Strawberry Nutella Cookies

“Don’t repay evil for evil. Don’t retaliate with insults when people insult you. Instead, pay them back with a blessing. That is what God has called you to do, and he will grant you his blessing.”

-1 Peter 3:9 NLT

I’m a sucker for Valentine’s mainly because it’s just an excuse to eat one of the best combinations in food history: strawberries and chocolate. But an even better duo is Nutella and strawberries! So I’m putting my favorite Valentine’s flavor in a cookie, these are my Strawberry Nutella Cookies.

If you have never tried one of my baking recipes before, hi! Over here I like to bake with coconut sugar, but if you prefer granulated sugar, just replace the coconut sugar quantity for granulated. These cookies are soft, chewy, and with a subtle strawberry flavor. I loved making these make-shift Nutella chips which is just a thin layer of frozen Nutella (like a Nutella chocolate bar) and chopped up. The hazelnut-chocolate is swirled and stuffs the cookie with its rich flavor. These are the kind of cookies that feel special without being complicated. They’re amazing for Valentine’s whether you’re feeling just a little bit indulgent, you’re sharing them with your sweetheart, or gifting them for Galentine’s!

Lauren Eliza Eats

Strawberry Nutella Cookies

These Strawberry Nutella Cookies are soft, chewy, and filled with rich chocolate-hazelnut flavor in every bite. Made with a strawberry chunks throughout the cookie dough and swirls of Nutella. They’re an easy yet indulgent dessert perfect for Valentine's or anytime you’re craving something sweet and cozy.

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Prep Time 20 minutes mins

Cook Time 14 minutes mins

Total Time 34 minutes mins

Servings: 12 cookies

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• ¾ cup nutella
• ½ cup unsalted butter softened
• ½ cup brown sugar
• ¼ cup coconut sugar
• 1 large egg room temperature
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ½ cup strawberries finely chopped

Method

 

1. Line a plate with parchment paper and spread the Nutella evenly into a thin layer on parchment.
2. Place nutella in the freezer for at least 1-2 hours and completely frozen or overnight.
3. Preheat oven to 350℉ and line a baking sheet with parchment paper.
4. In a large bowl, beat together the softened butter, coconut sugar, and brown sugar.
5. Add the egg and vanilla and whisk until fully incorporated.
6. In a separate bowl, add together the flour, baking soda, and salt.
7. Whisk the dry ingredients and sprinkle it into the wet ingredients. Gently mix just until combined
8. Fold in the chopped strawberries
9. Pull out the froze nutella and quickly chop it up into small chunks. If chocolate starts to melt, place it back into the freezer to firm up again.
10. Don't overmix the nutella chunks in the cookie dough. Scoop dough (about 2½ tbsp each) onto baking sheet.
11. Refrigerate for 10 minutes.
12. Bake for 12-14 minutes until fully cooked.
13. Cool on pan 5 minutes before transferring. Serve warm.