I tend to be very careful when considering Nutella as a baking ingredient. It has a very distinctive and powerful taste. Personally I don’t overly enjoy the isolated taste of Hazelnut either. All this aside I find that with certain desserts, Nutella can be very complimentary to the recipe. Nutella cookies are a great example of this. The flavor of many cookie batter recipes is a great offset to Nutella.
There are thousands upon thousands of fantastic Nutella cookie recipes on the web. I have tried to sift through them and choose the best. Doing this wasn’t exactly torture (unless you count the extra time in the gym to counteract all this dessert). On this site you can find some of my personal favorites.
My Nutella Cookie Selection Criteria
- Tastiness - This is one is quite obvious. The more delicious the recipe the more likely I add it to the site!
- Degree of Difficulty - Baking can be fun but I don’t want to spend all day in the kitchen. The recipes that combine a great result with easy preparation are at the top of my list.
- Creativity - I get bored of seeing the same variations over and over again. Anybody that throws an original twist on the tried and true recipes will be more likely to end up on my list.
Peanut butter and Nutella are a match made in heaven. The two flavors perfectly offset one another. This recipe is at the very top of my list!
- 1⅓ cups unbleached all-purpose flour
- ¼ teaspoon sea salt, plus more for sprinkling
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup nutella
- ¼ teaspoon cinnamon
- ½ cup unsalted butter
- ½ cup peanut butter at room temperature
- 1 egg, room temperature
- ¾ cup coconut palm sugar
- ½ cup organic cane sugar
- 1½ cups chocolate chips
- 1 tsp vanilla extract
- Preheat oven to 350 degrees.
- Sift together the baking soda, flour, cinnamon, salt, and baking power in a large bowl and set it aside.
- Melt butter over medium heat in a saucepan until the butter beings to foam. It is important to continuously whisk the butter while melting. Once the butter start to brown near the bottom of the saucepan remove from heat and transfer to a bowl.
- Set the mixture aside and allow it to cool for around 10 minutes.
- Mix the brown butter and peanut butter together sing an electric mixer, until they are thoroughly blended.
- Add the two sugars and mix until smooth.
- Next beat in the Nutella, egg, and vanilla until it is well combined.
- Add the dry ingredients very slowly and mix on low-speed just until the mixture starts to combine.
- Gently mix in the chocolate chips.
- Allow the cookie dough to chill in the refrigerator for at least 20-30 minutes.
- After chilling take a tablespoon of dough and spread onto a cookie sheet line with parchment paper. Leave at least 2 inches between cookies as they will expand when backed. use a for to very lightly indent the dough with a criss-crossing pattern.
- Add a generous sprinkling of sea salt to the cookies
- Bake for 8 minutes or until cookies start to appear golden brown. They should also “crisp” around the edges. Be very careful not to overbake.
- Take out of the oven and allow to cool for 5 minutes. Then transfer the cookies to a cooling rack and allow to cool completely
The original recipe was adapted from Recipe adapted from Ambitious Kitchen
This recipe mixes in a delicious blend of semi-sweet chocolate chips with tasty Nutella. Chocolate Chips and Nutella complement each other very well and this recipe proves it.
- 1/2 cup unsalted butter at room temperature
- 1/2 cup light brown sugar, firmly packed
- 1/2 cup granulated sugar
- 1 1/2 cups flour
- 1 egg
- 1 tsp Frangelico, a hazelnut liqueur; vanilla is also fine
- 1/2 cup Nutella
- 1/4 tsp salt
- 1 tsp baking soda
- 1/2 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees.
- Lightly grease a cookie sheet or line it with parchment paper.
- In a large bowl, beat the butter until soft. Usually this takes about one minute.
- Add both the sugars and beat the mixture until soft and fluffy. Usually this takes about three minutes.
- Add the Frangelico (or vanilla), egg and then the Nutella. Mix thoroughly.
- In a medium-sized bowl, sift together the baking soda, salt, and flour.
- Use a mixer on low speed to blend the soda/salt/flour mix into the batter from step 5.
- Fold in the chocolate chips.
- Bake approximately 7 minutes.
- Allow the Nutella cookies to cool 5 minutes and then transfer to a cooling rack to cool completely.
Original recipe inspired by http://www.erinsfoodfiles.com/2011/01/nutella-cookies.html
Ok there are no real bells and whistles with this particular Nutella cookie variation but it is a great baseline from which to start experimenting. These cookies are simple but tasty. They are also very easy to prepare.
- 1 cup Nutella
- 1 tablespoon water
- ½ cups sugar
- 1 whole egg
- 1 cup plain flour
- Preheat oven to 350F.
- Mix all of the ingredients thoroughly in a medium size mixing bowl.
- Form the mixture into 1 inch balls. Spread on a lightly greased baking sheet and flatten them prior to baking.
- Back 7-8 minutes.
- Allow cookies to cool at least 5 minutes prior to eating.