Nutella Crunch Cookies

12 Servings
Prep Time 40 minutes
Cook Time 8 minutes
Total Time 48 minutes

Nutella Crunch Cookies have just five ingredients and are the perfect addition to your holiday cookie box!

Nutella can be more than just a spread for toast. It’s also an amazing ingredient for making all sorts of delicious Dessert Recipes. If you love these chocolate hazelnut cookies, be sure to try Nutella Brownies and Nutella Cake too! 

Sabrina’s Nutella Crunch Cookies Recipe

This Sweet chocolate dessert recipe is sure to be a favorite with everybody. Just like a chocolate hazelnut spread in the ingredients, the cookies are the perfect combination of rich chocolate and earthy hazelnut flavor with a nice crunch. You’re sure to love the chocolate hazelnut bliss in every single bite!

Using your favorite chocolate hazelnut spread also makes it easy to make this chocolate cookie recipe without a lot of ingredients or prep time. Just blend the hazelnut spread with flour, egg, salt, and crunchy hazelnuts. Just like that, you’ll have a simple chocolate cookie dough packed with flavor and ready to go.

Ingredients

  • Nutella: Nutella spread is a key ingredient in this recipe. 1 cup of Nutella will give the cookies a rich chocolate flavor, and also act as the base for the simple cookie dough.
  • Pantry Ingredients: You only need 1 egg, ¼ teaspoon salt, and ¾ cup flour to bind with the Nutella and give the chocolate dough some structure.
  • Hazelnut Pieces: Lastly, add chopped hazelnuts to give the cookies extra crunch for texture. The Nutella spread already gives the cookies an amazing nutty flavor, but adding the crunchy hazelnut pieces enhances that flavor and gives the cookies a much more interesting texture to bite into.

Kitchen Tools & Equipment

  • Mixer: You can use a stand mixer or a handheld electric mixer to combine your ingredients. If you don’t have a mixer, you can easily use a medium bowl and mix the ingredients with a whisk.
  • Plastic Wrap: Use plastic wrap, or another cover for your cookie dough while it refrigerates. Covering it keeps it from drying out.
  • Small Bowl: A small bowl will hold your chopped hazelnuts and you can press cookie dough balls into the nuts one at a time before placing them on a baking sheet.
  • Cookie Scoop: Using a scoop will help create a batch of cookies that are all the same size. They’ll look so nice all laid out on a platter or in a container when they’re all the same shape and size.
  • Baking Sheets: Grab a couple baking sheets so you can lay out your dough balls and prep more than one at a time for baking.
  • Parchment Paper: Cut pieces of parchment paper the same size as your baking sheet and line the bottom before you scoop your cookies so they won’t stick to the cookie sheet.

How to Make Nutella Crunch Cookies

Time needed: 48 minutes.

  1. Hazelnut Cookie Dough

    Whisk together Nutella, flour, egg, ½ cup hazelnuts, and kosher salt in a mixing bowl. You can mix by hand or use a paddle attachment to combine the chocolate mixture in your stand mixer. Cover the chocolate and hazelnut crunch mix. Then store the mixing bowl in the fridge for 30 minutes before cook time.Nutella Crunch Cookie dough

  2. Scoop the Dough

    Before baking, preheat the oven to 350 degrees, then get out two baking sheets. Line each cookie sheet with parchment paper. Scoop the cookie dough into a 1 tablespoon-sized balls.Nutella Crunch Cookie dough being scooped

  3. Nutty Coating

    Dip the tops of the dough in the remaining hazelnut mixture. Place the chocolate dough balls on the prepared baking sheet with 2 inches between them.Nutella Crunch Cookie dough being rolled in nuts

  4. Bake Time

    Put the cookie sheet in the oven for an 8-10 minute baking time. Allow the cookies to cool, and enjoy with your favorite beverage.Aerial view of Nutella Crunch Cookies

“Can Nutella Crunch Cookies be made ahead?”

Yes, this is a great recipe to make ahead. You can bake the cookies and seal them in an airtight container for a few days until you’re ready to serve them. You can also prepare the dough, cover and refrigerate it, and then dip in Nuts and bake on the day you’re ready to eat them. You can also freeze the cookie dough and it will last up to 6 months.

Nutritional Facts

Nutrition Facts
Nutella Crunch Cookies
Amount Per Serving
Calories 231 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Trans Fat 0.002g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 14mg5%
Sodium 64mg3%
Potassium 183mg5%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 14g16%
Protein 4g8%
Vitamin A 23IU0%
Vitamin C 1mg1%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Baking Tips & Tricks

Add more crunchy texture and flavor

When you add the hazelnuts, you only need it on the top side of the dough on the baking sheet, but rolling it in the nuts will add additional crunch and the bottoms of the cookies will toast the hazelnuts a bit more for added flavor.

What to Pair With Nutella Crunch Cookies

Of course cookies and milk are always a great combination, especially for these chocolatey, crispy beauties. However, this cookie recipe might just be the perfect treat to enjoy in the late morning. Having a delicious Nutella Crunch cookie with a Cold Brew Coffee or latte is the perfect pick-me-up to reenergize and keep you going throughout the day. For a cold dessert, stick a Nutella Cookie into the top of an Ice Cream Sundae or crumble a few up and use the cookie crumbs to top Homemade Vanilla Ice Cream.

How to Store

  • Serve: Let your Nutella Crunch Cookies cool for a few minutes before removing them from the baking sheet to serve.
  • Store: To keep the chocolaty cookies fresh, you can store them in a ziplock bag or another airtight container. Let the cookies cool before sealing them, and then you can keep them fresh for up to a week at room temperature.
  • Freeze: You can also store the dessert in a freezer-friendly container, with parchment or wax paper between the layers of cookies. They can keep well frozen for up to 6 months.

Ideas to Serve Nutella Crunch Cookies

This is an incredible addition to your holiday baking list. Use the cookies in a cookie platter. Box them up and tie them with a bow to bring an edible gift to friends, family, coworkers, and hosts or hostesses at parties you attend. The simple cookie recipe is easy to add to your own Christmas party menu without adding a lot of prep time.

Frequently Asked Questions

Are there any good Nutella alternatives?

Finding a good substitute for this chocolate spread depends on why do you want to replace it. If you’re looking for a healthier alternative you can try organic options like Nocciolata Organic Hazelnut Spread with Cocoa & Milk. However, if you have allergies and need an option without hazelnuts, you can use Suntella, a nut-free version using sunflower seeds.

What is Nutella made of?

Nutella is essentially hazelnut spread, similar to how peanut butter is peanut spread, except it is flavored with chocolate. The texture is different from peanut butter in that hazelnuts produce creamier and less sticky consistency.

Recipe Card

Nutella Crunch Cookies

Nutella Crunch Cookies have just five ingredients and are the perfect addition to your holiday cookie box!
Yield 12 Servings
Prep Time 40 minutes
Cook Time 8 minutes
Total Time 48 minutes
Course Chocolate
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 cup Nutella
  • 3/4 cup flour
  • 1 large egg
  • 1 cup hazelnuts , chopped coarsely (divided)
  • 1/4 teaspoon salt

Instructions

  • In a large bowl whisk together Nutella, flour, egg, ½ cup hazelnuts, and salt.
  • Cover and refrigerate for 30 minutes.
  • Preheat your oven to 350 degrees and line two baking sheets with parchment paper.
  • Scoop the dough with a 1 tablespoon sized cookie scoop into the remaining hazelnuts
  • Place onto the baking sheets 2 inches apart.
  • Bake for 8-10 minutes.

Notes

Note: you only really need to add the nuts to the top side of the dough on the baking sheet, but rolling it in the nuts will add additional crunch and the bottoms of the cookies will toast the hazelnuts a bit more for added flavor.

Nutrition

Calories: 231kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 64mg | Potassium: 183mg | Fiber: 3g | Sugar: 14g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg
Keyword: Nutella Crunch Cookies

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Variations

  • Peanut Butter Chocolate Crunch Cookies: You can mix delicious peanut butter into these chocolate hazelnut cookies. Just cut the Nutella measurement by half and use half peanut butter. You can also add chopped peanuts to the hazelnut mix.
  • Double Chocolate Nutella cookies: If you want to add more chocolate flavor to this amazing dessert, you can mix ½ cup of mini chocolate chips into the dough. Try using dark chocolate chips or white chocolate chips to add a little bit more variety to the recipe.
  • Rice Krispies: You can also make the crunch mixture in this recipe, like classic rice Krispies. Instead of coating the cookies in hazelnuts, you can use crispy cereal to coat them. The crispy rice cereal is a good option if you don’t have enough hazelnuts or if you want a nostalgic treat.
  • Toppings: Before baking, you can sprinkle the cookies with large grain sanding sugar, powdered sugar, or chocolate sprinkles to finish the beautiful presentation. You can also drizzle melted chocolate over the baked cookies, and let it cool before serving.
Nutella Crunch Cookies Pinterest Image

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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