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.
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❤️ Why you'll love it
- 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.
🧅 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.
🥣 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.
🔄 Substitutions and Variations
- 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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🔌 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 Recipes
- Copycat Crumbl Twix Cookies
- Bananas Foster Cookies
- White Chocolate Raspberry Cookies
- Stacked Christmas Tree Cookies
- Cranberry Orange Almond Shortbread Cookies
- Christmas Oreo Cookies
- Grinch Cookies with Cake Mix
🧊 Storage
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.
💡 Tips
Expert Tip: 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!
👩🍳 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.
If you’ve tried this Nutella Brownie Cookies Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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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 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.
- In another medium bowl, add the flour, cornstarch, baking powder, baking soda and salt and mix with a whisk.
- 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.
- 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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