Easy Italian Nutella Cookies (Nutellotti): A 3-Ingredient Delight!

Prepare to fall in love with these irresistibly soft and delicious Italian Nutella Cookies, affectionately known as Nutellotti. Requiring just three basic ingredients, these delightful treats burst with intense chocolate hazelnut flavor, making them truly unforgettable and surprisingly simple to whip up. Whether you’re a seasoned baker or a kitchen novice, this recipe guarantees perfect results every time, delivering a taste of Italian comfort straight to your home.

An overhead shot of freshly baked Nutella cookies arranged on a rustic wooden surface, with a small ramekin of Nutella and a scattering of chopped hazelnuts on the side. — Soft and chewy Nutellotti, garnished with extra Nutella and toasted hazelnuts.

Nutellotti are miniature Italian cookies celebrated for their tender texture and rich, nutty flavor, achieved with an astonishingly simple combination of Nutella, flour, and a single egg. These humble ingredients transform into a decadent dough that bakes into charming, bite-sized cookies, each with a perfect indentation for an extra dollop of Nutella and a sprinkle of toasted chopped hazelnuts, if you choose to add them.

While the original recipe traditionally calls for Nutella, the joy of these cookies lies in their adaptability. For those mindful of palm oil usage, or simply seeking an alternative, high-quality palm oil-free chocolate hazelnut spreads or even a homemade version can be used with fantastic results. We’ll delve into ingredient specifics and substitution notes to ensure your Nutellotti are nothing short of perfect, regardless of your chosen spread.

Explore the comprehensive recipe below, complete with detailed ingredient notes, step-by-step photos, expert tips, creative variations, and a full printable recipe.

The Magic of 3 Ingredients: A Closer Look

At the heart of Nutellotti’s charm lies its minimalist ingredient list, proving that extraordinary flavor doesn’t require complexity. This simplicity makes it an ideal recipe for impromptu cravings, quick dessert fixes, or a fun baking project with kids.

Key Ingredients for Nutellotti

An overhead flat lay photo showcasing all the essential ingredients for making Nutella cookies: a jar of Nutella, a bowl of all-purpose flour, a single egg, and a small pile of chopped toasted hazelnuts. — The simple yet powerful trio of ingredients for our Nutella cookies.

Ingredient Notes and Expert Tips for Perfect Nutellotti

Nutella (or your preferred chocolate hazelnut spread): As the star of the show, the quality of your spread significantly impacts the final flavor. While traditional Nutella offers a distinct taste, feel free to use other brands, especially if you prefer palm oil-free options or have dietary restrictions. Higher quality hazelnut spreads often have a richer flavor and a slightly different consistency, which might affect how well the piped topping holds its shape, but the cookie dough itself will remain delicious. If using a thicker spread, you might warm it slightly before mixing.
Flour (Italian 00 flour or all-purpose flour):
- Italian 00 Flour: This finely milled flour is lower in protein than typical all-purpose flour, making it ideal for delicate pastries and cookies. It contributes to the incredibly soft and tender crumb that Nutellotti are famous for in Italy.
- All-Purpose Flour: If 00 flour isn’t readily available, all-purpose flour is an excellent substitute. Your cookies will still be delicious, perhaps with a slightly chewier texture. Sifting the flour before adding it to the dough is crucial for both types, as it prevents lumps and ensures a smooth, even consistency.
Egg (one medium-sized): The egg acts as a binder, holding the dough together and contributing to the cookie’s structure and moisture. Using a room temperature egg can help it incorporate more smoothly into the Nutella, creating a more uniform dough.
Toasted Chopped Hazelnuts (optional, for topping): These add a delightful crunch and intensify the hazelnut flavor. You can buy them pre-chopped and toasted, or toast whole blanched hazelnuts yourself for maximum freshness. Simply spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-10 minutes, or until fragrant. Let them cool, then chop.
Achieving Uniform Cookies: For consistent baking and a professional appearance, consider weighing each dough ball to around 20 grams. This quick step ensures all cookies bake evenly. Alternatively, simply eyeball them, aiming for walnut-sized portions.
Scaling the Recipe: This recipe yields approximately 15 cookies, perfect for a small gathering or a personal treat. It can be easily doubled or tripled to accommodate larger crowds or to stock up your cookie jar.
A Pinch of Salt (optional but recommended): A tiny pinch of fine sea salt can remarkably enhance the chocolate and hazelnut flavors, balancing the sweetness without making the cookies taste salty.

Mastering the Art of Nutellotti: Step-by-Step Guide

Creating these delightful Italian Nutella Cookies is incredibly straightforward. Follow these steps for perfect results:

1. Prepare the Dough: Effortless Mixing for a Perfect Base

This is arguably the easiest cookie dough you’ll ever make! In a mixing bowl (or the bowl of a stand mixer), combine the Nutella and the egg. Whisk them together for 1-2 minutes until the mixture is completely smooth and well-combined. Next, gradually add the sifted flour, folding it in with a spatula until it’s fully absorbed and a cohesive dough forms. Avoid overmixing once the flour is added. Wrap the dough tightly in plastic wrap and chill it in the refrigerator for at least 20 minutes. This chilling period is crucial as it helps firm up the dough, making it easier to handle and preventing excessive spreading during baking.

Four photos in a collage demonstrating the process of mixing Nutella, egg, and flour to create the cookie dough. — Step-by-step dough preparation: from combining ingredients to forming a smooth dough.

2. Form and Prepare for Baking: Precision for Perfection

While the dough chills, preheat your oven to 170°C (340°F) and line a large baking tray with parchment paper. Once chilled, unwrap the dough and roll it into individual balls. As mentioned, for perfectly uniform cookies, weigh each ball to about 20 grams. This ensures consistent baking and a professional finish. If you don’t have a kitchen scale, aim for pieces roughly the size of a walnut. Place the rolled dough balls evenly spaced on the prepared baking sheet. Using your finger or the handle of a wooden spoon, gently create a small dent in the center of each cookie. This indentation is where our extra Nutella filling will go later.

Four photos in a collage showing how to prepare Nutella cookie dough, roll it into small balls, and create a thumbprint indentation in each one. — Rolling the dough and creating the signature dent in each cookie.

3. Bake to Golden Perfection: Timing is Everything

Bake the cookies for precisely 10 minutes. Set a timer, as overbaking can lead to dry, crumbly cookies. These cookies are meant to be soft and chewy, so slight underbaking is preferable to overbaking. The edges should be just set, and the centers will appear slightly soft. Once baked, remove the tray from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking and allows them to firm up properly.

Four photos in a collage showing Nutella cookies on a baking sheet before and after baking, and the process of filling them with more Nutella. — Baking the cookies and preparing them for their delicious filling.

4. The Grand Finale: Filling and Garnishing Your Nutellotti

Once the cookies have cooled completely, it’s time for the final touch. Transfer the remaining Nutella into a piping bag fitted with a star-shaped nozzle (or simply use a spoon if you don’t have a piping bag). Pipe a small amount of Nutella into the center dent of each cooled cookie. The contrast between the baked cookie and the fresh, silky Nutella topping is divine. For an extra flourish and delightful texture, sprinkle some toasted chopped hazelnuts over the piped Nutella. Your Nutellotti are now ready to be served and devoured!

Pro Tips for Flawless Nutella Cookies

Choosing Your Hazelnut Chocolate Spread: As discussed, a good quality spread is key. If using a brand other than Nutella, note that some may be runnier. This won’t affect the cookie dough’s consistency much, but the piped topping might spread more. Don’t hesitate to make your own chocolate hazelnut spread for a truly custom flavor.
When to Add the Nutella Filling: You have two options for filling:
- Before Baking: Filling the cookies with Nutella before baking yields a thicker, creamier, and slightly molten chocolate center. The Nutella will bake along with the cookie, resulting in a less glossy, more integrated filling.
- After Baking (Once Cooled): This is the preferred method for a shiny, silken Nutella topping that contrasts beautifully with the cookie’s texture. It also allows for more decorative piping.
Creative Topping Alternatives: While toasted hazelnuts are classic, feel free to get creative with your toppings:
- Sprinkles: Rainbow sprinkles for birthdays, heart-shaped for Valentine’s Day, or festive red, green, and silver for Christmas.
- Chocolate Drizzle: Melted white or dark chocolate drizzled over the Nutella.
- Powdered Sugar: A light dusting for a simple yet elegant finish.
- Crushed Nuts: Almonds, pecans, or walnuts can also be used.
Room Temperature Ingredients: Ensure your egg is at room temperature for optimal emulsification with the Nutella, leading to a smoother, more consistent dough.
Don’t Skip the Chilling: The 20-minute chilling period is vital. It prevents the cookies from spreading too much in the oven, helping them maintain their shape and that essential dent for the filling.
Oven Calibration: Ovens can vary. If your cookies seem to be baking too quickly or too slowly, adjust the temperature slightly in subsequent batches. Keep a close eye on them during the 10-minute baking time.

Frequently Asked Questions About Nutellotti

How long do Italian Nutella Cookies last?

These delicious cookies will stay fresh and soft in an airtight container at room temperature for 5-7 days. Beyond that, they tend to dry out, though they remain perfectly edible.

Can I freeze Nutella Cookies?

Absolutely! Nutella Cookies freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to freezer-safe bags or containers to save space. They can be stored in the freezer for up to 3 months. If you plan to freeze them, it’s best to add the Nutella filling and hazelnuts after they have thawed completely for the best texture and appearance.

My dough is too sticky/crumbly. What went wrong?

The consistency of Nutella can vary slightly between brands or based on temperature. If your dough is too sticky, add a tiny bit more flour (half a tablespoon at a time) until it’s manageable. If it’s too crumbly, try adding a few drops of milk or a tiny bit more Nutella, or ensure your egg was a good medium size. Also, ensure your Nutella isn’t too cold, as this can make the dough stiffer.

What is the best way to store Nutellotti?

Store them in an airtight container at room temperature. If your kitchen is very warm, or if you filled them with a very soft spread, you might consider refrigerating them. Bring them to room temperature before serving for the best flavor and texture.

A close-up side shot of a single Italian Nutella cookie, perfectly topped with a swirl of Nutella and sprinkled with chopped hazelnuts, showcasing its soft texture. — The perfect bite: a close-up of our delightful Nutellotti.

More Irresistible Italian Cookies to Try

If you’ve fallen in love with the simplicity and flavor of Nutellotti, you’ll adore these other classic Italian cookie recipes. Each offers a unique taste of Italy’s rich baking traditions.

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)

We hope you enjoy making and sharing these delightful Nutellotti! If you’ve tried this Nutella Cookies Recipe or any other recipe from our blog, please don’t forget to rate it and share your experience in the comments below. We love hearing from you! You can also follow us on Facebook, Instagram, and Pinterest, or sign up for our newsletter to receive new delicious recipes directly in your inbox.

Italian Nutella Cookies (Nutellotti)

Average rating: 5 out of 5 stars based on 2 votes.

By Emily

Prep:
15 mins

Cook:
10 mins

Chilling time:
20 mins

Total:
45 mins

Servings:
15 cookies

A cropped square image of perfectly baked Nutella cookies on a wooden surface, ready for filling.

Print Recipe

Soft and delicious Italian Nutella Cookies (Nutellotti) made with just 3 basic ingredients! Packed full of chocolate hazelnut flavor, these cookies are truly irresistible and couldn’t be easier to make.

Ingredients

For the cookie dough

2/3 cup Nutella, (180g)
3/4 cup + 1 tablespoon Italian 00 flour or all-purpose flour, sifted (110g)
1 medium egg

For the filling

1/2 cup Nutella, (160g)
1-2 tablespoons toasted chopped hazelnuts, (optional)

Instructions

To make the cookie dough

Put the Nutella and egg in a mixing bowl. 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 a cohesive cookie dough is formed.
Lay a sheet of plastic wrap on the counter and transfer the cookie dough onto it. Wrap the dough into a ball and place in the fridge for 20 minutes to chill.

Roll out the cookies

Preheat the oven to 170°C (340°F) and line a large baking tray with baking parchment.
Roll the chilled cookie dough into balls, weighing 20g each for uniform cookies (or aim for walnut-sized balls if not using a scale).
Using your finger or the handle of a wooden spoon, create a dent in the middle of each cookie.
You can opt to add the filling and hazelnuts now (before baking) for a creamier, baked-in center, or do it after baking for a glossy, fresh topping.
Bake for 10 minutes (do not overbake, or they will dry out). Once baked, transfer to a cooling rack to cool completely.

Add the filling

Once cookies are cooled, fill a piping bag fitted with a star-shaped nozzle (or use a spoon) with the reserved Nutella. Pipe a small amount of Nutella into the middle of each cookie, then sprinkle over some chopped hazelnuts. Serve and enjoy!

Notes

Using other brands instead of Nutella: Always opt for a good quality hazelnut chocolate spread, or make your own Nutella. Some brands may have a runnier texture, which might affect the shape of the piped filling, but the cookie base will still be delicious.
Add the Nutella before or after baking: Filling each cookie with Nutella before baking results in a thicker, creamier center. For a shiny, silky topping, add the Nutella after the cookies have cooled.
Other toppings: Beyond chopped hazelnuts, consider sprinkles for festive occasions (rainbow for birthdays, heart-shaped for Valentine’s, or themed colors for Christmas). A dusting of powdered sugar or a drizzle of melted white chocolate also works beautifully.
Storage and freezing: Store cooled cookies in an airtight container for 5-7 days. For longer storage, freeze them for up to 3 months. If freezing, it’s best to fill them with Nutella after defrosting.

Helpful Information for All Our Recipes

We consistently use extra virgin olive oil in our recipes, unless a different oil is specified.
For optimal flavor and results, we recommend using Cirio or Mutti brands for all canned or jarred tomatoes.
All vegetables listed are assumed to be medium-sized unless otherwise stated.
Every recipe has been tested and developed using a fan (convection) oven.
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Nutrition

Nutrition information is automatically calculated and should be used as an approximation.