Dark chocolatey cookies filled with hazelnuts, chocolate chips and Nutella make these a rich and satisfying cookie. Easy to make and easy to customize to your taste if you like these crispy or soft and chewy.
Easy Nutella Cookies
If you are obsessed with the chocolate hazelnut flavor of Nutella like I am, then these cookies will be perfect for you. Full of Hazelnuts and Nutella giving them a rich nutty flavor. If you love Nutella then you need to try these other Nutella Stuffed Cookies!
Make Crispy OR Chewy Nutella Cookies!
Underbake these cookies slightly for a soft, chewy cookie.
For crispy cookies simply bake longer, until the center is set.
Ingredients for Nutella Cookies
See the attached complete recipe at the bottom of the post for full instructions. This is just an overview.
- 1/2 cup butter softened
- 1 cup brown sugar packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup Nutella
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped hazelnuts aka filberts
- 1 cup semi-sweet chocolate chips
How to Store
Store at room temperature in a sealed container for up to 5 days. Layer the cookies between pieces of parchment paper to prevent them from sticking.
Store in the freezer for up to 3 months. Place in an airtight container, layering the cookies between parchment paper. Simply defrost at room temperature to eat.
Happy Baking!
Love,
Karlynn
More Great Cookie Recipes
Nutella Cookies
Ingredients
- 1/2 cup butter softened
- 1 cup brown sugar packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup Nutella
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped hazelnuts aka filberts
- 1 cup semi-sweet chocolate chips
Instructions
- Pre-heat the oven to 375°F. Line two baking sheets with parchment paper.
- Using the paddle attachment, cream the butter and sugar together in a bowl attached to a stand mixer.
- Mix in the egg until combined, then add in the Nutella and vanilla extract. Mix well.
- Whisk the dry ingredients together then add to the butter mixture, mixing together thoroughly.
- Mix in the hazelnuts and chocolate chips by hand until evenly distributed throughout the dough.
- Using a large cookie scoop, (think ice cream scoop size!) fill the scoop until it's full, flattening the bottom until it's level with the straight edge of the scoop.
- Place by rounded cookie scoop onto parchment lined baking sheets.
- Bake in the oven for 10-12 minutes, or until the edges are cooked and set, and the center isn't raw. See notes.
- Remove from the oven.
- Leave the cookies on the trays to cool completely.
- Store in a closed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
Notes
Nutrition
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Candice Barsotti says
Don’t know if they are supposed to come out flat, but mine did, I did underbake them because they spreaded out on cookie sheet, but I felt something was amissed with ingredients, not enough flour or maybe add baking powder, but they came out so flat, taste could of been more chocolate so next time maybe I would add more chips
Masa says
These cookies are delicious. I bake all of my desserts in my Breville toaster oven. I used a slightly smaller scoop than recommended and they were the perfect size. I baked the first batch for 10 minutes and they burned, the next batch for 9 minutes and the bottoms were still dark, close to burned. The last few were baked for 8 minutes and they were soft & chewy. Just right. I’m thinking of trying them at 350º next time. Any thoughts?
Toni Priore says
These cookies sound amazing but what if you don’t have a mixer that has a paddle?