Print Recipe

Chocolate Hazelnut Cookies. . Three Ways!!

Course: Dessert
Cuisine: cookies
Author: Hip Foodie Mom, from Simply Sensational Cookies


  • 1 cup Nutella chocolate hazelnut spread
  • 5 tablespoons unsalted butter slightly softened and cut into chunks
  • 3 tablespoons unsweetened natural cocoa powder
  • 1 teaspoon baking powder
  • 1 1/3 cups all-purpose flour
  • about 1/3 cup turbinado sugar
  • confectioners sugar for dusting
  • raspberry jam or preserves for the thumbprint cookies


  • Position your baking rack in the center and preheat your oven to 325 degrees
  • Using a stand mixer or hand mixer, on medium speed, mix the Nutella, butter, cocoa powder, baking powder and 3 tablespoons of water until well blended. On low speed, beat in half of the flour. Then, beat in the remaining flour just until well incorporated. If the dough is too dry, add a little more water.
  • Scoop out 1-inch dough portions and shape into dough balls. Roll them in the turbinado sugar until well coated. Space them about 2 inches apart on the parchment paper lined baking sheet. Press down the dough balls into 2-inch evenly thick rounds using your palm.
  • Bake for about 12-16 minutes (every oven is different) or until the cookies are barely firm when pressed in the center top.
  • Transfer to a wire rack and let the cookies cool.
  • Variations:
  • ) Sprinkle extra turbinado sugar on top and bake the cookies
  • ) Dust confectioners sugar on top of cooled cookies
  • ) Prepare the raspberry thumbprints: when rolling the dough balls, do the same as noted above and after you have rolled in the turbinado sugar, press a deep indentation into the center of each dough ball with your thumb. Put the raspberry jam in each cookie and bake an extra 1-2 minutes for these.