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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. Recipe makes 12 to 15 cookie bars.
Topped with a sprinkling of chocolate chips and flaky salt, these cookie bars make a delicious canvas for your favorite flavors – feel free to swap the Nutella with peanut butter or almond butter, or top the bars with mini peanut butter cups or chocolate chunks!
No matter what flavors you choose, these chocolate chip Nutella cookie bars are sure to become an instant new favorite.
More delicious cookie bars: brownie cookie bars and chocolate toffee cookie bars!
How to Make Nutella Cookie Bars
Baking pan – Use an 8-inch square baking pan lined with parchment. Light-colored metal pans conduct heat evenly, and I recommend them for all brownies and bar recipes.
Make cookie dough – 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.
Assemble bars – Scrape half of the cookie dough into prepared baking pan. Use a piece of parchment or wax 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 fully cover the Nutella – the dough will puff up and spread in the oven).
Bake – Bake cookie bars at 350°F until just set in the center, about 20 to 24 minutes. Remove from oven and sprinkle with flaky salt. Let bars cool completely on a wire rack before cutting into squares with a sharp knife.
Freeze Cookie Bars
Unbaked cookie bars freeze well in the baking pan. Tightly cover the pan with a layer of plastic wrap and a layer of foil. Freeze up to 3 months. When you’re ready to bake, unwrap the pan and transfer directly from the freezer to the oven (no need to thaw!). Bake as directed, adding 2 to 3 minutes to the baking time.
Baked cookie bars are also a great treat to freeze for later. Cool bars completely, then wrap well in plastic wrap or foil and transfer to a freezer bag. Freeze cookie bars up to 2 months.
When you’re ready to eat, defrost the bars at room temperature (still covered to prevent condensation from forming). Enjoy cookie bars at room temperature, or warm in the microwave for about 10 seconds.
More easy desserts for Nutella lovers:
Did you try these Nutella Cookie Bars? Let me know by leaving a comment and rating below!
PrintChocolate Chip Nutella Cookie Bars
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 39 minutes
- Yield: 12 to 15 bars
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Cookies, Nutella, and chocolate chips collide in these chewy chocolate chip Nutella cookie bars with ribbons of Nutella!
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
- 2/3 cup Nutella
Topping
- 2–3 Tbsp Semisweet chocolate chips
- Flaky salt
Instructions
- Preheat oven to 350°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.
- Scrape half of the dough into prepared pan. Use a piece of parchment or wax 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 fully cover the Nutella – the dough will puff and spread in the oven).
- 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.
- Store leftover bars up to 3 days in an airtight container.
Notes
Make ahead cookie bars: Unbaked cookie bars freeze well in the baking pan. Tightly cover the pan with a layer of plastic wrap and a layer of foil. Freeze up to 3 months. When you’re ready to bake, unwrap the pan and transfer directly from the freezer to the oven (no need to thaw!). Bake as directed, adding 2 to 3 minutes to the baking time.
Recipe inspired by Half Baked Harvest
Hi Laura, is it necessary to add oats?
Hi Aleena! You can omit the oats and increase the flour to 2 cups. Happy baking! 🙂
As there’s no side views of the bars, what are your thoughts on adding a bit more Nutella say 3/4 – 1 cup ? Asking for a Nutella loving friend!
Hi there! I would go up to 3/4 cup Nutella. 🙂
Hi any substitutes for egg and egg yolk in these cookies? They look yummm!
Hi Darshana, I have no experience with egg substitutes so I’m unsure of how a substitute may alter the recipe. A flax egg would probably be the best alternative.
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 🙂
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!
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?
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. 🙂
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
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! 🙂
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
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?
Yes, instant oats should work fine. Hope you love these! 🙂
Thanks for your reply! Will be making these tonight. Will report back 🙂