Nutella Crinkle Cookies
These Nutella Crinkle Cookies are chewy, fudgy, & packed with toasted hazelnuts & fantastic Nutella flavor! Rolled in powdered sugar for that classic crinkle look, all ready in under an hour.
Servings: 48 cookies
Calories: 122kcal
Ingredients
- ½ cup chopped hazelnuts toasted
- 13 oz Nutella 1 small jar, about 1 ⅓ cups
- ¼ cup shortening
- 1 ⅓ cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup milk
- 1 cup powdered sugar
Instructions
- Toast hazelnuts by heating chopped nuts in a small skillet on medium/high heat for about 8-10 minutes, stirring frequently until nuts are fragrant. Set aside to cool.
- In a large bowl, cream the Nutella, shortening, and sugar until light and fluffy, about 4 minutes. Beat in eggs and vanilla extract.
- Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition.
- Fold in ½ cup hazelnuts, then cover the bowl and refrigerate for 30 minutes or until firm.
- Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
- Place powdered sugar in a shallow bowl. Use a medium cookie scoop to portion dough, then roll into balls & roll thoroughly in powdered sugar.
- Place 1 inch apart on prepared baking sheets. Bake for 10-12 minutes or until set and surface is cracked. Cool for 1 minute before removing from pans to wire racks. Serve & enjoy!
Notes
These Nutella cookies will stay fresh for up to 5-7 days if stored in an airtight container at room temperature.
For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 122kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 31mg | Potassium: 70mg | Fiber: 1g | Sugar: 12g | Vitamin A: 13IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg