There’s something amazing about Nutella … add a spoonful to anything and it makes it better, doesn’t it?
My kids love nutella cookies, its their second favorite after gingersnap. That’s the reason I love incorporating nutella in cookies. Happy kids make a happy mommy!
These cookies have a deliciously sweet, nutty, caramel-y flavor, not so easy to resist eating them. I usually keep some and give away the rest, because kids and I have very little self control when it comes to baked goods with Nutella. *sigh* If you share cookies, then you have reason to make more cookies especially when the urge to bake strikes, which is likely to happen very often with me.
These cookies are soft and chewy. The toffee bits inside give an irresistible crunch, and nutella gives that hint of dreamy hazelnut flavor. Purely delicious!
The best part about the recipe: you’re most likely to have everything you need in your pantry, except maybe the toffee bits. In that case, I’d recommend you to go ahead and get some toffee bits and start baking! I’m sure you are going to love them.
You will need:
- 1/2 cup butter, softened
- 1/2 cup nutella
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 3 tablespoon milk
- 1 1/2 cup flour
- 1/8 cup heap dark cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup toffee bits
- extra white sugar for rolling the cookies
Preheat the oven to 350 F and line the cookie sheet with parchment paper.
To the mixing bowl of a stand mixer, fitted with paddle attachment, beat butter, nutella, white sugar, and brown sugar on medium-high speed until fluffy. Add egg, vanilla, and milk. Beating well. Turn the mixer on low, and add flour, cocoa powder, baking soda, and salt. Mix until fully incorporated, be careful not to over mix the batter. Fold in toffee bits with a spatula.
Roll dough into 1 inch balls. Roll each ball in white sugar before placing 2 inches apart on cookie sheet.
Bake for 8-9 mins, remove from the oven and let them rest for few mins before transferring to a cooling rack.