Sweet Nutella Cookies are soft in the middle and crunchy on the outside. These chocolate cookies are loaded with Nutella spread in the dough and coated with crunchy nut pieces. They will make a very special treat for everyone who loves Nutella.
It’s officially cookie baking season. This is my family’s favorite time of the year because we always have cookies at home.
The house smell like freshly baked cookies almost every day and it’s truly the best scent to walk into. Every time my husband gets home from work, he sees the twinkling lights and smells the cookies and it definitely feels like holidays.
Christmas lights and cookies create the best holiday feel. So lets start baking some cookies.
And, if you’ve ever been caught with a jar of Nutella and a spoon, these cookies will be perfect you. They are loaded with Nutella spread and coated with crunchy hazelnut pieces.
These cookies are soft in the middle and crunchy on the outside. This awesome texture is easily achieved by slightly under-baking cookies.
Can I use different nuts?
If you can’t find hazelnuts or simply don’t want to use them, you can easily substitute almonds.
Add a little salty twist to the cookies and use lightly salted almonds. Place some whole almonds into a zip-lock bag and use a meat tenderizer to crush them. (Same can be done with whole hazelnuts.)
Can these cookies be made ahead?
Absolutely! These cookies actually need to be refrigerated for about 4 hours, so they can easily be refrigerated overnight. Just make sure to cover the cookie dough tightly with saran wrap.
Can these cookies be frozen?
Yes, these cookies can also be frozen.
This recipe makes about 24-26 cookies. It that is too many cookies, you can freeze half the dough.
You can freeze half the dough or all of the cookie dough. Prepare cookie dough per recipe but instead of refrigerating, roll cookie dough balls instead.
Place cookie dough balls on parchment paper lined rimmed baking sheet and freeze them for about 2 hours.
Transfer frozen cookie dough balls into a freezer bag, remove as much air as you can, and seal the bag.
Label and freeze for up to 3 months.
To bake frozen cookies, you do not need to thaw them. Just place them about 3 inches apart on the parchment paper lined baking sheet and bake as directed. Remember to add a couple extra minutes to bake time since cookies will be frozen.
Some more cookies to try:
Maple Pecan Cream Cheese Cookies
Coconut Oatmeal Cookie Sandwich
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
Connect with Will Cook For Smiles!
Be sure to click below and follow me on my social media, so you never miss a recipe.
Don’t forget to sign up for email, so you won’t miss any new recipes.
(Cookie dough needs to be refrigerated before baking.)
- 1/2 cup butter room temperature
- 1/2 cup brown sugar
- 2/3 cup white granulated sugar
- 2 eggs room temperature
- 1 cup Nutella spread room temperature
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup finely chopped hazelnuts
- Sift together flour, cocoa powder, baking soda, and salt.
- Beat butter in an electric mixer on medium speed for a couple of minutes.
- Pour in sugar and beat butter and sugar for a couple more minutes.
- Add eggs one at a time, beating well after each addition. Scrape sides and bottom of the bowl.
- Beat in Nutella and vanilla extract. Scrape sides and bottom of the bowl.
- Add flour mixture on stir it in on low speed until just combined.
- Cover cookie dough tightly with saran wrap and refrigerate for about 4 hours or overnight.
- When ready to bake, preheat oven to 350° and line a large baking sheet with parchment paper.
- Use cookie scoop to form cookie dough balls. (#30, #40, or #50 cookie scoop can be used. Just add or take away a minute or so of bake time for bigger or smaller cookie scoop.) I use #40 scoop and bake for 12-14 minutes.
- Scoop cookie dough and roll a ball quickly. Roll cookie balls in crushed hazelnuts and place them on the baking sheet about 2 inches apart.
- Bake for 12-14 minutes.
Darlene Shelby says
This is hilarious. I baked up some of these cookies tonight again and thought I just have to go comment on that recipe. So I commented above and realized that I had already left to come out in December. That’s how darn good these cookies are!
That is funny! Thank you, Darlene! I am so glad you like them so much! 🙂
Darlene Shelby says
These are the best cookies in the WHOLE world. We are totally addicted to them! They are so wonderfully crisp on the outside and soft on the inside,. The only change I made was to add dehydrated mini marshmallows. They make them a little chewier and are heaven about 3 minutes out of the oven. Those partially melted browned marshmallows take them up a notch! Thank you for such a fantastic recipe!! 🙂
I’m a huge Nutella fan! I’ve been poking around the internet looking at cookie recipes and this one sounded the best. Oh my word!! These are the most fantastic cookies! Like other reviewers said, soft center with a crispy outside. I can’t imagine anything more delicious! I did add dehydrated marshmallow pieces. I was hoping the dehydrated marshmallows would stay crisp. They didn’t but they are still SO good! Thank you so much for this fantastic recipe!
I am glad that you liked them and they still turned out well!
Thank you very much for sharing your recipe.. I just made this cookie today and omg it’s perfect! My family loves it. I didn’t have hazelnuts or almonds so I used pecan instead and still perfect.
Letty, I love hearing that! 🙂
Can I use everything without brown sugar as we haven’t got any and shops are closed?
Ella, I am so sorry for the late response. You could use replace the brown sugar with white sugar.
My 9 year old son was inspired by the Kids Baking Championship and wanted to practice some baking at home. We scrollled through Pinterest when your recipe caught his attention. We made these right away and they are a new family favorite! The perfect chewy middle with crisp outside; a rich chocolate flavor that are not overly sweet and have just the right saltiness from the nuts (we used almonds) on the outside. Thank you so much for a great recipe that we will make over and over again.
That is SO awesome!! Thank you so much for coming to tell me.
I’ve been trying to get my son to get the interest in baking too but he just prefers to eat the end result 😉