These Easy Nutella Cookies are super fun, flavor dessert that is full of hazelnut, chocolate chunks and sea salt making it the perfect flavor contrast.
Nutella is one of those things that I found out that you either love or hate. In my perspective I LOVE IT. I’ve loved anything hazelnut since I was younger
We used to always whip up batches of these Easy Nutella Cookies and it’s been such a long time that I made them that it was time to make a batch.
Luckily my family are Nutella lovers, so these cookies always get scarfed down in now time. Chocolate, Nutella and a touch of sea salt to break up the sweetness it’s their favorite.
WHY THIS REICPE WORKS:
- The flavor combination pairs well together.
- They are super simple to whip up.
- You can easily halve of double the batch depending on how many you make.
These Easy Nutella Cookies are pretty much a peanut butter cookie recipe with cocoa and Nutella instead.
They are a little crunchy on the outside and soft and chewy on the inside. Which is the perfect cookie in my opinion
Can you believe that I used to HATE cookies, it was more or less because my mom always made crunchy cookies and they never were my fave and turned me off.
That is just a no-go when it comes to cookie eating in my books. I need a cookie that has equal chewiness and crunchiness in each and every bite.
Enough crunch to hold the cookie together, but mainly chewy so it literally melts in your mouth. This Nutella cookie recipe is just that!
HOW TO MAKE NUTELLA COOKIES, STEP BY STEP:
- In bowl whisk together flour, cocoa powder, baking soda, cornstarch and salt, set aside.
- In stand mixer fitted with paddle attachment cream together your butter and sugars until light and fluffy.
- Add in eggs until combined then add in your Nutella and vanilla.
- Slowly add in your dry ingredients until just combined then fold in your chocolate chunks.
- Cover and refrigerate for about 3 hours (trust me on this).
- Preheat oven to 350 degrees.
- Take your cookies out of the refrigerator and line a baking sheet with parchment paper or a silpat mat.
- Grab aout 2 Tbs of your cookie dough and roll into balls and place them at least 2″ apart on baking sheet.
- Sprinkle/press sea salt onto tops of cookies and bake I oven for 15-18 minutes until just done on the outside but gooey on the inside.
- Remove from oven and sprinkle with more sea salt if desired, let cool on pan for 5 minutes before transferring to cooling rack to cool completely.
This is a pretty straight forward recipe, nothing special about these other than the flavor. Which let me tell you, will hook you every time.
There is just something about the hazelnut in things that really pulls me in and these cookies are amazing to say the least, especially the salty and sweetness.
Since I have a love for all things salty and sweet some of my favorite salty and sweet desserts include:
HOW TO STORE:
- ROOM TEMP: Properly stored in an airtight container such as a zip top bag or Tupperware container, they should keep fresh for 2-3 weeks.
- FREEZER: To freeze these fresh baked Nutella cool completely on a wire rack and then place in an airtight container as above and they should keep for 6-8 months.
- FREEZING DOUGH: Chill your dough for about 20 minutes and then using a cookie scoop place onto parchment lined baking sheet and place in freezer for a few hours, remove and store in freezer bags. To bake, let come to room temperature overnight and then bake a few minutes longer than according to directions.
Depending on the size of cookies you make this dough makes a hearty 24-30 cookies easily. That is what I love most about this, because I love cookies that make larger batches.
I like to be able to snack on them throughout the week, send them with my kids to school for snack and have them late at night with a glass of milk, because cookies always need milk right?
TIPS AND TRICKS:
- Chilling the dough not only enhances the flavor, it helps the cookies from spreading too much and making them flat.
- The dough will be a little crumbly when you pull it out of the fridge, this is why I say to roll into balls instead of scooping, it helps press that dough back together.
- You can use regular chocolate chips for these, dark, semi-sweet or milk if you want. We use the chunks because we love them.
- We used flaked sea salt in this recipe, but you can use any kind of sea salt that you have.
- To keep these cookies soft, store them in an airtight container with a piece of bread, it will help distribute the moisture properly to keep them optimal.
If you are a lover of Nutella like my family is then these Easy Nutella Cookie are not only a delicious option, they are an easy and fun option to switch up your normal cookie routine.
If you like this recipe you might also like:
- Cookies and Cream Cookies
- Chocolate Chunk Peanut Butter Cookies
- Secret Ingredient Chewy Chocolate Chip Cookies
If you’ve tried these EASY NUTELLA COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Easy Nutella Cookies
Ingredients
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cornstarch
- 1/2 cup butter softened
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 cup nutella
- 1 tsp vanilla
- 1 cup chocolate chunks
- Flaked sea salt
Instructions
- n bowl whisk together flour, cocoa powder, baking soda, cornstarch and salt, set aside.
- In stand mixer fitted with paddle attachment cream together your butter and sugars until light and fluffy.
- Add in eggs until combined then add in your Nutella and vanilla.
- Slowly add in your dry ingredients until just combined then fold in your chocolate chunks.
- Cover and refrigerate for about 3 hours (trust me on this).
- Preheat oven to 350 degrees.
- Take your cookies out of the refrigerator and line a baking sheet with parchment paper or a silpat mat.
- Grab aout 2 Tbs of your cookie dough and roll into balls and place them at least 2" apart on baking sheet.
- Sprinkle/press sea salt onto tops of cookies and bake I oven for 15-18 minutes until just done on the outside but gooey on the inside.
- Remove from oven and sprinkle with more sea salt if desired, let cool on pan for 5 minutes before transferring to cooling rack to cool completely.
Notes
- Chilling the dough not only enhances the flavor, it helps the cookies from spreading too much and making them flat.
- The dough will be a little crumbly when you pull it out of the fridge, this is why I say to roll into balls instead of scooping, it helps press that dough back together.
- You can use regular chocolate chips for these, dark, semi-sweet or milk if you want. We use the chunks because we love them.
- We used flaked sea salt in this recipe, but you can use any kind of sea salt that you have.
- To keep these cookies soft, store them in an airtight container with a piece of bread, it will help distribute the moisture properly to keep them optimal.
Nutrition
THIS RECIPE FIRST APPEARED ON OUR SISTER SITE TORNADOUGH ALLI.
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