nutella fudge cookies

Let’s not let Valentine’s week pass us by without ridiculously easy (and seriously delicious!) Nutella fudge cookies. Reminiscent of a rich and fudgy crinkle cookie, these may just be the Nutella cookie to top all other Nutella cookies.

Nutella Fudge Cookies

A touch of espresso and sprinkle of flaky salt keeps the sweetness in check, bringing out the rich chocolate flavor. When devoured straight from the oven, each bite reminds me of a freshly baked brownie. Soft, fudgy, completely irresistible.. these cookies are my new favorite way to indulge in Nutella.

Nutella Fudge Cookies

Nutella Fudge Cookies

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Nutella Fudge Cookies

Nutella Fudge Cookies


Ingredients

  • 1/2 cup flour
  • 3 Tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup Nutella
  • 1/4 cup cashew butter (or almond or peanut butter)
  • 2/3 cup sugar
  • 1 large egg
  • 1/2 tsp instant espresso (recommended: Starbucks VIA)
  • 1/2 tsp vanilla extract
  • flaky salt, for topping

Instructions

  1. Whisk together flour, cocoa, baking soda, and salt in a medium bowl.
  2. Beat Nutella, cashew butter, and sugar in a large mixer bowl at medium speed until smooth. Add egg, instant espresso, and vanilla; beat until combined. Reduce speed to low and mix in flour mixture on low speed until combined. Chill dough for 30 minutes.
  3. Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 10 to 11 minutes, until tops are set and crackly. Cool for 5 minutes on baking sheets, then transfer to a wire rack. Sprinkle cookies with flaky salt and let cool completely.

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6 Comments

  1. Delicious cookies! The addition of a nut butter (I used almond) gave the cookies a great texture. My resulting dough was a bit dry so I added some milk to add some smoothness. In the end, we found that the cookies did not need the addition of flaky salt after baking as they were delicious as is. Thanks for the recipe!