Go Back
When making chocolate hazelnut spread cookies, you need simple ingredients. Here is what you'll need: - 1 cup all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup chocolate hazelnut spread (like Nutella) - 1/2 cup chopped hazelnuts (optional) - Sea salt for sprinkling (optional) Each ingredient plays a key role. The flour gives structure, while the butter adds richness. Brown sugar brings moisture and a hint of caramel. The chocolate hazelnut spread adds that creamy, chocolatey goodness we love. If you choose to add chopped hazelnuts, they give a nice crunch. A sprinkle of sea salt can enhance all the flavors. For the full recipe, you can check the section above. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps the cookies not stick. First, in a small bowl, whisk together the flour, baking powder, and salt. Set this aside. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together. Mix until it is light and fluffy, about 2-3 minutes. Then, add one large egg and one teaspoon of vanilla extract. Beat these in until well combined. Now, gradually add the flour mixture to the wet ingredients. Mix just until blended. Next, gently fold in the chocolate hazelnut spread. You want it swirled in, not completely mixed. If you like, stir in chopped hazelnuts for a crunchy bite. Now, scoop tablespoon-sized amounts of dough and place them on the baking sheet, leaving about 2 inches between each cookie. If you like a salty touch, sprinkle a pinch of sea salt on each cookie. Bake in the preheated oven for 10-12 minutes. The edges should be lightly golden. The centers will look soft but will firm up as they cool. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your warm, tasty cookies! For the complete recipe, check out the Full Recipe. To get the right texture, start with room temperature butter. This helps mix the butter and sugars well. Cream them until light and fluffy. This step adds air and makes your cookies soft. Bake these cookies at 350°F (175°C) for 10-12 minutes. You want the edges to be golden brown. The centers may seem soft, but they will firm up as they cool. Don't overbake, or they will turn crunchy. Want to add some extra flavor? Consider mixing in chopped chocolate chips or a sprinkle of cinnamon. You can also top the cookies with crushed hazelnuts for a nice crunch. If you like sweeter cookies, add a bit more sugar. For a stronger hazelnut taste, use more hazelnut spread. Taste the dough and adjust as you like. This allows you to create the perfect cookie just for you. For the full recipe, check the earlier section. Enjoy your baking adventure! {{image_2}} You can make these cookies with store-bought or homemade chocolate hazelnut spread. Store-bought options, like Nutella, are quick and easy. They give you that classic taste without any hassle. If you want to try homemade, blend roasted hazelnuts, cocoa powder, sugar, and oil. This gives you more control over the flavor and sweetness. You can adjust it to your taste. Homemade spread can be smoother or chunkier, depending on how you blend it. Both options work well in the recipe. Just remember, the spread’s taste will shine through. Choose what fits your style! For those with dietary needs, there are great options. To make gluten-free cookies, use almond flour or a gluten-free all-purpose blend. This keeps the cookies soft and tasty. If you want vegan cookies, swap the butter for coconut oil. Use a flax egg instead of a regular egg. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for a few minutes. This will help bind the cookies. For nut-free options, avoid hazelnuts. Instead, use sunflower seed butter or a nut-free spread. These swaps keep the cookie delicious while ensuring it's safe for those with allergies. You can enjoy these cookies no matter your dietary needs! To keep your chocolate hazelnut spread cookies fresh, store them in an airtight container. At room temperature, they stay good for about a week. If you want to keep them longer, you can refrigerate them. Just make sure to wrap them well to avoid moisture. Cookies can harden in the fridge, so let them sit out for a bit before you enjoy them. Freezing is a great way to save your cookies. To freeze the dough, scoop out the cookie balls and place them on a baking sheet. Freeze them for about an hour, then transfer the balls to a zip-top bag. You can bake them straight from the freezer when you crave a warm cookie. If you bake the cookies first, cool them completely. Place them in a freezer bag for up to three months. Just thaw them in the fridge or at room temperature before eating. Enjoy your treats anytime with this simple storage method! To make your cookies chewy, use brown sugar. Brown sugar adds moisture and chewiness. Also, avoid overbaking them. Bake until the edges are golden but the center stays soft. Letting them cool on the baking sheet keeps them soft, too. Yes, you can reduce the sugar. Use half the amount of granulated sugar if you prefer. You will still get a nice flavor from the hazelnut spread. Just keep in mind, less sugar may change the cookie's texture a bit. Using fresh hazelnuts gives a great crunch and flavor. However, you can also use pre-chopped hazelnuts. They save time and still taste good. If you want a stronger hazelnut flavor, roasting them first can enhance the taste. These cookies last about one week at room temperature. Store them in an airtight container to keep them fresh. You can also freeze them for up to three months. Thaw at room temperature before enjoying. You can substitute butter with oil, but it will change the texture. Cookies made with oil may be less fluffy. Use a light oil, like canola, and use about 3/4 cup for every 1/2 cup of butter. This will keep the cookies moist. For the full recipe, check the detailed instructions above! These chocolate hazelnut cookies are easy and delicious. We covered simple steps, tips for great texture, and fun variations. Baking them at the right temp makes all the difference. You can also tweak the recipe for dietary needs or extra flavors. Remember to store them well for lasting freshness. Enjoy sharing these treats or savoring them yourself! Your baking skills will impress anyone who tries these cookies. Happy baking!

Chocolate Hazelnut Spread Cookies

Indulge in the delightful world of chocolate hazelnut spread cookies with this easy recipe! Perfectly buttery and sweetened, these cookies are swirled with rich chocolate hazelnut spread and topped with crunchy hazelnuts. Whether you're a baking novice or a seasoned pro, you’ll love creating these tasty treats in just 30 minutes. Click through to discover the full recipe and impress everyone with your baking skills!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup chocolate hazelnut spread (like Nutella)

1/2 cup chopped hazelnuts (optional)

Sea salt for sprinkling (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

      Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.

        Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.

          Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients and mix until just blended.

            Fold in Hazelnut Spread: Gently fold in the chocolate hazelnut spread until the mixture is swirled but not completely mixed. If using, stir in the chopped hazelnuts for added crunch.

              Form Cookies: Scoop tablespoon-sized amounts of the dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.

                Sprinkle with Sea Salt: If desired, sprinkle a pinch of sea salt on top of each cookie for a touch of flavor contrast.

                  Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear a bit soft; they'll firm up as they cool.

                    Cool Down: Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

                      Prep Time: 15 min | Total Time: 30 min | Servings: 18 cookies

                        - Presentation Tips: Serve the cookies on a tiered stand or a decorative plate, and drizzle a little extra chocolate hazelnut spread on top for an extra decadent touch.