Yield: 60 cookies

Nutella No Bake Cookies

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Hazelnut chocolate spread mixed with peanut butter and oats create perfect Nutella Cookies. You'll love this new extra chocolate-y spin on no bake cookies.


  • 2 cups granulated sugar
  • ¼ cup unsweetened cocoa powder
  • ½ cup milk
  • ½ cup unsalted butter
  • 1 teaspoon vanilla extract
  • pinch of kosher salt
  • ¼ cup creamy peanut butter
  • ¼ cup Nutella
  • 3 cups quick oats


  1. Over medium heat, cook sugar, cocoa, milk and butter. Bring to a boil, and boil one full minute.
  2. Remove from heat. Stir in vanilla, salt, peanut butter, Nutella and oats. Stir until combined.
  3. Drop by teaspoon on wax paper and cool. Refrigerate. Eat. Repeat.


  • Butter: I always use unsalted butter in my baking and cooking so that I can control the sodium in recipes.
  • Clean up: For easy clean up, line a cookie sheet with wax paper or parchment paper for chilling the cookies. After removing them from the wax paper to store or serve, just slide the paper off the cookie sheet. No pan to scrub!
  • Milk for Nutella Cookies: The kind of milk you use in this recipe doesn't matter too much here. Whole and skim milk will both work, and you're welcome to sub your favorite plain unsweetened non-dairy milk if you like as well.
  • Serve cold: Don't forget to eat these COLD! The cold temperature really makes the Nutella flavor stand up and I enjoy the fudgey texture most when these are straight out of the fridge.
  • See blog post for more recipe tips and tricks!

Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 66Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 18mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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