Nutella cookies

Crispy on the edges, with a fudgy and chewy middle, these Nutella cookies are a dreamy dessert for chocolate lovers. The cookies are easy to make, and you won't need any special equipment for them.

Why you should try this Nutella cookie recipe

• Variety of textures. With extremely crispy edges and a fudgy, soft center, these Nutella cookies are anything but boring!
• Intense chocolate flavor. As you can imagine, Nutella spread does its job beautifully, infusing our cookies with a very unique chocolate hazelnut flavor.
• Can be made without special equipment. Similar to my Chewy peanut butter cookies, these easy Nutella cookies can be made with just two bowls and a whisk.

Ingredients you will need

• Flour – Use bread flour to make this Nutella cookies recipe. 
• Dutch-processed cocoa powder
• Baking soda
• Salt
• Butter – Use unsalted butter for this cookie recipe.
• White granulated sugar
• Light brown sugar
• Nutella
• Egg – Should be at room temperature!
• Vanilla extract

Cooking tips

• Chill the dough well. Freeze the dough until it's no longer sticky and you can easily roll it into cookie dough balls with your hands. Soft dough will spread too much during baking, resulting in cookies so thin that they may break when you try to lift them from the baking sheet. You can also prepare the dough in the evening and refrigerate it overnight to bake delicious chocolate Nutella cookies first thing in the morning.
• Bake to perfection. Wait until your cookies with Nutella have spread well and become very puffy with numerous small holes on the surface. Once you open the oven, the puffiness will subside, creating a beautiful crackly surface.
• Let the cookies cool down on a baking sheet.  After removing them from the oven, be patient and let your cookies rest on the baking tray for at least 20 minutes. They will continue to cook on the hot surface, which will help them develop crispy edges and a fudgy, chewy interior.

How to make Nutella cookies

Making the cookie dough

1. Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In another bowl, cream together the butter and Nutella using a metal whisk or a hand mixer. 
4. Add the white and brown sugar and whisk well.
5. Add the egg and vanilla, and whisk until well combined.
6. Add the dry ingredients mixture and mix until no dry ingredients are left using a rubber spatula. Wrap the dough in plastic wrap and freeze for 30-60 minutes, or until the dough is no longer sticky and can be rolled into balls without difficulty.

Shaping and baking the cookies

1. Form 15 dough balls and place them on the prepared baking sheets, spacing the balls about 2 inches apart.
2. Bake the cookies in two separate batches for 12-13 minutes.
3. Remove the cookies from the oven and allow them to cool on the baking sheets.

Possible variations

• Add crushed hazelnuts. There’s no better addition to these cookies than hazelnuts. Fold the chopped nuts into the dough or add some on top of the cookie dough balls right before baking.
• Add chocolate chips. To make Nutella chocolate chip cookies all you need is to fold the chocolate chips of your choice into the dough before chilling. Then, roll the dough balls and bake your Nutella butter chocolate chip cookies.

FAQ

More cookie recipes

Double chocolate cookies

Red velvet cookies

Chocolate oatmeal cookies

Recipe card

Nutella cookies

Crispy on the edges, with a fudgy and chewy middle, these Nutella cookies are a dreamy dessert for chocolate lovers. The cookies are easy to make, and you won't need any special equipment for them.

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Chilling time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 15 cookies

Calories: 164kcal

Author: Anna

Equipment

• Digital kitchen scale
• Rubber spatula
• Stand mixer with a paddle attachment or a hand mixer and a large mixing bowl or use a metal whisk and a bowl
• Mixing bowl
• Parchment paper
• Plastic wrap

Ingredients

• 160 g bread flour
• 10 g Dutch-processed cocoa powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 100 g unsalted butter
• 70 g white granulated sugar
• 70 g light brown sugar
• 100 g Nutella
• 1 large egg at room temperature
• 1 teaspoon vanilla extract

MetricUS Customary

Instructions

• Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
• In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
• In another bowl, cream together the butter and Nutella using a metal whisk or a hand mixer. Alternatively, you can use a stand mixer with a paddle attachment.
• Add the white and brown sugar and whisk well.
• Add the egg and vanilla, and whisk until well combined.
• Add the dry ingredients mixture and mix until no dry ingredients are left using a rubber spatula. Wrap the dough in plastic wrap and freeze for 30-60 minutes, or until the dough is no longer sticky and can be rolled into balls without difficulty.
• Form 15 dough balls (approximately 35g each), and place them on the prepared baking sheets, spacing the balls about 2 inches apart.
• Bake the cookies in two separate batches for 12-13 minutes or until the cookies are very puffy and have finished spreading.
• Remove the cookies from the oven and allow them to cool on the baking sheet for 15-20 minutes. Transfer them onto a wire rack to cool completely.

Video

Notes

Store them at room temperature for up to one week. I recommend placing them on a plate and loosely covering them with plastic wrap instead of storing them in an air-tight container so that the moisture can escape, leaving the cookies crispy on the edges.

Store the dough in the fridge for up to 4 days.

Freeze the dough or cookies for up to 2 months.

Nutrition

Nutrition Facts

Nutella cookies

Serving Size

 

1 cookie

Amount per Serving

Calories

164

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

0.3

g

Monounsaturated Fat

 

2

g

Cholesterol

 

25

mg

8

%

Sodium

 

201

mg

9

%

Potassium

 

60

mg

2

%

Carbohydrates

 

22

g

7

%

Fiber

 

1

g

4

%

Sugar

 

13

g

14

%

Protein

 

2

g

4

%

Vitamin A

 

183

IU

4

%

Calcium

 

17

mg

2

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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