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If you love cookies, Nutella, and chocolate as much as I do, you don’t want to miss these chocolate chip Nutella cookie bars. Think chewy oatmeal cookie bars, studded with chocolate chips and ribbons of Nutella for one perfect treat.

Chocolate Chip Nutella Cookie Bars

Topped with a sprinkling of chocolate chips and flaky salt, these cookie bars make a delicious canvas for your favorite flavors – swap the Nutella with peanut butter, top the bars with mini peanut butter cups or chocolate chunks. No matter what flavors you choose, these cookie bars are sure to become an instant new favorite.

Chocolate Chip Nutella Cookie Bars

Chocolate Chip Nutella Cookie Bars

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Chocolate Chip Nutella Cookie Bars

Chocolate Chip Nutella Cookie Bars

  • Author: Laura | Tutti Dolci
  • Yield: 12 to 15 bars

Ingredients

Bars

  • 1 1/2 cups flour
  • 1 cup rolled oats
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 10 Tbsp unsalted butter, at room temperature
  • 3/4 cup light brown sugar
  • 1/2 cup sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla extract
  • 2/3 cup semisweet chocolate chips
  • 1/2 cup Nutella

Topping

  • Semisweet chocolate chips
  • Flaky salt

Instructions

  1. Preheat oven to 350Β°F and line an 8-inch square metal baking pan with parchment paper. Whisk together flour, oats, cornstarch, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips.
  2. Scrape half of the dough into prepared pan. Use a piece of parchment paper coated with nonstick spray to press dough evenly across the bottom of the pan. Dollop teaspoons of Nutella over the cookie dough. Dollop with remaining cookie dough and top with chocolate chips, pressing gently into the dough (don’t worry if the dough doesn’t full cover the Nutella – the dough will puff and spread in the oven).
  3. Bake for 20 to 24 minutes, until golden and just set in the center. Remove from oven and sprinkle with flaky salt. Let bars cool completely on a wire rack before cutting into squares with a sharp knife.

Notes

Recipe inspired by Half Baked Harvest

Chocolate Chip Nutella Cookie Bars

Chocolate Chip Nutella Cookie Bars

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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15 comments

  1. Looks amazing! I’m planning to make this as a bday gift for a friend but currently won’t have any access rolled oats. Would instant oats work, you think?

  2. Hi Laura, I have a dear friend who
    loves Nutella and she will be at my home for Thanksgiving. I’m hoping these will freeze well. What do you think? Many thanks and regards, Amy

    1. Hi Amy, I think these would freeze very well! You could also make the bars and freeze the pan (unbaked), and then bake them over the Thanksgiving holiday, adding a few minutes to the baking time. Hope that helps! πŸ™‚

      1. That’s a great idea! Thanks for the quick response. I just bought Nutella last week and was trying to figure out what to do with it. I’ve got enough pumpkin desserts to sink a ship so this will be a very welcome addition. Regards, Amy

  3. Wondering for the topping how many chocolate chips do you use? Also, do you use the full amount of 2/3 cups of chocolate chips to the batter?

    1. Hi Ellen, I use 2/3 cup semisweet chocolate chips in the batter. For the topping, I didn’t measure out the chocolate chips, but added approximately 2-3 tablespoons – use as many as you’d like. πŸ™‚

  4. I found SO many jars of old Nutella when packing up my kitchen, but now you’ve given me reason to stock up again! What marvelous bars!

  5. Hi Laura, I loved the recipe the minute I read it .I can’t wait to try it. I just wanted to know if I need to keep in mind any particular temperature of the ingredients, I live in India and would like to make sure that the ingredients don’t behave differently at hotter climates. Also as you mentioned that the rolled oatsneed to be whisked in does that mean the batter will be having oats as it is in its original form or does it require to be made finer ?
    It would be great if you could clarify these πŸ™‚

    1. Hi Varsha, the oats are rolled oats (whole, not ground up) that are whisked into the dry ingredients. For the butter, you just want it to be at room temperature (leaves a slight indentation when you press it). The egg and egg yolk can also be at room temperature. Hope that helps!

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