Nutella brownie cookies are a fabulous cross between some fudgy, decadent brownies and a classic chocolate cookie, with some chocolate chips hiding in there.
Nutella has long been a favorite in my house. My kids absolutely adore it. They will eat 'chocolate sandwiches' like no-ones business.
So coming up with a recipe like this was bound to happen. They also love brownies and every kind of cookie you can think of.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More cookie and brownie recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Nutella Brownie Cookies
- Fan Favorite Recipes
- 💬 Comments
What makes this recipe so yummy
- If you're a chocolate lover and a fan of Nutella, you'll love these Nutella cookies.
- They're a great treat to give as a gift.
- Great to bring to the classroom or office.
- They're also pretty simple to make.
- What's not to like about a fudgy cookie. These are traditional chocolate brownie cookies with a delicious hazelnut twist.
Groceries you'll need: Ingredients
- Unsalted Butter
- Brown Sugar
- Granulated Sugar
- Nutella
- Large Eggs
- Vanilla Extract
- Cornstarch
- Baking Powder
- Baking Soda
- Salt
- Semi-Sweet Chocolate Chips (optional)
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Mix butter, sugars, Nutella, egg and vanilla at medium speed until nice and creamy.
- Step 2: In another bowl, mix the flour, cornstarch, baking powder, baking soda and salt.
- Step 3: Mix wet with dry, in batches.
- Step 4: Fold in the chocolate chips into the cookie dough with a rubber spatula.
- Step 5: Cover the bowl with plastic wrap then refrigerate for 3 hours (or more).
- Step 6: Preheat oven then start scooping out the brownie batter (you could use an ice cream scoop if you like larger cookies) onto a baking tray lined with parchment paper.
- Step 7: Bake for 10 minutes.
- Step 8: Allow to cool on the cookie sheet for 10 minutes before transferring to a cooling rack.
Hint: For best results, it's definitely important to refrigerate the cookie dough before baking. This will help avoid the cookies being too flat.
Recipe variations and substitute ideas
- Flaky Salt - sprinkle a pinch of salt on the top of each cookie for that little touch of saltiness.
- Dark Chocolate Chips - for more of a dark chocolate brownie.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I used a stand mixer for this recipe (although I prefer it, you could also use an electric mixer, or just mix by hand).
I have some affiliate links below in the recipe card, for all the equipment I used.
More cookie and brownie recipes I think you'll love
How to store leftovers
These cookies can be stored at room temperature in an airtight container for 3-4 days.
They also freeze very well. Freeze in a safe container for up to 3 months.
Mel's kitchen notes
Roll the Nutella balls, then freeze them like that. Just bring out a few to bake when you want to.
These Nutella brownie cookies taste great dunked into a glass of milk!
Frequently asked questions: FAQs
It is all determined by the fat to flour ratio. For a brownie (or in this instance - a brownie cookie) to be more fudgy, it will need less flour and more fat.
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Nutella Brownie Cookies
Video
Equipment
Ingredients
- ½ Cup Unsalted Butter softened
- ¼ Cup Granulated Sugar
- ⅔ Cup Light Brown Sugar packed
- 1 Cup Nutella
- 1 Each Large Egg
- 1-½ teaspoons Vanilla Extract
- 1-½ Cups All Purpose Flour
- 2 teaspoons Cornstarch
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ Cup Semi-Sweet Chocolate Chips
Instructions
- Add the butter, sugars, Nutella, egg and vanilla extract to the bowl of a stand mixer and mix with the paddle attachment until combined and creamy.½ Cup Unsalted Butter, ¼ Cup Granulated Sugar, ⅔ Cup Light Brown Sugar, 1 Cup Nutella, 1 Each Large Egg, 1-½ teaspoons Vanilla Extract
- In another medium bowl, add the flour, cornstarch, baking powder, baking soda and salt and mix with a whisk.1-½ Cups All Purpose Flour, 2 teaspoons Cornstarch, ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
- Add one cup of the dry mixture to the wet and mix until just combined - then repeat with the remaining flour.
- Fold in the chocolate chips.½ Cup Semi-Sweet Chocolate Chips
- Cover the bowl with plastic wrap and refrigerate for 3 hours or more.
- Preheat oven to 375°F.
- Line a cookie sheet with parchment paper then using a cookie scoop take 2 Tablespoons (or 2 scoops) of the cookie dough and quickly roll a little with your hands.
- Lay on the cookie sheet, 2 inches apart.
- Bake for 10-12 minutes. Remove from the oven and allow to set up some more on the cookie sheet, for about 10 minutes before moving to a wire rack to cool completely.
Notes
Nutrition
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