Nutella Cookie Recipe

4.43 from 7 votes

An ooey-gooey hazelnut and chocolate center is the secret surprise in these soft, chewy Nutella cookies. These buttery cookies are an elevated version of your favorite Nutella cookie recipe, and always a hit.

Prep Time45

Cook Time8

Total Time53

Course: Dessert

Keyword: cookies, easy cookies, kid-friendly recipe, make with kids, nutella

Servings: cookies

Author: Jess Smith via Inquiring Chef

Cost: $4.00

Equipment

Mixing Bowl
Parchment Paper
Sheet Pans
Plastic Bag
Standing or Hand Mixer
Cooling Rack

Ingredients

1/2 cup nutella
1 teaspoon refined coconut oil (see note)
10 tablespoons unsalted butter, softened to room temperature
1 cup granulated sugar (200 grams)
1 large egg
1 teaspoon pure vanilla extract
2 cup all-purpose flour (250 grams)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3 tablespoons turbinado sugar (see note)

Instructions

Line a small baking sheet with parchment paper. In a small bowl, whisk together the nutella and coconut oil. (Note: If it's hard to mix, you can microwave it briefly to soften it; 5 second should do the trick.) Transfer the Nutella to a small plastic bag. Cut off one corner of the plastic bag and gently squeeze the nutella out onto the wax paper into 20 evenly-sized chips. Place the baking sheet in the freezer until firm, about 30 minutes.
Preheat the oven to 325 degrees F.
Line a baking sheet with parchment paper or a nonstick baking mat.
In a stand mixer with the paddle attachment (or using hand mixer), beat together the butter and sugar until light and fluffy, 2 to 3 minutes on high.
Add the egg and vanilla extract and mix just until evenly combined.
Whisk together the flour, baking soda, and salt and then add the dry ingredients all at once. Mix on low just until no dry spots remain. The dough will be slightly crumbly like shortbread.
Measure out 1 tablespoon of the cookie dough at a time. Flatten the dough into a disk and then press a frozen Nutella chip into the center. Top the Nutella with another tablespoon of cookie dough and roll it into a ball, completely enclosing the Nutella.
Place the cookie dough balls a few inches apart on the prepared baking sheet. Press turbinado sugar into the top of each cookie.
Bake the cookies just until the edges start to turn slightly golden, 6-8 minutes (keep an eye on them towards the end - do no over bake them).
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Coconut Oil - A small amount of coconut oil helps make the Nutella freeze easier and stay soft after baking. If this isn't something you keep in your pantry, there's no need to buy it just for these cookies. You can make them without it, just keep in mind that the Nutella will be a bit harder to work with and take slightly longer to freeze.

Turbinado Sugar - This is a large grain sugar that adds texture to the top of the cookies. It's beautiful and adds some crunch, but you can skip it if desired.

Nutrition