Nutellotti (Italian Nutella Cookies)

Nutellotti – Nutellotti are delicious, rich, soft, and chocolatey Italian cookies made with Nutella. With just a few ingredients, they are quick to whip up and make the perfect treat for Christmas!

What are nutellotti?

Nutellotti are soft, small Italian cookies made with Nutella, giving them rich and deep chocolate hazelnut flavor. These soft nutella cookies are one of the simplest cookies to make and require only basic ingredients. You need just 3 ingredients to make these delicious cookies.

These 3-ingredient nutella cookies made by combining nutella, flour and milk. The dough is shaped with a cavity in the middle, which filled with more nutella either before or after baking. They are very similar to nutella thumbprint cookies.

Ingredients & Substitutions:

Nutella – It is a very popular chocolate spread that chocolate hazelnut flavor and sweetness to the cookies.

Flour – The original recipe requires 00 flour, if you can’t find it, plain flour or all-purpose flour is a suitable substitute. I used all purpose flour in this recipe.

Milk – I have used it as a substitute for egg.

Nuts or Sprinkles – These are totally optional. You can top the cookies with chopped nuts, chocolate sprinkles or holiday sprinkles for a festive touch.

Serving suggestions?

Pair them with hot coffee or hot tea. Serve them as a sweet snack.

Pack them in decorative gift boxes as holiday treats for friends and family.

Nutellotti can be a beautiful addition to your Christmas cookie platter.

Storage suggestions?

Store them in an airtight container, they stay fresh at room temperature for 4-5 days. If you want to store them longer, freeze them for up to 3 months. Thaw at room temperature before serving.

Can I use eggs?

Yes, the original recipe calls for eggs. You can replace the milk with 1 egg.

Tips & Notes:

Make sure the nutella is at room temperature, this makes it easier to mix.

Do not skip chilling the dough, it makes it easier to roll into small balls.

Divide the chilled dough into evenly sized balls to ensure even baking.

To fill the cookies, use a piping bag with a star nozzle for a neat and beautiful look. You can also use a ziplock bag if you don’t have a piping bag.

Do not use more milk than required. If you feel your dough is too sticky, add a little more flour or chill longer.

Do not overmix the dough.

You can also use a hand mixer or stand mixture to make the nutella dough.

You can fill the cookies with nutella either before or after baking. If you want to add after baking, let the baked cookies cool completely before filling them with nutella.

I decorated the cookies with chopped hazelnuts and silver balls for extra crunch. Feel free to use any of your favorite sprinkles or nuts.

Step by step instructions:

Add measured nutella spread and milk to a mixing bowl.

Mix everything using a spatula until well combined.

Add flour to the nutella mixture and gently fold to make a soft dough.

The dough will be slightly sticky at this stage.

Wrap the dough tightly in plastic wrap and let it chill in the refrigerator for 20-30 minutes.

Divide the dough into 20 evenly sized 1 inch balls.

Line a baking tray with parchment paper.

Transfer the dough ball to the lined baking tray or baking sheet.

Make a dent in the centre of each ball using your finger or handle of a wooden spoon.

Put some nutella in a pastry bag fitted with a star nozzle and fill the each cookie.

Top them with crunchy chopped hazelnuts or sprinkles.

Transfer the tray to the preheated oven and bake them for 10-11 minutes at 170 degrees C.

Transfer them to a wire rack and let them cool completely before serving.

More holiday baking recipes:

• Chocolate Snowballs
• Chocolate Crinkles
• Greek Easter Cookies
• Chocolate Kiss Snowball Cookies
• Peppermint White Chocolate Cookies
• Peppermint Kiss Cookies
• Santa’s Whiskers
• Peppermint Meltaways

How to make Italian nutella cookies recipe video below: