Nutella Almond Cookies
Indulge in the irresistible fusion of rich, creamy Nutella and nutty almonds with these decadent Nutella Almond Cookies! Perfectly crisp edges give way to a soft, chewy center packed with gooey chocolate chips and crunchy bits of almond, offering a delightful contrast of textures in every bite. This quick and easy recipe comes together in just 25 minutes, making it ideal for busy weeknights or last-minute desserts. With the luxurious flavor of Nutella as the star ingredient, these cookies are sure to satisfy any sweet tooth. Whether served warm straight from the oven or stored for snacking, they’re a guaranteed crowd-pleaser. Perfect for holiday trays, after-school treats, or gifting, these cookies bring an elevated twist to your classic cookie repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 0.5 cups granulated sugar
- 0.5 cups brown sugar (packed)
- 1 large egg
- 1 teaspoons vanilla extract
- 0.75 cups Nutella
- 0.5 cups chopped almonds
- 0.5 cups chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a handheld or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
Add in the egg and vanilla extract, then mix until fully combined.
Pour in the Nutella and continue mixing until the Nutella is well incorporated into the wet ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a cookie dough forms.
Fold in the chopped almonds and chocolate chips using a spatula until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are set and the centers look slightly undercooked. Be careful not to overbake.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
4802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.3 g | 331% | |
| Saturated Fat | 149.7 g | 748% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1447 mg | 63% | |
| Total Carbohydrate | 588.5 g | 214% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 401.7 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 692 mg | 53% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 2608 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
