These Nutella Brownie Cookies are literally Nutella in a brownie! Simple, quick, and fudgy, these will satisfy all your Nutella cravings!
What's not to love about Nutella and brownies? These one-bowl Nutella Brownie Cookies are simple and will perfectly satisfy any Nutella and chocolate cravings! With their shiny, crinkle tops and super fudgy centers, these can be whipped up and baked in under 30 minutes!
A few weeks ago, I posted this Hazelnut Brownie Cookie recipe, loaded with chocolate and hazelnuts, which reminded me a lot of Nutella! Since then, I've been working to develop a recipe using the real thing, and it's finally here!
Why You'll Love this Recipe
- Will satisfy all Nutella, chocolate, and brownie lovers.
- They have super fudgy, gooey, chewy centers and crinkly tops.
- Require a few basic pantry ingredients.
- A quick and simple dessert that's literally a brownie in a cookie!
- A great make ahead idea which keeps well for up to 5 days.
Ingredients for Nutella Cookies
Sugars - Just like for proper brownies, I prefer using a mixture of granulated and brown sugar to balance chewiness (granulated sugar) and fudginess (brown sugar). I used a 1:1 ratio, but you can alter the ratios as you deem fit or even use one type of sugar if the other is not available.
Eggs - For structure and binding.
Vanilla Extract and Salt - Flavor enhancers.
Butter - Use room temperature unsalted butter. This will be melted with Nutella for the brownie cookie base.
Cocoa Powder - Use unsweetened cocoa powder.
Flour - For this recipe, I used all-purpose flour. Be sure to weigh your ingredients using a digital kitchen scale for accuracy. You might need a few tablespoonfuls more than the amount quoted in the recipe if you batter is too runny.
Baking powder - Raising agent
Corn flour - or cornstarch. I always love to add a pinch of cornflour as it helps achieve a soft-centered texture.
Nutella - Ideally, use a brand new, sealed jar to ensure a smooth and creamy texture.
How to Make Nutella Brownie Cookies
Have all your ingredients measured and ready.
Prepare and line 2 large baking sheets with parchment paper and make sure to preheat your oven to to 175°C (350F) before you start. I can't stress the importance of preparing everything before you start as you'll need to work quickly. Read the instructions carefully and thoroughly before starting.
- Sift and mix dry ingredients (flour, cocoa powder, salt, baking powder, corn flour) and set aside.
- Mix granulated and brown sugars and eggs in a bowl of a stand mixer with the paddle attachment for 5 minutes on medium speed. Meanwhile, melt the butter and chocolate.
- Melt the butter in a microwave safe bowl. Stir in Nutella (a tbsp. at a time) to hot melted butter until combined.
- Allow Nutella mixture to cool for 2 minutes at room temperature before using.
- Add Nutella mixture to egg-sugar mixture and mix for another 2 minutes.
- Slowly add the dry ingredients and mix until just combined (20 to 30 seconds). Do not overmix. If the batter is too runny, add 2-4 tbsp. of flour (sifted) and mix. The mixture should be gooey but not too runny.
Try to perform the next steps right away and as quickly as possible.
- Use a cookie scoop (approx 1 oz or 30g) of dough to scoop cookie dough onto baking sheet, leaving a 2 inch space between each.
- You might need to do these in 2 batches. If your oven can only bake one batch at a time, you second batch might not turn out as "shiny" as the first.
- Bake in a preheated oven for 12 to 14 minutes until tops are cracked and shiny. I always love to underbake these cookies slightly for a fudgy chewy center.
- Allow to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Cookies will be soft when out of the oven but will harden as they cool.
How long do these Nutella brownie cookies keep for? Can they be made ahead?
These brownie cookies keep well for up to 5 days when stored in an airtight container at room temperature. Ideally, the batter should be made and baked at one go, so I don't suggest making the batter ahead and storing it for this particular recipe.
How can I get shiny tops on my brownie cookies?
Try to move as quickly as possible with scooping and baking these brownie cookies once you add the dry ingredients to your batter. My biggest tip is to have all ingredients weighed and prepared, and to preheat your oven and prepare your baking sheet in advance!
Why are my brownie cookies not cracking?
Your oven might not be hot enough. Make sure to use the right oven temperature and preheat your oven (in advance).
Also be sure to cream the eggs and sugars well on their own (at least 5 minutes), and to add the right amount of dry ingredients, especially baking powder. I always recommend using digital kitchen scales when weighing your ingredients to ensure accuracy and perfect results!
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Nutella Brownie Cookies
- 100 g granulated sugar (½ cup)
- 100 g light brown sugar (½ cup)
- 2 medium-sized eggs
- ½ tsp. vanilla extract
- 76 g unsalted butter (approx. ⅓ cup), room temperature
- 190 g Nutella (approx. 6.7oz)
- 175 g all-purpose flour (approx 1⅓ cup + 1 tbsp.) + extra as needed
- 25 g unsweetened cocoa powder (¼ cup)
- ¼ tsp. salt
- 1 tsp. baking powder
- ¼ tsp. corn starch
- Preheat the oven to 175°C (350F) and line two large baking sheets with parchment paper. Make sure to have all ingredients ready and oven preheated as these brownie cookies require quick preparation and baking for best results.
- Sift and mix flour, cocoa powder, baking powder, corn flour, and salt in a mixing bowl and set aside.
- Place granulated sugar, brown sugar, and eggs in a bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for at least 5 minutes. In the meantime, melt the butter.
- Melt butter in a medium-sized microwave safe bowl. Whilst butter is still hot, stir in Nutella (a few tbsp. at a time) until combined. Allow to cool at room temperature for 2 minutes.
- Add Nutella-butter mixture and vanilla extract to mixing bowl containing the mixed sugar and egg mixture and mix for another 2 minutes on medium speed.
- Add dry ingredients and mix on low speed until just combined. Mixture should be thick and gooey, but not too runny. If mixture is too runny, add 2-4 tbsp. of sifted flour and combine.
- This step must be done immediately after finishing the brownie cookie batter, as quickly as possible.Use a cookie dough scoop (or roll dough into approximately 1 oz. or 30g balls) and place on baking sheet with parchment paper, leaving a 2 inch space between each one. You should have 12-14 cookies.
- Bake in a preheated oven for 12-14 minutes until cookies have spread and tops are cracked and shiny. (If you leave the batter to stand for too long, cookie surface will not be shiny). Once baked, centers remain soft and fudgy.
- Cool for 2 minutes and then transfer to a wire rack to cool completely.