Nutellotti (Italian Nutella Cookies Recipe)

Italian Nutella cookies, often called Nutellotti, are a soft, rich, chocolate-hazelnut cookie that has become a favorite in Italian home baking.

While they may look like a modern dessert trend, Nutellotti are deeply connected to one of Italy’s most iconic ingredients, Nutella.

To understand Italian Nutella cookies, you first have to look at the origin of Nutella itself.

The story begins in the Piedmont region of northern Italy, an area famous for its hazelnuts. After World War II, cocoa was expensive and difficult to find. So Italian pastry maker Pietro Ferrero created a sweet paste using locally grown hazelnuts, sugar, and a small amount of cocoa.

This early version was called Giandujot, a solid loaf that could be sliced and spread on bread. Over time, the recipe evolved into a smoother, creamier spread known as Supercrema. In 1964, Pietro’s son, Michele Ferrero, refined the formula and introduced it to the world under a new name, Nutella. It quickly became a household staple across Italy and eventually across the globe.

How Nutella Turned Into a Cookie Classic

Italian baking traditions often focus on simplicity. Many classic cookies, known as biscotti, use just a handful of ingredients like flour, sugar, eggs, and butter. As Nutella grew in popularity, home bakers naturally began incorporating it into their favorite recipes.

Nutella cookies likely came from the Italian habit of turning pantry staples into quick, satisfying treats. Because Nutella already contains sugar, cocoa, and hazelnuts, it can act as both flavoring and sweetener in cookie dough. This makes it possible to create soft, rich cookies with very few ingredients.

In fact, some of the most popular Italian-style Nutella cookies use only three ingredients, Nutella, Flour and Eggs

Unlike traditional Italian cookies that date back centuries, Nutella cookies are a relatively recent addition to the dessert scene.

They gained widespread popularity in the early 2000s as home bakers and food bloggers began sharing quick, easy recipes online.

Today, you’ll find Nutella cookies in Italian bakeries, home kitchens across Europe and Cafés and pastry shops worldwide. Some versions are soft and chewy, others are stuffed with extra Nutella in the center, and some are shaped like thumbprint cookies or sandwich biscuits.

They’re So Loved

Italian Nutella cookies have become popular for several reasons

Simplicity: Many recipes use only a few ingredients.
Rich flavor: Hazelnut and chocolate is a classic Italian combination.
Versatility: They can be soft, crisp, stuffed, or sandwich-style.
Comfort factor: Nutella has a nostalgic, familiar taste for many people.

While Nutella cookies may not be centuries old, they still reflect the heart of Italian cooking—resourcefulness, quality ingredients, and a love for simple pleasures. They’re the kind of treat you might bake on a quiet afternoon, share with family, or serve alongside a cup of espresso.

In many ways, Italian Nutella cookies are a perfect example of how traditional flavors can inspire modern desserts, blending Italy’s culinary heritage with contemporary tastes.

Typical Ingredients

Traditional Nutellotti are known for their simplicity and rich chocolate-hazelnut flavor. Most recipes use just a few basic ingredients, making them one of the easiest Italian cookies to prepare.

Core ingredients:
Nutella (chocolate-hazelnut spread)
All-purpose flour
Egg

Optional additions:
Extra Nutella
Hazelnuts
Powdered sugar
Chocolate chips
Vanilla extract
Salt

Because they’re so easy to make, these cookies are perfect for last-minute desserts, weekend baking, or when you’re craving something sweet without spending hours in the kitchen. In less than half an hour, you can have a tray of soft, chocolate-hazelnut cookies ready to serve. These ingredients reflect the Italian baking philosophy of keeping recipes simple while letting the main flavor, Nutella shine.

Italian Nutella Cookies, also known as Nutellotti, are soft, chocolate-hazelnut cookies made with just a few simple ingredients. The dough is typically prepared by mixing Nutella with an egg and a small amount of flour until smooth and easy to handle. It’s then rolled into small balls, gently pressed in the center, and baked until soft and slightly chewy. After baking, the cookies are often filled with an extra dollop of Nutella, creating their signature thumbprint look and rich, creamy center. These cookies are quick to make, require minimal preparation, and deliver a deep chocolate-hazelnut flavor in every bite.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Course: Dessert

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

1 cup (300 g) Nutella, plus extra for filling
1 large egg, room temperature
¾ cup (90 g) all-purpose flour
chopped hazelnuts or powdered sugar for topping
(optional)

Equipment

piping bag (optional for filling)

Instructions

Preheat: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the dough: In a bowl, combine the Nutella and egg until smooth. Add the flour and mix until a soft dough forms.
Shape the cookies: Scoop out about 1 tablespoon of dough per cookie. Roll into balls and place on the prepared baking sheet, spacing them about 2 inches apart.
Make the centers: Use your thumb or the back of a spoon to gently press a small indentation into the center of each cookie.
Bake: Bake for 8–10 minutes, until the cookies are set but still soft.
Fill the centers: Let the cookies cool for about 5 minutes. Pipe or spoon a small amount of Nutella into each indentation.
Serve: Allow to cool completely, then dust with powdered sugar or sprinkle with chopped hazelnuts if desired.

Notes

Use room temperature ingredients: A room temperature egg mixes more smoothly with the Nutella and helps create an even dough.

Adjust dough consistency if needed: If the dough feels too sticky, add a tablespoon of flour at a time until it’s soft but easy to roll. If it feels too dry, mix in a small spoonful of Nutella.

Don’t overbake: Nutellotti should stay soft and slightly chewy. They may look underbaked in the center, but they will firm up as they cool.

Keep the indentations neat: Press the centers gently with your thumb or the back of a small spoon. If the centers puff up during baking, lightly press them again while the cookies are still warm.Add the filling after baking: For the best texture and appearance, fill the centers with Nutella once the cookies come out of the oven and have cooled slightly.

Use parchment paper: This prevents sticking and helps the cookies bake evenly without overbrowning on the bottom.

Space the cookies properly: Leave about 2 inches between each dough ball to allow for slight spreading.

For a decorative finish: Sprinkle chopped hazelnuts, chocolate chips, or powdered sugar on top for extra flavor and presentation.

Estimated nutrition breakdown for Italian Nutella Cookies (Nutellotti) per 1 cookie, based on a 12-cookie batch.

Nutrition Breakdown (Per 1 Cookie)

Nutrient	Amount	% Daily Value*
Calories	140	—
Total Fat	7 g	9%
Saturated Fat	2 g	10%
Cholesterol	15 mg	5%
Sodium	25 mg	1%
Total Carbohydrate	18 g	7%
Dietary Fiber	1 g	4%
Total Sugars	11 g	—
Added Sugars	10 g	20%
Protein	2 g	4%

*Percent Daily Values are based on a 2,000-calorie diet.
Most of the calories and fat in these cookies come from the Nutella, which contains sugar, palm oil, and hazelnuts. The spread is the primary source of both the cookie’s rich flavor and its fat and sugar content, while the egg and flour contribute small amounts of protein and carbohydrates.

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Serving

Italian Nutella Cookies, sometimes the simplest approach is the best. These soft, chewy cookies are perfect served warm or at room temperature, straight from the baking sheet, letting the rich chocolate-hazelnut center take center stage. They pair beautifully with a hot beverage—whether it’s a strong espresso, frothy cappuccino, or comforting hot chocolate—for a truly authentic Italian experience, though a glass of milk or a cup of tea works just as well for a lighter option. Nutellotti also make a charming homemade gift: pack a dozen in a decorative tin or box, and you have a thoughtful, easy-to-transport treat that friends and family are sure to love.

Storage

To keep your Nutellotti fresh and delicious:

Room Temperature: Store in an airtight container at room temperature for up to 3 days. Place a piece of parchment paper between layers if stacking to prevent sticking.

Refrigeration: If you want them to last longer, you can refrigerate the cookies for up to 1 week. Let them come to room temperature before serving for the best texture.

Freezing: Nutellotti freeze well. Place baked (but unfilled) cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag for up to 2 months. Thaw at room temperature and fill the centers with Nutella before serving.

Proper storage ensures the cookies stay soft, chewy, and full of that rich chocolate-hazelnut flavor.