These thick, fudgy Nutella crinkle cookies are everything a chocolate lover dreams about-soft centers, crackled powdered sugar coating, and a surprise pocket of melted Nutella inside. They're easier than you'd think to make at home, and the hazelnut crunch adds the perfect texture. I first made these on a rainy Saturday when Liam wanted to help bake, and we ended up with powdered sugar everywhere (worth it).
If you love rich chocolate treats, you'll also want to try these Salted Caramel Turtle Brownies or these No-Bake Cookie Dough Truffles for your next dessert craving.
Why You'll Love This Nutella Crinkle Cookies
You're going to love how easy these Nutella Crinkle Cookies are to put together. The dough comes together in one bowl, and even though it needs to chill, the hands-on time is minimal. Kids love helping roll the dough balls and coating them in sugar (even if half the powdered sugar ends up on the counter).
The flavor is incredibly rich without being overwhelming. The Nutella adds a creamy hazelnut note that makes these taste more special than regular chocolate cookies. They look bakery-quality with those pretty crackled tops, but you don't need any fancy skills to make them.
These Nutella Crinkle Cookies also freeze beautifully, so you can bake a batch and save some for later. They're great for holiday cookie swaps, bake sales, or just keeping in the cookie jar for whenever a chocolate craving hits.
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Nutella Crinkle Cookies Ingredients
Here's what you'll need to make these soft, Nutella Crinkle Cookies from scratch.
See Recipe Card Below This Post For ingtedient Quantites
For the Cookie Dough:
- All-purpose flour: Forms the base structure of the cookies and keeps them tender. Spooning and leveling the flour prevents them from getting too dense.
- Unsweetened cocoa powder: Adds deep chocolate flavor without extra sweetness. Natural cocoa works best here.
- Baking soda: Helps the cookies spread and creates those beautiful crinkles as they bake.
- Salt: Balances the sweetness and brings out the chocolate and hazelnut flavors.
- Unsalted butter: Adds richness and helps create a soft, melt-in-your-mouth texture. Make sure it's softened to room temperature for easy mixing.
- Brown sugar: Gives the cookies moisture and a hint of molasses flavor, making them extra chewy.
- Granulated sugar: Adds sweetness and helps with the cookie structure.
- Egg and egg yolk: The extra yolk makes these cookies richer and keeps them from drying out.
- Vanilla extract: Enhances all the other flavors and adds warmth.
- Nutella: This is the star ingredient, adding creamy hazelnut-chocolate flavor throughout the dough.
- Chopped hazelnuts: Add a delicious crunch and nutty flavor. Toasting them first makes them even better.
For Filling & Rolling:
- Nutella: For the gooey center filling in half the cookies.
- Granulated sugar: The first coating that helps the powdered sugar stick.
- Confectioners' sugar: Creates that classic crinkle cookie look and adds a sweet, delicate crust.
How to Make Nutella Crinkle Cookies
Follow these simple steps to make perfect Nutella Crinkle Cookies every time.
Toast the hazelnuts (optional): Preheat your oven to 300°F. Spread chopped hazelnuts on a lined baking sheet and bake for 5 to 7 minutes until they smell toasty and look slightly darker. Let them cool for at least 5 minutes before adding to the dough.
Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. Set this aside.
Cream the butter and sugars: In a large bowl, use a handheld or stand mixer to beat the softened butter, brown sugar, and granulated sugar on medium-high speed. Mix for about 3 minutes until the mixture looks fluffy and lighter in color.
Add the eggs and vanilla: Beat in the egg, egg yolk, and vanilla extract until everything is smooth and well incorporated.
Mix in the Nutella: Add the Nutella and mix on high speed until it's fully blended into the dough. Scrape down the sides of the bowl with a spatula to make sure everything is combined.
Combine with dry ingredients: Gradually add your flour mixture to the wet ingredients and mix on low speed until just combined. Don't overmix.
Fold in hazelnuts: Stir in the chopped hazelnuts with a spatula or wooden spoon. The dough will be thick, soft, and a bit sticky. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
Preheat and prep: Preheat your oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
Shape the dough: Scoop a scant tablespoon of chilled dough and roll it into a ball. If making stuffed cookies, use your finger to make a small indent in the center. Add a scant half teaspoon of Nutella into the indent, top with another dough ball, and pinch the edges together to seal the Nutella inside.
Coat the cookies: Roll each dough ball first in granulated sugar, then generously coat in confectioners' sugar. Place them about 3 inches apart on your prepared baking sheets to give them room to spread.
Bake: Bake for 11 to 12 minutes. The edges should look set, but the centers will still appear soft and slightly underdone. This is what you want for that fudgy texture.
Cool: Let the cookies rest on the baking sheet for 5 minutes before moving them to a cooling rack. If you want extra powdered sugar on top, sift a little more over them once they've cooled. Store in an airtight container at room temperature for up to a week.
Ingredient Substitutions
Don't have hazelnuts? You can use chopped walnuts, pecans, or even chocolate chips instead. The flavor will be different but still delicious.
No Nutella? Any chocolate-hazelnut spread works here. You could also try cookie butter for a different twist, though it won't taste exactly the same.
Want to make them gluten-free? Use a 1-to-1 gluten-free flour blend in place of all-purpose flour. The texture might be slightly different, but they'll still turn out great.
Out of brown sugar? You can use all granulated sugar, but the cookies will be a little less chewy and won't have that molasses depth.
Equipment For Nutella Crinkle Cookies
- Handheld or stand mixer: Makes creaming the butter and sugar much easier and faster.
- Mixing bowls: You'll need at least two, one for wet ingredients and one for dry.
- Whisk: For combining your dry ingredients evenly.
- Baking sheets: Make sure they're large enough to give the cookies space to spread.
- Parchment paper or silicone mats: Prevents sticking and makes cleanup easier.
- Cooling rack: Lets air circulate around the cookies so they cool evenly.
- Fine mesh sieve (optional): If you want to dust extra powdered sugar on top after baking.
How to Store Nutella Crinkle Cookies
Room temperature: Keep the cookies in an airtight container for up to a week. They'll stay soft and chewy the whole time.
Freezing baked cookies: Place cooled Nutella Crinkle Cookies in a freezer-safe container with parchment paper between layers. They'll keep for up to 3 months. Thaw at room temperature for about 20 minutes before eating.
Freezing the dough: You can freeze the shaped and coated dough balls on a baking sheet, then transfer to a freezer bag once frozen. Bake directly from frozen, adding 1 to 2 extra minutes to the baking time.
Make ahead tip: The dough actually gets better after sitting in the fridge for a day or two. The flavors develop and deepen, making the cookies even richer.
Serving Suggestions
These Nutella Crinkle Cookies are perfect on their own, but here are a few ways to make them extra special:
With a glass of cold milk: The classic pairing. The creamy milk balances the rich chocolate perfectly.
Alongside vanilla ice cream: Serve a warm cookie with a scoop of vanilla ice cream for an easy dessert that feels fancy.
With hot cocoa: Double down on chocolate and serve these Nutella Crinkle Cookies with mugs of hot chocolate on a cold afternoon.
On a dessert platter: Pair them with Easy Linzer Cookies and Easy Coconut Macaroons for a beautiful variety of textures and flavors.
Expert Tips
Chill the dough completely. This is the most important step. Cold dough spreads less in the oven, which helps create those dramatic cracks and keeps the cookies thick.
Don't skip the double coating. Rolling in granulated sugar first helps the powdered sugar stick and creates better contrast in the crinkles.
Coat generously in powdered sugar. Don't be shy here. The more powdered sugar, the more dramatic the crinkle effect will be.
Watch the baking time carefully. These Nutella Crinkle Cookies are best when slightly underbaked. The centers should look soft and puffy when you take them out.
Use room temperature ingredients. Softened butter and room-temperature eggs mix more easily and create a smoother dough.
Space them properly. Give each cookie at least 3 inches of space on the baking sheet. They spread quite a bit.
FAQ
Do you have to chill Nutella Crinkle Cookies?
Yes, chilling is essential for Nutella Crinkle Cookies. The cold dough spreads more slowly in the oven, which allows the cookies to puff up and crack before they flatten. If you skip chilling, the cookies will spread too thin and won't have those beautiful crinkles. Chill for at least 2 hours, though overnight is even better.
Why don't my crinkle cookies crinkle?
The most common reason is that the dough wasn't cold enough when it went into the oven. Make sure you chill the dough fully, and don't let the shaped balls sit at room temperature too long before baking. Also, make sure you're coating them generously in powdered sugar and baking at the correct temperature.
What is the secret to crinkle cookies?
The secret is the combination of a thick, chilled dough and a generous powdered sugar coating. The dough needs to be cold so it sets on the outside while the inside continues to spread, creating those cracks. The powdered sugar coating creates contrast and makes the crinkles really stand out visually.
Why are my crinkles not spreading?
If your Nutella Crinkle Cookies aren't spreading, the dough might be too cold or overworked. Make sure your butter is properly softened (not melted) when you start. Also, don't add extra flour beyond what the recipe calls for. If the dough sat in the fridge for more than a day, let it sit at room temperature for 5 to 10 minutes before shaping.
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Pairing
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