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Recipe for chocolate Nutella® nut cookies

Chocolate Nutella nut cookies, from The Perfect Pantry.

To be honest, I thought it would be safe to make these chocolate Nutella nut cookies. After all, I'm not one of those people (you know who you are) who can't pass a jar of hazelnutty-chocolaty Nutella without sticking a spoon in it. Temptation? No problem. Or so I thought. Then I made the mistake of tasting one of the cookies, still warm from the oven, and my willpower melted as quickly as that rich, not-too-sweet cookie melted on my tongue. So my advice to you is this: do not make these cookies unless your granddaughters, and your son-in-law, and your friend who comes for afternoon tea promise to stop by that very same day to eat the entire batch. If you do bake these cookies, and you're home alone, please remember that I tried to save you.

Chocolate Nutella nut cookies.

Chocolate Nutella® nut cookies

From the pantry, you'll need: Nutella, all-purpose unbleached flour, baking powder, kosher salt, cocoa powder, unsalted butter, granulated sugar, brown sugar, pure vanilla extract, peanuts.

Adapted slightly from a recipe for these chocolate Nutella cookies on Two Peas & Their Pod. Makes 2-1/2 dozen medium-size cookies.


1-1/4 cups all-purpose unbleached flour
1 tsp baking powder
1/2 tsp kosher salt
2/3 cup unsweetened cocoa powder
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar (I use light brown)
2 tsp pure vanilla extract
1/3 cup Nutella
1/3 cup milk (any kind; I use nonfat)
1/4 cup coarsely chopped peanuts


In a mixing bowl, whisk together flour, baking powder, salt and cocoa powder. Set aside.

In the bowl of a KitchenAid-type stand mixer fitted with the paddle, cream together the butter and sugars on medium speed, until the mixture is smooth and well incorporated. Beat in the vanilla extract, then add the Nutella and beat until smooth.

With the mixer on low speed, add the flour and milk, alternately, until all of the flour is incorporated. Stir in the peanuts.

Cover the mixer bowl, and refrigerate the dough for at least 15 minutes (you can make the dough a day in advance; cover with plastic wrap and refrigerate until ready to use).

When you are ready to bake, preheat the oven to 325°F. Prepare two baking sheets with Silpats (silicone mats).

Use a small scoop with a release (called a disher), or a tablespoon, to form 1-1/2 inch balls of dough. Place on the cookie sheets, 2 inches apart. Press down gently on each ball of dough to flatten slightly.

Bake for 11-12 minutes (rotate the pans half way through), until the cookies are just starting to set (the cookies will be very soft). Remove from the oven and let cool on the sheets for 2-3 minutes. Then, carefully transfer the cookies to a wire rack to cool completely.

Store in an airtight container for 2 days.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Mexican chocolate cookies
Chocolate spice cookies
Sweet and salty peanut chocolate chunk cookies
Famous chocolate chip cookies
Nutella banana bruschetta

Other recipes that use these pantry ingredients:
Nutella s'mores panini, from Panini Happy
Gluten free peanut butter and Nutella thumbprint cookies, from Bell' Alimento
Nutella no-bake cookies, from Vintage Mixer
Peanut butter Nutella cookie cups, from Barbara Bakes
Nutella cookie sandwiches, from Mele Cotte

Chocolate Nutella nut cookies melt in your mouth!

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.


Thanks for the warning! I'm with you on the temptation not being a problem, but warm from the oven anything is a whole different story. These sound wonderful!

Kellypea, I blame quality control! Of course I couldn't share the recipe here without tasting it first. And then I had to taste again, just to be sure the cookies were as good as I thought they were the first time. After the first two cookies, well, I plead the Fifth.

Thanks for trying to save me Lydia! I can't keep a jar of Nutella in the house for baking since the spoon is always ready.

Bellini, my husband is the same way, spoon at the ready whenever he sees the Nutella jar!

Oh boy am I in love!

I am drooling, and I've never even tasted Nutella.

LOL regarding inviting a crew! Bet this recipe would be easy to convert to gluten free, Lydia. And 1/3 cup of Nutella is not excessive, but I totally "get" the seductive quality of Nutella. Even spreading a little between peanut butter or chocolate cookies to make Nutella sandwich cookies produces amazing results. ;-)

Thanks for the recipe ... and the warning!

Crystal, easy to fall in love with these cookies.

Kalyn, thanks! These are just too good.

Shirley, I'm not a Nutella lover, but I live with one, and I've watched him devour a jar of Nutella with nothing more than a spoon. And then I watched him devour these cookies, too.

oh boy! Are any cookies really ever safe to have in the house? I think not. Especially these! YUM

I just made these and they are sooooooo good. I had ONE and I want to have the whole batch!

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