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Nuts for Nutella Cookies

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Course: Dessert, sweets
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12
Calories: 448kcal
Author: Nellie Kerrison | Relish Mama


  • Electric mixer
  • Oven
  • Baking trays


  • 150 g unsalted butter softened
  • 150 g caster sugar
  • 150 g brown sugar
  • 2 free-range eggs
  • 130 g dark chocolate couverture buttons or chunks
  • 70 g milk chocolate couverture buttons or chunks
  • 300 g plain flour
  • 50 g dutch cocoa powder
  • 20 g baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 tablespoon full cream milk
  • 1 teaspoon vanilla paste
  • 120 g Nutella plus extra for topping
  • ½ teaspoon sea salt plus extra for sprinkling before baking


  • Preheat the oven to 170°C.
  • Combine the butter and sugars using electric beaters until well combined and lightly coloured. Add the eggs, one at a time.
  • Add all other remaining ingredients and whisk/beat on low until well incorporated.
  • Line baking trays with baking paper. Shape the cookie dough into balls – each weighing around 50g. Place on the trays with room for spreading. Gently flatten each cookie to be about 1 cm thick. Poke gently in the middle of each cookie to make a small dent (not all the way through). Spoon 1-2 teaspoons of Nutella into each hole.
  • Sprinkle with a little sea salt.
  • Bake for 15 minutes. Transfer to wire racks to cool.


Calories: 448kcal | Carbohydrates: 62g | Protein: 6g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 344mg | Potassium: 257mg | Fiber: 4g | Sugar: 36g | Vitamin A: 359IU | Calcium: 146mg | Iron: 4mg