Nutella Cookies Recipes

NUTELLA-STUFFED COOKIES

Steps:

• Whisk together the flour, salt, baking powder and baking soda in a large bowl.
• Beat together the brown sugar and butter in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at time, beating after each addition to incorporate. Beat in the vanilla. Reduce the speed to medium, add the flour mixture and beat until just incorporated.
• Divide the dough into 18 equal mounds, each about 2 tablespoons, and flatten slightly with wet hands. Put 2 teaspoons of the chilled chocolate-hazelnut spread in the center of each piece of dough, then press and pinch the cookie dough around the spread to form round and sealed balls. Chill for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Put 6 chilled dough balls onto each prepared baking sheet, spacing them about 2 inches apart. Bake, rotating the baking sheets halfway through, until the cookies are golden around the edges, about 20 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack or plate and serve warm if you'd like. When the baking sheets have cooled completely, bake the remaining 6 dough balls on one of the sheets, then let cool slightly.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

NUTELLA® COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with aluminum foil or parchment paper.
• Cream butter and sugar in a medium bowl with an electric mixer until white and fluffy. Add egg and vanilla extract; beat well. Add chocolate-hazelnut spread and mix completely. Slowly add flour and cocoa powder and mix well. Stir in chocolate chips and hazelnuts.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven for 8 minutes. Turn the oven off and allow the cookies to sit in the oven for 2 minutes more.
• Remove cookies from the oven and serve immediately or allow to cool.

SUPER-EASY NUTELLA® COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour and sugar together in a bowl; add eggs and mix until incorporated. Stir chocolate-hazelnut spread into flour mixture until dough is smooth. Roll dough into 2-inch balls and lightly press onto a baking sheet.
• Bake in the preheated oven until edges of cookies are starting to harden, 20 to 25 minutes.

CUSTOMIZABLE NUTELLA COOKIES

Steps:

• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl.
• Cream butter and sugar together with a stand or hand held mixer on medium speed for 5 minutes. Add eggs, one at a time, beating just until incorporated after each addition. Add Nutella and vanilla and beat to combine.
• Add flour mixture and stir with a wooden spoon just until combined. Add 1 cup desired Add-Ins and stir just until combined. Cover mixing bowl and chill dough in the refrigerator for 4 hours up to overnight.
• Preheat oven to 350 degrees F. Line baking sheets with parchment paper or nonstick mats.
• Scoop dough into heaping 2 tablespoon size balls and evenly space 6 balls per one cookie sheet. Bake each batch of cookies for 12-14 minutes or until edges are set and center look underdone. Let cookies cool completely on baking sheets.

3 INGREDIENT NUTELLA COOKIES RECIPE

Steps:

• Heat the oven to 350°F (180°C), and line a baking sheet with parchment paper.
• Add the Nutella, flour, and egg to a large bowl. Mix until well combined.
• The mixture will form a thick dough but should be moist enough to roll into balls.
• Using your hands roll about 2 tablespoons of dough into balls. Place cookies on your baking sheet and flatten them slightly with your fingertips or the bottom of a glass.
• Bake for 8-10 minutes, until they are cooked around the edges and still slightly soft in the middle. Let the cookies sit on the baking sheet for 5 minutes and then cool on a baking rack. Enjoy!

TRADITIONAL NUTELLA COOKIES

Steps:

• 1. In one bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• 2. In the bowl of a mixer, cream the butter and the two sugars until all is integrated and fluffy.
• 3. Mix in the Nutella, followed by the chopped hazelnuts. Beat in the eggs one at a time, followed by the vanilla.
• 4. Add the flour mixture to the mixing bowl in three increments, integrating each one before adding the next.
• 5. Chill dough while oven preheats to 350°F Scoop the dough into balls and bake for about 10 minutes.

EASY NUTELLA COOKIES

Steps:

• Start by preheating the oven to 350F
• In a bowl, add the flour and baking powder and mix well
• Next, add the Nutella, whisked eggs and melted butter
• Mix well using a spoon or your hands until combined and no streaks of flour are visible
• Place in the fridge for 10-15 minutes so the cookie dough can firm up (this prevents the cookies from spreading too much)
• Form into balls and place a few inches apart on a parchment lined baking sheet (cookies will spread so leave some space)
• Bake for 10-12 minutes on the middle rack. Ovens will vary so take them out when they are firm but still slightly soft. Overbaking these cookies will result in a harder/crunchier texture
• Allow to cool for 10 minutes then enjoy! The texture should be soft with chewy edges

LOADED NUTELLA PEANUT BUTTER COOKIES

Steps:

• Whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Using an electric mixer on medium speed, beat the butter, peanut butter, sugar, and brown sugar until light and fluffy.
• Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
• Reduce mixer speed to low. Gradually add the flour mixture, mixing just until a few streaks of flour remain.
• Stir in the chocolate chips, potato chips, peanut butter cups, and toffee bits.
• Dollop the chocolate-hazelnut spread over the top of the dough. Use a thin knife or spatula to swirl the spread gently into the dough.
• Cover and refrigerate the dough for at least an hour up to overnight.
• Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
• Drop the dough by 3-tablespoon portions onto the prepared pan. (See my note in the Tips for Success section above.) Leave about 3 inches between the cookies.
• Bake, one pan at a time, 12 to 15 minutes, or until the cookies are golden brown. (Refrigerate remaining dough between batches.)
• Cool the cookies on the pans on wire racks for 10 minutes. Then transfer the cookies from the pan to a wire rack to cool completely.