Description
These Nutella Crinkle Cookies are irresistibly soft, chewy, and filled with a luscious Nutella center. Rolled generously in granulated and confectioners’ sugar, these cookies offer a perfect chocolate-hazelnut flavor with a signature crinkled exterior. Perfect for Nutella lovers looking for an indulgent homemade treat.
Ingredients
Scale
Dry Ingredients
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 2 Tablespoons (10g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients & Mix-ins
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/3 cup (67g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (225g) Nutella
- 3/4 cup (94g) chopped hazelnuts
For Filling & Rolling
- 1/3 cup (100g) Nutella
- 1/3 cup (67g) granulated sugar
- 3/4 cup (90g) confectioners’ sugar, plus more as needed to sift on top
Instructions
- Optional Toast the Hazelnuts: Spread chopped hazelnuts on a lined baking sheet and bake in a 300°F (149°C) oven for 5–7 minutes until slightly darkened. Let cool for at least 5 minutes before using.
- Mix Dry Ingredients: Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl until combined. Set aside.
- Cream Butter and Sugars: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until fluffy and light in color, about 3 minutes.
- Add Eggs and Nutella: Beat in the egg, egg yolk, and vanilla extract until incorporated. Add 3/4 cup Nutella and beat on high speed until fully combined, scraping down the bowl as needed.
- Combine Dry and Wet Ingredients: Add dry ingredients to the wet mixture and beat on low speed until combined. Fold in the chopped hazelnuts gently on low speed until incorporated. The dough will be thick, soft, and sticky.
- Chill the Dough: Cover the dough tightly and refrigerate for at least 2 hours and up to 3 days; chilling is mandatory for handling this dough.
- Preheat Oven and Prepare Baking Sheets: Set oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. Place granulated sugar in one bowl and confectioners’ sugar in another for rolling.
- Shape and Fill Cookies: After chilling, scoop scant tablespoon (17g) balls of dough. Make an indent in each ball, fill half with about 1/2 teaspoon Nutella, then cover with a second dough bowl, pinching edges to seal. Smooth into round balls.
- Coat the Cookies: Roll each dough ball first in granulated sugar, then generously in confectioners’ sugar. Arrange on baking sheets 3 inches apart.
- Bake: Bake for 11–12 minutes or until edges appear set and centers are still soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Sift more confectioners’ sugar on top after cooling if desired.
Notes
- You can make the dough ahead and chill up to 3 days. Unbaked shaped cookie dough balls (not sugar-coated) freeze well up to 3 months; thaw 30 minutes before baking.
- Baked cookies also freeze well for up to 3 months; thaw at room temperature or refrigerated.
- Use an electric mixer with a paddle attachment for best creaming results.
- An extra egg yolk helps the dough spread and provides softness for the signature crinkle effect when baked.
- For best texture, use hand-chopped hazelnuts rather than food-processed to avoid overly dry dough.
- If omitting nuts, substitute with mini or regular chocolate chips in equal amounts to prevent overspreading.
- Coating dough balls first in granulated sugar then confectioners’ sugar prevents excessive melting of the powdered sugar into the cookie.
- To make unfilled cookies, scoop about 1.5 Tbsp (35g) balls of dough and roll; yield increases to about 36 cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 35mg
