Soft, tender Italian Nutella cookies—also known as Nutellotti—made with only three simple ingredients. Rich with chocolate‑hazelnut flavour, these little cookies are irresistibly delicious and surprisingly easy to prepare.
Nutellotti are tiny cookies made from just Nutella (or another chocolate‑hazelnut spread), flour and an egg. After baking they’re finished with a dollop of Nutella and some toasted chopped hazelnuts for extra crunch and flavour.
I prefer palm‑oil‑free spreads or homemade chocolate hazelnut spread, but because these cookies are traditionally made with Nutella I’ve used it here. You can substitute other high‑quality brands if you prefer—see the notes below for tips on texture and piping.
See the recipe below for ingredient notes, step‑by‑step photos, tips, variations and a short video. For the printable recipe scroll to the bottom of the page.
Ingredients
Ingredient notes and substitutions
- Nutella – the classic choice for Nutellotti. If you prefer to avoid palm oil, use a palm‑oil‑free brand or a homemade chocolate hazelnut spread. Higher quality spreads usually give a better flavour; very cheap alternatives can taste flat.
- Flour – Italian 00 flour is used traditionally and gives a soft texture, but all‑purpose flour works well too.
- Egg – one medium egg binds the dough.
- Toasted chopped hazelnuts – optional for garnish. Use store‑bought toasted hazelnuts or chop and toast blanched whole hazelnuts yourself.
- Uniform cookies – for consistent sizes weigh each dough ball to about 20 g. If you don’t have a scale, aim for walnut‑sized balls by eye.
- Make a double batch – this recipe yields about 15 cookies and can be doubled easily.
Step by step photos and instructions
Make the dough – this is a very simple dough. Whisk the Nutella and egg together until smooth, then fold in the sifted flour until a soft dough forms. Wrap the dough in plastic and chill for 20 minutes.
Shape the cookies – divide the dough into 20 g portions and roll into balls, or make walnut‑sized balls if you’re working without a scale. Place the balls on a lined baking tray, and press a small dent in the center of each with your finger or the handle of a wooden spoon.
Bake – bake the cookies for about 10 minutes. Set a timer and avoid overbaking to keep them soft and moist. Once baked, transfer to a cooling rack.
Fill and finish – spoon or pipe a little warmed Nutella into each cooled cookie’s dent. You can fill before baking for a creamier interior or after baking for a glossy finish. Sprinkle with chopped toasted hazelnuts and serve.
Recipe tips
- Using other brands – higher quality chocolate‑hazelnut spreads can be runnier than Nutella. The recipe still works, but the piped filling may spread more. If your spread is too runny, chill it briefly or pipe less into the center.
- Fill before or after baking – filling before baking yields a thicker, creamier center. Filling after baking gives a shinier, silkier look. Both methods work—choose the finish you prefer.
- Other toppings – swap hazelnuts for sprinkles or themed decorations for birthdays, Valentine’s Day or Christmas.
FAQs
Store the cookies in an airtight container for 5–7 days; after this they begin to dry out.
Yes. Freeze the cookies in a single flat layer, then transfer to a container or bag. They keep for up to 3 months. If you plan to fill after baking, freeze the plain cookies and add Nutella once they’ve thawed.
More Delicious Italian Cookies to try
Italian Cookies
Cuccidati (Italian Fig Cookies)
Christmas
Italian Almond Cookies (Ricciarelli)
Italian Cookies
Lady’s Kisses – Baci di Dama (Italian Cookies)
Italian Cookies
Soft Amaretti Cookies (Amaretti Morbidi)
If you try this Nutella Cookies recipe, please leave a rating and share your experience in the comments — I love hearing how your bakes turned out. You can also follow the blog on social media or sign up for the newsletter to receive new recipes.
Step By Step Photos Above
Most recipes include step‑by‑step photos, useful tips and short videos to help you get perfect results the first time.
Italian Nutella Cookies (Nutellotti)
By Emily
Ingredients
For the cookie dough
- 2/3 cup Nutella (180g)
- 3/4 cup + 1 tbsp Italian 00 flour or all‑purpose, sifted (110g)
- 1 medium egg
For the filling
- 1/2 cup Nutella (160g)
- 1–2 tbsp toasted chopped hazelnuts (optional)
Instructions
To make the cookie dough
- Whisk Nutella and the egg together in a bowl until smooth (1–2 minutes). Add the sifted flour and fold in with a spatula until a soft dough forms.
- Wrap the dough in plastic wrap and chill in the fridge for 20 minutes.
Roll out the cookies
- Preheat the oven to 170°C (340°F) and line a baking tray with parchment.
- Divide the dough into 20 g balls (or walnut‑sized by eye) and place on the tray.
- Press a small dent into the center of each ball with your finger or a wooden spoon handle.
- Bake for 10 minutes. Transfer to a rack to cool.
Add the filling
- Fill a piping bag fitted with a small nozzle with the reserved Nutella and pipe a little into each cooled cookie. Alternatively, fill before baking. Sprinkle with chopped hazelnuts and serve.
Video
Notes
- Spread texture: some brands are runnier than Nutella; the cookies still bake fine but the piped filling may spread. Chill the spread slightly or pipe less filling if needed.
- Filling timing: fill before baking for a creamier center or after baking for a glossy finish—both give great results.
- Toppings: use chopped hazelnuts, sprinkles or festive decorations to match the occasion.
- Storage and freezing: store airtight for 5–7 days or freeze up to 3 months. If filling after baking, freeze plain cookies and add Nutella after defrosting.
Helpful Info for All Recipes
- Most recipes are tested in a fan (convection) oven; adjust times if using a conventional oven.
- Ingredient sizes are generally medium unless stated otherwise.
- Nutrition values are approximations and automatically calculated.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.