Name: Chewy Nutella Cookies
Prep time: 75 min
Cook time: 10 min
Total time: 85 min
Ingredients: 1- Cup Butter (softened); 2/3- Cup Nutella; 1 1/4- Cup Sugar; 1/4- Cup Cream Cheese (softened); 1- tsp Vanilla Extract; 1/4- tsp Hazelnut Extract; 1- Egg; 3 1/2- Cups All Purpose Flour; 1- tsp Baking Powder; 1/2- tsp Salt; 1/4- tsp Baking Soda

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Do you ever find a cookie that is just the perfect texture? Just a little chewy, soft, buttery and delicious at the same time? These Nutella cookies are just that! I love to make them nice and big perfect for dunking in milk and enjoying!

I love Nutella… love it, love it, love it.

I know it isn’t the healthiest ingredient,,,, I know it has a lot of sugar… but I also know that life is all about balance, so when I decide to indulge in a sweet treat Nutella is at the top of my list.

A few years ago my step mom sent me a news article about a Nutella delivery truck that was robbed, her only text with the link was, “Do we need to come bail you out!?”

I would love to know the person who pulled off that heist… they may be my long lost twin!!

So one day I was making peanut butter cookies and saw the Nutella in the cabinet… I got to thinking, why have I never made Nutella cookies?? I mean really, that’s a valid question, right? So I did some tweaking of my very favorite sugar cookie recipe and I came up with these.

Sometimes I am very, very pleased with myself… this, my friends, is one of those times! These Nutella cookies are the perfect combination of soft and chewy, they are sweet and Nutella-y without being overly sweet.

The dough needs to refrigerate before baking so make sure you have enough time. These are a great make-ahead dough to have slice and bake cookies on hand when you want them!

Here’s what you’ll need for these Nutella Cookies

Here’s what you’ll need –

1- Cup Butter (softened)

2/3- Cup Nutella

1 1/4- Cup Sugar

1/4- Cup Cream Cheese (softened)

1- tsp Vanilla Extract

1/4- tsp Hazelnut Extract

1- Egg

3 1/2- Cups All Purpose Flour

1- tsp Baking Powder

1/2- tsp Salt

1/4- tsp Baking Soda

With an electric or stand mixer blend together your butter, Nutella, sugar, and cream cheese. Once they are well blended add in your extracts and your egg and beat until everything is nicely combined.

Now add in your baking powder, baking soda and salt. Add in your flour a little at a time beating in between additions until the flour is all incorporated.

Now mold your dough into a cylinder shape and wrap it with plastic wrap or wax paper. You can make your dough log as thick as you want it depending on how big you want your cookies. I made mine about 3 inches in diameter to make nice big cookies!

Pop your dough in the fridge for at least an hour. You can leave it overnight too if you want to make your dough a day ahead.

When you are ready to bake preheat your oven to 375. Slice your dough and place it on cookie sheets about 2 inches apart (they do grow a little) and bake for about 10 minutes or until the center is set.

Let them cool a couple of minutes on the cookie sheet before moving to cooling racks to cool completely.

Now enjoy!! They go perfectly with a cup of coffee, hot cocoa or a nice tall glass of milk! They are the perfect cookie for any occasion!

Chewy Nutella Cookies

These Nutella cookies are the perfect combination of soft and chewy, and full of chocolate hazelnut flavor!

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Course: Desserts

Prep Time: 1 15

Cook Time: 10

Total Time: 1 25

Servings: Dozen

Calories: 147kcal

Author: Krista

Ingredients

1- Cup Butter softened
2/3- Cup Nutella
1 1/4- Cup Sugar
1/4- Cup Cream Cheese softened
1- tsp Vanilla Extract
1/4- tsp Hazelnut Extract
1- Egg
3 1/2- Cups All Purpose Flour
1- tsp Baking Powder
1/2- tsp Salt
1/4- tsp Baking Soda

Instructions

1.With an electric or stand mixer blend butter, Nutella, sugar, and cream cheese. Once they are well blended add in your extracts and your egg and beat until combined.
2.Add in your baking powder, baking soda and salt. Add in your flour a little at a time beating in between additions until the flour is all incorporated.
3.Mold your dough into a cylinder shape and wrap it with plastic wrap or wax paper.
4. Refrigerate for at least an hour. You can leave it overnight too if you want to make your dough a day ahead.
5. Preheat your oven to 375. Slice your dough and place it on cookie sheets about 2 inches apart (they do grow a little) and bake for about 10 minutes or until the center is set.
6.Let them cool a couple of minutes on the cookie sheet before moving to cooling racks to cool completely.