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Nutella Crunch Cookies

Nutella Crunch Cookies

Recipe At-A-Glance

Holiday Recipe

45 minutes

These easy-to-make Nutella Crunch Cookies are crunchy on the outside and soft and chewy on the inside.

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Nutella Crunch Cookies
I have to admit—I’m kinda running out of things to say about cookies.

This is cookie #11, and the only thoughts running through my head at this point are, “COOKIES GOOD. EAT.” Spoken, of course, in Cookie Monster’s voice.

What, Cookie Monster isn’t the voice inside your head? Just me?

Nutella Crunch Cookies

It’s really unfortunate that I can’t drum up anything more eloquent to say about these Nutella cookies, because they deserve my absolute best write-up. They are absolutely delicious. They’re like if peanut butter cookie dough took one too many shots of Nutella, and then did a cliff dive into a pool of roasted hazelnuts. They’re crunchy and craggy on the outside, but soft and chewy inside, with an awesome crunch from a heavy-handed dose of hazelnuts.

Nutella Crunch Cookies

I would call these cookies a “workhorse” cookie. They aren’t going to win any awards at your office cookie contest, and I highly doubt they’ll be the next smash sensation to take over your Pinterest feed, but they are darn delicious, easy to make, and chances are, you have almost all the ingredients to whip up a batch right now. They’re also pretty much impossible to mess up. And, dare I say it, they’re almost a little bit kinda healthy. I mean, they have peanut butter and hazelnuts in them. Healthy fats and all that.

Nutella Crunch Cookies

I hope you’ll give these Nutella crunch cookies the benefit of the doubt, and not blame them for my totally cookied-out brain. I swear, they are worth your consideration.

Enjoy!
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Nutella Crunch Cookies


  • Author: Cassie Johnston
  • Cook Time: 45 mins
  • Total Time: 45 mins
  • Yield: 3 dozen cookies 1x

Description

These easy-to-make Nutella cookies are crunchy on the outside and soft and chewy on the inside.


Scale

Ingredients

  • 1 cup Nutella
  • 1 cup peanut butter
  • 1 cup brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda
  • 1 cup all purpose flour
  • 1/4 teaspoon salt
  • 1 cup chopped hazelnuts, toasted, plus more for garnish

Instructions

  1. Preheat oven to 350°.
  2. In the bowl of a mixer fitter with the paddle attachment, cream together the Nutella, peanut butter and brown sugar, scraping sides as necessary.
  3. Add in the eggs and vanilla extract and beat to mix.
  4. Add in the baking soda, flour, and salt, a mix to combine. Remove dough from mixer, and fold in the hazelnuts by hand. Dough should be crumbly, but hold together when squeezed
  5. Form dough into 1-1/2 inch balls and place on an ungreased baking sheet. Flatten cookies with the back of a spatula, then press in additional hazelnuts on top of cookie.
  6. Bake in preheated oven for 8-10 minutes, or until the cookies begin to brown and crack. Let cool for 2-5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.

 

Cassie Johnston

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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4 thoughts on “Nutella Crunch Cookies

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  • Your photos are perfect enough that you could just post the photos and recipe with no words and it speaks for itself. Love chocolate and peanut butter together but you used nutella and peanut butter and that is what dreams are made of! Pinned :)

  • Neena SAYS

    Made these cookies and they’re awesome! Wanted to give you a bit of feedback. When I added 1 cup of flour, my batter was very liquidy. Like, super liquidy. After I added a second cup of flour, I achieved a firmer consistency, although never crumbly as your described. I scooped the cookies and baked them according to your directions for 10 minutes and they were perfect!

  • Laima Puzzo SAYS

    I agree with Neena. Your recipe should call for at least TWO CUPS of FLOUR.

  • Yum these actually sound delicious. Thanks for sharing this recipe.

    Simon

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