I keep a small list of recipes that earn their space because they do not make the kitchen feel chaotic, and Nutella crinkle cookies is on that list. The first time I worked through this one, I wrote a note in the margin about the texture: watch the middle, not just the edges. That note still matters, whether I am making it on a quiet afternoon or fitting it between errands.
What I like about this version is the balance of all-purpose flour and unsweetened cocoa powder. It has enough structure to feel dependable, but it still leaves room for the small adjustments I make in a normal home kitchen. If a bowl is a little smaller than I wanted or the oven runs hot, I can still steer the recipe back on track.
The recipe serves 32 and the working rhythm is 3 minutes of prep, 12 minutes of cooking. I am not trying to dress it up with extra steps. I want clear mixing, careful timing, and a finished nutella crinkle cookies that tastes like someone paid attention.
Why I keep coming back to this
- The ingredient list is honest.I can see what all-purpose flour is doing instead of hiding it behind extra add-ins.
- The timing is manageable.3 minutes of prep, 12 minutes of cooking gives me a realistic plan before I begin.
- It scales into real life.I can make it for family, portion it neatly, and still have leftovers that behave well.
- The texture tells me when it is ready.I rely on touch, color, and aroma instead of blindly trusting the clock.
- It welcomes small changes.I can adjust sweetness, seasoning, or toppings without losing the point of the recipe.
- Cleanup stays reasonable.I keep bowls and pans to a minimum whenever the method allows it.
What I use and why it matters
- 2 1/2 cups all-purpose flour (313g).This gives the recipe body and helps it hold together when sliced or served.
- 2 Tablespoons unsweetened cocoa powder (10g).
- 1 teaspoon baking soda.
- 1/2 teaspoon salt.A small amount sharpens every other flavor in the recipe.
- 3/4 cup unsalted butter, softened (12 Tbsp; 170g).I melt it gently so it blends into the batter without leaving greasy pockets.
- 3/4 cup packed light or dark brown sugar (150g).
- 1/3 cup granulated sugar (67g).
- 1 large 1 egg + 1 egg yolk, at room temperature.
- 1 teaspoon pure vanilla extract.It rounds out the sweetness so the recipe does not taste one-dimensional.
- 3/4 cup Nutella (225g).
- 3/4 cup chopped hazelnuts (94g).
- 1/3 cup Nutella (100g; for filling).
- 1/3 cup granulated sugar (67g; for rolling).
- 3/4 cup confectioners’ sugar (90g; for rolling).
How I make it
Step 1 — Set up
This first step is optional, but I highly recommend it for best hazelnut flavor. Spread the chopped hazelnuts on a lined baking sheet. Bake in a 300°F (149°C) oven for 5-7 minutes, or until slightly darkened. Allow to cool for at least 5 minutes before using in the dough in step 4.
Step 2 — Mix the base
In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. Set aside.
Step 3 — Build the main texture
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until fluffy and light in color, about 2-3 minutes. Add the egg, egg yolk, and vanilla extract, and beat until incorporated. Add the Nutella, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
Step 4 — Cook or chill
Add the dry ingredients to the bowl with the wet ingredients, and beat on low speed until combined. Add the chopped hazelnuts and beat on low until incorporated. The cookie dough will be very thick, soft, and sticky. Cover dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is mandatory for this soft cookie dough.
Step 5 — Finish and serve
Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Place the granulated sugar in a small bowl and the confectioners’ sugar in another bowl, for rolling. Set aside. I also check the center before I call it done; carryover heat keeps working after the pan comes out.
Tips from my kitchen
- Read the whole method first.I have saved myself from cold butter, warm cream, or a missing pan by doing this before I touch a bowl.
- Use the visual cues.Color, thickness, bubbling, and set matter as much as the listed time, especially if the oven or burner runs unevenly.
- Do not rush cooling.Slices, cookies, bars, and creamy fillings all cut cleaner after they have had time to settle.
- Season in small moves.If salt, vinegar, lemon, or spice can be adjusted at the end, I add a little and taste before adding more.
- Rotate once if needed.My oven has a warm back corner, so I turn pans when browning starts unevenly.
Variations I have actually tried
- Less sweet:I reduce the sweetest ingredient slightly only when the structure does not depend on it; with nutella crinkle cookies, I start small.
- More crunch:I add toasted nuts, crumbs, or crackers at the end so they stay crisp instead of steaming into the mixture.
- Hazelnut-forward:I add toasted hazelnuts when I want more crunch and a stronger nutty finish.
- Make-ahead version:I prepare the base earlier in the day and wait on final toppings or crisp pieces until serving.
- Smaller batch:I halve the recipe only when the pan or bowl size still gives the same depth and contact with heat.
Storing and reheating
I cool the batch fully before covering it. Warm steam trapped under a lid softens tops and edges, so I give it time on a rack first. Once cool, I store slices or portions in an airtight container and separate sticky pieces with parchment if needed.
For reheating, I use short bursts in the microwave for single portions or a low oven when I want edges to come back. If the recipe has a crisp topping, I avoid sealing it while warm because that is the fastest way to lose texture.
What I serve with it
I usually keep the sides simple: coffee or tea with sweets, a green salad with rich mains, or something salty next to a sweet snack. The point is not to crowd the plate. I want the main flavor of this recipe to stay clear.
Frequently asked questions
Can I make nutella crinkle cookies ahead of time?
Yes. I look at the texture first: crisp toppings wait until serving, while fillings, doughs, dressings, and chilled mixtures usually handle a head start well. The listed prep time is 3, so I plan around cooling or resting.
How do I know when it is done?
I use the clock as a guide and then check the center. The listed cook time is 12, but color, set, and a clean tester or steady center tell me more than minutes alone.
Why did my texture turn dry?
Dry texture usually means too much heat, too much time, or measuring dry ingredients with a heavy hand. I spoon and level dry ingredients and start checking a few minutes early.
Can I double the recipe?
I double ingredients only when I also have a bowl, pan, or pot large enough to keep the same depth. If the food sits deeper, cooking and chilling times change more than expected.
What should I watch most closely?
I watch all-purpose flour and the final texture. When those look right, the recipe usually lands where I want it, even if the timing shifts a little.
If you make Nutella crinkle cookies, leave a note with what you changed or what you served with it — I read those details because they help the next batch.
Nutella crinkle cookies
Description
Nutella crinkle cookies is my practical version of this recipe, written with clear timing, measured ingredients, and the texture cues I rely on in my own kitchen. I include storage notes, variations, and answers to the questions that usually come up while making it.
Ingredients You’ll Need
Instructions
- This first step is optional, but I highly recommend it for best hazelnut flavor. Spread the chopped hazelnuts on a lined baking sheet. Bake in a 300°F (149°C) oven for 5-7 minutes, or until slightly darkened. Allow to cool for at least 5 minutes before using in the dough in step 4.
- In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until fluffy and light in color, about 2-3 minutes. Add the egg, egg yolk, and vanilla extract, and beat until incorporated. Add the Nutella, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients to the bowl with the wet ingredients, and beat on low speed until combined. Add the chopped hazelnuts and beat on low until incorporated. The cookie dough will be very thick, soft, and sticky. Cover dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is mandatory for this soft cookie dough.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Place the granulated sugar in a small bowl and the confectioners' sugar in another bowl, for rolling. Set aside.
- After chilling in the refrigerator, the cookie dough will be very crumbly and that's ok. The warmth of the hands quickly makes the dough workable. Scoop dough and roll into balls, a very scant Tablespoon (17g) of dough each. Make an indent with the finger or thumb in the center of each dough ball, and pinch and mold until they resemble small "bowls." Add a scant 1/2 teaspoon of Nutella into the indent of half of the dough "bowls." Place the other (empty) bowl-shaped pieces of dough over the top of the Nutella-filled pieces, and gently pinch the sides together to seal. Gently roll each of the stuffed dough balls in the hands to smooth out into a nice round ball.
- Roll the cookie dough ball first in the granulated sugar, then very generously in the confectioners' sugar. (Altogether, each filled and sugared dough ball should weigh about 40g.) Place the dough balls 3 inches apart on the lined baking sheets.
- Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft.
- Cool cookies for 5 minutes on the baking sheet, and then transfer to a cooling rack to cool completely. You'll notice the confectioners' sugar coating is quite sticky while the cookies are warm, and it may absorb into the cookie a bit. The coating may take on a yellow tint because of this. I can use a sieve to sift a little more confectioners' sugar on top once the cookies have cooled, for a fresh white coating.
- Cookies stay fresh covered at room temperature for up to 1 week.
Nutrition Facts
Servings 32
- Amount Per Serving
- Calories 83kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 3g15%
- Trans Fat 0.2g
- Cholesterol 11mg4%
- Sodium 73mg4%
- Potassium 17mg1%
- Total Carbohydrate 10g4%
- Sugars 2g
- Protein 1g2%
- Calcium 3 mg
- Iron 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Measure first. I set out the ingredients before starting so I am not hunting for something with a hot pan or running mixer.
Trust the cues. Time matters, but color, thickness, aroma, and set tell me when the recipe is actually ready.
Cool before covering. Trapped steam softens edges and toppings faster than almost anything else.
Check early. I start checking baked recipes a few minutes before the low end of the time range because ovens vary.
Frequently Asked Questions
Yes. I look at the texture first: crisp toppings wait until serving, while fillings, doughs, dressings, and chilled mixtures usually handle a head start well. The listed prep time is 3, so I plan around cooling or resting.
I use the clock as a guide and then check the center. The listed cook time is 12, but color, set, and a clean tester or steady center tell me more than minutes alone.
Dry texture usually means too much heat, too much time, or measuring dry ingredients with a heavy hand. I spoon and level dry ingredients and start checking a few minutes early.
I double ingredients only when I also have a bowl, pan, or pot large enough to keep the same depth. If the food sits deeper, cooking and chilling times change more than expected.
I watch all-purpose flour and the final texture. When those look right, the recipe usually lands where I want it, even if the timing shifts a little.
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