Soft and delicious Italian Nutella Cookies aka Nutellotti made with just 3 basic ingredients! Packed full of chocolate hazelnut flavour these cookies are truly irresistible and couldn't be easier to make.
Nutellotti are delicious little cookies made with just 3 basic ingredients; Nutella, flour and egg.
They're topped with more Nutella and toasted chopped hazelnuts (optional) making them utterly delicious and moreish.
I have to admit, I'm not the biggest fan of Nutella because of their use of palm oil and tend to buy palm oil free brands or make my own homemade chocolate hazelnut spread.
But since Nutellotti are traditionally made with Nutella and I can hardly call these Nutella cookies without it I decided to use it. You can also use other brands (notes on that below).
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
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Ingredients
Ingredient notes and substitutions
- Nutella - these wouldn't be Nutella cookies without it, right? You can use other brands, if, like me, you don't like their use of palm oil. If you use another brand try to go for a good quality one and not the cheapest which won't taste as good.
- Flour - for most of my baking I use Italian 00 flour as that's what's used in Italy the majority of the time. You can use all-purpose flour instead.
- Egg - just one egg medium sized.
- Toasted chopped hazelnuts - you should be able to buy these in your local supermarket (they don't have to be toasted). Alternatively, you can chop up some whole-blanched hazelnuts instead.
- Uniform cookies - for even-sized cookies I weigh each ball to 20g each. This takes 2 seconds to do as you're rolling them out. Alternatively, just do it by eye.
- Make a double batch - this recipe makes 15 cookies but it can easily be doubled to make a bigger batch.
Step by step photos and instructions
Make the dough - this is the easiest dough to whip up. Simply mix the egg and Nutella together until smooth. Add the sifted flour to form a dough then wrap in plastic wrap and chill for 20 minutes (photos 1-7).
Roll out the cookies - I like to weigh each cookie into 20g balls. Trust me, it's not as tedious as it sounds, it takes 2 seconds and gives you even and uniform cookies. Alternatively, you can do it by eye, aim for walnut-sized balls (photo 8).
Bake - Make a dent in each cookie either by pressing your finger or the handle of a wooden spoon into the centre of each cookie. Bake the cookies for 10 minutes, and put a timer on for this so you don't overbake the cookies or they'll dry out (photos 9-11).
Add the filling - Put the remaining Nutella in a piping bag fitted with a star-shaped nozzle and pipe a small amount of filling into the middle of each cooled cookie (you can also do this before baking). Top with chopped hazelnuts then they're ready (photo 12).
Recipe tips
- Using other brands instead of Nutella - always go for a good quality hazelnut chocolate spread or make your own Nutella. Other brands (especially the higher quality ones) tend to be a little runnier in texture. I've tested this recipe with different brands and it still works great although the piping in the middle doesn't always hold its shape.
- Add the Nutella before or after baking - you can fill each cookie with Nutella before baking which gives the chocolate spread a thicker and creamier texture. I prefer to add the Nutella after baking the cookies (once cooled) for a shiny look and silkier texture.
- Other toppings - instead of chopped hazelnuts you can opt for sprinkles to celebrate different occasions such as birthdays (rainbow sprinkles), Valentine's Day (heart-shaped sprinkles) and Christmas (Christmas-themed colours/silver or gold balls)!
FAQs
The cookies will keep well in a sealed container for 5-7 days then they start to dry out.
Yes, always freeze the cookies in a flat even layer. Once frozen they can be stored in bags or containers to save room for up to 3 months.
More Delicious Italian Cookies to try
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📖 Full Recipe
Italian Nutella Cookies (Nutellotti)
Ingredients
For the cookie dough
- â…” cup Nutella (180g)
- ¾ cup + 1 tablespoon Italian 00 flour or all-purpose flour sifted (110g)
- 1 medium egg
For the filling
- ½ cup Nutella (160g)
- 1-2 tablespoons toasted chopped hazelnuts (optional)
Instructions
To make the cookie dough
- Put the Nutella and egg in the bowl of a stand mixer or use a mixing bowl and electric whisk. Whisk for 1-2 minutes until smooth and thoroughly combined.
- Next, add the sifted flour and fold it into the mixture using a spatula until the flour has fully absorbed and the cookie dough is formed.
- Lay a sheet of plastic wrap on the counter and tip the cookie dough on top of it. Wrap the dough into a ball and place in the fridge for 20 minutes.
Roll out the cookies
- Preheat the oven to 170C (340F) and line a large baking tray with baking parchment.
- Roll the cookie dough into balls weighing 20g each (if you don’t have a kitchen scale roll them into walnut-sized balls).
- Using your finger or the handle of a wooden spoon, create a dent in the middle of each cookie (see photos or video for reference).
- You can opt to add the filling and hazelnuts now (before baking) or do it after baking.
- Bake for 10 minutes (don’t go over the time or they will dry out). Once baked, transfer to a cooling rack to cool.
Add the filling
- Fill a piping bag fitted with a star-shaped nozzle with the Nutella. Pipe a small amount of Nutella to the middle of each cooled cookie (or do this before baking) then sprinkle over some chopped hazelnuts.
Notes
- Using other brands instead of Nutella - always go for a good quality hazelnut chocolate spread or make your own Nutella. Other brands (especially the higher quality ones) tend to be a little runnier in texture. I've tested this recipe with different brands and it still works great although the piping in the middle doesn't always hold its shape.
- Add the Nutella before or after baking - you can fill each cookie with Nutella before baking which gives the chocolate spread a thicker and creamier texture. I prefer to add the Nutella after baking the cookies (once cooled) for a shiny look and silkier texture.
- Other toppings - instead of chopped hazelnuts you can opt for sprinkles to celebrate different occasions such as birthdays (rainbow sprinkles), Valentine's Day (heart-shaped sprinkles) and Christmas (Christmas-themed colours/silver or gold balls)!
- Storage and freezing - the cookies will keep well in an airtight container for 5-7 days or can be frozen for up to 3 months. If you're filling the cookies after baking then I recommend freezing the cookies first then topping with Nutella once defrosted.
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Evon
Delicious Nutella cookies, so easy to make