Ever since I made these cookies (well I should say when I got them right because it took several tries), I have been excited to share them with you! Nutella, cream cheese, chocolate and powdered sugar…you cannot go wrong! They are a twist on these red velvet cream cheese crinkle cookies I made last year! And our friends at Charley's vet surgeon's office loved them too. So they are vet approved for humans (only of course!).
And these are the same cookies I shipped out to my food blogger friends who I was matched up with! I hope Lori, Emily, and Rebecca enjoyed the cookies!
From the bottom of my heart, I'm so thankful for the 566 food bloggers who signed up for the Great Food Blogger Cookie Swap…which mean over 20,000 cookies were shipped worldwide. With their help along with the generous brand partners this year: OXO, Dixie Crystals, and California Olive Ranch and Brownie Brittle, we were able to raise $12,335 for Cookies for Kids' Cancer!! What an accomplishment, we couldn't have done it without everyone. If you're a food blogger and would like to participate next year, please sign up for notifications.
And the cookies I received…umm amazing! I received Peanut Butter Snickerdoodles from Jennifer from Bake or Break, Chocolate Truffle Peppermint Crunch Cookies from Elizabeth from Sugar Hero and Soft Gingerbread Cookies from from Elizabeth from Food Ramblings.
First things first, when I make cookies, I usually measure out the dry ingredients (minus the sugar). Here's how to measure flour.
Whisk it all together and then set aside.
Mix the cream cheese and butter together and then add the sugar and mix it really good.
Add eggs and vanilla extract and mix again.
This is how I measure nutella (and peanut butter).
Goes right into the mixer. (PS and by the way, I can't live without my KitchenAid stand mixer, right about now it's been in overdrive with cookies and baking for the holiday season!)
And transforms the cookie dough! Be sure to scrap the sides of your stand mixer bowl.
Add the dry ingredients in two batches.
And mix on a low speed.
Who wants to lick the beater?
And there's the cookie dough. Chill it covered in the refrigerator for 4 hours.
Then, using a medium (1 1/2 Tablespoon) cookie scoop, scoop out cookie dough balls, round them up in your hands then dip them in powdered sugar (until completely covered).
You get powdered sugar everywhere but it's worth it.
Yep, these are delightfully chewy on the inside and perfect on the outside. Enjoy them!
Recipe
Nutella Cream Cheese Crinkle Cookies Recipe
Ingredients
- 2 1/2 cups unbleached all-purpose flour
- 2 Tablespoons cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup 1 stick unsalted butter, softened
- 2 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup Nutella, chocolate hazelnut spread
- 1/2 cup powdered sugar
Instructions
- Place flour, cocoa powder, baking powder and salt into a medium-sized mixing bowl. Whisk together and set aside.
- Mix butter and cream cheese in a large mixing bowl with an electric hand mixer. Add sugar to the bowl. Cream the butter, cream cheese and sugars together for about 1 to 2 minutes. Add eggs and vanilla extract and mix for another minute. Add nutella and beat for another minute. Add flour mixture in two batches and mix with rubber spatula until incorporated. Refrigerate cookie dough for 4 hours.
- Heat oven to 350°F. Using a 1 1/2 Tablespoon cookie scoop, portion out dough and roll into balls. Roll in powdered sugar until it's completely covered. Bake on a baking sheet covered with parchment paper for about 13 to 14 minutes. Pull parchment paper from baking sheet with cookies and place on wire cooling racks. Allow to cool completely before storing in an airtight container.
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And stay tuned until next week, Lindsay and I will be sharing round ups of ALL of the cookies that were shipped worldwide. I can't wait!
Disclosure: We do not get paid by the sponsors of the cookie swap, all of the money raised goes directly to Cookies for Kids' Cancer. The links in this post contain affiliate links and I will receive a small commission if you make a purchase after clicking on my link. Thanks for your support!
singapore foods says
Thanks for sharing this! i gonna try make it, and hopefully my kids will love it! 🙂
Brandi says
Thank you, and is it possible to freeze for longer than the four hours? Like overnight in the future
Julie Deily says
Hi Brandi,
I freeze the cookie dough before I dip them in powdered sugar. Hope that helps!
Here’s some info on freezing cookie dough: https://www.thelittlekitchen.net/how-to-freeze-cookie-dough/
Brandi says
Is it necessary to refrigerate the cookies for four hours? We have guest coming over tonight and I didn’t read that part
Julie Deily says
Hi Brandi,
I answered you via email but I wanted to answer here as well so others can see the answers. I would refrigerate as much as possible. I think they come out best when they are refrigerated the whole time but it will still taste good!
Liz says
Julie I am making these for a cookie swap next weekend is this recipe able to be doubled without any issues?
Julie Deily says
Hi Liz,
I don’t remember offhand if I have doubled this recipe before but I don’t see why you can’t.
Enjoy!!! 🙂
John says
The instructions do not mention the cocoa powder. I see it in the ingredient list, but its not in the step-by-step.
Julie Deily says
Hi John, Sorry about that! I just added it. It was in the step by step photos but I forgot to add it in step 1! Happy holidays!
Grace Deetjen says
I made these last night and they are just too good to be true!!! <3
Julie Deily says
Grace,
Yay! That’s so awesome to hear! Thanks for stopping by and letting me know. <3
Rachel @ Bakerita says
All the cookies that you got sound delicious!! And these nutella crinkle cookies you made look and sound so amazing. I need to try them!
Brian @ A Thought For Food says
I love love love crinkle cookies. Just something I grew up with and have a very special place in my heart for. Love the addition of nutella and cream cheese. Can’t go wrong with those ingredients.
Sarah @ Bonjour Sucre says
They look great! I love anything with nutella. These are perfect for Christmas. Thanks for sharing!
Amanda says
These cookies look too, too good!!!
Alice @ Hip Foodie Mom says
Julie, these cookies look soooo good!! I love a good crinkle cookie for the holidays!! I’m bummed I couldn’t join this year but will sign up for next year. . last year, I had so much fun! and CONGRATS for raising $12,335 for Cookies for Kids’ Cancer!! WOW!! so awesome! Happy holidays!
Kelly Senyei | Just a Taste says
Yum, yum, yum! These look awesome, Julie!
JaneC says
These look so good. I have a jar of nutella in the pantry, and some cream cheese in the fridge. I’m sure that is a sign I am supposed to make these. 🙂
When are you going to publish a cookbook? You would save me a lot of cutting and pasting.
[email protected] says
Love all that crinkly goodness! Must try these!
Laura (Tutti Dolci) says
What’s not to love about Nutella, these look amazing!
Linda | Brunch with Joy says
Oh Julie, is it too late to have cookies when it’s almost my bed time? They look super duper amazing and oh…I really need a batch now.
Elizabeth says
Wow! It’s amazing what (20,000) cookies can accomplish! Well done ~ glad to be apart of it all!
Joy @ The Joyful Foodie says
Ooo..Nutella and cream cheese? These are totally calling my name! Thank you for all your hard work organizing this swap. I had so much fun baking and eating! 🙂
mila furman says
I love LOVE LOVE these cookies!!! I will most definitely be trying these out 🙂
Katrina @ Warm Vanilla Sugar says
These look so, so delicious! Would make a great gift!
jenna @ just j.faye says
These look amazing. You can just never go wrong with Nutella!
Lori @ Foxes Love Lemons says
My only complaint about these cookies is that they are all gone 🙁 Luckily, this recipe seems totally doable. And believe it or not, I’ve never bought a jar of Nutella. Crazy, I know. I feel like these cookies are my reason to join the Nutella club. Thanks again for all your work organizing the swap, Julie (and for the amazing cookies). It was so much fun!