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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.

Chocolate Chip Nutella Cookie Bars
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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!

Chocolate Chip Nutella 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.

Chocolate Chip Nutella Cookie Bars

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.

Chocolate Chip Nutella Cookie Bars

More easy desserts for Nutella lovers:

Did you try these Nutella Cookie Bars? Let me know by leaving a comment and rating below!

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Chocolate Chip Nutella Cookie Bars

Chocolate Chip Nutella Cookie Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Laura Kasavan
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Total Time: 39 minutes
  • Yield: 12 to 15 bars
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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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

  • 23 Tbsp Semisweet chocolate chips
  • Flaky salt

Instructions

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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21 Comments

  1. 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!