Chocolate Nutella Cookies

CATEGORIES: Cookies, Kate

You know those people who stop eating and lose weight and when they’re stressed? The kind of people I kind of hate? Like my husband? I am not one of those people. I wish I were. But when I get stressed, chocolate, Vanilla Diet Cokes from Sonic, bread, and pasta suddenly become my best friends (well, maybe more “best” than they already were).

When Sara and I were traveling a lot earlier this year, it was stressful. Definitely good stressful, kind of like moving or house renovating–fun and exciting, but still…there were a lot of frayed nerves, especially at first. Our first book publicity trip in late January/early February was particularly stressful (there was a small rental car crash, lots of weather delays, and it just felt like there was not enough time to get everything done). One of the highlights of our trip, a little shelter from the craziness, was the night we had dinner with Maria and Josh from Two Peas and Their Pod. Their home was gorgeous and peaceful,  the food was delicious, and even though it was the first time we met them in person, it felt like we were just meeting up with old friends and picking up where we left off.

The dinner was fabulous, but really, I was mostly in it for the cookies. The Pioneer Woman even calls Maria the Cookie Queen and she totally is. Being the stress eater that I am, I took care of about 4 of these bad boys and thought they were possibly the best chocolate cookies I’d ever eaten.

As we renovate our kitchen (which has now kind of turned into renovating the dining room, which kind of pushed my husband over the edge), I’m having lots of the same good stress feelings–it’s fun and exciting and expensive and terrifying and messy and we are eating a lot of cold cereal and peanut butter sandwiches right now. So what better to remedy my stress? Those magical Chocolate Nutella Cookies that got me through the first time.

You’ll need flour, baking powder, salt, cocoa powder, real butter, sugar, brown sugar, vanilla, hazelnut extract (if you have it/can find it–I couldn’t, so I just used a little more vanilla), Nutella, and milk. Surprisingly, you don’t need eggs. I found this shocking. I’d never made cookies without eggs before. My friend Jeni, whose kitchen I borrowed to make these cookies, witnessed firsthand an angst-ridden Kate wondering aloud if there was a mistake in the recipe, if I should tweet Maria and ask if there should be eggs, if I was going to fail at Nutella cookies. I decided to have faith and follow the recipe as directed and I was not disappointed–they were just as magically delicious, crispy on the outside and chewy on the inside, as they were when we ate them at her house.

In a small mixing bowl, whisk together the flour, cocoa powder, and baking powder. Set the mixture aside. In a large bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes or until smooth. Add the extracts and beat for another 30 seconds or so. Add the Nutella and beat until smooth.

With the mixer running, add half of the flour mixture and mix until combined. Add the milk, mixing until combined completely, then add the remaining flour mixture and mix completely. Cover and refrigerate the dough for at least 15 minutes (and as long as 2-3 days).

When you’re ready to bake the cookies, line a baking sheet with parchment paper. Roll tablespoons of dough into balls and place them on the lined cookie sheet, allowing about 2″ between the dough balls.

Lightly press the dough balls with the bottom of a drinking glass and then bake for 10-12 minutes or until the cookies are crackly on top and soft, but starting to set. Remove from the oven and allow them to stand for about 5 minutes and then transfer the cookies to a cooling rack and allow them to cool completely.

Now…I’ve gotta say…these are really yummy when they’re warm–they’re very brownie-ish. But when they’re completely cool, they are divine. The texture is unbelievable. Add in a glass of milk and you’ve got the perfect afternoon snack. Or sneaky breakfast before your kids wake up. Not that I know from firsthand experience.


  1. mmmm, perfect combination! I would so eat these first thing in the morning, sounds like a balanced breakfast to me!
    (I keep trying to convince myself and my husband that Nutella is a health food 🙂 )

  2. Looks great! But where do you add the Nutella? I don’t see where it is used in the recipe. Also, what is Dutch-process cocoa powder? Thanks for your help, can’t wait to try these this weekend!

    1. I fixed it! 🙂 Just add it in after the extracts. It’s early and I’m running on, like, 4 hours of sleep and can’t pull from my brain the difference between regular and Dutch process cocoa powder, but I DO know that if you use regular cocoa powder, they’ll come out delicious (because that is what I did.)

    2. Unlike Kate, *I* got the sufficient amount of sleep to enable me to describe cocoa powder facts early in the morning 😉 Dutch process has a little bit milder flavor. It’s treated with an alkalizing agent, so it has a neutral pH while regular cocoa powder is acidic. You can often interchange the two (I actually do all the time, with decent results) but because of the different pH levels, it can cause problems with the leavening agents used in a recipe because those agents are usually balanced with the pH of the specific cocoa called for in the recipe. Baking soda (which is alkaline) is generally used with regular cocoa powder to neutralize its acidity and baking powder is usually used with Dutch process because both ingredients are pretty neutral already. That being said, I interchange the two quite often because I never seem to have both on hand when I need them and I’ve honestly never had a recipe *not* turn out because I used one or the other.

      1. Thanks Kate and Sara! I can’t wait to try these. Enjoy your weekend and get some rest. Greetings from Holland…

  3. did you just use light brown sugar instead of dark brown sugar. as a pregnant woman who is 4cm and 80% effaced at 37 weeks, i NEED to know!

      1. bake at 350? that is what most cookies bake at, so i guess i’ll start there. unless you did say it and i can’t find it….

  4. Whenever I see a cookie recipe that calls for rolling then into balls, I think, ‘freezer!’ These look perfect for prepping into a freezer dessert!

  5. My Day Care Kids and I are off to make these right now! (I knew there had to be a better thing to do with this gigantic jar of Nutella from Costco besides smear it in a banana!) These look totally D-lish!

  6. Kate, could you taste any difference between Maria’s version of this cookie and yours due to the different extract? Like you, I have no hazelnut extract sitting around. But unlike you, I have Gygi’s not too far away and I’ll bet they sell it. Is it worth the trip?

      1. Ah, yeah my hubby and I just made these and we didn’t have hazelnut extract, either. The dough is currently chilling in the fridge, but we had to taste it (obviously, who can resist cookie dough???) and we could hardly taste the hazelnut from the Nutella. Hoping that it comes out more once they’re baked. Either way, I know they’re going to be delicious….yum, thanks so much for the recipe!!!

      2. I’m not a huge hazelnut fan either, so I’m glad you aren’t making me go to Gygi’s to get some, because that store sucks $100 out of my pocket every time I go in.
        Love, Patti-kins 🙂

  7. Wow, I didn’t know exactly what I was going to do with myself today, but now I do. I will be baking these yummy looking cookies! 🙂

  8. I bet these are really hard to stop nibbling on once you start. I better stay away for now, but I’m going to save the recipe!!


  9. So glad you liked the cookies! You are welcome at our house anytime! Come visit us soon-I promise I will bake cookies for you:)

  10. Where were you a week ago?! I “needed” a nutella cookie recipe to bring to a party and I went with a no-bake version and was pretty disappointed in the results. I ended up smearing some nutella on the top of them because you couldn’t really taste it in the cookie. Is this pretty nutella-y or is it just a good chocolate cookie? Either way I’ll still make it!

    1. Jennifer, they definitely taste like nutella, but it’s not overwhelming; it’s a nice mild flavor. If you really want them to taste like Nutella I recommend using the hazelnut extract because that will help.

  11. Thanks so much for posting this recipe. I am looking forward to trying them for my daughter, who is allergic to eggs and peanuts, but can have Nutella. We’ll have to go make a batch together now!

  12. If I wasn’t preparing for Hurricane Irene, I’d be making these bad boys! As it is, I’m making “trash” aka, Muddy Buddy Mix…..

    These are definitely on the menu for next week though – YUM!

  13. These sound wonderful! I can’t wait to make them. And for anyone who wants to know…Orson Gygi and Amazon both have hazelnut extract.

  14. I am sooo making these! I LOVE NUTELLA! And, I love hazelnuts, and chocolate. I am totally a stress eater too. These look delicious! 🙂 Thank you!

  15. Mmm… sounds delicious. I am a big stress eater too and unfortunately for me my job is super stressful ALL the time. I always have a snack of some sort at my desk.. lol

  16. They were so easy to make; my daughter loved eating the dough (which is eggless so no worries there). They taste like fudge. Rich chocolate with just a hint of nutty flavor. Enjoy!

  17. I just bought our first jar of Nutella – and I’ve been wondering what to do with it! (Yes, first one. Daughter was nut-allergic until about a year ago, and it’s also seemed to be a pricey splurge – but our grocery recently had super-doubles, so I sprang for a jar!)

  18. These look so nummy but my little girl is allergic to tree nuts, hence no hazelnuts without big Epipen drama.. Any other suggestions? Peanut butter just won’t work as well would it?

  19. OH MY GOODNESS!!! I cannot wait to make these! I peruse Two Peas & Their Pod sometimes & I think I may have seen this recipe on there awhile back. There is another website I saw the other day that had nutella pinwheel cookies, but honestly, these look waaaayy better cuz they have…MORE CHOCOLATE! And more chocolate is ALWAYS better, right?! ;P Thanks for sharing this one with us, Kate! 🙂

  20. Love the recipes from your site and often print them to add to my recipe binder! However, seeing a picture of the food always makes me want to make it. It there any way you gals can add a photo to the printed option of your recipes–pretty please?!?!?

  21. Yum!! I’m exactly like you Kate. Stress = chocolate,soda,&bread! funny. Unfortunately for me, I’m fresh out of Nutella (darn stuff can’t seem to stay off a spoon and out of my mouth!) But definitely going to try these!!

  22. Ooooh gosh just had a thought. Could you add espresso (even decaf espresso) to this to make a chocolate/coffee/hazelnut type cookie? If you can, would you just do half milk half espresso or how would that work?

  23. I actually made these a couple months ago after perusing Two Peas and Their Pod…love them! I was able to find some hazelnut extract at the bulk market where I buy all my spices and other baking needs. I also stumbled across some Kroger brand chunky hazelnut spread (not “Nutella”, but just as good), and the little hazelnut chunks definitely added to the awesomeness of the cookie. Not to mention, it was even more delicious licking off a spoon!!

  24. I wonder how these would taste with the filling from your peanut butter cookie sandwiches? or (maybe) even better, the peanut butter cookies with nutella as a filling.

  25. My husband & I can’t keep Nutella in the house for the obvious reason. I’m baking these right now before Irene hits up and we’ll have tons of cookies to eat with no power. While I was mixing the batter was very crumbly is this normal? Also, can I freeze these? If my batch turns out good I want to make them for a baby shower!

  26. I made these last night… They were okay. I was a little hesitant because there’s 2/3c of cocoa to only one cup of sugar. I didn’t have hazelnut extra but I made them anyway. They were just not sweet enough for my taste. The texture was fine though. My hubby liked them. I think I’ll just stick to Nutella for my Nutella cravings 🙂

  27. I made these cookies and wondered the same thing about the eggs, but they are really one of the best chocolate cookies ever!!

  28. Anything that has Nutella is good with me. I never buy it cause we put it on everything, absolutely everything, and it is not exactly health food despite its protein content. These cookies sound heavenly.

  29. I made these last night for a dinner party and slapped some hard vanilla ice cream in the middle and made ice cream sandwiches. Sooooo good! One of my guests said that her husband detests Nutella but he continued to ask for more cookies. 😉

  30. Oh. Wow. These recipe looks like it was designed especially for my weaknesses. I really, really, really want to make these, but I’ve banned Nutella from our house because I can eat the whole jarful in a week, and have. Maybe, just this once…
    I LOVE your recipes ladies. They make up the majority of my weekly dinner menu, and I almost always come here when I’m looking for something particularly delish to bring to a party. Thank you for your dedication, and humor. You’re a joy!

  31. Amazingly delicious!! I’ve actually only tasted the batter so far because the are baking in the oven as I write!! Thanks for sharing with the women of the world the best recipes!!! I yet to make something my husband doesn’t like:)


  32. Hmm well the dough is delish! But I’m wondering if I messed something up, I had a hard time rolling them, they were very very sticky, maybe didn’t chill long enough? Any ideas? They are in the oven so we’ll see how they turn out!

  33. I was so excited to try these! I made them Saturday night, but was a little disappointed. Maybe I need to alter the recipe since I live in the hot, humid dustbowl that is Texas. The cookies were really crumbly and not sweet. The texture was nothing like the pics above.

    I sprinkled them with sanding sugar for the 2nd and 3rd batches and it helped, but they’re definitely not a sweet cookie–and the Nutella is very mild. The hazelnut extract would have helped.

    1. Hmmmm…I’m not sure what happened because I’m in Louisiana, so we’re in a similar situation. They definitely should have been sweet and not crumbly at all–I’m not sure what to tell you, but I’m sorry they didn’t work! 🙁

    These sound AMAZING!
    As a stressed college student I am totally about shoving anything yummy into my face when I can get it! (which isn’t often with the cafeteria food I get)
    I can’t wait to send my mom this recipe.

  35. Delicious! I mixed up the dough last night and just baked them tonight. They were a bit ooey gooey rolling them into balls. I’m wondering if it’s because I used skim milk. What milk did you use? Either way, they still turned out amazing, and I didn’t mind licking my hands clean afterwards 😉
    I’m waiting to try them once they’ve cooled down. The one that was sacrificed right out of the oven was very brownie-like, and I loved that! Thanks for sharing this wonderful keeper recipe!

  36. I feel like a famous person responded to my question! Thank you for doing that for me! I doubled it and it worked out just fine! Sooo I am looking for a really good recipe to take to a friend who has a son who is allergic to nuts and dairy! Do you know of any that might work?

  37. So, I decided to experiment and make the recipe with one egg. Results: had to add an additional 1/3 to 1/2 cup of flour. The cookies baked up puffy and smooth, soft and chewy – they didn’t have the crispy exterior with cracks on the tops. Also added 1/2 tsp almond extract as none of the stores in my area carry Hazelnut extract. Next time, I will NOT use almond extract or the egg! But they’re still tastey little treats w/ the alterations. Hazelnut flavoring is next on my on-line shopping list:

  38. These are even more delcious if you sprinkle them with a little sea salt before baking. Then they’re even more delcious if you spread Nutella between two of them for a yummy sandwich!

  39. These went flat. Maybe I should try more flour, but I don’t know if I want to waste anymore of my yummy nutella. These just didn’t do it for me. Nutella is much better eaten plain, in my opinion. I couldn’t find hazelnut extract…orson gygi has a hazelnut oil so I used that. Even if I’d left that out, I just didn’t care for the flatness and texture of these cookies….I like my cookies thick and chewy. I wish I had read the comments before I made them because it seems other people feel the same way. Also, I don’t think you should tell people to preheat the oven if the cookies have to chill in the fridge. Maybe put the preheat the oven part when you out the dough in the fridge….but that’s me, not wanting my oven on more than it has to be!

      1. they came out flat for me too! looked perfect on the oven but as soon as i took them out they went flat 🙁 it was so sad… they’re still yummy though 🙂

  40. just made these. they are definitely a big hit with the family. i did not have hazelnut extract, must find that and try again. we really like the hazelnutty flavor. you can taste the nutella in these! just curious to see the difference between only vanilla extract and using both

    thanks for the great recipe

  41. I made theese and they were wonderful! I’m making them again now and this time I’m adding white chocolate drops aswell, I’m guessing that will make it perfect!

    Thanks for yet another wonderful recipe!

  42. My roomies love these cookies, especially with peanut butter sandwiched between two cookies. I had a little trouble with the baking though. I left the batter in the fidge for over a day and they were still rather sticky. I wasn’t able to press the balls down with a glass. I ended up wetting my fingers a little to prevent the batter from sticking to my fingers. Did u do anything special to prevent the stickiness or did u not have any problems with it?

  43. I LOVED these. They came out just like in your pictues, good soft and chewy texture. I had the thought to add choc. chips but decided against it–good thing because these cookies are verrrry chocolatey all on their own. I’ve passed this recipe on to a lot of people and shared some I made and they are a hit! If you want a super soft, super chocolatey cookie make these!

  44. I made these yesterday-and they were delicious and looked just like the picture! I did make them with light brown sugar, and only vanilla extract. I couldn’t taste the hazlenut-but that’s ok with me. They were still awesome! VERY chocolatey though!! Chocolate lovers will love these!!

  45. I was so excited to make these, as I love nutella! I am sad to say that they aren’t my favorite. I am a cookie lover, and these just didn’t do it for me. A couple things- they didn’t taste like nutella to me! (I used double vanilla since I didn’t have hazelnut extract, so maybe that contributed). Also, it was basically impossible to press these down with a cup- as they stuck to the cup. After pressing them down lightly with my fingers, I realized that I shouldn’t have pressed them at all. They didn’t get the lovely crinkle tops like yours. So I made one that wasn’t pressed, and it looked much better.

  46. i made a third (yes, third!) double-batch two days ago… and upped the nutella. because i am crazy like that. I WENT TO NUTELLA HEAVEN IN A BLINK OF AN EYE. because these babies now taste like nutella cakes in mini sizes. perfect with coffee… yes! ever-so-slightly firm on the outside, but soft and fluffy on the inside, just like cake. *faint!!* even my fussy 5yo son is addicted to them now. let me repeat this: there is no such thing as too much nutella!!!

    ps- my cookie dough became a little soft, even after i chilled it, so i chucked it into a frosting bag with a Wilton 1M tip, and piped florette cookies. worked like a charm!

  47. All I can say is “OH MY!!!” Just pulled the first batch out of the oven and they are a girl’s chocolate dream come true! Off to sneak another cookie before my girls come begging for one. 🙂

  48. How could I make them sweeter? I think I was anticipating more of a sweet, Nutella flavor. Could I just lessen the amount of cocoa because I felt like they tasted like they had too much cocoa and not enough sugar. I thought the consistency was great though.

  49. I’ve made these twice–yummy! Because I live at a pretty high elevation (close to 5000 ft.) I have to adjust the recipes of lots of the things I bake to get them to turn out right. I made these cookies the second time with 1 1/3 cups of flour (just a bit more than the 1 1/4 called for in the recipe) and they turned out better for me. Last time they were pretty flat. Hope that helps any of you who live at high elevations too. If you have better tips, let me know–I’m definitely not an expert at high-elevation adjustments!

  50. I just baked these and they are seriously delicious. I didn’t get the crackly tops but still lovely. Thank you for the recipe.

  51. So I have been searching through two different states, 6 different stores now…I can’t find hazelnut extract anywhere! Where do you get it? I tried it with vanilla but was disappointed with the lack of hazelnut flavor since I LOVE hazelnut and chocolate!

  52. I made adjustments to the recipe to make it gluten free, then we made our own chocolate-hazelnut spread to use. I won 2nd place at the fair with them. yum.

  53. So tasty! I made mine with Special Dark cocoa powder and my cookies are very very very dark brown 🙂 But super delicious, lovely with coffee or milk. I also ran out of parchment so used my silpat which worked perfectly, I just added a couple of minutes of cook time. I will definitely be making these again!

  54. These are delicious and have an amazing texture. If you skip on the hazelnut extract they don’t taste all that Nutella-y, but they still make awesome chocolate cookies! Thanks for the amazing recipe!

  55. I made them and they turned out perfect…hints- I used vanilla-butter-nut extract in addition to vanilla extract. It was on the shelf at Publix. 2. When pressing them down, a piece of parchment paper between the glass and the dough prevents sticking. And 3, for a real treat make some into sandwich cookies with peanut butter in the middle.

  56. These are AMAZING!! I used crunchy store-brand nutella – since that’s what I accidentally picked up at the store. I couldn’t wait for them to cool all the way, though…they looked too good!!!

  57. Just made these and was a little nervous about the lack of egg… But they are FANTASTIC! Really gorgeous and chewy! Thank you for the recipe, will definitely be making these again!

  58. These cookies were SOO good! We just used light brown sugar and 2 tsp of vanilla, no hazelnut and they turned out AMAZING 🙂
    thanks for the awesome recipe!

  59. have made these cookies several times now and they are now a family favorite! i don’t eat eggs so this recipe is just an added bonus! the first time i made them i didn’t have hazelnut syrup, but my mom managed to find some in the fancy food/miscellaneous section in the back of TJ Maxx! i would also recommend using more of the syrup in the recipe because otherwise the hazelnut/nutella flavor is not very prominent.

  60. I just got done baking my last batch from this recipe, and I can honestly say I’ve never had such good cookies before! I had to use extra vanilla instead of hazelnut, but they still turned out wonderful! Thank you for this wonderful recipe!

  61. I loved this recipe! It was delicious, though it only made 2 dozen when the recipe said 3 (my cookies weren’t that large).

  62. Made these for an Italian summer camp…people could smell them baking from outside the kitchen and kept popping in, asking to try one. 🙂 They taste crazy awesome and I’m sure the kids will go CRAZY for when they get them!

  63. I tried to make these today and the dough never really solidified enough to be able to roll into balls. I think its an error on my part as I had to do the conversions from cups to grams and cups to mil and I think there was just a little too much milk.. but good news is they’re still tasty! They’re more flat on top and cake like on the inside but I’m ok with that! Nice recipe ladies!! Loving your work!

  64. I just finished making the batter and I tasted it and I could just eat the batter all by itself its YUMMY!!! 😀 I used light brown sugar and it’s good!!! Thanks for sharing the recipe!!! It’s my new favorite.

  65. Hi!
    Fabulous recipe, I must say! Just wanted to know if I can use 1/2 cup white sugar instead of 1/2 cup dark brown sugar. It wouldn’t make a huge difference, would it?

    Love your work! Thank you so much! 😀

  66. I just made these today, and they are delicious! Thanks so much for the recipe. It’s great that it’s so simple to make as well. Everything in the immediate vicinity of the oven smelled deliciously of Nutella. 🙂

  67. I made these yesterday after finding a sad lack of all things sugary in the house. And WOW… My family dubbed them “Brownie Cookies”, and promptly ate the 3 dozen. 🙂 I will be making a double batch today. (My excuse for so many cookies is that our family has 9 people in it… That’s a good excuse! Right?)

  68. Thank you so much for putting this recipe on the website. I made these cookies just last night for company and everyone loved them. I never thought that nutella in a cookie would be good but I am not lying here. I think these are some of the best cookies that I have ever made from scratch.

  69. I made these a few days ago and it was really hard to not eat ALL of them!! So good. These will be made and devoured again and again in this house. I did make one substitution. Once I started making them I realized I had Trader Joe’s version of nutella which has almonds not hazelnuts. I used that instead of nutella and just used all vanilla. If I do it again with TJs cocoa spread I’ll try using almond extract instead of the hazelnut. But they were divine not matter.

    Also, next time I’ll leave them in the fridge for at least 30 min. At 15 minutes they were still a gooey mess.

    Thank for the awesome recipe!

    1. You need to use granulated sugar–powdered sugar is much more concentrated and will give you a very different texture. But yes, unsweetened cocoa powder is totally fine! 🙂

  70. So I tried them. The taste was perfect but they are harder than they should be. I baked them for 12 minutes but I checked once after 10 minutes and they were soft even though they looked perfect at that time. Only when I put a toothpick through it I realized they were too soft and hence I assumed undone. Do you think I should have baked for 10 minutes and turned the oven off ?

    1. I would have taken them out at 10 minutes–they’ll continue to bake on the sheet until they cool down, so I always take my cookies out as soon as they’re set around the edges. Hope that helps!

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.