Nutella Cookies
Posted Dec 27, 2024
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Nutella cookies are irresistibly chocolatey with crispy edges, chewy centers and rich Nutella flavor. They are the perfect treat for the Nutella fanatic in your life!
In my household, Nutella could absolutely be dubbed the favorite condiment – my kids slather it on just about everything. So, in honor of my their deep, undying love for this hazelnut chocolate spread, I created these Nutella cookies (also try these Nutella Brownies).
They are rich & chocolatey and absolutely loaded with Nutella! They perfect cookie to make and celebrate the Nutella aficionado in your life!
Nutella Cookies: Ingredients & Substitutions
- Salted Butter. Unsalted butter, vegan butter, or softened (not melted) coconut oil work well.
- Nutella. Use traditional Nutella or an organic chocolate hazelnut spread.
- White Sugar. organic cane sugar is a good substitute for white granulated sugar.
- Light brown sugar. Dark brown sugar works well, it will impart a slightly stronger molasses taste.
- Flour. to make the chocolate cookies gluten-free, use an all-purpose gluten free flour.
- Sea Salt. if using iodized table salt, reduce the amount by half.
- Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips, and choose your favorite variety: milk, dark, semisweet, even white.
How to Make Nutella Cookies
We’ll walk through this Nutella cookies recipe step-by-step, and you can watch the video for further guidance.
Begin by mixing the flour, cocoa powder, baking soda, salt, and baking powder together in a medium bowl.
Then, in the bowl of a standing mixer, or in a large bowl with a hand-held mixer, cream together butter and Nutella until smooth.
Next, add the granulated sugar and brown sugar and beat for 1 minute.
Then, add the egg and vanilla and beat for 1 minute on medium-high speed until the mixture is light in color and sugar is dissolved.
Next, add the dry ingredients and mix on low speed until combined.
Then, stir in chocolate chips.
Transfer the dough to an airtight container with a lid and chill in the refrigerator for at least 2 hours and up to overnight.
After the dough has chilled, preheat your oven to 375 degrees F and line a two baking sheets with parchment paper.
Use a cookie scoop to measure 1 ½ to 2 tablespoons of dough and roll it into a ball. Repeat until all the dough has been used.
Place 12 cookies on each large baking sheet, then gently press down the tops to flatten slightly.
Bake in preheated oven for approximately 9-10 minutes. Take them out when they just look set. If desired, you can sprinkle the tops with flaky sea salt as soon as they’re removed from the oven.
Let the Nutella cookies sit on the baking pan for 10 minutes before transferring them to a wire rack to cool completely.
Serve
Serve the Nutella cookies slightly warm (yum), or room temperature.
Store
Store Nutella Cookies in an airtight container at room temperature for up to 5 days.
How to Freeze Nutella Cookies
- Freeze the dough. Roll the dough into balls and place in a single layer in an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions.
- Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month.
Nutella Cookies Recipe FAQS
Yes, this recipe is easily doubled to make 48 cookies.
Absolutely you can. My favorite is actually the organic whole foods brand chocolate hazelnut spread. Trader Joe’s makes a great one as well.
Yes, the dough for these Nutella cookies has to be chilled so they don’t spread while baking.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Nutella Cookies
Equipment
Ingredients
- ½ cup salted butter softened
- 1 cup Nutella
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 tsp pure vanilla extract
- 1 egg
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon baking powder
- 1 cup chocolate chips
Instructions
- In a medium bowl, mix together flour, cocoa powder, baking soda, salt, and baking powder. Set aside.
- In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, cream together butter and Nutella until smooth.
- Add granulated sugar and brown sugar and beat for 1 minute.
- Add egg and vanilla and beat for 1 minute on medium-high speed until the mixture is light in color and sugar is dissolved.
- Beat in the dry ingredients on medium speed until combined.
- Stir in chocolate chips.
- Transfer the dough to an airtight container with a lid and chill in the refrigerator for at least 2 hours and up to overnight.
- After the dough has chilled, preheat your oven to 375 degrees F and line a two large baking sheets with parchment paper.
- Use a cookie scoop to measure 1 ½ to 2 Tablespoon portions of dough and roll them into a ball. Repeat until all the dough has been used.
- Place 12 cookies on each large baking sheet, then gently press down the tops to flatten slightly.
- Bake in preheated oven for approximately 9-10 minutes. Take them out when they just look set.
- Let the cookies sit on the baking pan for 10 minutes before removing to cooling rack.
- Cool completely on a wire rack before serving or storing.
Video
Notes
- Salted Butter. Unsalted butter, vegan butter, or softened (not melted) coconut oil work well.
- Nutella. Use traditional Nutella or an organic chocolate hazelnut spread.
- White Sugar. organic cane sugar is a good substitute for white granulated sugar.
- Light brown sugar. Dark brown sugar works well, it will impart a slightly stronger molasses taste.
- Flour. to make the chocolate cookies gluten-free, use an all-purpose gluten free flour.
- Sea Salt. if using iodized table salt, reduce the amount by half.
- Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips, and choose your favorite variety: milk, dark, semisweet, even white.
- Freeze the cookie dough by rolling it into balls and placing it in an airtight, freezer-friendly container for up to 1 month.
- To bake, thaw cookie dough to room temperature and follow recipe instructions on pressing the tops with a fork and baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
