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Nutella Cookies

While looking for some peanut butter for a cookie I wanted to make, I realized I still had some Nutella. Hey, that could make a good cookie, right? Since I had never baked with Nutella before, I wasn’t sure how it would work in cookies: Nutella contains several ingredients that can interact chemically with other ingredients. So I started looking online for Nurtella cookie recipes, and I found some. Some recipes had only 3 ingredients. That sounds easy, right? So I made them- and quickly realized I needed to do some more searching. Found some recipes with only 4 ingredients- hey, that should work. Sadly, those recipes were also “disappointing.” So I set to work experimenting, and came up with a wonderful cookie that was moist, tender, had a nice spread, excellent texture, slightly crisp crust, and a chewy inside: Everything I wanted in this cookie. And it is very easy to make! The most difficult part of this cookie: Waiting! The dough needs to sit in the refrigerator until it can be rolled into dough balls, and then after they are baked, the cookies need to cool enough that they can be eaten without burning one’s mouth. The aroma is mouthwatering, and the taste is amazing! Let’s get baking!


When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of flour is 120 grams. By volume, this measure will typically be less than 1 cup. When baking, it is always best to use a food scale to measure dry ingredients, especially flour. However, if you don’t have a food scale, sift the flour three times, then spoon the flour into a measuring cup and use the flat edge of a knife to level it off. This should result in a cup of flour that weighs about 120 grams.


When adding eggs, be sure eggs are room temperature. Cold eggs can result in a heavy texture. To quickly bring eggs to room temperature before cracking, place eggs in a bowl of warm (not hot) water for 10 minutes.

Crack eggs into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or bloody eggs.

The Nutella, shortening, and brown sugar can be creamed by hand or on the slowest speed of a stand mixer. The eggs can also be incorporated using the slowest speed of a stand mixer. Do NOT use a hand-held mixer; their “slowest” speed will incorporate too much air and will cause the cookies to deflate. Stir the flour into the batter by hand. Flour contains gluten; using an electric mixer to incorporate the flour will create a tough texture.

Chilled cookie dough rolled into balls and flattened slightly.

The cookie dough needs to be refrigerated in a covered bowl until it chills enough that it can be rolled into balls and flattened slightly. This enables the cookies to bake evenly, and avoids the pitfall of cookies with slightly burnt edges and doughy centers.

I always line my cookie sheets with parchment paper. Parchment paper helps to bake the cookies more evenly.

Beautiful spread, and evenly baked throughout.

These cookies are done when crackling appears and they are slightly firm to the touch. Let the cookies cool on the cookie sheets for 2 minutes to become firm before transferring them to cooling racks.

The slight crinkling on top lends a slightly crisp texture.

Need a quick gift? Give these cookies and be ready for the rave reviews. But you may want to make a double batch so you have some cookies left after “taste testing” them!


Nutella Cookies

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Connie Teunis Serves: Makes 40 1-ounce Cookies
Cooking Time: 15-16 Minutes

A mouth-watering cookie made with Nutella, that is slightly crisp on the outside, chewy on the inside, and has a wonderful texture. Need a gift? Double the recipe- you'll want to keep some for yourself!


  • 592 g./ 2 c. Nutella
  • 96 g./ ½ c. Shortening
  • 96 g./ ½ c. Light Brown Sugar
  • 2 Large Eggs, whisked
  • 270 g./ 2 ¼ c. All-Purpose Flour



In the bowl of a stand mixer on slowest speed, or by hand, mix the Nutella, shortening, and brown sugar until smooth, scraping the bowl and beater often. Add the eggs, stir until incorporated. By hand, stir in the flour.


Cover the bowl and refrigerate for about 1 hour, until the cookie dough can be rolled into balls.


When Ready to Bake:


Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.


Measure out 28 g./ 1 ounce (about the size of a walnut) of cookie dough for each cookie. Roll cookie dough into a ball. Place cookie dough onto baking sheets, leaving 3” between cookies; flatten slightly.


Bake at 350 degrees for 15-16 minutes, until cookies are slightly firm and beginning to crackle. Place cookie sheets on cooling racks for 2 minutes.


After 2 minutes, transfer cookies directly to cooling racks.


Continue baking until all cookie dough has been baked.


Cool cookies completely.



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