Nutella Cookies

5 from 3 reviews

These Nutella cookies are chewy cookies that has a swirl of Nutella and mini chocolate chips. The cookies are stuffed with Nutella.

Prep Time30

Cook Time14

Chilling Time1

Total Time1 44

Servings: Large cookies

Calories: 429kcal

Place wax paper over a small cookie sheet. Use a 1/2 TBSP to scoop 14 dollops of Nutella. Place in the freezer for an hour to set.
7 TBSP Nutella
In a medium bowl, sift the flour, baking soda, and salt together. Set aside.
3 1/4 cups All-purpose flour, 1 tsp Baking soda, 1 tsp Salt
Using a mixer, beat the melted butter (make sure it is cooled to room temperature), brown sugar, and sugar on high speed for 2 minutes.
1 cup Unsalted butter, 1 cup Brown sugar, 1/2 cup White granulated sugar
Add the vanilla and eggs. Mix on medium speed until smooth. Add in the dry ingredients and mix on low speed until just combined.
1 tsp Pure vanilla extract, 2 Large eggs
Add in the mini chocolate chips and mix on low speed. Place 4 TBSP dollops over the dough. Then, mix on low until Nutella is swirled in. Be careful to not over mix!
3/4 cup Mini chocolate chips, 4 TBSP Nutella
Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough rest for 10 minutes. This helps to prevent too much spreading.
Use a large cookie scoop (about 2 TBSP). Place your thumb into the cookie scoop and place a frozen Nutella drop into the hole. Cover it with the cookie dough. Place 6 cookie dough balls per cookie sheet.
Bake 1 cookie sheet at a time. Bake for 13-15 minutes until the edges are lightly golden.
Let the cookies sit on the hot pan for 5 minutes. Then, transfer to a cooling rack.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.

High altitude baking- Add an extra 2 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.