18 Delectable Nutella Recipes Easy and Irresistible

Calling all Nutella lovers! Whether you’re craving a quick dessert, a cozy breakfast, or just a spoonful of chocolate-hazelnut bliss, we’ve got you covered. These 18 easy Nutella recipes are downright irresistible—from gooey stuffed cookies to creamy no-bake treats. Get ready to fall in love with your favorite spread all over again. Trust us, you’ll want to try every single one!

Nutella Stuffed Pancakes

These fluffy pancakes hide a gooey Nutella surprise inside—perfect for turning an ordinary breakfast into something extra special.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 cup Nutella (plus extra for drizzling)

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, mix 3/4 cup milk, 1 egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth. Pour into the dry ingredients and stir until just combined (small lumps are okay).
3. Heat a nonstick skillet over medium-low heat. Pour 1/4 cup batter onto the skillet, then spoon 1 tsp Nutella into the center. Cover with another 1-2 tbsp batter to seal.
4. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden. Repeat with remaining batter.
5. Drizzle warm pancakes with extra Nutella before serving.

The magic here? Cutting into the pancake releases a molten chocolate-hazelnut center—no fancy techniques required!

Tip: Keep the heat low to prevent the Nutella from burning before the pancake cooks through.

Easy Nutella Brownies

These fudgy Nutella brownies are a chocolate lover’s dream—rich, gooey, and ready in under an hour with just a handful of pantry staples.

Ingredients:

• 1 cup Nutella
• 2 large eggs
• ½ cup all-purpose flour
• ¼ tsp salt
• ½ cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together 1 cup Nutella and 2 large eggs until smooth.
3. Gently fold in ½ cup flour and ¼ tsp salt until just combined (don’t overmix!). Stir in ½ cup chocolate chips.
4. Spread the batter evenly into the pan and bake for 20–25 minutes, until the edges are set but the center is still slightly soft.
5. Let cool completely before slicing—trust us, the wait ensures those perfect fudgy layers!

The magic here? Nutella does double duty as both sweetener and fat, giving these brownies an ultra-moist crumb without butter or oil.

Tip: For extra decadence, warm slices for 10 seconds in the microwave and top with vanilla ice cream.

Nutella Banana Toast

This decadent breakfast toast feels like dessert but comes together in minutes—perfect for lazy weekend mornings or a sweet midday pick-me-up.

Ingredients:

• 2 slices thick-cut brioche or sourdough bread
• 2 tbsp Nutella
• 1 medium banana, thinly sliced
• 1 tbsp unsalted butter
• 1 tsp honey
• Pinch of flaky sea salt

Instructions:

1. Toast the bread in a toaster or skillet until golden and crisp.
2. Spread 1 tbsp Nutella evenly on each warm toast slice. Layer banana slices over the Nutella, slightly overlapping them.
3. Heat butter in a small skillet over medium-low. Place the prepared toasts Nutella-side up in the skillet and press gently with a spatula for 30 seconds to slightly caramelize the bananas.
4. Drizzle each toast with ½ tsp honey and sprinkle with a pinch of flaky salt. Serve immediately.

The magic here? A quick pan-toast melds the Nutella and bananas into gooey perfection, while the salt balances the sweetness.

Tip: For extra crunch, sprinkle chopped toasted hazelnuts over the top before serving.

Nutella Swirl Cheesecake

This dreamy cheesecake combines rich cream cheese with swirls of Nutella for a dessert that’s as stunning as it is indulgent.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz (3 blocks) cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup Nutella, warmed slightly

Instructions

1. Prep: Preheat oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tbsp melted butter until combined. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Filling: Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then 1 tsp vanilla, mixing just until blended.
3. Swirl: Pour filling over crust. Drop spoonfuls of 1/2 cup Nutella on top, then use a knife to swirl gently. Tap pan to remove air bubbles.
4. Bake: Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly. Cool in the oven with the door cracked for 1 hour, then refrigerate for 4+ hours.

The secret? Warming the Nutella makes it effortlessly swirled into marbled perfection—no fancy piping required!

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Nutella Hot Chocolate

This rich, velvety Nutella hot chocolate is like a hug in a mug—decadent enough for dessert but easy enough for a weeknight treat.

Ingredients

• 2 cups whole milk
• 1/4 cup Nutella
• 1 tbsp unsweetened cocoa powder
• 1/2 tsp vanilla extract
• Pinch of salt
• Whipped cream and chocolate shavings (optional, for serving)

Instructions

1. In a small saucepan over medium-low heat, warm the milk until steaming but not boiling (about 3–4 minutes), stirring occasionally.
2. Whisk in the Nutella, 1 tbsp cocoa powder, 1/2 tsp vanilla, and a pinch of salt until completely smooth and frothy, about 2 minutes.
3. Pour into mugs and top with whipped cream and chocolate shavings if desired. Serve immediately.

The magic here? Nutella’s hazelnut depth balances the cocoa for a drink that’s indulgent without being overly sweet.

Tip: For an extra-luxurious twist, swap half the milk for heavy cream or add a splash of espresso to highlight the chocolate.

Nutella Stuffed French Toast

This indulgent breakfast twist turns classic French toast into a gooey, chocolate-hazelnut dream—perfect for lazy weekend mornings.

Ingredients:

• 4 thick slices brioche or challah bread (1-inch thick)
• 1/2 cup Nutella
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• Pinch of salt
• 2 tbsp unsalted butter
• Powdered sugar and fresh berries (for serving)

Instructions:

1. Spread 1/2 cup Nutella evenly on two bread slices, leaving a 1/2-inch border. Top with remaining slices to make two “sandwiches.” Press edges gently to seal.
2. Whisk together 2 large eggs, 1/2 cup whole milk, 1 tsp vanilla extract, 1/4 tsp cinnamon, and a pinch of salt in a shallow dish.
3. Melt 1 tbsp butter in a large nonstick skillet over medium-low heat. Dip one sandwich into the egg mixture, letting it soak for 20 seconds per side. Transfer to the skillet and cook for 3–4 minutes per side until golden and crisp. Repeat with remaining 1 tbsp butter and second sandwich.
4. Dust with powdered sugar and serve with berries. The magic? Cutting into that molten Nutella center!

Tip: For extra crunch, sprinkle sliced almonds on the Nutella before assembling.

Nutella Mug Cake

Craving a warm, gooey chocolate treat in minutes? This Nutella mug cake is your new best friend—ready in under 5 minutes with just a few pantry staples.

Ingredients

• 1/4 cup all-purpose flour
• 2 tbsp granulated sugar
• 1/4 tsp baking powder
• Pinch of salt
• 3 tbsp milk
• 2 tbsp vegetable oil
• 1/2 tsp vanilla extract
• 2 tbsp Nutella, plus extra for topping

Instructions

1. In a 12-oz microwave-safe mug, whisk together 1/4 cup flour, 2 tbsp sugar, 1/4 tsp baking powder, and a pinch of salt until no lumps remain.
2. Add 3 tbsp milk, 2 tbsp oil, and 1/2 tsp vanilla extract. Stir until just combined, then swirl in 2 tbsp Nutella—don’t overmix; you want ribbons!
3. Microwave on high for 1 minute 10 seconds (or up to 1:30 for firmer cakes). The top should look set but slightly glossy.
4. Let cool 1 minute, then drizzle with extra Nutella. Dig in while warm—the center stays luxuriously fudgy!

Tip: For a molten center, under-microwave by 10 seconds and add a spoonful of Nutella to the batter right before cooking.

Nutella Chocolate Chip Cookies

These Nutella-stuffed chocolate chip cookies are the ultimate indulgence—chewy, fudgy, and packed with melty pockets of hazelnut goodness.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 ½ cups semi-sweet chocolate chips
• ½ cup Nutella, chilled and scooped into ½ tsp dollops

Instructions:

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup (2 sticks) softened butter, ¾ cup granulated sugar, and ¾ cup brown sugar until fluffy. Beat in 2 eggs and 2 tsp vanilla.
3. Whisk together 2 ¼ cups flour, 1 tsp baking soda, and 1 tsp salt in a separate bowl. Gradually mix into the wet ingredients. Fold in 1 ½ cups chocolate chips.
4. Scoop 1 tbsp dough, flatten slightly, and place a ½ tsp Nutella dollop in the center. Seal with another 1 tbsp dough, rolling into a smooth ball. Repeat, spacing dough 2″ apart on sheets.
5. Bake for 9–11 minutes until edges are set but centers are soft. Cool on sheets for 5 minutes before transferring.

The magic here? The Nutella stays gooey inside while the cookies stay crisp-edged—like a cross between a cookie and a molten lava cake.

Tip: Chilling the Nutella beforehand makes it easier to handle, and don’t overbake—the cookies firm up as they cool!

Nutella Ice Cream

This no-churn Nutella ice cream is so rich and creamy, you’ll swear it came from a fancy gelato shop—but it’s embarrassingly easy to make at home.

Ingredients

• 2 cups heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1/2 cup Nutella
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a large bowl, whip the heavy cream with a hand mixer or stand mixer until stiff peaks form, about 3–4 minutes.
2. In another bowl, whisk together the sweetened condensed milk, Nutella, vanilla extract, and salt until smooth.
3. Gently fold the whipped cream into the Nutella mixture in two batches until fully combined (no streaks remaining).
4. Pour into a 9×5-inch loaf pan, cover with plastic wrap, and freeze for at least 6 hours or overnight.

The magic here? The sweetened condensed milk keeps the ice cream scoopably soft, while the Nutella swirls stay velvety—no icy crystals!

Tip: For extra texture, fold in 1/2 cup chopped toasted hazelnuts before freezing.

Nutella Crepes

These dreamy Nutella crepes are the perfect weekend treat—thin, tender, and loaded with rich chocolate-hazelnut goodness.

Ingredients:

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups whole milk
• 2 tbsp unsalted butter, melted (plus extra for greasing)
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1/2 cup Nutella (plus extra for drizzling)
• 1/2 cup sliced strawberries (optional)
• Powdered sugar, for dusting

Instructions:

1. In a blender, combine the flour, eggs, milk, 2 tbsp melted butter, sugar, and salt. Blend until smooth, about 30 seconds. Let the batter rest for 10 minutes.
2. Heat a 10-inch nonstick skillet over medium-low heat. Lightly grease with butter. Pour 1/4 cup batter into the skillet, swirling to coat the bottom evenly. Cook for 1–2 minutes until the edges lift easily, then flip and cook for 30 seconds more. Transfer to a plate and repeat with remaining batter.
3. Spread 1 tbsp Nutella over each warm crepe, then fold into quarters or roll. Top with strawberries (if using), a drizzle of Nutella, and a dusting of powdered sugar.

The secret to these crepes? Letting the batter rest ensures they stay tender—no rubbery textures here!

Tip: For extra indulgence, add a scoop of vanilla ice cream before folding.

Nutella Overnight Oats

Wake up to a creamy, chocolate-hazelnut treat that feels indulgent but is secretly wholesome—these overnight oats are your new breakfast bestie.

Ingredients:

• 1/2 cup rolled oats
• 1/2 cup milk (dairy or plant-based)
• 1/4 cup plain Greek yogurt
• 1 tbsp Nutella
• 1 tsp chia seeds
• 1 tsp maple syrup
• Pinch of salt

Instructions:

1. In a jar or airtight container, whisk together the milk, Greek yogurt, Nutella, maple syrup, and salt until smooth.
2. Stir in the rolled oats and chia seeds until fully coated.
3. Seal and refrigerate for at least 4 hours (or overnight).
4. Stir well before serving—add a drizzle of extra Nutella or a handful of crushed hazelnuts if you’re feeling fancy.

The magic here? The oats soften into a pudding-like texture while the Nutella swirls into every bite, making it taste like dessert for breakfast.

Tip: Double the batch for grab-and-go mornings—it keeps for up to 3 days in the fridge!

Nutella Fudge

This dreamy Nutella fudge is so rich and creamy, you’ll swear it came from a fancy chocolatier—but it’s secretly a 5-minute no-bake wonder.

Ingredients

• 1 (13-oz) jar Nutella (1½ cups)
• 1 (14-oz) can sweetened condensed milk
• 2 cups semi-sweet chocolate chips
• 3 tbsp unsalted butter
• ½ tsp vanilla extract
• ¼ tsp fine sea salt
• ½ cup chopped hazelnuts (optional, for topping)

Instructions

1. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan over low heat, combine the Nutella, sweetened condensed milk, chocolate chips, and 3 tbsp unsalted butter. Stir constantly for 3–5 minutes until fully melted and smooth.
3. Remove from heat and stir in ½ tsp vanilla extract and ¼ tsp fine sea salt.
4. Pour the mixture into the prepared dish, smoothing the top with a spatula. Sprinkle evenly with ½ cup chopped hazelnuts (if using), gently pressing them into the fudge.
5. Chill in the refrigerator for at least 2 hours (or overnight) until firm. Lift out using the parchment, then cut into 1-inch squares.

The magic here? Sweetened condensed milk gives this fudge an ultra-smooth melt-in-your-mouth texture—no grainy sugar crystals!

Tip: For clean cuts, run your knife under hot water and wipe it dry between slices.

Nutella Stuffed Donuts

These pillowy donuts hide a gooey Nutella surprise inside—perfect for when you want breakfast to feel like dessert.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 ¼ tsp active dry yeast (1 packet)
• ¼ cup granulated sugar
• 3 ½ cups all-purpose flour, plus extra for dusting
• ½ tsp salt
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• Vegetable oil, for frying
• ½ cup Nutella
• ½ cup powdered sugar, for dusting

Instructions

1. In a bowl, whisk together warmed milk, yeast, and 1 tbsp sugar. Let sit for 5 minutes until foamy.
2. In a stand mixer, combine flour, remaining sugar, and salt. Add the yeast mixture, egg, melted butter, and vanilla extract. Mix on medium until a soft dough forms (5 minutes).
3. Cover dough and let rise in a warm place for 1 hour, or until doubled.
4. Roll dough to ½-inch thickness on a floured surface. Cut into 3-inch rounds, re-rolling scraps. Place on parchment, cover, and rise 30 minutes.
5. Heat 2 inches of oil in a deep pot to 350°F. Fry donuts 1–2 minutes per side until golden. Drain on paper towels.
6. Pipe 1 tsp Nutella into each donut’s side using a narrow tip. Dust with powdered sugar.

The magic? That molten Nutella center stays blissfully soft even after frying. No one will guess they’re homemade!

Tip: For extra flair, drizzle melted Nutella on top before dusting with sugar.

Nutella Waffles

These Nutella waffles are the ultimate breakfast indulgence—crispy on the outside, gooey with chocolate-hazelnut goodness inside, and ready in minutes.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 ¼ cups milk
• 1 large egg
• ¼ cup melted butter
• 1 tsp vanilla extract
• ½ cup Nutella, plus extra for drizzling

Instructions:

1. Preheat your waffle iron to medium-high (about 375°F). Lightly grease with nonstick spray.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder, and ½ tsp salt.
3. In another bowl, mix 1 ¼ cups milk, 1 egg, ¼ cup melted butter, and 1 tsp vanilla extract. Pour into the dry ingredients and stir until just combined (a few lumps are fine).
4. Fold in ½ cup Nutella gently, leaving streaks for a marbled effect.
5. Pour ⅓ cup batter onto the hot waffle iron and cook for 3–4 minutes until golden and crisp. Repeat with remaining batter.
6. Serve warm with a drizzle of extra Nutella.

The magic here? Swirling the Nutella into the batter instead of spreading it on top ensures every bite is packed with rich, melty flavor.

Tip: For extra crunch, sprinkle chopped hazelnuts over the batter right before closing the waffle iron.

Nutella Chocolate Tart

This decadent Nutella Chocolate Tart is pure indulgence—silky, rich, and so easy to make with a buttery crust that crumbles perfectly with every bite.

Ingredients:

• 1 1/2 cups (180g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/2 cup (1 stick / 113g) cold unsalted butter, cubed
• 1 large egg yolk
• 1 1/4 cups (370g) Nutella
• 1/2 cup (120ml) heavy cream
• 1/4 tsp salt
• 1/2 cup (90g) semi-sweet chocolate chips

Instructions:

1. Make the crust: In a food processor, pulse the flour, sugar, and salt until combined. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse until the dough comes together. Press evenly into a 9-inch tart pan with removable bottom. Chill for 30 minutes.
2. Preheat oven to 350°F (175°C). Bake the crust for 15-18 minutes until lightly golden. Let cool completely.
3. Fill the tart: Warm the Nutella in the microwave for 20 seconds to loosen it, then spread evenly over the cooled crust.
4. Make the ganache: Heat the heavy cream until just simmering, then pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Pour over the Nutella layer and tilt the pan to spread evenly.
5. Chill: Refrigerate for at least 2 hours until set. Slice and serve at room temperature.

The magic here? The contrast between the crisp crust, velvety Nutella, and glossy chocolate ganache—it’s a showstopper with minimal effort.

Tip: For extra flair, sprinkle flaky sea salt or chopped hazelnuts on top before serving.

Nutella Popcorn

This sweet and crunchy Nutella popcorn is the ultimate movie-night treat—ready in minutes and impossible to resist!

Ingredients:

• 8 cups freshly popped popcorn (about 1/3 cup unpopped kernels)
• 1/2 cup Nutella
• 2 tbsp unsalted butter
• 1/4 tsp fine sea salt
• 1/4 cup powdered sugar (optional, for dusting)

Instructions:

1. Line a large baking sheet with parchment paper. Spread the popcorn evenly on the sheet, picking out any unpopped kernels.
2. In a microwave-safe bowl, combine the Nutella and butter. Microwave in 20-second intervals, stirring between each, until melted and smooth (about 1 minute total).
3. Drizzle the warm Nutella mixture over the popcorn, then sprinkle with the 1/4 tsp sea salt. Gently toss with a rubber spatula until evenly coated.
4. Let cool for 10 minutes (the coating will crisp up slightly). For extra sweetness, dust with the 1/4 cup powdered sugar before serving.

The magic here? The Nutella hardens just enough to create a delicate crackle with every bite, while the salt keeps it from being too cloying.

Tip: For clusters, lightly press the coated popcorn into mounds before cooling—perfect for snacking on the go!

Nutella Smoothie Bowl

This dreamy Nutella smoothie bowl tastes like dessert for breakfast—but it’s secretly packed with protein and fiber to keep you full all morning.

Ingredients:

• 1 frozen banana, sliced
• 1/2 cup frozen cauliflower florets (trust us, you won’t taste them!)
• 1/4 cup Nutella
• 1/2 cup unsweetened almond milk
• 1 tbsp chia seeds
• 1 tbsp cocoa powder
• Toppings: 1 tbsp chopped hazelnuts, 1 tsp mini chocolate chips, 1/2 cup fresh raspberries

Instructions:

1. In a blender, combine the frozen banana, cauliflower, Nutella, almond milk, chia seeds, and cocoa powder. Blend on high for 45–60 seconds until completely smooth, scraping down the sides as needed.
2. Pour the thick smoothie into a bowl and immediately top with hazelnuts, chocolate chips, and raspberries.
3. Serve with a spoon (it’s too thick for a straw!) and enjoy right away.

The magic here? Frozen cauliflower adds creaminess without altering the rich chocolate-hazelnut flavor—plus an extra veggie boost.

Tip: For a thicker texture, freeze the blended smoothie for 10 minutes before adding toppings.

Nutella Bread Pudding

This decadent Nutella bread pudding is like a warm hug in dessert form—gooey, chocolatey, and impossible to resist.

Ingredients:

• 6 cups day-old challah or brioche, torn into 1-inch pieces
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup Nutella, plus extra for drizzling
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup semisweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish.
2. In a large bowl, whisk together whole milk, heavy cream, eggs, granulated sugar, 1/4 cup Nutella, vanilla extract, and salt until smooth.
3. Add torn bread and chocolate chips to the bowl, gently folding until fully coated. Let soak for 15 minutes.
4. Transfer mixture to the prepared dish, pressing down lightly. Drizzle with 2 tbsp additional Nutella.
5. Bake for 35–40 minutes until puffed and set with a slight jiggle in the center.
6. Cool for 10 minutes before serving. The magic here? The Nutella swirls into every bite, creating pockets of melty hazelnut goodness.

Tip: For extra crunch, sprinkle chopped hazelnuts on top before baking.

Conclusion

With 18 irresistible Nutella recipes, there’s something here for every sweet tooth! Whether you’re craving cookies, pancakes, or decadent desserts, these easy treats are sure to delight. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share the Nutella love by pinning it for later—happy baking!