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nutella cookies recipe With Hazelnut Cocoa Drizzle
- Total Time: 60 minutes
- Yield: 18 cookies 1x
- Diet: General
Description
This Nutella cookie recipe features a rich chocolate-hazelnut flavor from Nutella, enhanced by an optional hazelnut cocoa drizzle. It’s an easy, family-friendly treat perfect for satisfying sweet cravings.
Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 0.25 tsp salt
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.25 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup Nutella
- 0.5 cup mini chocolate chips, optional
- 0.75 cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1–2 tbsp milk
- 0.25 tsp hazelnut extract
Instructions
- Prep Your Workspace: Preheat oven to 350(degree)F (175(degree)C). Line a large baking sheet with parchment paper.
- Dry Mix: In a medium bowl, whisk together flour, baking soda, and salt until well combined. Set aside.
- Cream Wet Ingredients: In a large bowl, cream softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy (about 2-3 minutes).
- Add Egg and Flavor: Beat in the large egg and vanilla extract until fully combined, then mix in the Nutella until the batter is smooth and uniformly incorporated.
- Combine Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined (do not overmix). Fold in mini chocolate chips if using. (If the dough looks too crumbly, add 0.5-1 tablespoon of milk to bring it together.)
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between them. Bake for 10-12 minutes, or until the edges are set and lightly golden, and centers still appear slightly soft.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Drizzle: While cookies cool, whisk powdered sugar, cocoa powder, 1 tablespoon of milk (add more if needed), and hazelnut extract in a small bowl until smooth and pourable.
- Drizzle and Serve: Once cookies are fully cooled, drizzle the hazelnut cocoa mixture over them. Let the drizzle set for a few minutes before serving or storing.
Notes
For a quick bake, skip chilling the dough. Chilling the dough for 10-30 minutes (until firm) helps cookies stay thick and chewy. For dietary swaps, use organic all-purpose flour or a 1:1 gluten-free blend, dairy-free butter and chocolate-hazelnut spread, or a sunflower seed butter chocolate spread for a nut-free option.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 235 calories
- Sugar: 25 g
- Sodium: 85 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg