Nutella Cookies Recipe With Hazelnut Cocoa Drizzle

I’ve found that nothing quite cures a sweet craving like a warm, homemade cookie. And when those cookies are these Nutella cookies recipe With Hazelnut Cocoa Drizzle, your kitchen will fill with the most comforting aroma of chocolate and toasted hazelnuts. This is an ideal solution for busy families needing a quick, family-friendly treat after dinner or for when friends pop over unexpectedly. This easy-to-follow Nutella cookies recipe will quickly become a cherished favorite.

Ingredients and Smart Substitutions

For the Nutella Cookies:

• All-purpose flour (1 ½ cups / 180g): The base for a chewy cookie.
• Baking soda (1 tsp / 5g): Helps them rise and get soft.
• Salt (¼ tsp / 1.5g): Balances the sweetness.
• Unsalted butter, softened (½ cup / 113g): For richness and texture (I always use good quality butter here; it really makes a difference).
• Granulated sugar (½ cup / 100g): Sweetness and crisp edges.
• Brown sugar, packed (¼ cup / 50g): Adds moisture and a deeper flavor.
• Large egg (1): Binds it all together.
• Vanilla extract (1 tsp / 5ml): Enhances all the flavors.
• Nutella (1 cup / 280g): The star of the show for that irresistible hazelnut cocoa taste, essential for this Nutella cookies recipe.
• Optional: Mini chocolate chips (½ cup / 85g) for extra chocolatey goodness.

For the Hazelnut Cocoa Drizzle:

• Powdered sugar (¾ cup / 90g): For a smooth, sweet glaze.
• Unsweetened cocoa powder (2 tbsp / 10g): Adds deep chocolate flavor.
• Milk (1-2 tbsp / 15-30ml): To thin the drizzle to perfection (any milk works, even dairy-free milk if that’s what’s in your fridge).
• Hazelnut extract (¼ tsp / 1.25ml): Boosts that delicious hazelnut aroma.

Premium Picks & Dietary Swaps:

• Flour: Try organic all-purpose flour or a 1:1 gluten-free baking blend for a different texture.
• Dairy-Free: Use dairy-free butter and a chocolate-hazelnut spread alternative.
• Nut-Free: Swap Nutella for a sunflower seed butter chocolate spread if allergies are a concern, creating a delicious alternative to this Nutella cookies recipe for everyone.

Step-by-Step Preparation

• 1. Prep Your Workspace:

  Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper. This helps prevent sticking and ensures even baking.

• 2. Dry Mix:

  In a medium bowl, whisk together flour, baking soda, and salt until well combined. Set aside; it should look uniformly pale.

• 3. Cream Wet Ingredients:

  In a large bowl, cream softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes. It will become noticeably paler.

• 4. Add Egg & 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, showing a rich brown color.

• 5. Combine:

  Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix; the dough should still look soft and slightly shaggy. Fold in mini chocolate chips if using. If the dough looks too crumbly, add ½-1 tablespoon of milk to bring it together.

• 6. Scoop & 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, while the centers still appear slightly soft.

• 7. Cool:

  Let cookies cool on the baking sheet for 5 minutes; they’ll firm up as they rest. Then, transfer them to a wire rack to cool completely, ensuring they don’t stick.

• 8. 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. The drizzle should be thick enough to cling but still pourable.

• 9. Drizzle & Serve:

  Once cookies are fully cooled (this is key!), drizzle the hazelnut cocoa mixture over them. These finished Nutella cookies recipe With Hazelnut Cocoa Drizzle are truly a treat. Let the drizzle set for a few minutes before serving or storing.

• Optional Shortcut:

  Skip chilling the dough for an even quicker bake, perfect for a fast weeknight dessert! I often scoop the dough balls onto the baking sheet and then pop them into the fridge for about 10 minutes before baking; this helps them stay thick and chewy, which my kids love for these Nutella cookies. For extra chewy cookies, chill for 30 minutes until firm.

Best Times to Make and Share

• Anytime Treat: This easy Nutella cookies recipe is perfect for weeknight desserts, after-school snacks, or a cozy Sunday afternoon baking session.
• Special Occasions: They’re great for potlucks, bake sales, holiday cookie platters, or as thoughtful homemade gifts that everyone appreciates.
• Serving Inspiration: Enjoy these delights with a tall glass of cold milk, a warm cup of coffee, or alongside a scoop of creamy vanilla ice cream.
• Storage Advice: Store baked Nutella cookies in an airtight container at room temperature for up to 3-5 days. For longer storage, freeze cooled cookies in a freezer-safe bag for up to 3 months; thaw at room temperature or warm briefly in the microwave.

Why Nutella Cookies Fit Healthy & Modern Lifestyles

• Mindful Indulgence: Enjoying homemade treats like these Nutella cookies in moderation allows for a balanced diet and prevents cravings for less healthy options.
• Family-Friendly Dessert: A perfect ending to family dinners, bringing everyone together with a beloved sweet treat.
• Easy Meal Prep Recipes: The cookie dough can be made ahead and stored in the fridge for up to 3 days, or portioned and frozen for quick baking later. This is a real time-saver on busy weeknights!
• Homemade Control: Making your own Nutella cookies means you control the ingredients, avoiding unwanted additives often found in store-bought options.
• Quick & Satisfying: A delicious, satisfying treat that’s quick to make, fitting into busy schedules without compromising on taste.

Everyday Benefits Beyond the Kitchen

• Convenience for Busy Parents: The quick prep and bake time means fresh cookies are possible even on hectic weeknights.
• Affordable Joy for Families: Making this Nutella cookies recipe at home is much more budget-friendly than buying specialty cookies, providing deliciousness without breaking the bank.
• Balanced Treats for Mindful Eating: Offers a satisfying sweet escape, allowing for a balanced approach to treats within a healthy lifestyle.

Kitchen Secrets & Adjustments

Maximize Flavor

Add a pinch of flaky sea salt on top of the cookies before baking to enhance the chocolate and hazelnut flavors. For chewier cookies, be sure not to overbake; their centers should still look slightly soft when you pull them from the oven.

Variations for Picky Eaters or Festive Occasions

• Mini Cookies: Scoop smaller portions for tiny hands or elegant party platters.
• Custom Toppings: Sprinkle with chopped hazelnuts, colorful sprinkles, or a dusting of cocoa powder before the drizzle sets for extra flair.
• No-Drizzle Option: These Nutella cookies are delicious even without the hazelnut cocoa drizzle if you’re short on time!

Allergy-Conscious Swaps

As mentioned, use a dairy-free butter and a nut-free chocolate spread if dealing with allergies. A 1:1 gluten-free flour blend also works great in this recipe.

FAQs About Nutella Cookies with Hazelnut Cocoa Drizzle

Q: Is this Nutella cookies recipe good for weight-conscious diets?

When enjoyed in moderation, homemade Nutella cookies can fit into a balanced diet. Making them yourself allows for ingredient control and mindful portioning, ensuring a satisfying treat that fits your lifestyle.

Q: Can I prep Nutella cookies ahead of time for busy weeks?

Absolutely! You can make the cookie dough up to 3 days in advance and store it in the fridge. Alternatively, portion and freeze dough balls for up to 3 months to bake fresh whenever a craving strikes, a great solution for easy meal prep.

Q: How long do Nutella cookies stay fresh?

These Nutella cookies stay wonderfully fresh in an airtight container at room temperature for 3-5 days. For the very best flavor and texture, I find they’re most delicious when enjoyed within the first 2-3 days of baking.

Q: Can I use a different nut butter instead of Nutella for these cookies?

Yes, you can experiment with other chocolate-hazelnut spreads or even a high-quality chocolate almond butter if you prefer. While the classic Nutella taste is unique, other spreads can offer delicious variations to this cookie recipe.

Q: What’s the secret to a perfect Hazelnut Cocoa Drizzle?

The key is consistency! I always start with just one tablespoon of milk and gradually add tiny amounts more until it’s smooth and pourable, yet still thick enough to cling beautifully to the cookies. Don’t forget that hazelnut extract for an extra flavor boost!

Q: Can I make these Nutella cookies without the drizzle?

Yes, these Nutella cookies are absolutely delicious on their own, even without the drizzle. The hazelnut cocoa drizzle adds an extra layer of flavor and a pretty finish, but it’s entirely optional if you’re short on time or prefer them plain.

Conclusion

This Nutella cookies recipe with hazelnut cocoa drizzle is a true game-changer for easy, delicious baking, offering a perfect family-friendly dessert. I always feel a sense of warmth when these come out of the oven! Don’t wait – save this recipe on Pinterest now and bake a batch tonight.

nutella cookies recipe With Hazelnut Cocoa Drizzle

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• Author: Sarah Mali
• Total Time: 60 minutes
• Yield: 18 cookies 1x
• Diet: General

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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.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Prep Your Workspace: Preheat oven to 350(degree)F (175(degree)C). Line a large baking sheet with parchment paper.
2. Dry Mix: In a medium bowl, whisk together flour, baking soda, and salt until well combined. Set aside.
3. 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).
4. 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.
5. 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.)
6. 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.
7. Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
8. 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.
9. 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