Nutella Chip Cookies
Indulge your sweet tooth with these irresistible Nutella Chip Cookies—a delightful twist on classic chocolate chip cookies that's bursting with rich, hazelnut flavor. Featuring swirls of creamy Nutella folded into buttery cookie dough and studded with semi-sweet chocolate chips, these cookies deliver gooey decadence in every bite. With just 15 minutes of prep time and 10 minutes of baking, this quick and easy recipe is perfect for busy bakers looking to make a batch of homemade treats. The soft, chewy texture paired with golden edges makes these cookies a crowd-pleasing dessert that’s ideal for any occasion. Serve them warm for a drool-worthy Nutella experience, or store them for up to 5 days—if they last that long! Perfect for cookie lovers, this recipe is sure to become your new favorite.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter (softened)
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar (packed)
- 1.5 teaspoons vanilla extract
- 2 large eggs
- 1.5 cups semi-sweet chocolate chips
- 0.5 cup Nutella
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes with an electric mixer on medium speed.
Add the eggs, one at a time, mixing well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the chocolate chips evenly throughout the dough.
Using a spoon or cookie scoop, drop spoonfuls of Nutella (about 1 teaspoon each) randomly onto the dough. Gently fold the Nutella into the cookie dough to create swirls, being careful not to fully mix it in.
Scoop tablespoons of dough and place them about 2 inches apart on the prepared baking sheets.
Bake for 9-11 minutes, or until the edges are golden and the centers look slightly underbaked (they will continue to cook as they cool).
Allow the cookies to cool on the baking sheets for about 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. Enjoy!
Nutrition Facts
Calories |
5422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.7 g | 344% | |
| Saturated Fat | 179.1 g | 896% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2699 mg | 117% | |
| Total Carbohydrate | 739.3 g | 269% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 485.8 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 350 mg | 27% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 1229 mg | 26% | |
*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.
