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!


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. 😉


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


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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81 Responses to “Nutella Cookies”

  1. 51
    Shianne — December 19, 2011 @ 7:49 pm

    I just made these for a cookie swap at work. I had to give the extras away so I wouldn’t eat them all.

  2. 52
    Sonya — December 23, 2011 @ 11:06 am

    They turned out perfectly!

  3. 53
    Felicity — February 3, 2012 @ 3:30 pm

    This recipe was absolutely AMAZING. They turned out perfectly. Mine yielded 27 LARGE cookies, and that’s minus the ton of dough I consumed beforehand. Note, I did use honey instead of vanilla extract because we were out, and they were fabulous.

  4. 54
    Kas — February 7, 2012 @ 6:26 am

    i made them, they’re great!!! crispy (were about 10 min in the oven) and delicious
    thanks for nice recipe

  5. 55
    Teralynn — March 7, 2012 @ 7:08 pm

    does anyone know if there is a way to use oil/milk to avoid butter/margerine use in this recipe? im out of butter

    • Erin replied: — March 13th, 2012 @ 8:41 am

      Unfortunately the only suitable substitute would be shortening. Butter and oil have completely different characteristics and would change the consistency of the cookie.

  6. 56
    Andrea — March 17, 2012 @ 11:44 am

    So I’ve made these twice now and the 1 1/2 C flour did not do it for the first time, they came out very greasy and odd shaped. very flat and sort of crunchy.

    I made them again last night and put in 2 C flour instead baked for 8 minutes and they still look sort of funny, not like your picture.. they kind of have the ice cream scoop texture (because I used a cookie scoop)
    I’m wondering how in the world you got them to turn out with so little flour?
    was there a step I might have missed?
    So confused…
    Delicious though!

    • Erin replied: — March 17th, 2012 @ 7:29 pm

      Hmmm… I have no idea why yours didn’t turn out! I hate to hear that. 🙁 My friend Amy of Fearless Homemaker has made these as well, multiple times, with much success. If you notice, hers, like mine, were both a bit on the flat side, but still soft & chewy. I wonder if size matters. I was using my smallest cookie scoop. Well, I wish I could help, but it’s good to hear they were still delicious for you!

  7. 57
    Thornton — March 19, 2012 @ 12:12 am

    I came onto this site hoping for a decent nutella cookie, but i have to say, i’m INCREDIBLY disappointed. Yes, I see all these comments that show how much the users just ADORED these cookies. Well I have to say, the comments must either be coming from a bunch of obese guys or future diabetics/heart attack victims. With all the fat and sugar already loaded into nutella, how can you guys possibly be happy adding a whole gob of butter and a pile of sugar?!

    Go ahead and mock me, but at least i’ll be the one having less chance of having sky-high glucose and cholesterol levels in the future.

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  11. 58
    josh — May 30, 2012 @ 4:42 pm

    i just baked these and they keep coming out flat. I followed the recipe exactly as said, yet they keep coming out the same. Any suggestions on what I might be doing wrong? :/

    • Erin replied: — May 31st, 2012 @ 9:46 am

      Perhaps my photos are deceiving because I stacked them, but these are pretty flat cookies. They aren’t crispy, they are still chewy, but they aren’t fat & puffy like some cookies can be. It sounds to me like you’re doing everything right! If you look through the comments, you can see links to where other people have made them, and they all look pretty similar. Hope that helps! And I hope you still enjoyed the taste!

  12. 59
    American on the outside, French on the inside — October 10, 2012 @ 11:00 am

    Has anyone done this recipe in a toaster oven? I was wondering what would be the perfect temp. and perfect time for perfect chewy goodness. Thanks!

  13. 60
    Cassie — October 15, 2012 @ 11:39 am

    They smell and taste absolutly amazing! It’s so hard to find good simple cookie recipie anymore. I’m sure glad I stumbled apon this one. 🙂

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  15. 61
    Kimyatta — June 23, 2013 @ 6:15 pm

    OH EM GEE! ERIN! I made these tonight…I always want something sweet…and don’t have the money to go out and buy stuff…so I survey the cabinet and see what we have…This is a GREAT recipe…now…I managed not to eat a WHOLE lot of the cookie dough…so far..I think I can get 3 and a half dozen…I did not use the chocolate chips..(we didn’t have any) but that does NOT make this cookie bad…it is YUMMY! wow…will definitely make it again!

  16. 62
    Michelle — December 20, 2013 @ 4:56 pm

    I just made these, followed directions to a T! But they turned out… strange. The center is not cooking through, the outside cooks fine, and the edges are fine, but the center stays almost raw, is this normal, or should I add more flour?

    • Erin Wilburn replied: — December 20th, 2013 @ 8:21 pm

      That’s really weird, I have never heard of anyone having that issue. Do you have an oven thermometer? Can you verify that your oven is at the correct temperature? (Some can be off.) And did you scoop them the recommended size, or perhaps larger?

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  18. 63
    Jean — June 19, 2014 @ 6:21 pm

    I just made these and OMG, they are delicious. Using a teaspoon the recipe made 3 1/2 dozen cookies.

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