Name: Chewy Nutella Cookies with Toasted Hazelnuts and Crinkle Coating Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 3 cups (360 g) all-purpose flour; 2 teaspoons baking powder; ½ teaspoon (0.5 teaspoon) salt; 1¼ cups (400 g) Nutella; 4 tablespoons (57 g) unsalted butter, at room temperature; 1-1/3 cups (265 g) granulated sugar; 2 eggs, at room temperature; 1 teaspoon vanilla extract; 1 teaspoon instant espresso powder; ⅓ cup (80 ml) milk; 2 cups (284 g) hazelnuts, toasted and finely chopped; 1 cup (113 g) powdered sugar

Jump to Recipe· 3.9 from 5 reviews

If you’re craving a cookie experience that feels like a warm hug in every bite, then this Chewy Nutella Cookies with Toasted Hazelnuts and Crinkle Coating Recipe is going to be your new obsession. Imagine soft, fudgy Nutella dough, generously studded with crunchy toasted hazelnuts, and wrapped in a snowy, crinkly powdered sugar coating—it’s a perfect balance of chewy texture and nutty goodness that melts beautifully in your mouth. This recipe is not only deeply satisfying but also incredibly fun to make, turning simple ingredients into an irresistible treat that’s sure to impress anyone lucky enough to try them.

Ingredients You’ll Need

A clear glass mixing bowl holds a thick, dark brown chocolate batter with a slightly shiny texture. On top of the batter, there is a heap of light beige crushed nuts creating a textured, crumbly layer contrasting with the smooth chocolate. Inside the bowl, a metal mixing attachment with some batter clinging to it rests partially submerged in the chocolate layer. The bowl sits on a white marbled surface, showing smudges of chocolate around the rim and inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Getting ready to bake these delicious cookies is a breeze because the ingredients are straightforward and easy to find, yet each plays a vital role in achieving that perfect chewy texture, rich flavor, and delightful presentation.

All-purpose flour (3 cups): The foundation of the cookie that gives it structure while keeping it tender.
Baking powder (2 teaspoons): Adds just enough lift to keep the cookies light and airy without losing chewiness.
Salt (½ teaspoon): Enhances the sweetness and balances the rich Nutella flavor.
Nutella (1¼ cups): The star ingredient, delivering that unmistakable creamy cocoa and hazelnut essence.
Unsalted butter, room temperature (4 tablespoons): Contributes to the softness and rich mouthfeel.
Granulated sugar (1⅓ cups): Provides sweetness and helps achieve that crackly, crinkle exterior.
Eggs (2, room temperature): Bind everything together and add moisture for chewiness.
Vanilla extract (1 teaspoon): Adds depth and warmth to the overall flavor.
Instant espresso powder (1 teaspoon): A subtle boost that intensifies the chocolate notes without making them coffee-flavored.
Milk (⅓ cup): Keeps the dough soft and workable for shaping.
Hazelnuts, toasted and finely chopped (2 cups): Adds crunch and a nutty contrast that complements the Nutella beautifully.
Powdered sugar (1 cup): For that signature crinkle-coating that creates visual appeal and a melt-in-your-mouth finish.

How to Make Chewy Nutella Cookies with Toasted Hazelnuts and Crinkle Coating Recipe

Step 1: Prepare the dry ingredients

Start by combining the all-purpose flour, baking powder, and salt in a medium bowl. This simple mix ensures even distribution so that each cookie gets perfectly balanced lift and seasoning. Set this aside for now and get ready for the fun part.

Step 2: Whip the Nutella mixture

In a larger bowl, use an electric mixer to beat together the Nutella, room-temperature butter, and granulated sugar until the mixture is fluffy and light, which usually takes about 2 minutes. This step is essential for incorporating air, making the cookies tender and soft inside while packed with that irresistible Nutella flavor.

Step 3: Incorporate eggs and flavorings

Add the eggs, vanilla extract, and instant espresso powder to the Nutella blend. Mix them in until everything is just combined, adding a subtle depth with the espresso that complements the chocolatey richness without overpowering it.

Step 4: Alternate adding dry ingredients and milk

Reduce your mixer speed to low, then gradually add the flour mixture and milk alternately—starting and finishing with the flour. Be careful to mix only until just combined after each addition to avoid overworking the dough and keeping the cookies tender.

Step 5: Fold in the hazelnuts and chill the dough

Gently fold in half a cup of your toasted, finely chopped hazelnuts into the dough for bursts of crunch inside the cookies. Cover the dough and refrigerate it for at least 2 hours or up to 24 hours. This chilling step is crucial as it firms up the dough, making it easier to handle and contributing to that chewy texture after baking.

Step 6: Preheat, shape, and coat

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Prepare two bowls: one with the remaining chopped hazelnuts and another with powdered sugar. Using a medium cookie scoop or measuring about 2 tablespoons per cookie, roll the dough into balls, then roll each ball first in the chopped hazelnuts and then in powdered sugar. This double coating creates the signature crinkle look and a delightful textural contrast.

Step 7: Bake and cool

Place the coated dough balls about 2 inches apart on your prepared sheets. Bake them for approximately 10 minutes, until the cookie edges are set but the center still looks slightly soft—that’s the key to chewiness! Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

How to Serve Chewy Nutella Cookies with Toasted Hazelnuts and Crinkle Coating Recipe

The image shows two cracked chocolate cookies in the front on a white marbled surface. One cookie is whole while the other is bitten and rests on top of the first one, revealing a soft dark brown inside. The cookies have a rough texture with white powdered sugar cracked all over their dark brown surface. In the background, there is a stack of similar cookies blurred out and a clear glass filled with milk. The scene has a clean and simple look, focusing on the texture and contrast between the dark cookies and the white powdered sugar and surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For extra flair, sprinkle a few toasted hazelnuts or a light dusting of powdered sugar on your serving plate. You can also drizzle a bit of melted Nutella or chocolate on top of individual cookies to amp up the decadence and make presentation pop.

Side Dishes

These chewy Nutella cookies pair beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance their richness. A hot cup of coffee or a glass of cold milk also complements the nutty cocoa flavor perfectly for a cozy snack time.

Creative Ways to Present

Arrange the cookies stacked on a rustic wooden board, interspersed with whole toasted hazelnuts and small bowls of Nutella for dipping. Wrap a few in parchment paper tied with twine for homemade gift ideas that look as thoughtful as they taste. They also shine when placed beside other baked treats as part of a dessert platter for parties.

Make Ahead and Storage

Storing Leftovers

Keep your chewy Nutella cookies fresh by storing them in an airtight container at room temperature. They stay soft and delightful for up to a week, making them perfect for preparing in advance for gatherings or sweet cravings.

Freezing

You can freeze both the dough and the baked cookies. Wrap the dough tightly and freeze for up to one month, thawing overnight before baking. For baked cookies, place them in an airtight container or freezer bag with parchment paper between layers to prevent sticking; they will maintain their flavor and texture for about 2-3 months.

Reheating

To enjoy cookies as fresh as on baking day, rewarm them in a preheated oven at 300°F (150°C) for about 5 minutes until just warmed through. Avoid microwaving to prevent them from becoming overly soft or chewy.

FAQs

Can I substitute the hazelnuts if I’m allergic?

Absolutely! You can swap hazelnuts for chopped walnuts or pecans for a similar crunch, or omit nuts altogether if needed. The cookies will still be deliciously chewy and nutty but with a slightly different texture.

Do I have to chill the dough for 2 hours?

Chilling the dough is strongly recommended because it solidifies the fats and helps develop flavor and texture. If you’re short on time, chilling for at least 30 minutes can work, but the cookies might be less chewy and easier to spread during baking.

What’s the purpose of espresso powder in this recipe?

Espresso powder doesn’t make the cookies taste like coffee—it enhances the chocolate flavor, making it richer and more intense. It’s a small but impactful addition that brings out the Nutella’s best qualities.

Can I make these cookies gluten-free?

You can try swapping the all-purpose flour for a gluten-free flour blend suitable for baking. Be mindful that texture may vary slightly; some blends might require additional binding agents like xanthan gum for best results.

Why are the cookies coated in both hazelnuts and powdered sugar?

This two-step coating gives the cookies their beautiful crinkly appearance and adds contrasting textures. The nuts create a crunchy outer layer while the powdered sugar adds sweetness and that classic crackled finish when baked.

Final Thoughts

Whipping up this Chewy Nutella Cookies with Toasted Hazelnuts and Crinkle Coating Recipe is like inviting joy and warmth right into your kitchen. Each bite offers that luxurious chewy texture paired with nutty crunch and the comforting aroma of Nutella. Whether you’re baking for yourself, friends, or family, these cookies are guaranteed to bring smiles and satisfied sighs. I encourage you to try this recipe soon—it’s as rewarding to make as it is to eat!