Nutella Cookies, #CookieWeek

Despite the infatuation with foreign imports, Nutella has yet to find popularity in Japanese markets. If in need of a Nutella fix, fans can purchase the beloved chocolate hazelnut spread. In cities where Japan sees the biggest tourist traffic – Tokyo, Osaka and Kyoto – in select markets. (Expect to pay double what you pay for Nutella in America.)

Rich chocolate hazelnut is baked into a Nutella cookie. 

I discovered the rich, creamy blend of chocolate and hazelnuts about two years ago. (After seeing Nutella recipes orbiting the food blogosphere.) To my surprise, I’ve only raved, I mean, written about Nutella a couple of times. Here are links to my Matcha Nutella Tango Cupcakes and M & M Nutella Bundt.

Maybe…just maybe…my spoonfuls of Nutella were busy traveling to my mouth instead of the mixing bowl. Motivated by master cookie baker / party experts and #CookieWeek hosts, Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen, I did successfully bake Nutella Cookies. Inspired by the pictures at, I frosted the cookies with a dollop of Nutella and dropped a hazelnut on top for garnish. 

Nutella Cookies

Based on a Vegetarian Times recipe, this Nutella cookie is rich with chocolate hazelnut goodness....Caution: It may be hard to eat just one!

  • 1 ¾ cups all-purpose flour
  • ¼ cup unsweetened cocoa
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup Nutella, plus more for "frosting"
  • 4 oz. (1 stick) unsalted butter or margarine, softened
  • ¾ cup brown sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 36 whole blanched hazelnuts, for garnish

1. In a bowl sift together the flour, cocoa, baking soda, and salt.
2. With a handheld mixer beat the Nutella and butter until well combined. Add the brown sugar, then egg and vanilla extract. After all the ingredients are incorporated, pour in the dry ingredients. Mix well.
3. Wrap the dough in wax paper in a log shape. Refrigerate overnight.
4. Preheat oven to 350ºF. Using a mini ice cream scoop, make little patties with the chilled dough.  Bake for 12 minutes, or until the cookies are firm and have lost a glossy wet look.
5. Cool. Drop a little mound of Nutella onto the centers of each cookie. Perch a hazelnut on top of the "frosting". 

Click here to see how you can win all kinds of kitchen goodies for baking Nutella cookies or any of the following treats from #CookieWeek bloggers. 

Black Forest Sandwich Cookies by Cravings of a Lunatic
Chewy Cocoa Fudge Cookies by Food Lust People Love
Lemon Cream Cheese Cookies by i heart eating
Macadamia and White Chocolate Chip Cookies by In The Kitchen With KP
Maple Brown Butter Snickerdoodle Cups by Beyond Frosting
Maple Cookies by Total Noms
kitchen-sink-cookies by Texana's Kitchen
Nutella Cookies by
Nutmeg Logs by Love and Confections
Oatmeal Raisin by Frugal Antics of a Harried Homemaker
Peanut Butter Blossoms by Like Mother Like Daughter
Pumpkin and Apple Dog Cookies by The Girl In The Little Red Kitchen
Raspberry Streusel Bars by That Skinny Chick Can Bake
Soft Pumpkin Sugar Cookies with Cinnamon Frosting by Chocolate Moosey
Spicy Ginger Chews by Crumb
Vodka Cookies by Masala Herb

Nutella cookies made with love are meant for sharing.

Wishing you luxurious moments sharing cookies and conversations with loved ones.

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.



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