Chocolate-Hazelnut Drop Cookies

  • Total: 1 hr 1 min
  • Prep: 15 min
  • Inactive: 35 min
  • Cook: 11 min
  • Yield: 38 to 40 cookies
  • Nutrition Info
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1 cup (2 sticks) butter, at room temperature

1/4 cup plus 1 cup powdered sugar

1 teaspoon pure vanilla extract

2 cups flour

1/2 cup chocolate-hazelnut spread, at room temperature (recommended: Nutella)


  1. For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
  2. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
  3. Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.
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