Wednesday, January 26, 2011

Nutella Cookies

I was trying to come up with some kind of cute/funny/meaningful personal anecdote to share with you all to preface this recipe.  But quite frankly, who the hell cares when you’ve got NUTELLA COOKIES TO TALK ABOUT?!

Everytime I buy a jar of Nutella I tell myself “Erin, you are not allowed to just eat this straight out of the jar.  You need to find a recipe to make with it.”  Yet, 3 out of 4 times, I end up with a spoon in hand digging in.  I’ve search near & far of the good ‘ol interwebs trying to find THIS exact type of Nutella cookie.  I’ve seen PinwheelsSandwich CookiesNo-Bake CookiesChocolate ChipThumbprints, and more.  I’ve even seen some that seemed like they were what I wanted, but after scanning the ingredients or instructions, decided “No, that’s not what I want at all.”  Oy.  To be both picky & indecisive is a curse.

Anywhoo… As luck would have it, one day the recipe just came to me.  Not like, in my mind or anything… but in my Google Reader!  hehehe…  Creator of all things yummy, decadent, & delicious, Culinary Concoctions by Peabody posted this recipe, and I am ever so thankful.  I did a few adaptions in method, and used Frangelico instead of vanilla, and now this one’s a keeper!

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Nutella Cookies

adapted from Culinary Concoctions by Peabody

Yields: A lot of delicious cookies. I can't give you an exact amount because quite a bit of raw dough was consumed and never made it into the oven, throwing off quantity estimates. ;)

Ingredients:

½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup firmly packed light brown sugar
½ cup Nutella or other hazelnut chocolate spread
1 egg
½ tsp. Frangelico (if you have it, if not vanilla will work just fine)
1 ½ cups flour
1 tsp. baking soda
¼ tsp. salt
1/3 cup mini chocolate chips

Directions:

Preheat oven to 350F.

Cream butter with an electric mixer about 1 minute until smooth. Add in both sugars. Beat on high speed about 3 minutes until light & fluffy, scraping down the sides of the bowl as needed.

With the mixer on low, add the egg and Frangelico (or vanilla). Then add the Nutella and mix well.

In a small bowl whisk together the flour, baking soda, and salt. Add dry ingredients to wet ingredients, and mix on low speed until incorporated. Increase the speed to medium and mix just until the dough is smooth. Fold in chocolate chips.

Using a small ice cream scoop (or a teaspoon) form the dough into balls and place on greased cookie sheet. To prevent my cookies from spreading too much, I stuck the cookie sheets in the freezer for about 10 minutes before baking.

Bake 6-7 minutes (or 7-8 if baking from freezer). Let cookies cool about 5 minutes and transfer to a rack to cool completely.

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80 Responses to “Nutella Cookies”

  1. 1
    Blog is the New Black — January 26, 2011 @ 6:09 am

    Ugh, I LOVE NUTELLA! I can’t even buy it anymore for the same reason- straight out of the jar!

  2. 2
    Jen @ BeantownBaker.com — January 26, 2011 @ 6:15 am

    Wow these look awesome. I don’t buy Nutella because if I did, well I’d just eat it all. But I might have to get some to try this recipe. Love the pics!

  3. 3
    jennifer — January 26, 2011 @ 6:37 am

    LOVE Nutella. These cookies look delicious!

  4. 4
    kristina — January 26, 2011 @ 7:13 am

    Oooh I saw that recipe on Peabody too! Can’t wait to make em!

    P.S. I now have a fresh batch of banana muffins on my counter and some of last week’s banana pb oatmeal batch in the freezer, if you want any. :-P

  5. 5
    Lindsay — January 26, 2011 @ 8:05 am

    I can attest these are delicious! They disappeared all too quickly. :) Must make some of my own now!

  6. 6
    ehalvey — January 26, 2011 @ 9:34 am

    You had me at Nutella.

  7. 7
    Melissa — January 26, 2011 @ 10:04 am

    I made these a few weeks ago–absolutely delicious! I love Nutella! :)

  8. 8
    peabody — January 26, 2011 @ 10:20 am

    LOL- I love your yield. It’s so true. It’s so hard for me to tell on cookies because the dough is half gone before it makes it to the cookie sheet. :)
    Glad you liked the cookies.

  9. 9
    amy (fearless homemaker) — January 26, 2011 @ 11:01 am

    yay! i’ve been waiting for these. =) am going to make them for my friend’s february 13 cookie swap. they’re giving out an award for the best cookie – if i win, i shall share my prize with you!

  10. 10
    Rachel — January 26, 2011 @ 11:56 am

    This cracks me up! I bought a jar of nutella this past weekend, and find myself staring at it every night trying not to eat it! These cookies sound delicious and hopefully will use most of the jar so it won’t keep tempting me.

  11. 11
    Cara — January 26, 2011 @ 12:08 pm

    I’m one of the crazies that doesn’t like nutella, but I have to tell myself the same thing with peanut butter!!

  12. 12
    natalie (the sweets life) — January 26, 2011 @ 1:01 pm

    awesome. just bookmarked these. i’m still dreaming about the nutella pumpkin bread and nutella pocket cookies i made. fortunately, my father in law had the foresight to buy me 2 giant things of it…which means i will definitely be trying these!

  13. 13
    Krystal — January 26, 2011 @ 4:14 pm

    aaaaaahhhh Nutella, it’s the food of the gods. These cookies look and sound ahhhhh-mazing!

  14. 14

    These look amazing!

  15. 15
    Taylor — January 26, 2011 @ 6:54 pm

    I have the same issue – I can’t keep my spoon out of the Nutella jar!! These cookies look delicious…I am making these SOON!

  16. 16
    Corrine — January 26, 2011 @ 8:04 pm

    Nutella and Frangelico? Luckily I have both in my pantry at this very moment…

  17. 17
    Mike — January 26, 2011 @ 8:16 pm

    Looks great. If your looking for another recipe, try these Nutella Candy Bars.

    http://gingerbreadcake.wordpress.com/2011/01/07/nutella-candy-bars/

  18. 18

    I made a recipe very similar to this last summer. They are just heavenly!

  19. 19
    Kat @ Cupcake Kat — January 26, 2011 @ 10:17 pm

    Nutella is wonderful. This looks like a great recipe (I love chewy cookies!.)I’ve made nutella cookies before and they were great so I will think about trying this sometime

  20. 20

    I have to be honest . . . I can’t stand Nutella! I know, shoot me now. I really feel like I’m missing out on something, so I will try it again every couple of years, but nothing ever changes :( My boyfriend loves the stuff, and I’m going to make him these for valentine’s day, so thank you on his behalf!

  21. 21
    Debi (Table Talk) — January 28, 2011 @ 11:46 am

    Just reading about eating Nutella straight from the jar has me thinking about it…knowing the jar I have in my cabinet is sealed, somehow makes it less tempting. An open jar would be dangerous!
    Love the Frangelico swap out instead of vanilla.

  22. 22
    Taylor — January 28, 2011 @ 5:51 pm

    I love nutella! I will definitely have to make these! I am pretty sure they won’t last to long. Thanks for sharing!

  23. 23
    Mimi — January 28, 2011 @ 10:59 pm

    I just made these and they turned out great! Instead of Frangelico I used Amaretto since I didn’t have any frangelico, but they still turned out yummy! Thank you so much for the recipe. I’m going to make them again for Valentine’s Day :)

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  25. 24
    Natalie — February 3, 2011 @ 6:20 pm

    These looks amazing! And what luck, I just googled “Nutella Cookies” and you just posted this recipe. These guys look a little crispy… would you say that’s right, or are they thick n’ chewy? Thanks!

    • Erin replied: — February 3rd, 2011 @ 9:25 pm

      They do look crispy, but mine really weren’t! They weren’t super thick, but they were definitely chewy! I think these had the PERFECT consistency.

  26. 25
    Natalie — February 4, 2011 @ 1:47 pm

    Thank you, Erin! I put together a batch this morning and they are wonderful! I can see how Frangelico would really hammer home the chocolate/hazelnut flavor combination. I only had vanilla on hand, but they were still delicious. See my blog for photos, should be up tomorrow.

  27. Pingback: world nutella day « iowasthinking

  28. 26
    Adele — February 8, 2011 @ 9:20 am

    Hey! This recipe looks incedibly tempting, but for people across the Atlantic, how much in grams does 1/2 cup Nutella make? I found converters for butter, sugar and flour but not for Nutella!
    Thank you very much for your help!
    Adèle

    • Erin replied: — February 8th, 2011 @ 10:33 am

      I would treat it like peanut butter, and according to this link, 1 cup = 260g, so if you need 1/2 cup, you should do 130g. That’s just my guess! Good luck!!

  29. 27
    Melinda Hanson — February 12, 2011 @ 11:44 am

    I made these cookies for a fund raiser kick-off for Relay for Life and they were a hit! Every last package sold like hotcakes! Many thanks for a “keeper” recipe!

  30. 28
    Jaqueline Ledermann — February 13, 2011 @ 7:01 pm

    I LOOOVE IT!

  31. 29
    Sarika — February 23, 2011 @ 11:51 pm

    A wonderful recipe! I substituted the white sugar with brown sugar for a softer cookie. They were a big hit. thanks! http://tastetestingtoronto.blogspot.com/2011/02/episode-28-chocolate-chip-nutella.html

  32. Pingback: Nutella, Oatmeal, and Chocolate Chip Cookies (Gluten Free) « Nutella Love Affair

  33. 30
    Will — March 23, 2011 @ 2:15 pm

    Thank you for sharing this recipe! I just made my second batch. For this one I added some zested orange peel, and, if you can believe it, it made them even more sublime.

  34. 31
    Farrah — April 13, 2011 @ 9:15 pm

    So glad you posted this, I googled nutella cookies and your’s was the first to display. Peabody has some great creations. I do luv your addition of Frangelico. I made my cookies into sandwich with some Nutella smeared in between 2 cookies!

  35. 32
    Claire + Becca — April 30, 2011 @ 12:26 pm

    We made these, and they look nothing like the picture, but are delicious!! :)

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  37. 33
    bella — June 10, 2011 @ 1:10 pm

    I only have salted butter….so do I not add the salt than??

    • Erin replied: — June 10th, 2011 @ 1:37 pm

      That would be my best guess! It should be fine.

  38. 34
    Dona — June 20, 2011 @ 6:11 pm

    I struggled with my weight my whole life, so when I became pregnant, I turned to my husband and said, “hide the Nutella and only ONLY bring it out when I beg and plead for it.” He was the perfect spouse and held out as best he could each time. That pg I only gained 20 lbs. We won’t discuss the other pg’s in which I controlled my own nutella consumption ;) <3 you Nutella!!!

  39. Pingback: IGA Meals » Blog Archive » Nutella Cookies

  40. 35
    Jamie — June 29, 2011 @ 10:56 am

    I just made these and they are delicious! Made them with vanilla and semi sweet chocolate chips. Omg, yum.

  41. 36
    Liz Danowski — August 16, 2011 @ 6:39 am

    I made these for my husband’s birthday last night and holycrishmolies are they good. These are WAY too easy to make and way too good to keep safely in my house – nom nom nom! Thanks for sharing, these will become special occasion favs around our house!

  42. Pingback: Friday Feast: Nutella Cookies « Kate Schmate

  43. 37
    Wendy Warren — September 27, 2011 @ 4:40 am

    I was going to make pumpkin white chocolate chip cookies today for my boyfriend to take to work (his boss loves my baking). Then I came across this recipe. While I’m not sure if his boss likes Nutella (did I just write that?), I’m going to make a batch of these and send them with him instead. Has anyone made a large cookie version (4″ size)?

    • Erin replied: — September 27th, 2011 @ 9:29 am

      I’m not sure if anyone has… Maybe you can be the first to try it out! Please report back if you do!

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  46. 38
    Lauren — December 9, 2011 @ 5:45 pm

    Are these chewy or crispy?

    • Erin replied: — December 10th, 2011 @ 11:10 am

      I would say definitely more chewy than crispy. They aren’t the softest cookies I’ve ever made, but they are quite delicious. They do look crispy, but as long as you don’t overbake them they’ll turn out chewy.

  47. 39
    Amanda — December 13, 2011 @ 6:49 pm

    Hi! These look great! I am looking for a recipe to make for a cookie swap. Can anyone tell me about how many dozen this recipe makes? I need to make 8 dozen cookies. Thanks!

    • Erin replied: — December 13th, 2011 @ 8:08 pm

      It all depends on what size scoop you use. If you use the size I recommended you should get at least 3-4 dozen. I’m sorry I have never counted. The dough AND the cookies disappear VERY quickly! Definitely double this recipe if you need that many.

  48. 40
    Elyse — December 15, 2011 @ 7:22 pm

    I found this recipe on Lovin from the Oven and just had to come here to tell you how great they were! I made them for a Christmas party at my work, and they were a huge hit (and between you and me, I really had to stop myself from eating them before they got to the party!).

  49. 41
    Of Sage and Sepia — December 17, 2011 @ 7:56 pm

    These are so yummy! I made sandwiches with them – spread Nutella on one cookie and toped with another – delish! I linked your blog on my post about them. Thanks for sharing !

    • Erin replied: — December 18th, 2011 @ 9:40 am

      Great idea! Yum!!

  50. 42
    Nici — December 19, 2011 @ 7:25 pm

    I just baked these, and they are INCREDIBLE! I rolled them in red sugar before baking for a Christmassy touch. I couldn’t help eating a bunch of the dough, but a rough guesstimate on the yield would be about 40 cookies. Thanks so much for the recipe; I’ll be baking these forever now!

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