Nutella Cookies

This Nutella Cookies recipe creates moist, brownie-like cookies with a crisp exterior and soft, fudgy interior. Made with plenty of Nutella for that decadent chocolate and hazelnut and flavor.

Author Amber Brady

Prep Time 10

Cook Time 10

Total Time 20

Yields cookies

Ingredients

1¼ cups (150 g) all-purpose flour, stir, spoon, & level
½ tsp baking soda
¼ tsp salt
4 Tbsp (57 g) unsalted butter, room temperature (½ stick)
½ cup (100 g) light brown sugar, gently packed
¾ cup (222 g) Nutella, chocolate hazelnut spread with cocoa
1 large egg
1 tsp vanilla extract

Instructions

Preheat oven to 350℉. Line half sheet trays with parchment paper or a silicone baking mat.
In a small bowl, stir together the flour, baking soda, and salt. Set the dry ingredients aside.
Cream the butter and brown sugar together in the bowl of a stand mixer using the paddle attachment. (Or inside a large bowl with an electric hand mixer.)
Add the Nutella, egg, and vanilla. Mix well and scrape the bowl. Add the dry ingredients. Mix until incorporated.
Use a medium, #40 scoop (about 1.5 Tablespoons) to scoop the cookie dough into balls. Place onto prepared pans about 3-inches apart (8 cookies per tray.)
Bake at 350℉ for 9-10 minutes until edges are set; centers will be slightly puffy still. Allow cookies to rest on the tray for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container or zip-top bag at room temperature for up to 3-4 days.
To freeze dough to bake later, simply scoop cookie dough balls onto a parchment or silicone lined baking sheet. Set in the freezer for 1-2 hours until firm. Then transfer frozen dough balls into a freezer safe zip-top bag and freeze up to 3 months. NOTE: You will need to bake cookies roughly 3-5 minutes longer, if baking from frozen.

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