Nutella-Hazelnut Cookies
83 comments » 
I’m not sure if you’ve noticed it or not, but there is a serious lack of recipes that include Nutella on this site. Maybe it’s never something you thought about, or maybe you’ve been asking yourself why in the world I don’t have any Nutella recipes. Well, it almost shames my foodie heart to tell you that up until very recently (read: last week) I really wasn’t sure I even liked Nutella. I felt very ambivalent about it. I could take it or leave it, and honestly couldn’t understand what all the hubbub was about. Sure, I had tried it once or twice, and it was okay, but I guess I just didn’t get it. Heck, even my 91-year-old Grandma was on the Nutella train last year. It was a staple of her diet – every morning, on a piece of toast, with a layer of peanut butter underneath. She was clearly more hip than her food blogger granddaughter. These cookies, however, may be a game-changer for me. As in, I could have eaten the entire batch in one sitting without looking back. They have a fudge-like texture and the flavor is the most amazing combination of chocolate and nutty. Throw in some sugar, espresso powder and more chopped nuts, and you have Nutella cookie nirvana.
It’s a good thing that my Chief Culinary Consultant’s dad’s birthday rolled around or I might still be mucking it up in “I don’t think I like Nutella” land. He looooooves hazelnuts and is a big fan of Nutella, so when I ran across these cookies in a magazine a couple of months ago I doggy-eared the page with a note to make them for his birthday. Last week I made them happen in my kitchen and after packing up a box of them to ship down to Florida for his birthday, I took my first bite of one of the leftovers. And I was in heaven. The remaining leftovers were polished off before bedtime. Now I know why my Chief Culinary Consultant was enamored with the Nutella and strawberry/banana crepes when we’d order from Crepes-a-Go-Go.
I was so wrapped up in Super Bowl prep last week that I didn’t even realize World Nutella Day was this past Sunday. Perhaps it was divine intervention that I had my eyes opened to Nutella just a few days before. In celebration of the holiday and of my new-found affinity for it, tell me – do you love Nutella? Are you indifferent? If you do, what’s your favorite way to eat it?
One year ago: Sausage Dip
Two years ago: Cappuccino Cinnamon Squares
Four years ago: Black and White Chocolate Cake
Nutella-Hazelnut Cookies
Yield: About 3 dozen cookies
Prep Time: 15 minutes active + 2 hours inactive
Cook Time: 10 minutes
Total Time: 2 hours 30 minutes
Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1¼ cups Nutella
4 tablespoons unsalted butter, at room temperature
1-1/3 cups granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
1/3 cup milk
2 cups hazelnuts, toasted and finely chopped
1 cup powdered sugarDirections:
1. Combine the flour, baking powder, and salt in a medium bowl; set aside. With an electric mixer on medium-high speed, beat the Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add the eggs, vanilla, and espresso powder and mix until incorporated. Reduce the speed to low and alternate additions of flour mixture and milk, starting and ending with the flour, and mixing until just combined after each addition. Fold in ½ cup of the hazelnuts. Refrigerate the dough until firm, at least 2 hours and up to 24 hours.
2. Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Place the remaining hazelnuts and the powdered sugar in two separate bowls. Using a medium cookie scoop (or about 2 tablespoonfuls), roll the dough into balls, roll in the hazelnuts, then roll in the powdered sugar. Place the balls 2 inches apart on the baking sheets. Bake until the edges are set and the middle still looks a tad soft, about 10 minutes. Cool for 5 minutes on the baking sheet, and then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature.
(Recipe adapted from America’s Test Kitchen Holiday Cookies)
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I definitely think it was divine intervention…because these look amazing.
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You just made my dream come true. These cookies look absolutely delicious!
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Happy belated Nutella day! Love the texture of these cookies…they look sooo good.
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These cookies look immense! I’m not a huge fan of nutella but I think I could change my mind for these.
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I understand why you ate them all – welcome to nutella my friend
I have posted so many nutella recipes I have lost count
Cheers
Choc Chip Uru
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I’m italian and I think I don’t like Nutella. Shame on me! Maybe it’s beacuse two or three years ago I used to eat half a jar a day, on its own. Or maybe it’s because it’s too sweet. But i’m not too keen on Nutella. Definitely not
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How I wish I could grab these right now! They look beautiful and reading that there are 1 1/4 cups of Nutella in the batter made me want them even more.
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Mmmmm, Two of my favorite things
These look like utterly amazing little treats~
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lOVE nutella, i could eat it out of the jar!
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Nutella on a Ritz cracker,followed by another,then another,and I am DOOMED! As long as it isn’t opened I am fine. As a filling for whoopie pies/gobs is food for the Gods!
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Mmm little piles of chocolate goodness! Love it!
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OMG, I love Nutella, in every way or form! Here (in Europe), kids have it all the time during the winter: as snacks, lunch, dinner, you name it. I don’t go that far with my son, but I wouldn’t mind having grown up like that!
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I love nutella, especially on graham crackers…. Bagels… Toaster waffles!!! These cookies look delicious, can’t wait to try!!
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These look amazing!!! I am the same as you – I don’t really “get” Nutella but my dad adores it and these would be perfect for his birthday next month!
How do you pack your cookies to ship? I usually wrap tightly in cling wrap and then wrap foil over the top of that. Just wondering if there is a better way…
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Michelle on February 7th, 2012 at 12:21 pm
Hi Christine, I usually wrap each cookie individually with plastic wrap, then wrap a bundle of them together in plastic wrap, put in a cookie box, wrap with bubble wrap, then put that box inside a slightly larger shipping box.
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Nutella is my death-row meal!!! I’m not kidding- just give me a spoon and a jar! These look wonderful!
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We can’t keep Nutella in our house…I would eat the whole jar in one sitting!!
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For me, the best way to eat Nutella is on a toasted english muffin, smothered in butter, then smothered in Nutella! I also really like it as a dip for apples.
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I have an unhealthy obsession with Nutella, these cookies look amazing! Whenever I allow myself to buy it, it’s usually gone in just a few days, mostly eaten by the spoonful, and sometimes spread on a chocolate rice cake or toast.
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I have to make these, my husband would love them, I love Nutella and graham crackers
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Your grandmother knew what she was doing, nutella + PB = awesome.
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I had Nutella for the first time 17 years ago while in Germany. Have LOVED it ever since.
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I’m like you, not a fan of nutella. I think it’s the hazzelnut. I love all nuts, but hazzelnut, I think it’s the smell? Weird huh? I can’t stand hazzlenut coffee or cream, blah! But your recipe looks yummy!! I do have a jar of it thats has been hidden in the cupboard forever, so I think I’ll try them in your recipe, you haven’t steered my wrong yet!
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These cookies look amazing I must try them!
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If you don’t like Nutella, you may want to have a psych evaluation. The stuff is amazing!! There is also a dearth of recipes including my new favorite spread: Biscoff. It’s definitely sweet, but not chocolatey. This cookie looks great, I’m excited to try it!
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This one’s a keeper! Thanks!
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This recipe sounds really good. I have a container of Nutella in my kitchen now and I have yet to taste it. I like hazelnut so I hope I like it!
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Another Italian who doesn’t like Nutella here. Too “sugary” and too “fake” to me. I definitely prefer other chocolate & hazelnut spreads, especially homemade ones.
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I am completely obsessed with Nutella! I eat it on an English Muffins almost every day! I have way too many recipes involving the stuff on my site. So glad you are on bored!
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These sound amazing. Seriously.
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You described me there: indifferent, not a fan, etc. I’d never give that to my kids for breakfast (like the commercials suggest)! lol I did buy a jar tho when my daughter was coming for a visit from Scotland. She said she loved the stuff. The jar sat unopened in our pantry for the full 4 month visit, despite my reminding her it was there..lol However, putting it in a cookie recipe might change my mind..I love hazelnuts and chocolate, gooey cookies, espresso flavor..it all sounds like perfection to me. I can’t wait to try these. I’m sure I’ll have no trouble eating every single cookie. I’ll hold myself back and let hubby have one or two tho
Maybe.
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I used to think that my favourite way to eat Nutella was on a toasted slice (or two) of homemade bread. Now I’m thinking that these cookies are going to be my favourite way to eat Nutella. Your Chief Culinary Consultant just may do cartwheels when he sees these. They are gorgeous!
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I was introduced to Nutella at birth
Being Italian it is a staple in our home. I eat it on toast with some peanut butter for breakfast – just like your grandmother!
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I love Nutella! When I lived in Australia you could buy little packets of Nutella with crackers. I like my Nutella in vanilla ice cream and on biscotti. My boyfriend makes Nutella and jelly sandwiches. But we both enjoy going to the Market District at Settlers Ridge for the fresh crepes with Nutella and fruit!
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Love it but especially love it on wheat toast with sliced bananas. Welcome to the Nutella side!
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Nutella nirvana indeed! OMG, these look so good! I love that they are rolled in hazelnuts!
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Amazing cookies! I cannot wait to try making these! I also love Nutella!
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I am ambivalent about Nutella also. It just doesn’t do it for me on its own. But this past Christmas I made a big batch of Peanut Butter Blossoms, and then decided why not try making the Blossoms with Nutella in place of the PB? Turned out delicious, crunchy but chewy, if you know what I mean. I am making these cookies for sure this weekend, but I will omit the nuts — I just don’t like nuts in my baked goods. But will follow the rest of the recipe exactly. Can’t wait to try them!
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Anything with Nutella is an obvious no-brainer in my book, but you got me even more with the crunch from the hazelnuts! YUM!
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My hubby loves Nutella – must make these!
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Great cookies…love anything Nutella!
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I love that your grandma starts her day off with some Nutella – that’s what I’m going to do when I’m 91! These texture of these cookies looks so good. I’ll bet your dad was happy.
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I love nutella. I am sure I will love these!
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nothing better than a healthy cookie, well maybe a healthy hotdog
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Hi Michelle! I love reading your blog every day for both the yummy food and for all things Pittsburgh (go Pens!) since I am now living far from home in New Hampshire. I am SO excited to be going to the Pillsbury Bake-Off finals in Orlando in March (yay!), and thought I would share my recipe with you since Nutella is a main ingredient! They are the Chocolate Hazelnut Coconut Bars found on the Pillsbury website. They have a coconut cheese-cakey center and a Nutella crust – they might be right up your alley.
Thanks for the great blog, it’s one of the first things I sit down and read when I get home from work each day.
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Michelle on February 7th, 2012 at 11:31 pm
Hi Teresa, Best of luck to you!! Very exciting to hear that a Pittsburgh girl will be in the finals!
I will definitely check out your recipe!
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Sounds like fate…and a great looking cookie! I love Nutella but my policy with it is pretty much the same as my policy with peanut butter which is – why use it as an ingredient in something else when I’d much rather sit there with the jar and a big spoon. That’s also why I don’t keep either of those things in the house lest I not be able to get back up again
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Nutella, there ir something about Nutella that makes people like it so much. I like it but honestly it’s not something that I can die for, my son and my husband can’t live without it and my little girl…well, she hates it.
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They look delicious!
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i LOVE nutella! THe first time i had it was when i was a a friends house and we were eating lunch and she brought it out and i was like “chocolate? for lunch?YEAH BABY” and it WAS BETTER THAN CHOCOLATE. only 2 types of people say that. crazy people, or NUTELLA people!
i love nutella! these look amazing!!!
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I love these cookies ! I made this same recipe last Christmas. They were out of this world!
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I’m loooooove Nutella! I discovered a couple years ago and I wish I hadn’t… I eat way too much of it now! Love this recipe, your cookies look outstanding, yum!
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These were really good! I have to say that your blog is making me very fat!! Thanks for all the great recipes!
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These sound amazing! I can see how they were a nutella game changer for you – I, however, don’t need any convincing
Congrats on top 9!
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Recipe now printed and on top of pile to try
Thanks!
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Yum, yum, yum! I purposely don’t buy Nutella because I know if I did I would get a spoon and proceed to eat the entire thing at once. But I might have to made an exception to make these cookies. Except that I would probably make a batch and eat all the cookies at once!
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These cookies sound and look delicious. My family loves anything with Nutella. I must give these cookies a try.
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Man, those look amazing. I have never really understood the whole Nutella-Love either. I like it a lot, and have bought it and used it but I don’t have it in the house all the time. I have a friend whose husband is actually from Italy and has to have a jar in the house at all times but she isn’t all that thrilled with it either.
Here in NJ, they sell it on TV in a Shop Rite commercial where they suggest giving it to your children as breakfast on toast. Isn’t it filled with sugar? I find that kind of offensive. I can see as dessert or for baking but for a “healthy” breakfast??? I question the ethics of that. Anyway, I do like it and I would make these, altho’ my son is allergic to most nuts (just had that tested recently). I don’t normally have nut-filled things in the house.
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I am wandering around your site because of the salted chocolate shortbread cookies – which were seriously amazing. My sister loves some nutella….might love these cookies. But isn’t Nutella Hazelnut an oxymoron? Like saying Peanut and peanut butter cookie?
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Michelle on February 12th, 2012 at 1:18 pm
Haha, good point! But I added in “hazelnut” because there are actual hazelnuts in the cookies, not just Nutella.
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Have I ever told you that you’re a genius?
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These sound amazing and am planning on making them for a friend of mine this weekend. BUT…..how do you measure the Nutella??? I know it sounds silly but I can’t get my head around it so it is accurate! Help!
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Michelle on February 17th, 2012 at 5:43 pm
Hi Kate, Well, I use a scale for pretty much everything so I weighed my Nutella, but you would measure it just like you would peanut butter – spoon it into a measuring cup. Enjoy the cookies!
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I don’t ever let Nutella in my house … except for this site I’m pretty much Paleo. Sigh. But I did get all the ingredients; even had to order the nuts online. All set to go, but could you please tell me at what temperature and for how long you toasted the nuts? I’ll be making these to give away, but will certainly try one or two and let you know how wonderful they are! Thanks
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Michelle on February 22nd, 2012 at 5:50 pm
Hi Karen, I toast them at 350 until they are golden and fragrant, usually anywhere from 12 to 15 minutes.
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Just made a batch of these for my friend’s birthday (literally, the cookies are still warm) and they turned out even better then I expected which is saying a lot because they looked so good to begin with. Definitely happy with these and will be making them again! Thanks for the great recipe
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Hi there,
I noticed you said you weighed the nutella, you don’t have the weighed measurements written down do you? Or could direct me to a good conversion site? Really want to make these but I’m in Australia so different cup sizes etc!
Thanks!
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Michelle on March 31st, 2012 at 10:48 pm
Hi Julia, I just used the weight from the back of the container where the serving size information is and calculated it from that. I just checked the package label – for the 1-1/4 cups of Nutella it would be 370 grams.
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My son and I made these yesterday..oh heaven! I was a little bit miffed that I couldn’t find any instant espresso powder and had to end up using some instant coffee instead, but they still turned out great!
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Hi MIchelle,
I just made the cookies, but for some reason, mine weren’t as dark as the one shown in your picture or as flat. I followed your recipe and rolled the dough into balls, but for some reason it didn’t come out as flat. Please advise.
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Michelle on March 31st, 2012 at 11:16 pm
Hi Candice, Usually if a cookie doesn’t spread it’s because the oven isn’t hot enough. Do you use an oven thermometer to ensure that the oven temperature reading is correct?
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Hi MIchelle,
No, I don’t use an oven thermometer as I don’t have one. Where can I purchase one? Does any thermometer work (i.e., meat thermometer)? Or could I increase the baking temperature to 380 degrees?
Thanks.
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Michelle on April 2nd, 2012 at 10:40 pm
Hi Candice, A meat thermometer won’t work, but you can find an oven thermometer pretty much anywhere. I just bought one at a Publix grocery store in Florida (a lot of grocery stores now have an aisle or part of an aisle with kitchen/baking supplies). You can also find them at places like Target, Wal-Mart, Bed Bath & Beyond, etc. They are typically around $5.
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HI Michelle,
Sorry, I have another question. The recipe calls for the dough to be refrigerated 2 hours to 24 hours. Why is that?
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Michelle on April 2nd, 2012 at 10:41 pm
Hi Candace, No need to apologize! The dough is refrigerated so that it doesn’t spread too much when it is baking.
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Sorry Michelle, I have another question. I’m a newbie to baking so please bare with me.
The cookies looks like they should be crunchy from your cookie, however, mine were very doughy in the middle. I know one of the reasons is because the cookies didn’t spread like the ones from your picture. I wanted to find out if the cookies are supposed to be indeed crunchy.
Thanks.
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Michelle on April 2nd, 2012 at 10:42 pm
Hi Candice, Actually no, the cookies should be soft and chewy. They reminded us of a fudge-like brownie texture. It sounds like you got the consistency correct!
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Hi Michelle, Thanks for answering all my questions. I used unbleached all purpose flour. Do you think that could have made a difference in the way the cookies turned out?
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Michelle on April 4th, 2012 at 12:25 pm
Hi Candice, I don’t think so. I always use unbleached all-purpose flour.
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I made these a few days ago. I was in heaven! The cookies were still warm. They were the perfect combination of chewy and crunchy.
I didn’t use the Nutella brand, because I shop at Trader Joe’s and use their brand. Their version is made with almonds instead of hazelnuts. So for this batch, I did use chopped almonds instead of chopped hazelnuts. Next time I will try this with Nutella and hazelnuts and see which one I like better.
I packed one cookie in my son’s lunch box yesterday, and he said that a swarm of kids surrounded him, asking for a piece of his one cookie. He told them that it had almonds in it, in the hopes that it would deter them, but apparently they didn’t care.
Today I brought the rest to work. It made everyone’s day! One person requested a Nutella cream filled cookie. Add that to your list, BEB!
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These cookies were awesome! Crunchy on the outside, chewy on the inside. Lovely hazelnut with a small bite of coffee. Amazing.
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I love Nutella! Having grown up in Europe, it was definitely something we always stocked our shelves with! My favorite way to eat it is on bread or toast with butter underneath and Nutella on top… it’s best when you slather butter on bread fresh out of the toaster, so it melts a little and with the Nutella on top! SOO good! I can’t wait to try these cookies!
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I tried these cookies and they were amazing!! Just posted in my blog and referred your link. Thanks a bunch!
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