Nutella Cake Mix Cookies
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These completely unique Nutella cake mix cookies are crispy on the outside, fudgey on the inside, and full of chocolate hazelnut flavor. Whether made with boxed cake mix from the store or our Homemade Yellow Cake Mix, they come together quickly and can also be frozen for later.
About This Recipe
- Taste and Texture: These cookies are fudgy and almost brownie-like in the center yet crispy on the outside. The addition of the Nutella glaze really makes the chocolate-hazelnut flavor stand out. The large pinch of salt in the glaze also helps to balance out the sweetness of the cookies.
- Unique: There are little to no recipes found online for Nutella cake mix cookies which makes this recipe very unique and original to Thriving Home.
- Versatile: You can use store-bought yellow cake mix or our homemade Yellow Cake Mix. Both have been test and work well.
- Rigorously tested: Our recipe contributor (also a pastry chef!), Rachel Riegel, tested many variations of this recipe until she nailed it.
Ingredients
The ingredients are so simple. Here is what you’ll need.
Ingredient Notes
- Oil – Any neutral oil can be used–vegetable, canola, avocado, etc.
- Semisweet chocolate chips – I prefer using mini chocolate chips over regular sized but it is totally up to preference.
- Yellow Cake Mix (or store-bought yellow cake mix) – If using a store-bought cake mix, the weight needs to be 15.25 ounces. Anything less than that may result in cookies that won’t fully set.
- Vanilla – Try making your own homemade vanilla.
Cooking Notes from Our Pastry Chef
Our pastry chef, Rachel Riegel, made these notes during her many tests of these cookies:
- Using the Thriving Home yellow cake mix will result in cookies that are thinner, crispy on the outside, and doughy in the middle. The advantage is that our mix includes no additives or preservatives! Using a store-bought mix will create thicker, cake-like cookies with a recognizable “cake mix/batter” flavor.
- Spray the measuring cup for the Nutella with cooking spray for easy release.
- The glaze will set quicker if the cookies are placed in the fridge.
- More mix-in ideas you can try: dark chocolate chips, chopped toasted hazelnuts, chopped Ferrero Rocher chocolates, chopped Kinder Bueno.
How to Make Nutella Cake Mix Cookies
Prep
Preheat oven to 350°F and prepare a cookie sheet by lining with parchment or coating with cooking spray.
Mix Ingredients
In a medium bowl, whisk together eggs, oil, vanilla, and Nutella until fully combined. Add cake mix to liquid ingredients and stir with a spatula or spoon until dough is almost fully combined. Add chocolate chips and continue to combine until no cake mix is visible.
Scoop & Bake
Form round balls using 2 rounded tablespoons of dough and place 3-4 inches apart on the cookie sheet.
Bake for 13-15 minutes, rotating halfway through. Cookies will be done when they are almost fully set on the edges and slightly golden on the bottom.
Cool and Add Icing
While the cookies are baking, whisk together all ingredients in a small mixing bowl until fully combined and no lumps remain. Adjust consistency as needed with milk or powdered sugar.
Let cool for a couple of minutes on the cookie sheet before transferring to a wire rack to let cool completely. Once fully cooled, drizzle with glaze and let harden. Store in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.
Want More Cake Mix Cookies?
See All Cake Mix Cookie RecipesHow to Freeze Cookies
Freeze for Later: The cookies can be frozen before (here’s how to freeze cookie dough) or after they are baked and glazed and kept in the freezer for up to 3 months. Store in an airtight container or freezer-safe bag. If they have been baked, make sure they are fully cooled first.
Prepare from Frozen: Bake frozen cookie dough according to the recipe instructions. Baking times will still be the same. For baked cookies, let thaw to room temperature and enjoy.
FAQs
Store in an airtight container at room temperature for 3-4 days or in the freezer for up to 3 months. However, if they have an icing on them that has milk or cream in it, the cookies will need to be stored in the refrigerator not at room temp.
They are so soft and cakelike – they practically melt right in your mouth. These cookies stay soft throughout and don’t form much of a crust on the bottom – you can either use a spatula to transfer them to the wire rack or just pull them right off the parchment (none of them stuck or ripped).
Because these cookies do not spread much as they bake, you can flatten dough with the bottom of a glass or measuring cup (spray with cooking spray to avoid sticking to cookie dough).
Yes, feel free to play with the recipe. Here are some ideas: toasted pecans or walnuts, or mini marshmallows.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Nutella Cake Mix Cookies
These completely unique Nutella cake mix cookies are crispy on the outside, fudgey on the inside, and full of chocolate hazelnut flavor.
Ingredients
Cookie Dough:
- 2 eggs
- 1/2 cup avocado oil
- 1/2 teaspoon vanilla
- 1/2 cup Nutella or other chocolate-hazelnut spread
- 1 batch of Yellow Cake Mix or 1 (15.25 oz) box of yellow cake mix
- 1/2 cup semisweet chocolate chips (mini or regular)
Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 2 tablespoons Nutella or other chocolate-hazelnut spread
- Large pinch salt
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Prep: Preheat oven to 350°F and prepare a cookie sheet by lining with parchment or coating with cooking spray. The cookies spread out quite a bit so it may be necessary to use more than one baking sheet or bake in batches.
- Wet Ingredients: In a medium bowl, whisk together eggs, oil, vanilla, and Nutella until fully combined.
- Combine: Add cake mix to liquid ingredients and stir with a spatula or spoon until dough is almost fully combined. Add chocolate chips and continue to combine until no cake mix is visible.
- Portion: Form round balls using 2 rounded tablespoons of dough and place 3-4 inches apart on the cookie sheet.
- Bake: Bake for 13-15 minutes, rotating halfway through. Cookies will be done when they are almost fully set on the edges and slightly golden on the bottom.
- Glaze: While the cookies are baking, whisk together all ingredients in a small mixing bowl until fully combined and no lumps remain. Adjust consistency as needed with milk or powdered sugar. Cover and set aside.
- Store: Let cool for a couple of minutes on the cookie sheet before transferring to a wire rack to let cool completely. Once fully cooled, drizzle with glaze and let harden. Store in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.
Freeze for Later: The cookies can be frozen before or after they are baked and kept in the freezer for up to 3 months. Store in an airtight container or ziploc bag. If they have been baked, make sure they are fully cooled first.
Prepare from Frozen: Bake frozen cookie dough according to the recipe instructions – baking times will still be the same. For baked cookies, let thaw to room temperature and enjoy.
Notes/Tips
- Using our homemade yellow cake mix will result in cookies that are thinner, crispy on the outside, and doughy in the middle (but include NO additives or preservatives). Using a store-bought mix will create thicker, cake-like cookies with a recognizable “cake mix/batter” flavor.
- Spray the measuring cup for the Nutella with cooking spray for easy release.
- The glaze will set quicker if the cookies are placed in the fridge.
- More mix-in ideas to try: dark chocolate chips, chopped toasted hazelnuts, chopped Ferrero Rocher chocolates, chopped Kinder Bueno
Recipe Contributor: Rachel Riegel
Pastry Chef Rachel Riegel developed and rigorously tested this recipe for Thriving Home.
Rachel grew up in northern Michigan with a family that loved to cook and bake. She attended a career center for culinary and baking and pastry arts in high school and went to college at The Culinary Institute of America in Hyde Park, New York. She graduated in August 2023 with a Bachelor’s in Food Business Managment and Baking and Pastry Arts.
In her free time, she loves to read, listen to true crime podcasts, go on walks, travel, and spend time with her fiancé.
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