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    Home » Recipes » Cookies

    Nutella cookies

    Published Jan 9, 2017, modified Sep 3, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 10 Comments /

    Jump to Recipe
    Pin image plate of nutella cookies and image showing nutella inside

    These Nutella chocolate cookies are so easy and quick to make – chewy and crispy with a gooey Nutella centre! What more could you want? They are a  perfect quick-fix for chocoholics .

    a pile of nutella cookies on a glass plate

    In my opinion, a good cookie should be soft and chewy in the middle with a crunch on the outside. They have a slight bulge in the middle where, naturally they are filled full of delicious Nutella!

    The recipe is so simple, you could get the kids involved – any kids.

    Why refrigerate the cookie dough?

    Refrigerating the cookie dough for at least 30 minutes (up to 3 days) prior to baking gives these results:

    • The moisture from the wet ingredients in the dough gets a chance to absorb properly into the dry ingredients, making the dough less sticky
    • The butter will take longer to melt in the oven, limiting the spread of the cookies.  As the cookies crisp up on the outside, they are not able to continue spreading. This keeps them thicker.
    • The flavour of the cookies improve the longer the dough is kept refrigerated and they develop a wonderful rich caramel flavour.

    How to make Nutella cookies

    1. In a large mixing bowl, cream together the butter and both the sugars till smooth and creamy.
    2. Mix in the beaten eggs, vanilla extract and salt.
    3. Dissolve the baking soda in a teaspoon of water and mix thoroughly into the mixture.
    4. Fold in the cocoa powder and flour to make a dough.
    5. Cover and refrigerate for at least 30 minutes.
    6. Roll into small walnut size amounts and make small indentations in the center of each with a teaspoon. Fill with ½ teaspoon of Nutella and reseal.
    7. Flatten slightly and place on a lined baking tray, leaving around 3 inches between them.
    8. Bake for 8-10 minutes, till the edges are done, then transfer to a cooling rack.

    Need cookies in a hurry?

    If you need your cookie fix in a hurry, always be prepared and make three batches – one to make now, one to age in the fridge for a couple of days, and one to freeze.

    Need a larger cookie?

    If these small cookies are a bit on the small size, consider upsizing to this giant cookie!

    This just leaves the all important question – do you like your cookie warm or at room temperature?

    More yummy cookie recipes

    • Chocolate Chip Cookies
    • Chewy Soft Sugar Cookies
    • Ricciarelli
    • Shortbread Cookies

    Need more cookie recipes? Click here.

    cookie being broken in half showing nutella center

    ⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below!

    Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    ⚜

    cookies on a plate, some dusted with icing sugar

    Nutella Cookies

    Nicole Shroff
    These Nutella chocolate cookies are so easy and quick to make – chewy and crispy with a gooey Nutella centre! What more could you want? They are a  perfect quick-fix for chocoholics .
    5 from 3 votes
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 8 mins
    Total Time 18 mins
    Course Dessert, Snack
    Cuisine American
    Servings 24 cookies
    Calories 190 kcal

    Ingredients

    Metric | US Customary
    • 1 cup white sugar
    • 1 cup brown sugar
    • 1 cup softened butter
    • ¾ cups unsweetened cocoa powder
    • 2 ¼ cups flour
    • 2 medium eggs beaten
    • 2 teaspoons vanilla extract
    • 1 teaspoon baking soda
    • 1 teaspoon warm water
    • ½ teaspoon finely ground salt

    Instructions
     

    • Preheat oven to 347°F / 175°C
    • In a large mixing bowl, cream together the butter and white and brown sugar till smooth.
    • Mix in the beaten eggs, vanilla extract and salt.
    • Dissolve the baking soda in a teaspoon of water and stir till it dissolves, then add to mixture, blending well.
    • Fold in the cocoa powder and flour, then knead gently to make a dough.
    • Cover and refrigerate for minimum of 30 minutes.
    • Roll walnut size amounts, make an indentation and spoon ½ teaspoon of nutella before resealing. Flatten slightly and place on a lined baking tray, leaving approx. 3 inch spaces between them.
    • Bake for 8-10 minutes, till the edges are done, then transfer to a cooling rack.

    Notes

    Refrigerating the cookie dough for at least 30 minutes (up to 3 days) prior to baking gives these results:
    • The moisture from the wet ingredients in the dough gets a chance to absorb properly into the dry ingredients, making the dough less sticky
    • The butter will take longer to melt in the oven, limiting the spread of the cookies.  As the cookies crisp up on the outside, they are not able to continue spreading. This keeps them thicker.
    • The flavour of the cookies improve the longer the dough is kept refrigerated and they develop a wonderful rich caramel flavour.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Equipment

    Large bowl
    Parchment paper
    Baking tray

    Nutrition

    Calories: 190kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 34mgSodium: 170mgPotassium: 73mgFiber: 1gSugar: 17gVitamin A: 255IUCalcium: 17mgIron: 1mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    Reader Interactions

    Comments

    1. linda spiker

      September 05, 2017 at 5:52 pm

      Yum! Anything with Nutella is a winner!

      Reply
    2. efwalt

      April 04, 2017 at 8:40 am

      I love Nutella SO much! We only ever have a jar in the house for special occasions otherwise I’d eat it all day every day. I think making these cookies counts as a special occasion though don’t you?

      Reply
      • Nicole

        April 05, 2017 at 11:23 pm

        Absolutely! Go for it ?

        Reply
    3. Platter Talk

      April 04, 2017 at 3:30 am

      My heart be still. Hazelnut is a favorite of mine for the last 30 years or so. Chocolate, forever. Add it up – I am experiencing heaven right now with your recipe and photos!

      Reply
    4. Debra C.

      April 04, 2017 at 3:27 am

      Warm cookies crispy on the outside & chewy on the inside – these look perfect! Great tip to refrigerate the dough to keep them from spreading.

      Reply
    5. brandidcrawfordgmailcom

      April 04, 2017 at 3:11 am

      I love nutella. The inside of that cookie looks amaze balls!

      Reply
    6. Jasmin | The Happiness Kitchen

      April 04, 2017 at 2:12 am

      Seeing that ooey gooegy stretch of Nutella has me absolutely swooning! I’m one of those people who’d have to make three batches…because there’s no way I’d be able to let that delicious dough chill!

      Reply
      • Nicole

        April 04, 2017 at 8:49 am

        Lol Jasmin I totally get you!

        Reply
    7. lisa huff

      April 04, 2017 at 1:28 am

      You had me at Nutella! These cookies look perfect!

      Reply
      • Nicole

        April 04, 2017 at 8:42 am

        Thanks Lisa!

        Reply

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