Soft and chewy Nutella Cookies loaded with Nutella and chock-full of chocolate chunk pieces. These are easy to make cookies (though they do require some chilling and therefore patience!) and their super soft and chewy texture almost melts in your mouth!
I know that Mondays are never really fun anyway, but starting this one off by shattering the screen of my iPhone into a hundred little pieces has really put a damper on the beginning of this workweek.
I reached for a Nutella Cookie to drown my sorrows with some chocolate/hazelnut (naturally), only to realize I’d just polished off the last of them last night, so that’s two strikes on my Monday morning. Here’s hoping that the day/week only gets better from here!
I think a fresh batch of Nutella Cookies are in order, and maybe you could use them for your Monday morning, too?
These Nutella cookies are slightly modified from my best peanut butter cookies. Like those cookies, these are also super soft and buttery and crafted so that the Nutella flavor is predominant.
Adding chocolate chips or chunks is optional, but I definitely recommend tossing a handful into the batter for some melty pops of chocolate in each bite. With this addition, these Nutella cookies remind me a lot of my double chocolate chip cookies, only with that distinct Nutella/hazelnut flavor (instead of just chocolate).
The biggest drawback for this recipe is that chilling is required, and for at least 3 hours. I tried chilling the cookies for less time but found that they simply spread too much, and especially now with the weather warming up they’re even more likely to spread all over your cookie sheet if not chilled appropriately.
You can prepare the dough the day before you plan to bake them if you prefer, just make sure to tightly wrap your bowl of dough with cling wrap before refrigerating so that it doesn’t dry out.
Alright, I’m off to go see about getting my phone screen replaced. After over 10 years of carrying a cell phone and never once so much as scratching the screen, I really thought I was immune to this kind of thing 😑
Enjoy!
Nutella Cookies
Ingredients
- 1/2 cup unsalted butter softened to room temperature (113g)
- 2/3 cup light brown sugar packed (125g)
- 1/4 cup sugar (50g)
- 3/4 cups Nutella (245g)
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups flour (187g)
- 1 1/2 teaspoon cornstarch cornflour in UK
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chunks
Instructions
- Combine softened butter, sugars, and Nutella in the bowl of a stand mixer (or in a large bowl, using electric mixer) and beat until ingredients are combined and well-creamed.
- Add egg and vanilla extract and stir until well-combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
- Gradually add dry ingredients to wet until completely combined -- be sure to scrape the sides and bottom of the bowl with a spatula to ensure that all ingredients are well-incorporated.
- Stir in chocolate chunks.
- Cover bowl with cling wrap and chill for at least 3 hours.
- Once dough has finished chilling, preheat oven to 375F (190C) and line cookie sheets with parchment paper.
- Remove from refrigerator and roll into approximately 2-Tablespoon-sized balls. Roll dough into balls and place on prepared cookie sheet at least 2" apart.
- Bake on 375F (190C) for 10-13 minutes, remove from oven and allow to cool completely on cookie sheet. Enjoy!
Nutrition
JJ says
Can I form the cookies into balls first and then refrigerate?
Sam says
The dough is sticky and difficult to roll before chilling (too difficult, in my opinion), but if you can manage it then that would be fine.
Quel says
These cookies were a hit with kids😋 My son loves Nutella, so he was especially happy! They came out perfect at 10 mins. Thank you for sharing your recipe😊
Sam says
I am so glad everyone enjoyed them so much! 🙂
Maddie says
Can I take out the cornstarch? I don’t have any!
Sam says
Hi Maddie! Substitute it with flour, the cookies won’t be quite as chewy and may spread a bit more, but it’ll work.
Maddie says
Thanks!
Luke says
Do you have the Let the cookies set for 3 hours? Also can you use tin foil instead of cling wrap? Thanks!!
Sam says
Hi Luke! You should let the cookies cool in the refrigerator for 3 hours so they develop flavor and don’t spread all over the pan when you bake them. You can certainly cover it with foil as opposed to cling wrap as long as you get it covered tightly. 🙂
Loretta Hanna says
I made these today and they are good. I would make again in the future. but for the future I need to add the chocolate chunks
Sam says
I am so glad you enjoyed them so much, Loretta! 🙂
Maruša says
I was bored and i ended up looking for NUTELLA cookies. When i tasted them i was spechless heh… My mom later cam and was mad but when i gave her those cookies she had a reaction like mine LIKE DAUGHTER LIKE MOTHER heh….. Thanks for an amaizing recipe!
Sam says
I am so glad everyone enjoyed them so much! 🙂
bella says
do i have to use chocolate chunks? i just want nutella
Sugar Spun Run says
Hi, Bella! No, you can omit the chocolate chunks. I hope that you enjoyed the cookies. 🙂
kat says
can I use maple syrup instead of vanilla extract?
Sugar Spun Run says
Hi, Kat! You will have to experiment. I have not tested it, so I am not sure how it will do. Keep me posted. 🙂
Allie says
I used maple syrup and they turned out amazing! Taste just as good.
Noel says
Absolutely delicious! Once you eat these cookies, you’ll realize that other cookies you have eaten in the past were a waste of calories 😂 I was concerned about cooking at 375, but 10 minutes at 375 degrees was perfect. Will definitely make again.
Sugar Spun Run says
“Once you eat these cookies, you’ll realize that other cookies you have eaten in the past were a waste of calories 😂” That is the best comment I have received to date! HAHA. I am so glad that you loved them, Noel! Thank you so much for the laugh and awesome compliment. 🙂
Sondra says
My family and I love your cookies. I made some today and it’s the 2nd time that I have made them. My daughters would like for me to make them everyday lol. I made a really big one just for me and the girls were so mad at me lol. I ended up sharing it. Thanks for sharing your recipe!
Sugar Spun Run says
I love it! I am so glad that they were such a hit, Sondra! Thank you for trying my recipe. 🙂
Lissie brooks says
I dont eat any sweets so I want to unsubscribe but can’t find where to do it. Thanks.
Sugar Spun Run says
Hi, Lissie! I have removed you from our email list. If you are referencing the push notifications on your desktop you will have to do this within your setting on your computer. 🙂
Cisco says
Terrific recipe.
In 65 degree weather and subbed the chocolate chunks for chocolate chips. Baked for 14 min and absolutely perfect. Didn’t need to wait for 3 hours. More like 15 min. Excellent recipe.
Sugar Spun Run says
Thank you so much for trying my recipe, Cisco! I am so glad that you enjoyed the cookies. 🙂
Mary says
Help! After I took my cookies out the fridge, they are hard as a rock??? Do I need to warm up the batter? Ugh
Sugar Spun Run says
Hi, Mary! You just need to let the batter sit a room temperature until it is more manageable to work with. 🙂