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Nutella Crinkle Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 126 reviews
  • Author: Jasmine
  • Prep Time: 3 hours (includes 2+ hours chilling time)
  • Cook Time: 12 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 32 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Nutella Crinkle Cookies are rich, fudgy chocolate cookies with a luscious Nutella filling, coated in a combination of granulated and confectioners’ sugar for a signature crinkled appearance. Featuring toasted hazelnuts for a delightful crunch and deep flavor, these cookies are soft, chewy, and perfect for Nutella lovers craving 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

  1. Optional Toast the Hazelnuts: Spread the chopped hazelnuts on a lined baking sheet and bake in a 300°F (149°C) oven for 5 to 7 minutes until slightly darkened. Let cool for at least 5 minutes before using.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined. Set aside.
  3. Cream Butter and Sugars: In a large bowl using a handheld or stand mixer with paddle attachment, beat softened butter, brown sugar, and granulated sugar on medium-high speed until fluffy and light in color, about 3 minutes.
  4. Add Eggs, Vanilla, and Nutella: Add the egg, egg yolk, and vanilla extract to the creamed butter mixture and beat until incorporated. Add Nutella and beat on high speed until fully combined. Scrape down the bowl as needed.
  5. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet mixture and beat on low speed until just combined. Add chopped hazelnuts and beat gently until incorporated. The dough will be thick, soft, and sticky. Cover tightly and chill in refrigerator for at least 2 hours and up to 3 days.
  6. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Place granulated sugar in one small bowl and confectioners’ sugar in another for rolling.
  7. Shape and Fill the Dough: After chilling, the dough will be crumbly. Using about 1 scant tablespoon (17g) of dough, roll into balls. Make an indent in center to form a small “bowl.” Fill half the bowls with about 1/2 teaspoon Nutella, then cover them with empty dough bowls. Pinch sides to seal and gently roll to smooth into balls.
  8. Coat the Dough Balls: Roll each filled dough ball first in granulated sugar, then generously coat with confectioners’ sugar. Each ball should weigh about 40g after coating. Place dough balls 3 inches apart on prepared baking sheets.
  9. Bake Cookies: Bake for 11 to 12 minutes until edges are set but centers remain soft.
  10. Cool Cookies: Let cookies cool on baking sheet for 5 minutes, then transfer to cooling rack to cool completely. The sugar coating may appear sticky and yellow-tinted when warm; sift additional confectioners’ sugar over cooled cookies for a fresh white coating if desired.
  11. Storage: Store cookies covered at room temperature up to 1 week.

Notes

  • Make Ahead & Freezing: Dough can be chilled up to 3 days. Unbaked filled and shaped dough balls (not sugar-coated) freeze well up to 3 months. Thaw for 30 minutes before baking. Baked cookies freeze up to 3 months, thaw in refrigerator or at room temperature.
  • Special Tools Recommended: Electric mixer (handheld or stand), glass mixing bowls, whisk, baking sheets, silicone mats or parchment paper, cooling rack, fine mesh sieve.
  • Extra Egg Yolk: Adds richness and helps dough spread for the crinkle texture.
  • Hazelnuts: Prefer pre-chopped hazelnuts. If chopping whole nuts, hand chop to avoid over-processing which makes dough dry. Nuts can be replaced with equivalent mini or regular chocolate chips to prevent overspreading.
  • Confectioners’ Sugar Melting: Coat dough balls in granulated sugar first, then lots of confectioners’ sugar. Nutella’s greasiness may cause sugar to melt and be sticky when warm; sift extra confectioners’ sugar on cooled cookies to refresh coating.
  • Without Filling Option: Scoop and roll about 1.5 Tablespoons (35g) dough balls without filling, then roll in sugars and bake as usual; yield approximately 36 cookies.

Nutrition

  • Serving Size: 1 cookie (approx. 40g)
  • Calories: 180
  • Sugar: 15g
  • Sodium: 90mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 40mg

Find it online: https://jmrecipes.com/nutella-crinkle-cookies-recipe/