Nutella Cookies, made with the rich, dark Nutella spread, are cookies I can make again and again. You have to plan for them, though, because they need to be refrigerated before slicing and baking.
This Nutella Cookies recipe came from an old issue of Vegetarian Times. I’m sorry to say the magazine is no longer produced as a printed magazine. I found the cookies easy to make and very yummy. And my husband Don was thrilled. The recipe is easy, but you have to refrigerate the dough for 2 hours before slicing and baking. I suggest you make the dough the night before you want them, refrigerate and bake them the next day. Or, keep a roll of dough in the refrigerator to slice and bake whenever you want.
Love Nutella, don’t you?
Don lived in France for several years when he was a boy, and he grew to love Nutella. It has only been readily available in the U.S. in recent years. We are happy we can buy it in the U.S. now.
The recipe calls for the cookies to have a little dab of Nutella and a hazelnut on top of each cookie. I liked them that way, but I think they are excellent plain, too. These cookies are so scrumptious with a good cup of coffee, and y’all know how much I love the smell and taste of coffee!
What You Need
You will need measuring cups and spoons, a couple of mixing bowls, an electric mixer, a jelly roll pan or cookie sheet, cooling rack, a knife and a spatula. But what you really want is a terrific espresso machine, right? Whatever you buy, get the best you can afford. You’ll never be sorry you buy the best.
Nutella Cookies Recipe
A deep chocolate cookie made with Nutella
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Nutella plus more for frosting cookies
- 1/2 stick unsalted butter
- 3/4 cup brown sugar
- 1 large egg
- 1/2 teaspoon hazelnut extract or 1/2 teaspoon vanilla extract
- 36 whole blanched hazelnuts toasted
- Sift together the flour, cocoa, baking soda and salt in a bowl.
- In another bowl, beat the Nutella and butter with an electric mixer until smooth and combined. (This alone would make a fantastic frosting for a cake or cookies!).
- Beat in the brown sugar, egg and extract.
- Add the flour mixture and beat on low speed until dough forms.
- Transfer the dough to a large sheet of waxed paper or plastic wrap (waxed paper is easier). Shape the dough into a 2-inch-diameter log. Wrap tightly and refrigerate 2 hours or overnight.
- Preheat oven to 350F degrees.
- Slice dough log into 1/4-inch slices, rolling log 90 degrees between slcies to keep edges round. (I forgot to do this, so my cookies are not as round as the ones in the magazine.)
- Transfer slices to a greased baking sheet and bake 9-11 minutes, or until cookies are firm and slightly dry.
- Transfer cookies to a wire rack to cool.
- Frost each cookie with 1/2 teaspoon Nutella, and top with a hazelnut.
These cookies have to be refrigerated for at least an hour before cutting and baking.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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