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).
Why This Recipe Works
- The Nutella adds a wonderful hazelnut element making them a cut above the usual chocolate chip cookie.
- Using a molded pan helps keep the cookies uniform in size, so they not only taste good, they look good too!
- Semisweet chocolate chips help cut down on the sugar, so the cookies aren’t too sickly.
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.
How to Make Nutella Cookies
- Sift dry ingredients into a bowl.
- Beat butter, sugars, and eggs until fluffy.
- Mix in eggs, one at a time, add vanilla. Mix until combined.
- Combine the wet and dry ingredients.
- Fold in the chocolate chips.
- Swirl the Nutella into the mixture.
- Bake for around 12 minutes. Allow to cool.
- Cover in melted chocolate.
- Serve and enjoy!
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?
Or on Amazon.co.uk here: Cake Boss 1-Piece Carbon Steel 12 Cup Rounded Cookie Pan Round Braided
(As an Amazon Associate, a small commission is made from qualifying purchases).
If you want to make them as drop cookies, you can do that too. I’ve included instructions in the recipe.
Melt the chocolate and cover the cookies.
For a complete guide on melting chocolate click here!
Place them on a wire rack for the chocolate coating to set.
Serve and enjoy!
Tips and Variations
- 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.
Other amazing Cookies You Will Love
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Let’s Make Nutella Cookies
Ingredients
For the cookie dough:
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⅓ cups butter softened
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- 1½ teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup Nutella
For the chocolate coating:
- 1 cup semisweet chocolate chips melted
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.
Ang says
I made these today, great recipe! Thank you 😊
Erren's Kitchen says
I’m so pleased you enjoyed them 🙂
KaCee says
These are absolutely delicious! I love Nutella!
Started From The Batter says
How many cookies does this yield?
Kayiu @ Saucy Spatula says
OH. MY. GOD! I LOVE THESE! 😀
Erren says
Hi Kayiu, Thanks so much!
Thalia @ butter and brioche says
I have never made cookies in a pan like that before. Thanks for drawing my attention to the product – I definitely need to get my hands on one!
Erren says
Hi Thalia,
It’s a great pan! There’s a whole range of really nice ones! 🙂
huntfortheverybest says
i would love to snack on some of these cookies!