Nutty Nutella Cookies

Nutty Nutella Cookies

In Desserts, Holidays, Oven, Vegetarian by Mandi Flake4 Comments

Hello again! So sorry for being MIA over the last month. I have finally come out of my February hibernation and I’m ready to share with you all the fun stuff that’s  been happening in my kitchen and life over the past weeks. Cookies to crepes to conferences and everything in between! But let’s keep our priorities straight and start with dessert! In particular, I want to share with you these tasty morsels that I’ve been dreaming about for a while, as the pantry had a humungous jar of Nutella and piles of nuts. I have dubbed them Nutty Nutella Cookies, as they are akin to a regular peanut butter cookie, but swap all the peanut butter for Nutella and toss in a handful of almonds, and bam! your house can smell like a Little Debbie Nutty Bar factory too 🙂

Nutty Nutella Cookies

A great alternative for the peanut-allergic among us, or for a kiddie’s lunch who goes to a school that is a strict no-peanut zone, I’m in love with how easy these cookies were to put together. The recipes suggests a good long chill in the fridge, but if you’re ok with your cookies spreading out into a big round circle, they’re fine to bake right away. I especially like to under-bake mine just a touch, but leave them for a while on the hot pan so that they hold together but are are nice and soft inside despite being pretty flat.

Nutty Nutella Cookies

So…. I made these for Valentines Day, but as you could maybe tell they didn’t quite make it to the blog by then… Whoops! Work, travel, and allergies have all conspired against me. But really, it was good to hit the pause button and get out of the daily grind to re-assess where I am and how I want to get the next spot. Ever have the feeling that you’re lost in the forest and you have all the tools you need, but you just haven’t taken a minute to sit down and pour over your compass and map? Well, February was my time to plop down on a rock. My hubby and I try to have a good long space planned each year to do just that. Now, usually I try to plan a little better so it’s not like my whole life screeches to a halt with no warning, but better to take the pause even if you’re not ready for it than keep running in the hamster wheel, right? All this to say, I hope you find a rhythm to re-assess and plot your course too! It is so encouraging and refreshing to find energy for another day, another week, another year. So get out in the budding spring beauty and ponder where your adventures will lead you next!

Nutty Nutella Cookies

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  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup Nutella (you can make your own with this recipe )
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup slivered almonds


  1. In the bowl of a stand mixer (or large bowl with a hand mixer), beat the softened butter and sugars until light and fluffy.
  2. Add one egg at a time, beating on low until entirely incorporated before adding the second egg.
  3. Next, add the vanilla and Nutella, beating on medium until just combined.
  4. In a separate bowl, sift together the flour, baking soda, baking powder and salt.
  5. Turn the mixer on low and add a couple spoonfuls of the flour mixture at a time so that it incorporates slowly. Stop beating as soon as it is all mixed in. Be sure to take a spatula and give everything a final turn to catch anything on the bottom or sides that got missed.
  6. As for incorporating the almonds, you can either mix them in on low in the mixer (but you'll break up the almonds a lot), or you can roll each portioned cookie into the almonds and smooth it together to make sure each cookie gets an equal amount of nuts inside.
  7. Optional: If you'd like the cookies to be a bit more cohesive, you can chill the dough for 3 hours up to overnight with plastic wrap pressed on top to keep the dough from crusting.
  8. When you are ready to bake, heat the oven to 350 degrees Fahrenheit.
  9. Use a medium cookie scoop to portion out the cookie batter (mine were 2.5 ounces or so), and place with 2 inches between each cookie (or more if you didn't chill the dough!) on a cookie sheet covered with parchment paper or nonstick baking sheet like Silpat.
  10. Bake the cookies for about 10-12 minutes and then remove and let them remain on the hot pan for another 5-10 minutes until they have set and you can move them without tearing them apart. Cool completely on a rack and then store in an airtight container at room temp for up to 1 week.
Recipe Type: Dessert



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