Traditional Nutella Cookies

"I had these cookies for the first time at a football tailgate and they were so delicious that we were all amazed to find out that one of the guys had made them. He got the original recipe from a tailgating website and they are way too delicious and easy not to pass on."
photo by kmccart photo by kmccart
photo by kmccart
Ready In:
4 dozen cookies




  • 1. In one bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  • 2. In the bowl of a mixer, cream the butter and the two sugars until all is integrated and fluffy.
  • 3. Mix in the Nutella, followed by the chopped hazelnuts. Beat in the eggs one at a time, followed by the vanilla.
  • 4. Add the flour mixture to the mixing bowl in three increments, integrating each one before adding the next.
  • 5. Chill dough while oven preheats to 350°F Scoop the dough into balls and bake for about 10 minutes.

Questions & Replies

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  1. These are spectacular! Crunchy, chewy and wafer thin with the delicious taste of Nutella. What else could you ask for? My family, friends & co-workers went bonkers over these delicious devils. Made these for a cookie exchange & they were such a huge hit, they asked me to make them for our Christmas cookie exchange, but with the hazelnuts this time. Omitted them the first go round, since my hubby doesn't like nuts in his cookies. This is definitely a keeper and a constant cookie staple in our house from now on.
  2. Followed the recipe exactly. I toasted my hazelnuts on a slow burner, tossing in a skillet for about 1/2 hr. They were rolled in a towel as suggested to take the skins off before chopping. Turned out quite nicely. They set up after sitting a bit and are easier to handle.
  3. I made these cookies yesterday for my boyfriend and they were amazing!! I love how they're crunchy and chewy at the same time. My only "but" is that they spread way too much while in the oven, so they ended up like nutella crackers, lol. Maybe a bit more flour would do the trick. I'll definitely make these again...and again... and again!
  4. Wow, were these yummy!! I was actually using up a large jar of nutella so I only had maybe 20 oz. or so to mix into the dough. Turns out it didn't matter -- the cookies still turned out great. I had started out with very soft butter so the cookies spread a little more than I expected but they still came out wonderfully chewy and chock full of nutella flavor. I highly recomment toasting the hazelnuts at 300F for 10 minutes, then rolling them around in a clean kitchen towel to remove most of the skins. The toasted nuts really add a nice flavor to the cookie. Thanks so much for posting this recipe!



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