hazelnut Butter Cookies

Perfectly crisp on the outside, irresistibly gooey inside—these Nutella Hazelnut Butter Cookies are your next obsession. Packed with rich, chocolatey swirls and a nutty crunch, they’re a no-brainer for any sweet tooth.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup Nutella hazelnut spread
• 1/2 cup roasted hazelnuts, finely chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
3. Beat in the lightly beaten pasture-raised egg and pure vanilla extract until fully incorporated.
4. Whisk together the sifted all-purpose flour, baking soda, and fine sea salt in a separate bowl.
5. Gradually fold the dry ingredients into the wet mixture until just combined.
6. Swirl in the Nutella hazelnut spread and finely chopped roasted hazelnuts for a marbled effect.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Expect a cookie that’s a masterclass in texture—crispy edges giving way to a chewy, Nutella-laden center. Serve warm with a glass of cold milk or crumble over vanilla ice cream for an indulgent twist.

Gluten-Free Nutella Hazelnut Cookies

Zesty and utterly indulgent, these cookies blend the rich, chocolatey depth of Nutella with the crunch of toasted hazelnuts—gluten-free never tasted so good.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 tsp xanthan gum
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup Nutella
• 1/2 cup toasted hazelnuts, roughly chopped

Instructions

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together gluten-free all-purpose flour, almond flour, xanthan gum, and sea salt.
3. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Tip: Ensure butter is at room temperature for optimal creaming.
4. Beat in egg and vanilla extract until fully incorporated.
5. Gradually mix in dry ingredients until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in Nutella and hazelnuts until evenly distributed.
7. Scoop dough by tablespoonfuls onto prepared baking sheet, spacing 2 inches apart.
8. Bake for 10-12 minutes, until edges are set but centers are still soft. Tip: Cookies will firm up as they cool.
9. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Fudgy centers meet crisp edges in these cookies, with hazelnuts adding a delightful crunch. Serve slightly warm with a dollop of extra Nutella for an over-the-top treat.

Vegan Nutella Hazelnut Cookies

Snag your apron—these Vegan Nutella Hazelnut Cookies are about to become your new obsession. Soft, chewy, and packed with rich, chocolatey hazelnut flavor, they’re a dream come true for any sweet tooth.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup cocoa powder, Dutch-processed
• 1 tsp baking soda
• 1/4 tsp sea salt, finely ground
• 1/2 cup coconut oil, solid state
• 3/4 cup coconut sugar
• 1/4 cup almond milk, unsweetened
• 1 tsp pure vanilla extract
• 1/2 cup vegan Nutella
• 1/2 cup hazelnuts, roasted and roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour, Dutch-processed cocoa powder, baking soda, and finely ground sea salt until well combined.
3. In a large bowl, cream the solid coconut oil and coconut sugar together with a hand mixer on medium speed until light and fluffy, about 2 minutes.
4. Add the unsweetened almond milk and pure vanilla extract to the creamed mixture, beating until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough.
6. Fold in the vegan Nutella and roasted, roughly chopped hazelnuts with a spatula until evenly distributed throughout the dough.
7. Using a 1.5-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Yield cookies with a crackly top, a fudgy center, and a delightful crunch from the hazelnuts. Serve them slightly warm with a dollop of vegan ice cream for an indulgent twist.

Nutella Hazelnut Cookies with Sea Salt

Get ready to elevate your cookie game with these indulgent treats that blend rich Nutella, crunchy hazelnuts, and a hint of sea salt for the perfect sweet-salty balance.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup Nutella
• 1/2 cup roasted hazelnuts, roughly chopped
• Flaky sea salt, for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
3. Tip: Ensure your butter is at room temperature for easier mixing and a smoother dough.
4. Add the lightly beaten egg and pure vanilla extract to the butter mixture, mixing until fully incorporated.
5. In a separate bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
7. Fold in the Nutella and roughly chopped roasted hazelnuts until evenly distributed throughout the dough.
8. Tip: For extra flavor, toast the hazelnuts before chopping to enhance their nuttiness.
9. Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart.
10. Lightly press each cookie down with the back of a spoon and sprinkle with flaky sea salt.
11. Tip: The sea salt not only adds flavor but also creates a beautiful contrast against the dark cookies.
12. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
13. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Amazingly, these cookies strike the perfect balance between chewy and crispy, with pockets of molten Nutella and crunchy hazelnuts in every bite. Serve them slightly warm with a glass of cold milk or crumble over vanilla ice cream for an decadent dessert.

Nutella Hazelnut Cookies with White Chocolate Drizzle

Ready to elevate your cookie game? These Nutella Hazelnut Cookies with White Chocolate Drizzle are a decadent twist on the classic, packed with rich flavors and a satisfying crunch.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup Nutella
• 1 pasture-raised egg, lightly beaten
• 1/2 cup hazelnuts, finely chopped
• 1/4 tsp sea salt
• 1/2 tsp pure vanilla extract
• 1/2 cup white chocolate chips, melted

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the Nutella, lightly beaten egg, and pure vanilla extract to the butter mixture, mixing until fully incorporated.
4. Gently fold in the sifted all-purpose flour and sea salt until just combined to avoid overworking the dough.
5. Stir in the finely chopped hazelnuts, ensuring even distribution throughout the dough.
6. Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: For perfectly round cookies, use the back of a spoon to gently shape them right after baking.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Once cooled, drizzle the melted white chocolate over the cookies in a zigzag pattern. Tip: For a smoother drizzle, use a piping bag with a small tip.
10. Let the white chocolate set before serving, about 15 minutes at room temperature.

Marvel at the contrast of textures—crispy edges with a chewy center, and the crunch of hazelnuts against the smooth white chocolate. Serve these beauties with a glass of cold milk or crumble over vanilla ice cream for an indulgent dessert.

Nutella Hazelnut Cookies with Almond Flour

These Nutella Hazelnut Cookies with Almond Flour are your next obsession. **Transform** your cookie game with this irresistibly chewy, nutty delight that’s gluten-free and packed with flavor.

Ingredients

• 1 cup almond flour, finely sifted
• 1/2 cup Nutella, room temperature
• 1/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1/2 tsp pure vanilla extract
• 1/4 tsp sea salt, finely ground
• 1/4 cup roasted hazelnuts, roughly chopped

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour and sea salt until fully combined.
3. Add the Nutella, granulated sugar, lightly beaten egg, and vanilla extract to the bowl. Mix until a cohesive dough forms. Tip: If the dough is too sticky, chill it for 10 minutes for easier handling.
4. Fold in the roughly chopped hazelnuts until evenly distributed throughout the dough.
5. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing them 2 inches apart. Tip: Flatten each ball slightly with the back of a spoon for even baking.
6. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: For a chewier texture, underbake by 1 minute.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

**Zesty** and rich, these cookies boast a crispy edge with a gooey, Nutella-packed center. Serve them warm with a drizzle of melted Nutella and a sprinkle of sea salt for an extra decadent touch.

Nutella Hazelnut Cookies with Coconut Flakes

Ready to elevate your cookie game? These Nutella Hazelnut Cookies with Coconut Flakes are your next obsession—crispy edges, chewy centers, and packed with rich, nutty flavors.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup Nutella
• 1/2 cup toasted hazelnuts, roughly chopped
• 1/4 cup unsweetened coconut flakes

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together sifted flour, cocoa powder, baking soda, and sea salt.
3. In a large bowl, cream room temperature butter with granulated and light brown sugars until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg and vanilla extract until fully incorporated.
5. Fold in Nutella until the mixture is uniformly chocolatey.
6. Gradually add the dry ingredients to the wet, mixing until just combined to avoid overworking the dough.
7. Gently fold in toasted hazelnuts and coconut flakes.
8. Using a 1.5-tbsp cookie scoop, portion dough onto prepared sheets, spacing 2 inches apart.
9. Bake for 10-12 minutes, until edges are set but centers are still soft. Cool on sheets for 5 minutes before transferring to a wire rack.

Delight in cookies that boast a perfect crunch from hazelnuts, a subtle chew from coconut, and a deep chocolatey richness. Serve warm with a drizzle of extra Nutella for an indulgent twist.

Nutella Hazelnut Cookies with Espresso Powder

Let’s dive into these Nutella Hazelnut Cookies with Espresso Powder—**bold flavors**, **crunchy edges**, and a **gooey center** that’s pure magic.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup Nutella
• 1/2 cup roasted hazelnuts, roughly chopped
• 1 tbsp espresso powder

Instructions

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together sifted flour, baking soda, and sea salt. Set aside.
3. In a large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg and vanilla extract until fully incorporated.
5. Gradually fold the dry ingredients into the wet mixture until just combined.
6. Gently swirl in Nutella and chopped hazelnuts, ensuring a marbled effect without overmixing.
7. Using a cookie scoop, portion dough onto the prepared baking sheet, spacing 2 inches apart.
8. Sprinkle each cookie with espresso powder for a bold flavor boost.
9. Bake for 10-12 minutes, until edges are golden but centers remain soft.
10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Get ready for cookies that are **crispy on the outside**, **chewy inside**, with a **rich hazelnut-chocolate punch**. Serve warm with a drizzle of melted Nutella for extra indulgence.

Conclusion

Unleash your baking creativity with these 12 irresistible Nutella hazelnut cookies recipes! Whether you’re a novice or a seasoned baker, there’s a treat here for everyone. We’d love to hear which recipe stole your heart—drop us a comment below. Loved this roundup? Share the sweetness with fellow cookie lovers by pinning this article on Pinterest. Happy baking!