Nutella Cookies – Erren’s Kitchen

These Nutella Cookies are absolutely irresistible. Chocolate chips, Nutella, and a chocolate coating makes these a truly heavenly cookie.

I often get requests from friends to make cookies, these were requested and inspired by a college student called Jan who helped me around the house one summer. I sent him home with a package of these and my Salted Caramel Blondies. He was extremely happy. They were such a success I thought I’d also share them with you.

I didn’t want to make a basic chocolate chip cookie because I’ve made them a thousand times. So I went through my pantry and tried to find ways to kick them up a notch.  

To make them, I started with my Classic Chocolate Chip recipe and it went from there. (with a bit less sugar as the Nutella adds sweetness).

Which Chocolate Is Best?

When I bake I like to use a Dark Chocolate that’s around 54.5%  Cacao it tastes great without being too sweet and also melts easily. 

That said, you can use semi-sweet, bitter-sweet, dark, or milk chocolate chips too. Just remember that milk chocolate will make a much sweeter cookie.

Step by Step Instructions

Sift the dry ingredients

In a large mixing bowl. Beat the butter, brown sugar, and granulated sugar until fluffy.

Mix in the eggs one at a time, then add the vanilla. Combine the wet and dry ingredients and mix until combined.

Add the chocolate chips.

Swirl in the Nutella spread.

Bake for around 12 minutes. Allow to cool.

What Pan for Nutella cookies?

Melt the chocolate and cover the cookies.

Place them on a wire rack for the chocolate coating to set.

Serve and enjoy!

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Let’s Make
Nutella Cookies

A chewy chocolate chip cookie swirled with Nutella and covered in chocolate. Seriously indulgent.

Prep20 minutes minutes

Cook12 minutes minutes

Total40 minutes minutes

Cook ModePrevent your screen from going dark

Ingredients

For the chocolate coating:

Instructions

• Sift the flour, salt, baking soda, and baking powder together into a large mixing bowl.

• In a large mixing bowl. Beat the butter, brown sugar and granulated sugar in until fluffy.

• Mix in the eggs one at a time, then add the vanilla.

• Mix in the flour mixture and mix until combined.

• Stir in the chocolate chips by hand.

• Add the Nutella and fold it in just until it forms a marble effect.

• Wrap the bowl with plastic wrap and refrigerate at least one hour (but it could be left overnight).

• Preheat the oven to 375 degrees F/190C.

• Drop a heaping tablespoonful of the dough (about 2 inches apart) onto a baking sheet lined with parchment/greaseproof paper or press a heaped tablespoon into a greased cookie mold pan as pictured.

• Bake until the cookies are golden brown around the edges but soft in the middle, about 12 minutes.

• Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

• If using the cookie pan I used, let them cool completely in the pan before attempting to remove them.

• Once the cookies have cooled, melt the chocolate chips in the microwave in 30-second intervals (mixing in between) until smooth.

• If you used a pan like mine, dip each cookie into the melted chocolate and then place it on a cooling rack to set.

• If you made drop cookies, you can spoon a teaspoon of the melted chocolate on each cookie and swirl it around the top of the cookie until it’s covered. Place on a cooling rack to set.

Tips + Notes

• It’s always best to make your cookie mixture with room temperature ingredients. It ensures they blend better.
• Using good quality chocolate of at least 54.5 % cocoa makes all the difference when baking.
• When using Nutella make sure you stir it well, the oils tend to rise to the top of the jar and you want your spread to be at its best.
• Make-Ahead & Freezing: This cookie dough can be made ahead and kept in the refrigerator for up to three days. Make sure it is at room temperature before you bake. Freeze the baked cookies (without the chocolate topping) for up to three months. Thaw thoroughly and top with melted chocolate when you are ready to serve.

Nutrition Information:

Calories: 384 (19%)| Carbohydrates: 40g (13%)| Protein: 3g (6%)| Fat: 23g (35%)| Saturated Fat: 15g (94%)| Cholesterol: 42mg (14%)| Sodium: 248mg (11%)| Potassium: 229mg (7%)| Fiber: 2g (8%)| Sugar: 26g (29%)| Vitamin A: 345IU (7%)| Calcium: 49mg (5%)| Iron: 2.7mg (15%)

Nutritional Data Disclaimer

Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources.
To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Course:Dessert

Cuisine:Baking

Keyword:hazelnut cookies, nutella cookies, nutella cookies recipe