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Salted Dark Chocolate Nutella Cookies

  • Yield: 36 cookies; 18 sandwich cookies 1x


  • 1 1/4 c. all-purpose unbleached flour
  • 1/2 c. unsweetened dark dutch process cocoa powder
  • 1/4 c. oats, lightly ground
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 3/4 c. (1 1/2 sticks) unsalted butter, room temperature
  • 2 tbsp. Nutella
  • 1 1/2 c. sugar
  • 1 egg
  • sea salt
  • Filling
  • 13 oz. jar of Nutella


  1. Preheat oven to 375°. Line baking sheets with Silpat or parchment paper.
  2. Whisk together flour, cocoa powder, oats, baking soda, and baking powder. Set aside.
  3. Cream together butter, Nutella, and sugar until light and fluffy. Mix in egg.
  4. Slowly add in flour mixture until evenly incorporated.
  5. Roll dough into tablespoon-sized balls. Flatten balls with the bottom of a glass, about 2 1/4-inches in diameter. Sprinkle with sea salt. Bake 12 up on a sheet leaving 1-inch space between each cookie. Minor spreading will occur.
  6. Bake for 8 minutes. Cool for 1 minute on baking sheet and carefully transfer to a cooling rack.
  7. Allow to cool completely. Spread Nutella between two cookies. Sandwich and serve!
  8. And they lived happily ever after.


• To grind oats, lightly pulse in a food processor for about 30 seconds.

• To learn more about dutch-process vs. cocoa powder, head over to David Lebovitz.

• Warning: Highly addictive.

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