Nutella Cookies
User Reviews
5
Nutella Cookies
Description
Nutella Cookies blend a chocolate cookie dough with the signature hazelnut chocolate spread hidden inside. The dough is made by creaming softened butter with granulated and brown sugars, then mixing in vanilla, eggs, all-purpose flour, cocoa powder, and baking soda for lift. White and semisweet chocolate chips add bursts of sweetness and texture. The Nutella itself is portioned, frozen, and encased within individual flattened dough balls before baking.
Baking at 350°F allows the cookies to develop a set exterior while retaining a softness inside. The frozen Nutella centers melt during baking but remain mostly contained, offering a creamy filling. These cookies are excellent for chocolate lovers craving a balance of rich cocoa and creamy hazelnut notes, with contrasting crisp edges and tender insides.
The recipe recommends making cookies up to three days ahead and storing them airtight at room temperature. The dough can also be frozen for up to two months; thawed dough with frozen Nutella balls can be baked when desired, providing convenient preparation for future treats.
Ingredients
- 1 1/4 cups Nutella divided use
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 3/4 cup white chocolate chips or candy melts
- 3/4 cup semisweet chocolate chips or candy melts
Instructions
- Use 1 cup of the Nutella to make 2 teaspon sized dollops on a parchment lined sheet pan.
- Freeze the Nutella dollops until firm.
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment or a nonstick silicon baking mat.
- Place the butter, granulated sugar and brown sugar in the bowl of a mixer. Beat until fluffy, about 2-3 minutes.
- Add the remaining 1/4 cup of Nutella and vanilla extract to the bowl. Beat until combined.
- Add the egg and egg yolk to the bowl and mix until combined.
- Add the flour, cocoa powder and baking soda to the bowl. Mix on low speed until just combined.
- Scoop out 1 1/2 tablespoons of dough and form into a ball. Place on prepared baking sheets. Repeat with remaining dough.
- Cover the pan with plastic wrap and freeze for 10-15 minutes or until balls of dough are firm.
- Flatten each ball of dough with your hands and place a dollop of frozen Nutella on top.
- Fold the dough around the Nutella and roll until smooth. Flatten each ball into a disc shape.
- Place each cookie 2 inches apart on the baking sheets.
- Freeze the cookies for 10-15 minutes or until firm.
- Bake each sheet pan or cookies for 10 minutes. Let cool for 10 minutes then transfer to a cooling rack.
- Place the dark and white chocolate into two bowls. Microwave each bowl in 30 second increments until chocolate is melted. Stir until smooth.
- Use a spoon, piping bag or plastic resealable bag with the tip snipped off to drizzle both chocolates over the cookies.
- Let cool until chocolate is hardened, then serve. Cookies can be stored in an airtight container for up to 3 days.
Notes
- Cookies can be made up to three days in advance and stored in an airtight container at room temperature.
- Dough freezes well for up to two months; thaw before adding frozen Nutella centers and baking.
- Freezing Nutella dollops before adding helps keep a creamy center after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 26mg | 9% |
| Sodium | 72mg | 3% |
| Potassium | 150mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 140IU | 3% |
| Calcium | 39mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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