Perfectly chewy Nutella Cookies loaded with hazelnuts and chocolate chips.
I’d like to say that these cookies are the result of leftover Nutella from the Nutella Hazelnut Cake I made a few weeks ago, but lol leftover Nutella, like that’s a thing. They’re actually the result of a failed attempt at my mom’s plum cake, and the realization that I needed something to post this week. The cake wasn’t actually a 100% fail, but the photos were, so I’ll have to bake it again. So you get these cookies instead, which really isn’t that bad of a deal.
To make these Nutella Cookies, I modified the recipe for my Peanut Butter Chocolate Chip Cookies. I swapped the PB for Nutella, added some cocoa, and hoped for the best. Nutella is a bit thinner than PB, so the cookie dough was way softer than expected and I was worried they wouldn’t turn out. Chilling these guys in the fridge before baking is an absolute must or you’ll have a giant flat uni-cookie. Nobody wants that.
Thankfully, the cookies turned out perfectly post chill session.
I did have some leftover chopped hazelnuts from the Nutella Cake, so I threw those in, as well as a bunch of chocolate chips. I have a chocolate chip problem. I pretty much throw them into every cookie I make. But if you’re not a chocolate chip fiend like I am, feel free to leave them out!
These Nutella Cookies turned out perfectly crackled, chewy, and delicious. If you want the Nutella taste to stand out, skip the chocolate chips or decrease the amount. The hazelnuts are optional too, but I feel like they add good flavor and texture to the cookies.
Nutella Cookies With Hazelnuts & Chocolate Chips
Ingredients
- 1 cup all-purpose flour
- 1/4 cup Dutch-processed cocoa powder sifted
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup Nutella
- 1 cup semi-sweet chocolate chips optional
- 3/4 cup hazelnuts toasted, chopped
Instructions
- Whisk flour, cocoa, baking soda, and salt in a small bowl. Set aside.
- Beat butter and sugars in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy (approx 3mins).
- Add Nutella and beat until combined.
- Add egg and vanilla and beat until well combined (approx 1 min).
- Reduce mixer to low and add flour mixture. Mix until just incorporated.
- Add chocolate chips and chopped hazelnuts and mix until just incorporated.
- Using a large cookie scoop, portion the dough into 16 mounds. Round the mounds into balls and press down slightly to flatten.*
- Place mounds on a tray, cover with plastic wrap, and refrigerate at least 1 hour. Do not bake unchilled dough! Cookies will spread too much.
- Preheat oven to 350F. Line a baking sheet with parchment or a Silpat.
- Place cookies on baking sheet at least 3″ apart. I use a half sheet pan and baked 6 cookies per sheet.
- Bake for 11-14minutes or until cookies start to crack.**
- Cool on baking sheet for 10mins and transfer to a cooling rack to cool completely.
Notes
**If you prefer fluffier cookies, bake for around 11mins, before cracking.
Lydia says
Would love to make this recipe but omit the chocolate chips.
Should I add more sugar?
Thank you so much!
Olivia says
Hi Lydia! No, I would just leave the chocolate chips out. No additional sugar.
Debby says
Is Dutch processed cocoa a necessity or can we use regular cocoa
Olivia says
Hi Debby! Regular cocoa powder will work fine.
Jennifer says
I love all of your recipes and I am excited to try these! I am looking at making a Nutella Whoopie Pie with a Nutella marshmallow fluff so I am Frankensteining a few of your recipes together. I would love to see how you would create a recipe for a Nutella Whoopie Pie or any Whoopie Pie as I am 100% sure it will be blow whatever I am attempting to do out of the water!
Olivia says
Hi Jennifer! I’ve actually never made a whoopie pie before! I’ll have to add it to the list 🙂 Let me know how yours turns out!
Dora says
Definitely super tasty, but my cookies were pancakes despite refrigerating for 1 1/2 hours :(. I will be baking these again.
Olivia says
Hi Dora! That’s strange. Did you use brand name Nutella? Or perhaps a natural chocolate hazelnut spread?
Sandra says
Hi I’d like to use this recipe for cookie cups with a hazelnut cheesecake filling. Would it be suitable and how much dough should I put in a standard muffin cup? If you could advise baking time and temperature I’d be really grateful as it sounds like these aren’t quite the same as normal cookie dough. I’m hoping to make these for my first grandchild’s baby shower on Saturday so any pointers before then would be great.
I made your egg nog cookie cups at Christmas and they went down really well! Many thanks and Happy Easter!
Olivia says
Hi Sandra! So glad you liked the eggnog ones! It would be the same process with the dough here. Use the same size scoop (about 3Tbps) and bake for the same amount of time and temp as the other cookie cups. Make sure the nuts aren’t too rough a chop, about the same size as the chocolate chips. Let me know how they turn out!
Sandra says
Thank you so much for your prompt reply and all the advice. I will let you know how they turn out 😊
Sandra says
This recipe worked wonderfully as a cookie cup for hazelnut cheesecake filling. Cookie cups are still quite a new concept here in the UK but I have a feeling their popularity will grow exponentially😍. Thank you for the recipe Olivia x
Olivia says
Yay! Awesome. It sounds delicious — I might have to try it myself!
Adeleigh says
I LOVE this recipe! Instead of hazelnuts, I put some almonds in a food processor and ground them pretty fine. SOOO yummy! Great texture and, oh, so full of flavor! Thanks!!
Olivia says
Hi Adeleigh! So glad you liked these — love your almond version too!
Luna says
Can i keep the dough in freezer/fridge & for how long?
Olivia says
Hi Luna! Yes, you can keep it frozen for months! I recommend portioning it into cookie dough balls, freezing them on a baking sheet and then transferring them to a freezer bag.
Janette freeman says
i made these and my teenagers devoured them but I found them flatter than your picture….I’m going to try an extra 1/4c flour…..
Olivia says
Glad your kids liked them! Oven temperature can affect flatness too. Not all ovens are alike and mine is quite temperamental with temperature! The extra flour should help :).
Nancy @ gottagetbaked says
Lol, leftover Nutella. You slay me. Those two words never belong together! These cookies look phenomenal. I also have a chocolate chip problem – I just bought a 2.4 kg bag of them at Costco yesterday. It was a good life choice. I’m looking forward to that plum cake recipe too!
Olivia says
I always buy my chocolate chips at Costco. That bag does not last as long as it should. Lol!
Georgina @theamazingflavoursofbrazil.com says
These cookies look so delicious! Can you please send a full jar to Australia 🙂
Olivia says
Haha, I’ll see what I can do :D.
June @ How to Philosophize with Cake says
Those look AWESOME! Nutella is the best, can’t go wrong with that 🙂
Olivia says
Right?? Love Nutella!
Olivia @ Olivia's Cuisine says
Girl, you gotta stop doing this to me. I’m seriously drooling!!!! These cookies look fantastic!
Olivia says
Thanks Olivia!! 😀
Krystle says
These look like a really unique and yummy cookie. You had me at soft and chewy!
Olivia says
SO chewy, really delicious 🙂
Susan@LunaCafe says
WOW! These look sensational! Brilliant! 🙂
Olivia says
Thank you Susan! 😀
Arman @ thebigmansworld says
You’ve actually combined all my favourite things in a cookie…Amazing. Livforcake? More like Livforcookies.
Olivia says
Haha, thanks Arman!
Kim - Liv Life says
Positively amazing!!! I love everything about this recipe, and I’m afraid if I made if for my family I just might not share 🙂
Olivia says
Haha! I don’t blame you. Sharing and Nutella are rarely in the same sentence together 🙂