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  • Writer's picturePasta Grammar

How to Make Italian Nutella Cookies | Nutellotti Recipe

“Nutellotti” are a quick and easy cookie made with Nutella hazelnut spread. They take very little time to make and use only three ingredients! This is a great dessert recipe to keep in your back pocket if you ever need to make a sweet treat in a flash.

Nutellotti Recipe | How to Make Simple & Quick Italian Nutella Cookies

These Nutella cookies can either be made with store-bought Nutella, or with our homemade Nutella for an extra dose of hazelnut flavor!

Watch the Pasta Grammar video where we make Nutellotti here:


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Makes: About 15 cookies

Cook Time: 30 minutes

For this recipe, you will need:

  • 6.5 oz. (180g) nutella for the dough, plus about 1 tsp per cookie for topping

  • 1 egg, whisked

  • 1 1/8 cup (140g) all-purpose flour

  • Crushed hazelnuts for topping (optional)

  • Mixing bowl

  • Spatula

  • One or two baking sheets

  • Parchment paper

Preheat an oven to 355 degrees F (180 C).

Combine the nutella, egg and flour in a bowl and begin mixing them with a spatula. When a solid dough starts to form, knead it in the bowl by hand until it is very even and consistent. The dough should be quite firm.

Break off small pieces of the dough, big enough to roll into balls that are about 1 1/4-inches (~3.5cm) in diameter. Do so and arrange the balls on a parchment-lined baking sheet. Press a thumb or finger into the center of each to form a shallow depression.

Bake the cookies for 10 minutes. Remove from the oven and let them cool to the touch. Finish by filling the center of each cookie with a small spoonful of Nutella and topping them with a sprinkle of crushed hazelnuts (optional).

Buon appetito!

Want to take these cookies to the next level? Try making them using homemade Nutella! Want to try another super-simple but incredible cookie? Check out our Sicilian almond cookie recipe!

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1 Comment

Mar 22, 2023

The only thing I wish was specific was the size of egg to use. These were incredible but not very farm fresh egg friendly as we have mostly medium to large eggs. Pretty sure I used one that was too small since the dough did not stick together. I was able to add some water to get it do fully stick and that seemed to solve this issue. Usually I don't have a problem using our eggs but if the egg is too small and a recipe requires a large egg I'll throw in a really small egg to compensate if the egg doesn't weigh enough. Otherwise HIGHLY suggest making them. These are going into my normal cookies to make.…

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