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nutella recipes?

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i'm currently in the throes of a nutella obsession and am wondering if anybody has any great nutella recipes (cookies, brownies, cake, ice cream etc)they'd like to share. nutella toast/fruit is a classic but i think i'm ready to move on to something more advanceed.

i've done some research on the web but i prefer to spend my limited resources ( money and time) on recipes that others have tried and liked.


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  1. n
    nutella fanatic

    I'm sure you've already discovered this on your own, but a very short zap in the microwave makes nutella into fondue, suitable for dipping stawberries. You can also just put it into a fondue pot with heat below. How I love nutella!

    1 Reply
    1. re: nutella fanatic

      nuke marshmallows, put them plus nutella between two slices of french toast

    2. Have you tried it between the layers of a cake? Works well there.

      1. My absolute favorite use for Nutella is as a filling for crepes. Classic french preparation. Yum!

        Your post inspired me to check out the Nutella website, and although I know you are looking for some tried and true recipes, there were some very fun and interesting ideas there, including one for "Nutella Dogs." Linked below.

        Link: http://www.nutellausa.com/recipes.htm

        2 Replies
        1. re: DanaB

          I love it with crepes too. Try a crepe with nutella and banana too.

          1. re: DanaB

            Oh my, oh my, ok folks, take a trip to Tahiti, and buy a freshly baked crossiant (sp?) first thing in the morning at the local marche, filled with Nutella with an amazing cup of espresso. Pure heaven. OK, you are in Tahiti, but the Nutella, oh my the Nutella!!

          2. An Italian friend of mine used Nutella as a filling for a Pandoro (traditional Italian Christmas cake). She would cut the Pandoro in layers and spread Nutella on it.

            1. I'm in the middle of the same obsession but maybe I've crossed the line--I'm now tinkering with my own homemade versions. I make a hazelnut butter paste and then (where I'm at now) add chocolate--semi sweet is what all the receipes call for but I'm experimenting with a bit of semi and a bit of bittersweet.

              Nutella is wonderful but if you spend time in Italy eating the gourmet versions of this product you quickly become spoiled. Nutella on toast with peanut butter is excellent...melted in the microwave and then poured over sliced bananas and sprinkled with chopped hazelnuts...

              1. Nutella with a spoon. Then another. Then another . . .

                2 Replies
                  1. re: anabagayan

                    Absolute best way to eat Nutella.. Also the reason why I buy Nutella for home twice a year :)

                1. Wait a second...
                  Isn't Nutella a just a typical sugar-Hazelnut-cocoa frosting/spread?

                  There's got to be plenty of recipes for this, particularly for cake frostings, cookie fillings, souffles, and such.

                  I wouldn't be surprised if there was a too-heavy dose of sugar in Nutella, though. These commercial brands tend to be too sweet for me.

                  9 Replies
                  1. re: bunnyr

                    If you haven't tried it, don't knock it. Nutella can be a major addiction.

                    When I read the original post, my first thought was, "With a spoon right out of the jar, who needs a recipe." Then I clicked on the first response and BINGO, I was laughing to see the answer. Go get a jar, a spoon, and when you finish the first spoonful let us know what you think. Betcha 50 cents you're a convert.

                    1. re: Cristina

                      Just tried it.

                      Sorry, I'm not a convert. Just as I thought, it was too sugary. It does have a frosting texture however, so maybe for cakes, or for topping plain donuts or French toast it might be OK.

                      My wife can't have enough of it.

                      1. re: bunnyr

                        Well...you can please all of the people some of the time...some of the people all of the time...etc etc. Glad she likes it, though.

                        1. re: Cristina

                          I just can't see what all the "hulla-balloo" about Nutella is all about!! I had been hearing about the stuff for some time (on forum discussions), so finally broke down and bought a jar. DH and I think it tastes terrible; a cheaply made product. Couldn't detect the flavor of any hazelnuts...if it was there it was very, very weak. Too sweet, too! I would rather make my own from scratch! There are plenty of recipies for making it yourself on the web.

                          Good example is: http://healthycooking.suite101.com/ar...

                        2. re: bunnyr

                          hmm... i thaught so too, but if you take a peice of toast, spread cream cheese on it, than put nutella on it ......it is heaven!!!!!!...Mmmmmm..... now i want some....

                          1. re: bunnyr

                            I'm not a convert either. I only like it when it's combined with "real" chocolate as in a tart. I have a great recipe for a sinfully rich holiday tart using really good chocolate and nutella.

                            1. re: oakjoan

                              Would love a recipe where chocolate and Nutella are combined...Care to share?

                              1. re: oakjoan

                                I got a glass jar of Nutella on Arthur Ave, label all in Italian, that tasted SO MUCH better than the plastic jars available all over the place. Those taste sort of rancid to me. Not sure the difference, here is a list of different countrie's ingredient lists, they all use different oils so maybe that's it?


                          2. re: bunnyr

                            Actually, I found that if you want to use nutella as cake frosting, it needs to be iced right before serving. Otherwise, if it sits on the cake too long, the oils from the spread get sucked into to the cake and it becomes kind of rubbery and doesn't taste as magical. So no, its not just the typical frosting.

                          3. I ran out of regular peanut butter when making peanut butter cookies last week. Used nutella...people went nuts!

                            1. I "throw together" oatmeal refrigerator cookies when the kids bring home friends. Its your basic powdered sugar, peanutbutter, cocoa, and oats- one day i substituted nutella- cut back on the sugar- they were great. Another friend told me her sister made the same w/cornflakes instead of oats..........

                              1. One of the local bakeries/sandwich shop has what they call a "Sin Sandwich"--Nutella spread on brioche, with valhrona dark chocolate, grilled.

                                1 Reply
                                1. re: divstudent

                                  OMG! Where are you and how soon can I get there?

                                2. My boyfriend loooves nutella and I made him these brownies on Valentine's Day. Delicious, just make sure not to overbake.


                                  1. I like to take a big tablespoon full of nutella and drop into a bowl of low sugar cereal like Pops or Kix and give it a little stir. The leftover nutella milk is delicious.

                                    1. I have a recipe from Bon Appetit that is incredible but it's really time consuming. It's a chocolate hazelnut souffle cake w/ a hazelnut meringue crust and nutella mousse. I can post it if you like. It's not on the epicurious site, for some reason. This is the nutella mousse part (paraphrased):

                                      12 large egg yolks
                                      ½ c. sugar
                                      6 Tab. Frangelico
                                      ½ butter, room temperature
                                      4 oz. Bittersweet or semi-sweet chocolate, chopped
                                      6 Tab. Nutella
                                      1 c. chilled whipping cream

                                      Whisk egg yolks and sugar in medium saucepan to blend. Whisk in Frangelico. Add butter. Whisk gently over medium heat until mixture is thick, about 4 minutes (do not boil). Remove from heat. Add chocolate and whisk until melted. Gently stir in Nutella. Transfer to large bowl; cool to room temperature. Beat cream in medium bowl until cream holds peaks; fold into chocolate mixture in 2 additions. Cover mousse and chill up to one day.

                                      2 Replies
                                      1. re: chowser

                                        hi chowser, could you please point me to the link for this recipe? Appreciate it! the mousse itself sounds so delicious!

                                        1. re: amishad

                                          It's not on their site. It's a great cake, though, and I've had so many requests for it that I typed it up (paraphrased):

                                          CHOCOLATE-HAZELNUT SOUFFLE CAKE

                                          12 large egg yolks
                                          ½ c. sugar
                                          6 Tab. Frangelico
                                          ½ butter, room temperature
                                          4 oz. Bittersweet or semi-sweet chocolate, chopped
                                          6 Tab. Nutella
                                          1 c. chilled whipping cream

                                          ¾ c. hazelnut, toasted, husked
                                          6 Tab. Powdered sugar
                                          1 Tab. All purpose flour
                                          3 large egg whites
                                          3 Tab. Sugar

                                          ¾ c. hazelnuts, toasted, husked
                                          ½ c. all purpose flour
                                          8 oz. Bittersweet or semisweet chocolate, chopped
                                          1 c. butter

                                          6 eggs, separated
                                          1 c. sugar
                                          ½ tsp salt

                                          1 ½ whipping cream
                                          12 oz. Bittersweet or semisweet chocolate, chopped

                                          FOR MOUSSE:
                                          Whisk egg yolks and sugar in medium saucepan to blend. Whisk in Frangelico. Add butter. Whisk gently over medium heat until mixture is thick, about 4 minutes (do not boil). Remove from heat. Add chocolate and whisk until melted. Gently stir in Nutella. Transfer to large bowl; cool to room temperature. Beat cream in medium bowl until cream holds peaks; fold into chocolate mixture in 2 additions. Cover mousse and chill up to one day.

                                          FOR MERINGUE:
                                          Preheat oven to 300 deg. Remove sides from springform pan; cover bottom with parchment paper round (do not attach sides). Finely groun nuts w/ powdered sugar and flour in processor. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add 3 Tab. Sugar, beating until stiff, not dry. Fold in ground nut mixture. Spoon into bag fitted with 3/8 inch plain round tip. Starting in the center of parchment round, pipe continuous spiral of meringue to cover. Place pan with meringue on baking sheet. Bake 20 minutes. Reduce heat until golden but slightly soft to touch, about 20 minutes longer. Cut around meringue to loosen. Transfer meringue on parchment rack to cool completely (will be crisp).

                                          FOR CAKE:
                                          Preheat oven to 300 deg.. Attach sides to bottom and line with parchment paper. Blend hazelnuts and flour in processor until nuts are finely ground. Stir chocolate and butter in saucepan over low heat until melted and smooth; cool to lukewarm.

                                          Using electric mixer, beat egg yolks, ¼ c. sugar, salt in large bowl until thick ribbon falls when beaters are lifted, about 4 minutes. Fold in chocolate mixture. Using dry, clean beaters, beat egg whites until soft peaks form. Gradually add remaining ½ c. sugar beating until stiff but not dry; fold into chocolate mixture. Fold in nut mixture in 3 additions.

                                          Transfer batter to prepared pan. Bake until test inserted into center comes out with moist clumps still attached, about 40 mnutes. Cool completely (center will sink). Press edges to same level as center. Cut around cake, remove sides. Invert cake onto work surface and remove paper.

                                          Return meringue to same pan bottom. Spread 1 c. mouse over meringue; place cake on top. Attach sides of pan. Spoon remaining mousse over cake in pan; smooth top. Cover and freeze overnight.

                                          FOR GANACHE:
                                          Bring cream to simmer in medium saucepan. Remove from heat and add chocolate. Stir until melted and smooth. Cool until thickens enough to coat spoon thoroughly, about 2 hours.

                                          Place large sheet of foil on work surface; place cake rack in center. Remove sides from pan, place cake still on bottom pan on rack. Pour ganache over cake, smoothing sides and top with long spatula. Refrigerate until ganache is set, at least an hour, up to a day.

                                      2. Chocolate Hazelnut Truffles

                                        1/2 cup Nutella
                                        4 squares (4 ounces) semisweet baking chocolate, finely chopped
                                        2 tablespoons cocoa powder

                                        Refrigerate Nutella until firm, about 4 hours. Transfer 1-tablespoon scoops (use a cookie scoop) to a cookie sheet lined with waxed paper or parchment paper. (Work fast; Nutella softens very quickly.)

                                        Place cookie sheet into freezer. Chill until Nutella is very firm.

                                        Melt the chocolate (can use the microwave). Pour melted chocolate into a small bowl.

                                        Dust hands with cocoa powder and quickly roll chilled Nutella into balls.

                                        Quickly dip Nutella in melted chocolate and sprinkle lightly with cocoa powder. Return the balls to the cookie sheet. lace the cookie sheet in the refrigerator until the balls are set, about 1 hour.

                                        Place in a container and refrigerate until ready to serve. Makes 9 to 10 truffles.

                                        1. this is my favorite thing to do:

                                          toast some crusty italian bread - like the sliced from Terranova in the Bronx
                                          spread with nutella
                                          add a scoop of ice cream - hazelnut or coffee gelato is best
                                          then sprinkle with finely ground espresso grounds

                                          1. WARNING - this is not a gourmet recipe! My niece is in the army posted in Iraq and she loves rice krispies treats. I change them up sometimes by using nutella instead of the margarine that usually goes in the treats. If you want to be really decadent, you can use cocoa krispies and nutella for a kind of "peanut butter cup" but much, much better taste. As I said, not gourmet, but boy do they love them over there!

                                            1 Reply
                                            1. re: divamon

                                              I don't know if the person will see this - but as of now, my SO is scheduled to go over, and this sounds like something that he and his buddies might LOVE.

                                              Is there an actual recipe for it?

                                              Also - did they travel/keep well? I know there are some restrictions on sending home made things, but I think that is just if you are sending it though the "any soldier" program.

                                              Please let me know!

                                            2. I saw Bobby Flay make this on food network. It looked amazing and I've been wanting to try it, but my husband hates nutella. How dare he??

                                              1 Reply
                                              1. re: lucienne78

                                                I absolutely LOVE this recipe! I make it at least once a week.

                                              2. 1. Spread in between flour tortillas (you can add marshmallow slices or sliced bananas, my husband's favourite). Grill on med. Cut into triangles. Dessert tortillas - beware HOT and gooey.

                                                2. Peanut butter and nutella sandwich - yum!

                                                3. Frost cupcakes with it (you can add some icing sugar to stiffen if needed; I have never).

                                                4. Filling for crepes (warmed and at room temp), along with bananas or strawberries.

                                                1 Reply
                                                1. re: itryalot

                                                  2. Peanut butter and nutella sandwich - yum!

                                                  (slightly embarassed) I never make it to the bread part. Dip spoon in PB, Dip in nutella container. Put in mouth. Repeat.

                                                2. Giada de Laurentis has a great recipe for Nutella cookies with whole hazlenuts, and they are wonderful and addictive. You could find it on the Food Network page. Other than that, I adore Nutella ice cream (but I dont make it). Nothing beats peanut butter and nutella sandwiches.mmmmmmmmmmmmmmm nutty goodness

                                                  1. Well, I haven't tried it, but I remember a friend telling me once that she had dreamed of eating hazelnut ice cream with a Nutella swirl. Which sounds, you know, like heaven.

                                                    3 Replies
                                                    1. re: curiousbaker

                                                      I just tried this. It was delicious, but the swirl wasn't totally sucessful. The Nutella froze too hard.

                                                      1. re: optimal forager

                                                        Hmm - must be a way around this. Since both sugar and alcohol inhibit freezing, blend it with a bit of sugar syrup, maybe? Or Frangelico?

                                                        1. re: optimal forager

                                                          To make the swirl work, you have to thin the Nutella w/ a little butter and cream over a flame :-)

                                                      2. Three woords: Fried Nutella Ravioli.
                                                        Giada made them once and they are very easy. Wonton skins, nutella and some hot oil. Then sprinkle with some powdered sugar and enjoy.

                                                        2 Replies
                                                        1. re: HungryRubia

                                                          These are excelent and very easy to make!!! They are also great with a scoop of vanilia ice cream on them.

                                                          1. re: HungryRubia

                                                            Do these have to be served hot? I have a friend with a birthday coming up that loves Nutella and these sound great to make. I just wondered if I make them in the evening if they will be good to bring to work the next day?

                                                          2. Nutella,+mascarpone+toasted good bread=heaven

                                                            1. Spread a little on each bite of a banana. Or a lot.

                                                              1. Nutella and banana on bread toasted in a panini maker is great too.

                                                                1. I use the two-spoon approach: a spoonful of peanut butter, a spoonful of nutella; shove in mouth and swallow. But just yesterday I made a "semi-freddo di nutella" which is quite wonderful. Here's the link and I should add to leave it in the freezer until you're ready to serve it. An error I made was thinking that semi-freddo truly meant semi-cold so it collapsed on me. http://italianfood.about.com/od/piesa...

                                                                    1. re: itryalot

                                                                      Amazing, World Nutella Day...had to send that link to every Nutella freak I know!

                                                                      Nutella as a topping on cheesecake or swirled into the batter for marble cheesecake
                                                                      Nutella Rugelach-gooey and oh so good
                                                                      Nutella & raspberry cookies-spread half & half on your fav shortbread recipe
                                                                      Nutella turtles-candy bites or bar using caramel, nutella, chopped nuts and cream
                                                                      but our fav use is French crepes w/nutella glaze

                                                                        1. re: pescatarian

                                                                          I've also used nutella as a filling for hamantaschen on Purim (special triangular cookies served for a Jewish holiday) with great success.

                                                                          1. re: AmyH

                                                                            Oh MY that sounds good! But doesn't it melt and run when it's baked?

                                                                            1. re: ozhead

                                                                              No, it actually doesn't. I expected it to, and only did a few as an experiment, but somehow it actually firmed up. They were so good!

                                                                              And to pescatarian: evil Haman was the advisor to King Ahashverus (his Karl Rove)

                                                                            2. re: AmyH

                                                                              Yes, they were named after the evil King Hamen, lol
                                                                              Thanks for additional tip. I love ruggies though.

                                                                              1. re: pescatarian

                                                                                me too pescat and the rugelach nutella versions continued with
                                                                                nutella and banana chips
                                                                                nutella and cinnamon chips
                                                                                nutella and lavendar flowers

                                                                      1. I made up a Nutella tiramisu once. I used Frangelico instead of Kahlua, since it is hazelnut flavored, and then drizzled the Nutella over every layer of the tiramisu. It was lovely.

                                                                        1. toast english muffin, spread with equal parts peanut butter and nutella - YUM

                                                                          add banana slices - even yummier

                                                                          1. An even better link (don't know if it will translate to english); 1000 nutella recipes

                                                                            1. Roll out pizza dough. Spread on a whole jar of Nutella, and some sliced bananas. Roll into cylinder shape, and bake!

                                                                              1. Recently, I had a delicious dessert at Gialina Pizzeria in SF....nutella liberally spread on top of a thin crust pizza, with amaretti biscotti sprinkled on top, and mounds of mascarpone to be spread out or devoured on site. It was absolutely spectacular!

                                                                                1. The Chocolate Glazed Hazelnut Mousse Cake from the February 2006 Gourmet has become a favorite at our house. http://www.epicurious.com/recipes/foo...

                                                                                  Crepes with nutella, bananas, and chopped hazelnuts are also good. And crepes count as breakfast, right? Although they're really good with whipped cream and maybe that takes it more toward dessert...

                                                                                  1 Reply
                                                                                  1. re: kkbriggs

                                                                                    Wow, that mousse cake looks excellent. I'm going to have to try it. Thanks!

                                                                                  2. Nigella has a great bacci ice cream in her summer cookbook

                                                                                    1. Nutella & orange marmalade in crepes, on toast, whatever you like! Have used this combo for a stuffed french toast too.

                                                                                        1. re: chowlicious

                                                                                          I made Nigella's chocolate hazelnut cake that called for a whole jar of Nutella for my mum's bday. It made me her favorite daughter for several months.

                                                                                        2. Had nutella for the first time at a July 4th party. We ate it warmed in the microwave (actually overcooked, but still yummy) & dropped on grilled pineapple slices. Worth breaking my perpetual diet!

                                                                                          1. Ciabatta bread. Toasted. Nutella. Oy, my waistline.

                                                                                            BTW, AmyH, that was the BEST explanation of who Haman was that I've ever heard!! Now even my goyish friends will understand.

                                                                                            1. This post may be old, but I still love Nutella, so...

                                                                                              Club Crackers or Saltines w/ Nutella [and sometimes a broiled marshmallow or just some fluff]--the saltiness of the cracker perfectly accents the Nutella

                                                                                              A decadent addition to steel cut oats

                                                                                              Great filling for donuts or spread on eclairs

                                                                                              Kick up regular rice pudding by stirring in some Nutella after it has cooked up on the stovetop

                                                                                              Nutella Bread Pudding... sub for chocolate in your favorite chocolate bread pudding recipe.

                                                                                              In a standard overnight french toast casserole, layer slices of challah with spreads of Nutella, then pour standard batter over the strata and let soak overnight. Bake in the morning. You can mix things up by adding layers of jam (raspberry or blackberry or huckleberry...) or chopped hazelnuts or banana or strawberry slices

                                                                                              Nutella Monsieur... make a nutella + fluff and/or PB or jam ... batter and fry.

                                                                                              1. Nutella Brioche French Toast. One of my favorite breakfasts, big scoop of nutella sandwiched in between 2 slices of brioche, cooked in butter, then topped with powdered sugar.

                                                                                                Nutella Brownies, topped with some hazelnuts.

                                                                                                I love Nutella so I'm always trying to think of ways to use it. Cake fillings, Nutella ice cream, Nutella with pastry cream mixed with whipped cream as a filling for cream puffs or eclairs (good substitute for the praline cream needed for paris brest).

                                                                                                1. I use the puff pastry from the freezer section of the supermarket. Cut a sheet into approximately 9 squares, then place a tablespoon of nutella in the center. Pull up the 4 corners of the pastry and seal into a pouch. Brush lightly with beaten egg and bake at 350 degrees until golden. Allow to cool and sprinkle with confectioner's sugar.

                                                                                                  I sometimes add chopped toasted hazlenuts to the pouch, and occasionally will drizzle with ganache.

                                                                                                  My family calls this desert "Cyndi's Surprise Pouches".

                                                                                                  1. Peanut butter Nutella Swirl cookies:

                                                                                                    2 cups flour
                                                                                                    1 teaspoon baking powder
                                                                                                    1 cup margarine or butter

                                                                                                    1 cup light brown sugar (firmly packed)
                                                                                                    1 cup (or more) chunky peanut butter
                                                                                                    1 egg
                                                                                                    1 teaspoon vanilla extract

                                                                                                    3/4 cup (6oz more or less) semisweet chocolate pieces
                                                                                                    1 cup Nutella
                                                                                                    1 teaspoon butter or margarine.

                                                                                                    1. In large bowl beat butter and sugar until light.
                                                                                                    2. Add peanut butter, egg and vanilla, beat until smooth.
                                                                                                    3. Sift flour with baking soda, add slowly to mixture. Mix with hands to form a stiff dough. Refrigerate 30 minutes.
                                                                                                    4. Make filling: Melt chocolate pieces over hot (not boiling) water. Stir in butter and Nutella. Let cool slightly
                                                                                                    5. Divide dough in half. On lightly floured surface, (using waxed paper or plastic wrap instead makes the next steps easier) roll each half into an 8-by-10 inch rectangle (slightly smaller than a standard piece of copy paper)
                                                                                                    6. Spread each rectangle with half the chocolate mixture.
                                                                                                    7. From the long side, roll tightly, jellyroll fashion. Press edge to seal.
                                                                                                    8. Wrap each roll separately, seam side down in plastic wrap or foil. Refrigerate until firm--about 8 hours or overnigh (for easier slicing).
                                                                                                    9. with sharp knife, cut each roll into as many 1/8 inch slices as you can.
                                                                                                    10. place slices 1.5 inches apart on slightly greased cookie sheets.

                                                                                                    11. Bake 6 to 8 minutes at 375F or 190C (until lightly browned).
                                                                                                    (makes 9 dozen small cookies)

                                                                                                    For fewer, larger cookies, cut thicker slices and flatten them out to the thickness of 1/8 inch on the cookie sheet or in the palm of your hand.

                                                                                                    1. I made this cake with nutella from epicurious a while back for an event: http://www.epicurious.com/recipes/foo...

                                                                                                      It has a shortbread crust with hazelnuts, a mousse layer with marscapone and nutella and chocolate, and a chocolate ganache poured over to frost it.

                                                                                                      It was very well received. The mousse layer with the nutella was very creamy. Others loved it. I liked it but wasn't crazy about it. Think maybe I am one of those who's not nuts about nutella.

                                                                                                      1. giada de laurentiis is OBSESSED with nutella if you've ever seen her program -- she likely has some good recipes.

                                                                                                        1. Try Nutella on extremely sour and crusty sourdough bread. Such a great contrast!

                                                                                                          1. Racconto makes a chocolate hazelnut spread that is much better and fresher tasting than nutella. No HFC's either.

                                                                                                            1 Reply
                                                                                                            1. re: Candy

                                                                                                              Venchi also makes a much better gianduja spread as well. You would have to look for it in an Italian grocery store or online. Its seriously much better stuff than Nutella (esp. the American kind). It seems that all the good chocolate stuff from abroad is bastardized in order to be more palatable to Americans. Cadbury bars are the same, if you look closely at the wrapper, they are made by Hershey's and don't taste as good as the English ones.

                                                                                                              If you are looking for a good chocolate hazelnut gelato, Ciao Bella makes an excellent gelato. They even make just a straight up hazelnut.

                                                                                                              I love hazelnuts and dark chocolate, so I'm devoted to the original Perugina Bacci truffles...

                                                                                                            2. So I actually am going through the same thing you are/were. What I did was take my regular peanut butter cookie recipe and modify it.
                                                                                                              The cookies turn out very flat, with cracked tops, and are VERY chewy when they come out of the oven. I'm actually eating them warm right now. Yummm. Here's the recipe I used:
                                                                                                              1/2 cup butter, softened
                                                                                                              1/2 cup + 1 tbsp. Nutella
                                                                                                              1 tbsp. peanut butter
                                                                                                              1/2 cup granulated sugar
                                                                                                              1/4 cup packed brown sugar
                                                                                                              1/2 tsp. baking soda
                                                                                                              1/2 tsp. baking powder
                                                                                                              1 egg
                                                                                                              1 tsp. vanilla
                                                                                                              1 3/4 cups all-purpose flour

                                                                                                              Beat butter, Nutella, and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can, then hand stir the rest in. The dough should be soft, but still slightly sticky. Chill for 15 min.
                                                                                                              Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake 7 to 9 minutes or until tops are crackled.
                                                                                                              These cookies are better underbaked than over! Err on the side of caution!

                                                                                                              (with compliments to Better Homes and Gardens, whose PB cookie recipe I perverted for my filthy Nutella habit).

                                                                                                              1. A Quick Chocolate Mousse : Non Fat Greek Yogurt whipped together with Nutella makes a nice thick Mousse. I topped it with fresh Raspberries to add color and a little zest. This was one of those spontaneous things when you have a sweet craving and find out what you have on hand and Voila !

                                                                                                                1. A childhood breakfast classic for me: toast with peanut butter and nutella. Ah! I don't buy Nutella cuz I love it too much.

                                                                                                                  2 Replies
                                                                                                                  1. re: TheSnowpea

                                                                                                                    You can use it as a filling for the inside of freshly made doughnuts (or other fried dough). They sell nutella filled bomboloni at the Ferry Building in SF- yum.

                                                                                                                    1. re: BigSal

                                                                                                                      Here's a great tart using Nutella.


                                                                                                                      When you get to that page, look for desserts and type in dark chocolate truffle tart with hazelnut brittle. I've made this and it's quite delicious. Even though the recipe doesn't mention Nutella, it's in the recipe.

                                                                                                                  2. I'm at home today, bored, and looking for something to do. I check the pantry.....what's left over from all the Christmas baking I did? I made regular butterscotch haystacks...still have half a bag of Chow Mein noodles......I have an unsweetened, dark chocolate Ghiardelli baking bar....never could figure out what to do with that. Hmmm....what's that in the back? A jar of Nutella. I never can decide what to do with that stuff.

                                                                                                                    Wait, haystacks are peanut butter and butterscotch chips, right? Let's nuke up this chocolate bar, the nutella, and throw some Chow Mein noodles in there.

                                                                                                                    Just pulled them out of the fridge. They're the bomb! The unsweetened chocolate really cuts down on the unreal sweetness of the nutella. This is a 5 minute keeper recipe!

                                                                                                                    1. I wrote an article a while ago with several different ideas/recipes for using Nutella.