If chocolate and hazelnut are your holiday comfort zone, you’re in the right place. These 28 Nutella holiday desserts take everything you love about Nutella — creamy, chocolatey, nutty — and turn it into festive bites, show-stopping centerpieces, and last-minute crowd-pleasers you’ll feel proud to bring to every party.
Inside you’ll find easy no-bake Nutella cups for frantic prep nights, a puff pastry Christmas tree that looks impressive with almost no skill, and cozy baked goods like babka and stuffed cookies that warm the kitchen. I’ll point out small tools that make big differences — like using a silicone baking mat for flaky pastry and a mini muffin pan for portioned treats — so your Nutella holiday desserts come out perfect, not frustrating.
Save or pin this list for holiday planning, and jump to the recipes that fit your time and skill. Let’s make the season chocolatey.
1. Nutella Holiday Desserts Puff Pastry Christmas Tree
This puff pastry tree is one of the easiest showstoppers: flaky layers of store-bought puff pastry twisted into a tree shape with Nutella ribbons that caramelize slightly while baking. It’s crispy at the edges, pillowy inside, and looks festive dusted with powdered sugar like snow. Perfect for potlucks and holiday brunches; kids and adults both love ripping branches apart.
Ingredients
- 2 sheets frozen puff pastry (thawed, about 17.3 oz total)
- 1 cup Nutella (room temperature)
- 1 large egg (beaten for egg wash)
- 1 tbsp cold water (for egg wash)
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1/4 cup chopped toasted hazelnuts
- Powdered sugar for dusting
- Optional: red and green sprinkles
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with a silicone baking mat.
- Roll out one puff pastry sheet and spread 1/2 cup Nutella evenly, leaving a 1/2-inch border.
- Place second sheet on top and press edges to seal. Refrigerate 10 minutes to firm up.
- Cut a small triangle from the top center for the tree trunk and then cut two layers of branches on each side (about 12 strips per side).
- Twist each strip 3–4 times and press ends to the board. Transfer to prepared sheet.
- Mix egg + water and brush entire tree for shine; sprinkle chopped hazelnuts and granulated sugar.
- Bake 18–22 minutes until golden and puffed; watch edges for browning.
- Cool 10 minutes, dust with powdered sugar and add sprinkles. Serve warm.
How to Serve It
Slice or pull apart branches on a wooden serving board for a rustic look. Pair with espresso or hot cocoa. Store leftovers in an airtight container at room temperature up to 2 days, reheat briefly at 350°F to refresh flakiness.
2. 3-Ingredient No-Bake Nutella Cups (Last-Minute)
These no-bake Nutella cups take five minutes to assemble and 30 minutes to set — a lifesaver for last-minute hosting. They’re silky, creamy, and totally customizable with sprinkles, crushed candy canes, or chopped hazelnuts. Great for kids’ cookie plates or as stocking stuffers.
Ingredients
- 1 cup Nutella
- 1/4 cup coconut oil
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 24 mini paper liners
- 1/4 cup chopped hazelnuts or crushed candy canes
- 2 tbsp mini chocolate chips
- Festive sprinkles for garnish
Instructions
- Line a mini muffin pan with paper liners or use a silicone mini muffin pan.
- Microwave Nutella and coconut oil in a microwave-safe bowl for 20–30 seconds, stir until smooth.
- Stir in vanilla and salt. Taste and adjust.
- Spoon mixture into liners about 3/4 full.
- Sprinkle toppings and chill in freezer 20–30 minutes until firm.
- Pop from liners and transfer to an airtight container.
How to Serve It
Arrange on a small cake stand for gifting. Keep frozen or refrigerated for up to 2 weeks; let sit 5 minutes at room temperature before serving.
3. Nutella Babka (Twisted Holiday Loaf)
Babka is comforting and elegant — rich brioche dough braided with a Nutella filling for chewy, buttery swirls. It’s perfect for gifting or a brunch centerpiece. The dough uses simple ingredients but gives bakery-style layers; a digital kitchen thermometer helps check dough temperature for proofing.
Ingredients
- 3 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 1/4 tsp instant yeast (1 packet)
- 1/2 tsp salt
- 2 large eggs (room temp)
- 1/2 cup whole milk (lukewarm, 100–110°F)
- 8 tbsp unsalted butter (softened)
- 1 cup Nutella (warmable)
- 1/4 cup finely chopped toasted hazelnuts
- 1 tsp vanilla extract
Instructions
- In a bowl, combine flour, sugar, yeast, and salt.
- Whisk milk, eggs, and vanilla; add to dry ingredients and mix until rough dough forms.
- Add butter 1 tbsp at a time; knead ~8–10 minutes until smooth and elastic.
- Place in greased bowl, cover, proof 1–1.5 hours until doubled.
- Roll dough into 12×16-inch rectangle. Spread Nutella evenly, sprinkle hazelnuts.
- Roll into a tight log lengthwise; slice lengthwise and twist halves with cut sides up, pinching ends.
- Place in greased loaf pan, cover, proof 45 minutes.
- Bake 350°F (175°C) for 30–35 minutes until golden and internal temp is about 190°F.
- Cool 15 minutes before slicing.
How to Serve It
Serve warm with a dollop of mascarpone or coffee. Store wrapped in plastic and an airtight container up to 3 days or freeze slices for up to a month.
4. Boozy Nutella Truffles (Giftable)
These Nutella truffles are creamy, luxurious, and can be spiked with Frangelico or rum for an adult-friendly gift. Rolling them in toasted hazelnuts or cocoa gives a high-end finish without fuss. Use a cookie scoop for evenly sized truffles.
Ingredients
- 1 1/2 cups Nutella
- 6 oz dark chocolate (chopped)
- 2 tbsp unsalted butter
- 1–2 tbsp Frangelico or dark rum (optional)
- 1/2 cup toasted hazelnuts (finely chopped)
- 1/4 cup cocoa powder (for dusting)
- Pinch of flaky sea salt
- 1 tsp vanilla extract
- 1/4 cup powdered sugar (optional for rolling)
Instructions
- In a heatproof bowl, combine Nutella, chopped chocolate, and butter. Microwave 30–40 seconds, stir until smooth.
- Stir in liqueur and vanilla; chill 1–1.5 hours until firm enough to handle.
- Use a cookie scoop to portion truffles.
- Roll quickly between palms and coat in chopped hazelnuts or cocoa powder.
- Chill 30 minutes before serving. Sprinkle flaky sea salt.
How to Serve It
Package in parchment-lined boxes for gifting. Store in the fridge up to 2 weeks or freeze for longer. Defrost in the fridge before serving.
5. Nutella Cruffins (Crescent-Muffin Hybrid)
Cruffins combine croissant layers with muffin shape — here we shortcut with canned crescent dough for a quick flaky treat filled with Nutella. They’re crisp outside, soft inside, and perfect for holiday brunch trays.
Ingredients
- 2 cans refrigerated crescent roll dough (8 oz each)
- 1 cup Nutella
- 4 tbsp unsalted butter (melted)
- 1/3 cup granulated sugar
- 2 tsp cinnamon
- 1 tsp vanilla extract
- 1 egg (beaten for egg wash)
- Powdered sugar for dusting
- Optional: chopped hazelnuts
Instructions
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin.
- Unroll crescent dough and seal seams into one sheet; cut into 6 strips widthwise.
- Brush each strip with melted butter and spread Nutella on half; roll up tightly into a coil.
- Place coils into muffin cups coil-side up. Brush with egg wash.
- Mix sugar + cinnamon and sprinkle on top.
- Bake 15–18 minutes until golden and flaky.
- Cool 5 minutes, dust with powdered sugar, and remove from tin with an offset spatula.
How to Serve It
Serve warm with coffee or hot chocolate. Store in a cake container at room temp up to 1 day or freeze individually.
6. No-Churn Nutella Ice Cream with Ferrero Garnish
No-churn ice cream means no ice cream machine — just whipped cream and sweetened condensed milk folded with Nutella for silkiness. Add crushed Ferrero Rocher for an elegant holiday finish.
Ingredients
- 2 cups heavy whipping cream (cold)
- 1 can (14 oz) sweetened condensed milk
- 1 cup Nutella (warmed slightly)
- 1 tsp vanilla extract
- 1/2 cup chopped Ferrero Rocher or toasted hazelnuts
- Pinch of salt
- 2 tbsp cocoa powder (optional swirl)
- 1 tbsp coconut oil (optional to smooth)
Instructions
- Beat heavy cream to stiff peaks using a hand mixer.
- Fold sweetened condensed milk and vanilla gently into whipped cream.
- Warm Nutella 15–20 seconds and swirl into base, leaving ribbons.
- Fold in chopped Ferrero Rocher and pinch of salt.
- Transfer to a loaf pan, ripple a little extra Nutella on top, cover, and freeze 6–8 hours until firm.
How to Serve It
Scoop into bowls and garnish with whole Ferrero Rocher. Store frozen in an airtight container up to 1 month. Let soften 5–10 minutes before scooping.
7. Christmas Stollen with Nutella Glaze
A holiday stollen gets a modern twist with a Nutella glaze brushed over the top, marrying traditional fruit bread with chocolate hazelnut notes. The crumb is dense and studded with dried fruit — great for gifting.
Ingredients
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 tsp instant yeast
- 1/2 tsp salt
- 1 cup warm milk (110°F)
- 2 eggs (room temp)
- 6 tbsp unsalted butter (softened)
- 1 cup mixed dried fruit (raisins, candied orange peel)
- 1/4 cup rum or orange juice
- 1 cup Nutella (for glaze)
- 2 tbsp powdered sugar, water as needed
Instructions
- Soak dried fruit in rum or orange juice 30 minutes.
- Mix flour, sugar, yeast, salt. Add milk and eggs; knead until shaggy.
- Add butter and knead until smooth, ~8–10 minutes.
- Fold in drained fruit, shape into loaf, place on lined sheet, and proof 1–1.5 hours.
- Bake 350°F (175°C) for 35–45 minutes until golden and sound when tapped.
- Mix Nutella with 1–2 tsp warm water to thin and brush on warm loaf. Dust powdered sugar to finish.
How to Serve It
Slice thinly and serve with tea. Store wrapped in foil in an airtight container up to 5 days, or freeze slices.
8. 3-Ingredient Banana Oat Cookies with Nutella Centers
These simple cookies are breakfast-friendly and kid-approved: mashed bananas and oats make the base; Nutella hides inside for a melty surprise. They’re naturally sweet and great for a lighter holiday treat.
Ingredients
- 2 ripe bananas (mashed)
- 1 1/2 cups rolled oats
- 1/2 tsp cinnamon
- 1/2 cup Nutella (for centers)
- 1/4 cup mini chocolate chips (optional)
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash bananas, stir in oats, cinnamon, salt, vanilla, and mix-ins.
- Scoop 2 tbsp dough, flatten, place 1 tsp Nutella center, cover with another 2 tbsp dough and seal edges.
- Place on sheet and bake 12–14 minutes until golden at edges.
- Cool 5 minutes before transferring.
How to Serve It
Serve warm with milk for kids or coffee for adults. Store in an airtight container up to 3 days or freeze for longer.
9. Nutella Tiramisu (Hazelnut Coffee Layers)
This tiramisu swaps some of the mascarpone cream for Nutella for a hazelnut-chocolate twist on the classic. It’s creamy, coffee-soaked, and elegant in individual glasses. Use a microplane grater to grate chocolate for garnish.
Ingredients
- 1 cup strong espresso (cooled)
- 3 tbsp coffee liqueur (optional)
- 6 oz mascarpone cheese
- 1 cup heavy cream (whipped to soft peaks)
- 1/2 cup Nutella (warmed)
- 1/3 cup powdered sugar
- 24 ladyfingers
- Cocoa powder for dusting
- 1/4 cup shaved dark chocolate
Instructions
- Combine espresso and liqueur in a shallow dish.
- Whisk mascarpone with powdered sugar until smooth. Fold in whipped cream.
- Warm Nutella slightly and swirl into half of mascarpone mixture for ribbons.
- Dip ladyfingers quickly in coffee and layer in a dish or glasses.
- Spread a layer of Nutella-mascarpone, then plain mascarpone, repeat.
- Chill 4–6 hours or overnight. Dust with cocoa and sprinkle shaved chocolate before serving.
How to Serve It
Serve chilled in glasses for a pretty presentation. Keep covered in the fridge up to 2 days.
10. Pumpkin Nutella-Stuffed Cookies (Seasonal)
Soft pumpkin cookies get an oozy Nutella heart — seasonal and comforting. They’re tender with warm spices and a rich chocolate center that feels indulgent without being heavy.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar
- 1 large egg
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup Nutella (for filling)
- 1/4 cup granulated sugar + 1 tsp cinnamon for rolling
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and brown sugar until light. Add egg and pumpkin; mix.
- Stir in flour, baking soda, spice, and salt to form dough.
- Scoop 2 tbsp dough, flatten, place 1 tsp Nutella in center, fold dough around and seal.
- Roll in cinnamon sugar and place on sheet.
- Bake 10–12 minutes until edges set. Cool 5 minutes.
How to Serve It
Serve warm with whipped cream. Store cooled cookies in an airtight container up to 4 days; freeze for longer.
11. Chocolate Hazelnut Thumbprint Cookies
Classic thumbprint cookies get a Nutella filling and hazelnut crunch for a Gianduia-like bite. The dough is buttery and tender with a crisp edge.
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter (softened)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup finely ground hazelnut meal
- 3/4 cup Nutella (for filling)
- 1 large egg (for egg wash)
- 1/4 cup chopped toasted hazelnuts
Instructions
- Preheat oven to 350°F (175°C) and line a sheet with parchment paper.
- Beat butter and powdered sugar until creamy; add vanilla and egg.
- Mix in flour, salt, and hazelnut meal to form dough.
- Roll into 1-inch balls. Press thumb indent or use the back of a teaspoon.
- Fill each indent with about 1/2 tsp Nutella.
- Bake 12–14 minutes until edges just color.
- Cool and sprinkle with chopped hazelnuts.
How to Serve It
Arrange on a festive platter or wrap in a cookie tin for gifting. Store in a cool place up to 5 days.
12. Nutella Chocolate Pizza (Holiday Party Pie)
This dessert pizza is playful and customizable: a baked cookie or brownie base spread with Nutella and piled with fruit, marshmallows, and salty pretzels for contrast. Make multiple mini pizzas for a party.
Ingredients
- 1 prepared sugar cookie dough or 1 boxed brownie mix (per 9-inch pizza)
- 1 cup Nutella
- 1 cup sliced strawberries
- 1/2 cup mini marshmallows
- 1/3 cup chopped pretzels
- 2 tbsp powdered sugar (for dusting)
- 1 tbsp coconut oil (to thin Nutella if needed)
- Optional: sliced bananas or crushed peppermint
Instructions
- Bake cookie or brownie base in a 9-inch springform pan per package or recipe. Cool slightly.
- Warm Nutella with coconut oil to make spreadable.
- Spread Nutella over warm base. Arrange toppings.
- Toast briefly under broiler (marshmallows) if desired — watch closely (30–60 seconds).
- Dust with powdered sugar and slice.
How to Serve It
Serve on a wooden pizza peel for a fun presentation. Store leftovers covered at room temp 1–2 days.
13. Nutella Magic Shell (DIY Ice Cream Topping)
Make a quick hardening shell for ice cream by combining Nutella and coconut oil. It sets instantly on cold ice cream and brings a glossy, crackly finish.
Ingredients
- 1/2 cup Nutella
- 2 tbsp coconut oil
- 1/4 tsp vanilla extract
- Pinch of salt
- 1 cup softened vanilla ice cream (for serving)
- Optional: chopped hazelnuts for topping
- 1 small microwave-safe jar
Instructions
- Microwave Nutella and coconut oil in jar 20–30 seconds and stir until smooth.
- Add vanilla and salt, stir.
- Pour over cold ice cream; it will harden within seconds.
- Store leftover sauce in fridge; reheat briefly before using.
How to Serve It
Drizzle over scoops and top with chopped hazelnuts. Store sauce covered in fridge up to 2 weeks; warm briefly before using.
14. Chocolate Churro Dip with Nutella Center
This shareable dip uses quick biscuit dough rolled in cinnamon sugar around a warm Nutella pool — perfect for parties or a festive brunch. Use canned biscuit dough for a fast route.
Ingredients
- 2 cans refrigerated biscuit dough
- 1/2 cup granulated sugar
- 2 tsp cinnamon
- 1 cup Nutella (warmed)
- 4 tbsp unsalted butter (melted)
- Cooking spray
- 1/4 cup heavy cream (to thin Nutella if needed)
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C) and grease a bundt pan lightly.
- Mix cinnamon and sugar in a bowl. Melt butter in another.
- Flatten each biscuit, brush with butter, coat in cinnamon sugar, and arrange overlapping around pan, leaving a well in center.
- Bake 18–22 minutes until golden.
- Warm Nutella with heavy cream and place in center for dipping.
- Serve warm; the ring is pull-apart ready.
How to Serve It
Serve directly in bundt pan on a serving platter. Store leftovers wrapped and reheat briefly in the oven.
15. Rice Cake Reindeer with Nutella (Kid Craft)
A fun kid-friendly snack: rice cakes spread with Nutella and decorated like reindeer using pretzels and candies. Great for holiday lunchboxes and simple classroom treats.
Ingredients
- 4 large rice cakes
- 1/2 cup Nutella
- 8 mini pretzels (antlers)
- 8 candy eyes or mini chocolate chips
- 8 red candies (e.g., M&Ms)
- 2 tbsp peanut butter (to "glue" if needed)
- Optional: sprinkle of powdered sugar
Instructions
- Spread about 1 tbsp Nutella on each rice cake.
- Press pretzels into top for antlers.
- Use a dab of peanut butter to stick candy eyes and nose.
- Serve immediately.
How to Serve It
Place on a colorful plate or in individual snack bags for parties. Best eaten same day.
16. Skillet Nutella Pancake (One-Pan Brunch)
This giant skillet pancake is easy and dramatic: cook one large pancake in a cast iron skillet, then dollop warm Nutella over it. It’s fluffy, warm, and perfect for holiday brunch crowds.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups buttermilk
- 1 large egg
- 3 tbsp melted butter
- 1/2 cup Nutella (warmed)
- 1 pear or banana sliced, for topping
- 2 tbsp chopped toasted hazelnuts
Instructions
- Preheat oven to 375°F (190°C) and heat a 10-inch cast iron skillet over medium.
- Whisk dry ingredients; mix wet ingredients separately then combine into batter.
- Add a knob of butter to skillet, pour batter and cook 3–4 minutes until edges set.
- Transfer skillet to oven and bake 10–12 minutes until puffed and golden.
- Warm Nutella and drizzle over pancake; top with fruit and hazelnuts.
How to Serve It
Serve family-style in skillet on a trivet. Store leftover slices in fridge in an airtight container and reheat.
17. Nutella Cinnamon Dip for Pastry Trees
Make a quick dipping sauce by microwaving Nutella with a touch of cinnamon and coconut oil — perfect for dipping puff pastry shapes and churro-style bites. It pairs perfectly with flaky pastry.
Ingredients
- 1/2 cup Nutella
- 1 tsp cinnamon
- 1 tbsp coconut oil
- 2 tbsp heavy cream (optional)
- Pinch of sea salt
- Optional: orange zest
Instructions
- Warm Nutella and coconut oil in 15–20 second bursts until smooth.
- Stir in cinnamon, cream, and salt. Adjust consistency with more cream.
- Serve warm as a dip.
How to Serve It
Keep in a small ramekin on the table for dipping; reheat briefly if it firms up. Store in the fridge up to 2 weeks.
18. Nutella-Stuffed French Toast Roll-Ups
Make breakfast bite-sized with French toast roll-ups filled with Nutella and banana — great for brunch buffets or holiday mornings when you want something quick and festive.
Ingredients
- 8 slices day-old sandwich bread (crusts removed)
- 1/2 cup Nutella
- 2 bananas (sliced lengthwise)
- 3 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 tbsp butter for frying
- Maple syrup for serving
Instructions
- Flatten bread with a rolling pin. Spread Nutella and place a banana slice at one end; roll tightly.
- Whisk eggs, milk, vanilla, and cinnamon in a shallow dish.
- Dip each roll in egg wash and fry in butter over medium heat until golden on all sides (~2–3 minutes per side).
- Drain on a rack, dust with powdered sugar, and serve with syrup.
How to Serve It
Serve warm on a platter with maple syrup. Store in fridge up to 2 days; reheat gently in a skillet.
19. Nutella Brownie Bars with Hazelnut Streusel
These brownie bars are fudgy with Nutella ribbons and a crunchy hazelnut streusel for texture contrast. Make in a 9×13 pan for easy slicing.
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup Nutella (for swirl)
- 1/2 cup chopped toasted hazelnuts
- 1/2 cup brown sugar (for streusel)
- 1/4 cup cold butter (for streusel)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13 pan with parchment paper.
- Melt butter and mix with sugar, then add eggs one at a time.
- Stir in cocoa, flour, and salt until smooth.
- Pour batter into pan. Dollop Nutella and swirl with a knife.
- Make streusel by cutting cold butter into brown sugar and hazelnuts, sprinkle on top.
- Bake 25–30 minutes until a toothpick shows moist crumbs but not raw batter.
- Cool completely before cutting.
How to Serve It
Serve squares with a dusting of powdered sugar. Store in an airtight container up to 4 days.
20. Nutella Hot Cocoa Bombs
Hot cocoa bombs are festive and fun: hollow chocolate shells filled with cocoa mix, mini marshmallows, and a spoonful of Nutella that melts into the drink for a silky finish.
Ingredients
- 12 oz semi-sweet chocolate (for shells)
- 1/2 cup hot cocoa mix
- 1/2 cup mini marshmallows
- 1/2 cup Nutella (1 tsp per bomb)
- Silicone sphere mold
- Small pastry brush
- 1 tsp coconut oil (optional for shine)
Instructions
- Melt chocolate and temper slightly; brush into sphere molds in 2 thin layers, chilling in between for firm shells.
- Fill half the shell with 1 tbsp cocoa mix, 1 tsp marshmallows, and 1 tsp Nutella.
- Warm remaining chocolate and seal halves together.
- Wrap and store in a cool place until ready to use.
How to Serve It
Place a bomb in a mug and pour hot milk; stir to melt. Store in a cool, dry place up to 2 weeks.
21. Nutella Molten Lava Cakes
Individual molten cakes with a Nutella center are dramatic and quick. Serve warm with ice cream for an indulgent holiday dessert.
Ingredients
- 4 oz bittersweet chocolate
- 1/2 cup unsalted butter
- 1 cup powdered sugar
- 2 large eggs
- 2 egg yolks
- 1/2 cup all-purpose flour
- 1/2 cup Nutella (chilled in spoonfuls)
- Butter and cocoa powder for ramekins
- Optional: berries for garnish
Instructions
- Preheat oven to 425°F (220°C) and butter 6 ramekins, dust with cocoa powder.
- Melt chocolate and butter together until smooth.
- Whisk eggs, yolks, and powdered sugar until pale. Fold in chocolate and flour.
- Spoon batter into ramekins halfway, add 1 tbsp chilled Nutella to center, top with more batter.
- Bake 12–14 minutes until edges are set and centers jiggle.
- Let rest 1–2 minutes, invert onto plates and serve.
How to Serve It
Serve immediately with vanilla ice cream. Store batter covered in fridge up to 1 day; bake fresh for best results.
22. Nutella Crepe Stack with Mascarpone
Crepes layered with mascarpone and Nutella make a delicate and elegant dessert. Slice like cake for a gorgeous holiday presentation.
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 2 cups milk
- 1/4 cup melted butter
- 1/4 cup sugar
- Pinch of salt
- 1 cup Nutella (warmed)
- 1 cup mascarpone (sweetened with 2 tbsp powdered sugar)
- Fresh berries and cocoa for garnish
Instructions
- Make crepe batter by blending flour, eggs, milk, butter, sugar, and salt until smooth; rest 30 minutes.
- Heat a nonstick crepe pan and cook thin crepes ~1–2 minutes per side.
- Layer crepes with a thin spread of mascarpone and a swipe of Nutella; repeat to build stack.
- Chill 30 minutes for slicing cleanly.
How to Serve It
Serve on a cake stand and slice. Store covered in fridge up to 2 days.
23. Nutella Puff Pastry Twists (Holiday Sprinkles)
These twists are quick and festive: puff pastry strips filled with Nutella, twisted and baked until crisp. They're perfect for cookie platters and easy to scale for crowds.
Ingredients
- 2 sheets frozen puff pastry (thawed)
- 3/4 cup Nutella
- 1 egg (beaten for egg wash)
- 1 tbsp water
- 2 tbsp granulated sugar
- Holiday sprinkles for topping
- 1 tsp vanilla extract
- 1/4 cup chopped hazelnuts (optional)
Instructions
- Preheat oven to 400°F (200°C) and line baking sheets.
- Cut each puff sheet into 8 strips. Spread Nutella on each strip, fold and press edges.
- Twist each strip several times and place on sheet.
- Mix egg + water and brush. Sprinkle sugar and sprinkles.
- Bake 12–15 minutes until puffed and golden.
- Cool briefly before serving.
How to Serve It
Serve on a platter for guests. Store in airtight containers up to 2 days.
24. Nutella Macaron Thumbprints (Elegant Bite)
These macarons are delicate almond meringue shells filled with a Nutella center — elegant enough for holiday dessert tables. Use an oven thermometer to ensure accurate baking.
Ingredients
- 1 3/4 cups powdered sugar
- 1 cup almond flour (finely ground)
- 3 large egg whites (room temp)
- 1/4 cup granulated sugar
- Pinch of cream of tartar
- 1 tsp vanilla extract
- 1/2 cup Nutella (for filling)
- 1/4 cup finely chopped toasted hazelnuts
Instructions
- Sift powdered sugar and almond flour together.
- Whip egg whites with cream of tartar until foamy, gradually add granulated sugar to stiff peaks.
- Fold dry mixture into meringue until batter flows like lava.
- Pipe 1.5-inch rounds onto a lined sheet and rest 30–45 minutes until skins form.
- Bake 300°F (150°C) for 14–16 minutes; cool.
- Pipe 1/2 tsp Nutella into centers and press hazelnuts around edges.
How to Serve It
Chill in an airtight container for 24 hours for best texture, then serve. Keep refrigerated up to 3 days.
25. Nutella-Stuffed Oatmeal Cookies
Chewy oatmeal cookies with a melted Nutella core add cozy texture and a gooey surprise in each bite.
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 3 cups old-fashioned oats
- 1/2 cup raisins (optional)
- 1/2 cup Nutella (for filling)
Instructions
- Preheat oven to 350°F (175°C) and line sheets.
- Cream butter and sugars; add eggs and vanilla.
- Mix flour and baking soda; stir in oats and raisins.
- Scoop 2 tbsp dough, flatten, add 1 tsp Nutella, cover with more dough and seal.
- Bake 11–13 minutes until edges set. Cool 5 minutes.
How to Serve It
Store in an airtight container for up to 4 days.
26. Nutella-Filled Puff Pastry Stars (Tree Trimmings)
Make small star-shaped pastries filled with Nutella for fancy cookie trays that look homemade but bakery-level. Use a small star cookie cutter for uniform shapes.
Ingredients
- 2 sheets puff pastry (thawed)
- 3/4 cup Nutella
- 1 egg (beaten)
- 2 tbsp water
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- Powdered sugar for dusting
- 1/4 cup chopped hazelnuts (optional)
Instructions
- Preheat oven to 400°F (200°C) and line sheets.
- Cut stars from one sheet; place 1/2 tsp Nutella on each star.
- Brush edges with egg wash, top with another star, crimp edges.
- Brush tops and sprinkle sugar. Bake 10–12 minutes until puffed and golden.
- Cool and dust with powdered sugar.
How to Serve It
Arrange on a cake stand. Store in a cookie tin up to 2 days.
27. Nutella-Stuffed Belgian Waffles
Turn waffles into a dessert by stuffing them with Nutella before pressing in a waffle iron. Crisp exterior and molten Nutella interior make for a decadent holiday treat.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 3/4 cups milk
- 1/2 cup melted butter
- 1 cup Nutella (warmed)
- Fresh berries and whipped cream for serving
Instructions
- Preheat waffle iron and grease lightly.
- Mix dry ingredients; whisk wet ingredients and combine to batter.
- Pour batter into iron, add a spoonful of Nutella, cover with more batter and close.
- Cook until golden and crisp (time varies by iron).
- Serve with berries and whipped cream.
How to Serve It
Serve warm. Keep waffles warm in an oven at 200°F (95°C) until serving. Freeze extras flat in a freezer-safe container.
28. Nutella Pavlova Bites with Toasted Hazelnuts
Mini pavlovas offer crunch and marshmallow-like centers; fill with whipped cream and a dab of Nutella for elegant, light holiday bites that balance sweetness with nutty richness.
Ingredients
- 3 large egg whites (room temp)
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tsp cornstarch
- 1/2 cup heavy cream (whipped)
- 1/2 cup Nutella
- 1/4 cup toasted chopped hazelnuts
- Fresh pomegranate seeds (optional)
Instructions
- Preheat oven to 250°F (120°C) and line a baking sheet.
- Beat egg whites until soft peaks, gradually add sugar to glossy stiff peaks.
- Fold in vanilla, vinegar, and cornstarch.
- Pipe small nests (about 2-inch) and bake 60–75 minutes until dry; cool in oven with door ajar.
- Whip cream and fold a small amount of Nutella for swirl.
- Fill nests with cream, top with hazelnuts and pomegranate.
How to Serve It
Arrange on a platter and serve same day. Store unfilled pavlovas in an airtight container in a cool dry place up to 3 days; fill just before serving.
These 28 Nutella holiday desserts offer quick no-bake options, cozy baked goods, and elegant plated desserts so your holiday table is always chocolate-forward and festive. Which recipe will you try first — the puff pastry Christmas tree or the quick Nutella cups? Pin this for later and share with friends who love hazelnut chocolate as much as you do. If you’re stocking your holiday kitchen, a set of parchment paper sheets and a reliable silicone baking mat saved me countless cleanups and kept pastries perfect — they’re worth having on hand. Happy baking (and dipping)!