Nutella Crinkle Cookies
Indulge in the rich, gooey decadence of Nutella Crinkle Cookies, a treat that combines irresistible chocolate hazelnut flavor with a stunning crackled finish. These cookies are delightfully soft and chewy, with a blissful balance of Nutella's velvety sweetness and a hint of cocoa richness. Rolled in powdered sugar before baking, they develop a signature crinkled look that adds charm to any dessert display. With just 15 minutes of prep time and a quick chill in the fridge, this recipe is both easy and satisfying for bakers of all skill levels. Whether you're whipping up a batch for a holiday gathering or satisfying a weeknight sweet tooth, these Nutella Crinkle Cookies are the ultimate crowd-pleaser. Perfectly portioned to yield about 20 cookies, they pair beautifully with a glass of milk or a mug of coffee. Don't forget to savor their soft, melt-in-your-mouth centers for the ultimate cookie experience!
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Recipe Information
Ingredients
- 240 grams Nutella
- 120 grams All-purpose flour
- 100 grams Granulated sugar
- 15 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 2 items Large eggs
- 1 teaspoon Vanilla extract
- 60 grams Powdered sugar
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the Nutella and granulated sugar using a spatula or hand mixer until smooth and well incorporated.
Add the eggs and vanilla extract to the bowl, and mix until the consistency is soft and glossy, about 1–2 minutes.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
Gradually fold the dry ingredients into the wet ingredients mixture. Stir until no streaks of flour remain, but do not overmix. The dough will be thick and sticky.
Cover the mixing bowl with plastic wrap and refrigerate the dough for 30 minutes. This makes it easier to handle.
Place the powdered sugar into a small bowl. Using a tablespoon or cookie scoop, portion out dough into 1-inch balls. Roll each ball generously in powdered sugar, ensuring it is fully coated.
Arrange the coated dough balls on the prepared baking sheets, leaving at least 2 inches between each cookie to allow for spreading.
Bake in the preheated oven for 10–12 minutes, or until the cookies have spread and formed crinkled tops. Do not overbake; they should still be soft in the center.
Remove the baking sheets from the oven and let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 5 days. Enjoy your Nutella Crinkle Cookies!
Nutrition Facts
Calories |
129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 63 mg | 3% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 14.9 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 74 mg | 2% | |
*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.
