Chocolate Hazelnut Drop Cookies
These Chocolate Hazelnut Drop Cookies are easy to make and light in texture! Made with only 5 ingredients, these cookies are fluffy, light, and oh so delicious!
DAY 3 OF THE 12 DAYS OF CHRISTMAS COOKIES: Chocolate Hazelnut Drop Cookies
I went to a cookie swap last and came home with some amazing cookie recipes! Of course, I couldn’t keep these all to myself and I have to share them with you.
My oldest son is a Nutella-holic so I knew these Chocolate Hazelnut Drop Cookies would be a hit with him! I mean you can’t go wrong with Nutella!
I love a really easy cookie recipe and these Chocolate Hazelnut Drop Cookies are super simple. BUT, you have to read the instructions carefully.
I read a few reviews for these cookies and there was a common theme. You have to read the step for the powdered sugar correctly. This recipe calls for 1/4 cup PLUS 1 cup of powdered sugar. The cookie base calls for 1/4 cup of powdered sugar. The remaining 1 cup of powdered sugar is used after the cookies cool.
If you carefully follow the easy instruction below, you will be enjoying these light Chocolate Hazelnut Drop Cookies in no time!
TO MAKE THESE Chocolate Hazelnut Drop Cookies, YOU’LL NEED:
- parchment paper
- baking sheet
- cookie scoop
- stand mixer
- 1 cup butter (room temperature)
- 1/4 cup + 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cup flour
- 1/2 cup Nutella
HOW TO MAKE Chocolate Hazelnut Drop Cookies
Preheat oven to 350 F. Line baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment, beat butter and 1/4 cup powdered sugar on high until light and fluffy (about 2-3 minutes). Add vanilla and flour. Beat in Nutella.
Drop 12 balls with a cookie scoop onto baking sheet.
Bake until cookie bottoms flatten out slightly – about 10-12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
Place 1 cup of powdered sugar in a medium bowl. Roll the cookies in the sugar until coated.
Tips for Making Chocolate Hazelnut Drop Cookies
- Lightly spray your measuring cup with Pam before adding your Nutella. The Nutella will slide right out and you won’t waste any precious Nutella!
- Pay attention to the sugar step! The recipe calls for 1/4 cup plus 1 cup powdered sugar. The 1/4 cup of powdered sugar goes into the cookies. The remaining 1 cup is to roll the baked the cookies in after they cool.
- Not a Nutella fan? Swap out the Nutella for peanut butter!
- For even more chocolate, fold in some mini-chocolate chips!
12 Days of Christmas Cookies:
If you love these Chocolate Hazelnut Drop Cookies cookies, check out some more of our favorite cookie recipes and the rest of the 12 Days of Christmas Cookies HERE!
Chocolate Hazelnut Drop Cookies
Chocolate Hazelnut Drop Cookies
Ingredients
- 1 cup butter (2 sticks), room temperature
- 1/4 cup plus 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cup flour
- 1/2 cup Nutella, room temperature
Instructions
- Preheat oven to 350 F. Line baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat butter and 1/4 cup powdered sugar on high until light and fluffy (about 2-3 minutes). Add vanilla and flour. Beat in Nutella.
- Drop 12 balls with a cookie scoop onto baking sheet.
- Bake until cookie bottoms flatten out slightly – about 10-12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
- Place 1 cup of powdered sugar in a medium bowl. Roll the cookies in the sugar until coated.
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