Nutella Chocolate Chip Cookies

Nutella Chocolate Chip Cookies

I have a new favorite cookie to crave. At least for this week anyway. These cookies are hugged with nutella and make a pretty sweet switch up to my go-to chocolate chip cookie.

Nutella Cookie Ingredients

In addition to the nutella mixed in these guys, I also used a combination of granulated and dark brown sugar and oh my gosh. They are so good. Velvety even. I can’t stop eating them.

Making Cookie Dough

Mix 1/4 cup of nutella in the batter and stir in 2 heaping cups of chocolate chips.

Nutella Cookie Batter

Then streak the batter with the remaining nutella. Scoop onto baking sheets and bake away.

Nutella Cookies

Nutella Chocolate Chip Cookies
Yield: 2 dozen cookies

Nutella Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes


  • 2-1/3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, room temperature
  • 3/4 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup nutella
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups semisweet chocolate morsels


  1. Preheat oven to 350 degrees Fahrenheit and line baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, soda and salt. Set aside.
  3. Using a mixer, cream butter and both sugars. Add 1/4 a cup of the nutella (reserving the rest) and continue mixing until completely incorporated.
  4. Add the eggs and vanilla and mix until combined. Gradually add the flour mixture until just combined. Stir in chocolate morsels and then loosely swirl in the remaining nutella (plus a little more if you like) leaving streaks in the batter.
  5. Scoop dough onto baking sheet and bake for 9-12 minutes.
Nutella Chocolate Chip Cookie Ice Cream Sandwiches

Enjoy! You’ll love them just as they are or try them sandwiching your favorite ice cream on a warm, sunny day. Yum!!!

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13 comments on “Nutella Chocolate Chip Cookies”

  1. Salted or unsalted butter

  2. Hi! I made these today and it’s so good but my cookies came out really flat (even after putting it in the fridge). Any idea what could have gotten wrong? :/

    • Johanna I can’t say what may have been wrong if anything but I can let you know what I have just been reading. On “Apple News” coming from Alton Brown and other chefs is the suggestion to sub out either part of or all of the all purpose flour with bread flour. That is the suggestion for a higher rise and chewier chocolate chip cookie. Why – the gluten in bread flour is stronger than all purpose flour and while not making them “bready” does create a somewhat higher rise and chewier cookie. Give it a try. 

    • Johanna just a quick aside. In Britain bread flour is called strong flour. Probably a better name for it as it has more uses than just bread. 

  3. Oh my this looks super yummy! And oh so sinful!

  4. What a Sunday treat ! Will do this weekend ! Thank you so much !

  5. Didn’t even need to read the recipe to know these are going on my to-try recipe list, ha !
    The pic of the streaked batter is making me hungry !

  6. This is one of those recipes that gets printed immediately and taken into the kitchen. Nutella cookies, here I come!

  7. I NEED THESE!! They look great, and would also be good with that salted caramel hazelnut spread you introduced me to a while back :D

  8. They actually look velvety — I bet they are moist and delicious. I love Nutella! Great combination.

  9. Oh goodness.  These look so good.  I would probably crumble the cookies on top of the ice cream.  Yummy. 

  10. I am so trying these this weekend! !! Thank you… two of my favorite ingredients in one cookie :-) what’s not to love

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