5 Nutella Recipes for world Nutella Day

If you can refrain from eating it straight from the jar with a spoon (which I most certainly cannot!) there are come glorious deserts that Nutella makes the best addition to!

Nutella Milkshake 


2 cups vanilla ice cream

1/2 cup milk

4 tbsp Nutella


Put all ingredients into a blender and blend for about 30 seconds until smooth. Serve immediately. Top with whipped cream and chocolate syrup if desired.


Three ingredient cookies


1 cup (5oz/150g) all-purpose flour

1 cup (8oz/240g) Nutella

1 large egg (or egg substitute for cookies)


Heat the oven to 350°F (180°C), and line a baking sheet with parchment paper.

Add the Nutella, flour, and egg to a large bowl. Mix until well combined.

The mixture will form a thick dough but should be moist enough to roll into balls.

Using your hands roll about 2 tablespoons of dough into balls. Place cookies on your baking sheet and flatten them slightly with your fingertips or the bottom of a glass.

Bake for 8-10 minutes, until they are cooked around the edges and still slightly soft in the middle. Let the cookies sit on the baking sheet for 5 minutes and then cool on a baking rack. Enjoy!


Fudgy Nutella brownies 


1/3 cup (5 Tablespoons; 72g) unsalted butter, softened to room temperature.

1/2 cup (100g) packed light brown sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 and 1/4 cups (370g) Nutella, divided

1/2 teaspoon salt

3/4 cup (94g) all-purpose flour (spoon & levelled)


Preheat oven to 180°C.

Line the bottom and sides of an 8-inch or 9-inch square baking pan with aluminium foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. (If using a 9-inch pan, the bake time will be a few minutes less.) Set aside.

With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the brown sugar and beat on high speed for 1-2 minutes until creamed.

Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs and vanilla extract.

Beat on medium-high speed until combined, then beat in 1 cup Nutella and salt. Mix until smooth and fluffy.

Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the flour, mixing just until combined. Do not overmix. If using chocolate chips, gently fold them in.

Pour the batter into prepared baking pan. Drop teaspoonfuls of the remaining 1/4 cup Nutella on top. Using a knife, swirl the Nutella into the batter. Top with a sprinkle of sea salt.

Bake the brownies for 32-36 minutes. Keep your eye on them and test with a toothpick to determine doneness. If the toothpick comes out with only a couple moist crumbs, the brownies are done. The brownies may take a few minutes longer; all ovens vary. Mine took 36 minutes.

Allow the brownies to cool completely in the pan set on a wire rack. Once cool, lift the foil out of the pan using the overhang on the sides and cut into squares. You can top each with more sea salt if desired. Store in an airtight container at room temperature or in the refrigerator for 3-4 days. They won’t last that long!


Nutella Strawberry bites


1 pre roll puff pastry

Cooking spray/ oil for pan

Flour, for rolling out pastry

1/4 cup Nutella

1 cup chopped strawberries


Preheat oven to 190° and grease a mini muffin tin. On a lightly floured surface, roll out crescent dough, and pinch seams together. Cut into 24 squares. Place squares into muffin tin slots.

Place a spoonful of chopped strawberries into the casing, and top with a little dollop of Nutella.

Bake until crescents are golden brown, about 12 minutes.

Serve warm.


Nutella stuffed cookies


15 tsps Nutella (heaped)

115 g Unsalted Butter

175 g Light Brown Sugar

1 tsp Vanilla

1 Medium Egg

275 g Plain Flour

1/2 tsp Bicarbonate of Soda

1/2 tsp Salt

1 tbsp Cornflour

200 g Finely Chopped Chocolate


Scoop heaped teaspoons of Nutella onto a lined tray and freeze till solid. This usually takes 30-60 minutes!

Once the Nutella has frozen, make your Cookie Dough!

Preheat your oven to 190C/170C Fan!

Beat together your Butter and Sugar until fluffy, and then add in your Vanilla and Egg and beat again till smooth.

Whisk together your Flour, Salt, Bicarbonate of Soda and Cornflour, and then add in to the other mix. 

Add in the finely chopped chocolate and mix till combined. 

Scoop your Cookies with a cookie scoop to portion. 

As you scoop each cookie, flatten the dough slightly into a disc shape, and add a frozen lump of Nutella to the middle and then wrap the cookie dough around the Nutella fully so its covered!

They will be balls of Cookie in the end!

Line 2-3 LARGE trays with parchment paper - and add 6 cookies to each tray. Each cookie might spread a bit whilst baking, so you want room for them to grow!

Bake in the oven for 11-13 minutes, or until golden. The more you bake, the less gooey they will be!

Let us know if you try any of these delicious recipies and tag us in your creations @love2movehome 

Holly Chipchase

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