Nutella Cookies
User Reviews
4.4
Nutella Cookies
Description
This recipe begins with mixing dry ingredients—flour, baking powder, and salt—separately. The wet ingredients include Nutella, softened unsalted butter, granulated sugar, eggs, vanilla extract, and instant espresso powder. These are blended until light and fluffy. Alternating additions of the dry flour mixture and milk are incorporated carefully to maintain a tender dough.
Half of the finely chopped toasted hazelnuts is folded into the dough before chilling it for at least 2 hours, up to 24 hours, to firm up and concentrate flavors. Before baking, dough balls are rolled in the remaining hazelnuts and powdered sugar to form a crunchy, sweet outer coating.
Baked at 375°F for about 10 minutes, the cookies come out with set edges and a slightly soft center. Cooling on the baking sheet helps the cookies finish setting while remaining tender. This recipe offers a rich, Nutella-flavored cookie with nutty texture and a subtle chocolate and coffee note from the espresso powder.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1¼ cups Nutella
- 4 tablespoons butter at room temperature, unsalted
- 1-1/3 cups granulated sugar
- 2 egg at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- ⅓ cup milk
- 2 cups hazelnut toasted and finely chopped
- 1 cup powdered sugar
Instructions
- Combine the flour, baking powder, and salt in a medium bowl; set aside. With an electric mixer on medium-high speed, beat the Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add the eggs, vanilla, and espresso powder and mix until incorporated. Reduce the speed to low and alternate additions of flour mixture and milk, starting and ending with the flour, and mixing until just combined after each addition. Fold in ½ cup of the hazelnuts. Refrigerate the dough until firm, at least 2 hours and up to 24 hours.
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Place the remaining hazelnuts and the powdered sugar in two separate bowls. Using a medium cookie scoop (or about 2 tablespoonfuls), roll the dough into balls, roll in the hazelnuts, then roll in the powdered sugar. Place the balls 2 inches apart on the baking sheets. Bake until the edges are set and the middle still looks a tad soft, about 10 minutes. Cool for 5 minutes on the baking sheet, and then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 12mg | 4% |
| Sodium | 41mg | 2% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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