How to Video
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 pure vanilla extract
- 1/2 cup Nutella (or other chocolate-hazelnut spread)
- 1 (15.25-ounce) box 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)
- pinch salt
Instructions
- 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.
Freezer Instructions
Freeze for Later: To freeze before baking, scoop or shape the dough, place on a baking sheet to flash freeze, then transfer to an airtight container or freezer bag. Freeze for up to 3 months.
To freeze after baking, store in an airtight container or ziploc bag for 3 months. 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
Nutrition
Serving: 1 cookie | Calories: 276 kcal (14%) | Carbohydrates: 38 g (13%) | Protein: 3 g (6%) | Fat: 13 g (20%) | Cholesterol: 20 mg (7%) | Sodium: 198 mg (9%) | Fiber: 1 g (4%) | Sugar: 26 g (29%)
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