Now you can make Nutella Cookies with Nutella chunks. I’ll show you how!
This post has been republished with new photos. It was originally written and published by RecipeBoy himself in 2012. New photos shared in 2021.
What I have been wondering lately is why the Nutella Company has not yet come out with Nutella Chips. Everybody loves Nutella, so why haven’t they? The only answer I could think of is that they haven’t even thought about the idea. Well, apparently I have. That would sure be bad for business if an 11-year old had to give them an idea worth a million bucks. My idea was to make chocolate chip cookies, but with with chunks of frozen Nutella instead of the chocolate chips. The finished cookies are these fabulous Nutella Cookies!
- all purpose flour
- baking soda
- dark brown sugar
- white sugar
- box of instant vanilla pudding mix
- vanilla extract
At the beginning, we thought this recipe would be a flop. We thought the Nutella would melt and everything would just fail. You can tell by the photos that these cookies turned out amazing. Keep reading for details!
How to make Nutella Cookies:
Since the Nutella company doesn’t make Nutella chips, we make our own. Spread Nutella on a piece of greased parchment or wax paper. Freeze it. Then use a knife to cut it into chunks to make these Nutella cookies!
Here’s a photos of Brooks (RecipeBoy) way back in 2012 (age 11) making these cookies!
Mix the cookie dough. Stir in the homemade Nutella chunks! Scoop and place on a baking sheet. We like to add more Nutella chunks on top so the cookies will be pretty when baked. Then bake the cookies. OMG, they turn out perfectly!
Look at those wonderful Nutella chunks baked into the cookies. It’s amazing that they keep their shape!
We were super happy that this experiment of making our own Nutella chunks worked. Some of the Nutella swirls in with the cookie to create sort of a marbled chocolate effect. This cookie baking experiment was a success!
Clearly, you have to try making these Nutella cookies too. They’re so delicious. And they’re a nice change from baking classic chocolate chip cookies.
Three letters… big meaning. YUM.
With your leftover Nutella, you might like to try:
- Nutella Brownies
- No Bake Nutella Pie
- Nutella Banana Muffins
- Nutella Cheesecake Pumpkin Bread
- Raspberry Nutella S’Mores
- 1½ cups Nutella (chocolate hazelnut spread)
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup (2 sticks) salted butter, at room temperature
- ¾ cup packed dark brown sugar
- ¼ cup granulated white sugar
- One 3.4-ounce package instant vanilla pudding mix (dry)
- 2 large eggs
- 1 teaspoon vanilla extract
- Spray a piece of parchment or waxed paper with nonstick spray. Spread the Nutella on the greased paper in a rectangular shape- about ½-inch thick. Place it in the freezer on a flat surface until it is frozen solid.
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper or silpat mats.
- Sift together the flour and baking soda. Set it aside.
- In a large bowl, use an electric mixer to combine the butter and sugars. Beat in the pudding mix until blended. Stir in the eggs and vanilla, and then the dry ingredients.
- Take the Nutella out of the freezer. Peel off the paper and put it on a cutting board. Use a sharp knife to carefully cut the Nutella into chunks. Stir about 3/4 of the Nutella chunks into the cookie dough, and save some chunks to place on top of the cookies.
- Use a cookie scoop or rounded spoonful to place little balls of cookie dough on the prepared cookie sheets. Top each ball of cookie dough with a couple of chunks of Nutella. If you have any leftover cookie dough or Nutella chunks, place them in the refrigerator while your first batch is baking.
- Bake 12 to 14 minutes, or until the cookies are golden and not so soft in the middles. The edges should be golden brown. Remove them from the oven and let them cool on the cookie sheets for about 10 minutes before moving them to a wire rack to cool completely. Repeat with the remaining chilled cookie dough.