Nutella + Oreo Cookies

Nutella + Oreo Cookies Nutella + Oreo CookiesChocoholics, Nutella fanatics, and Oreo lovers can agree that Nutella and Oreos are a great combination. These Nutella + Oreo Cookies are slightly chewy and very chocolatey…and pretty sweet, thanks to the chocolate chips!

Nutella + Oreo Cookies *mouth is watering*Nutella + Oreo Cookies

Biting into one of these cookies is like taking a bite out of heaven. You notice the cookie is chewy yet soft, and all of a sudden you’re hit with some sugar from the chocolate chips. Right after, you’ll immediately notice the Nutella, and then of course you’ll taste the Oreo.

Did that sound like a religious experience? Eating one of these cookies parallels one…so…you should probably get the recipe.
Nutella + Oreo Cookies
A few lucky food bloggers each received a dozen of these Nutella + Oreo Cookies as part of the Great Food Blogger Cookie Swap 2015!
Nutella + Oreo Cookies Look at that close-up. Nutella + Oreo Cookies
The best part about these cookies isn’t the sugar rush you’ll be getting. It’s how shockingly easy they are to make…and you’ll want to savor every last crumb.
Nutella + Oreo Cookies Oh yeah, wrapped in baker’s twine. These cookies mean business.

You want the recipe, right? Yeah. Let’s get to it.

Nutella + Oreo Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 18 Cookies

Serving Size: 1 Cookie


  • 1 cup Nutella
  • 1 tbsp granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup semi-sweet chocolate chips (mini chocolate chips work better in these cookies)
  • 1 cup Oreo cookies, crushed.


  1. Preheat oven to 350 degrees F.
  2. Using a mixer, combine the Nutella, sugar, and vanilla extract on low speed. Once mixed, add in the egg and mix on low speed until just combined.
  3. Next, add in the flour, baking powder, baking soda, and salt. Mix on low speed until a dough forms.
  4. Fold in the chocolate chips and crushed Oreo cookies.
  5. Scoop out dough and roll neatly into balls. I used a 1 tablespoon measuring spoon to keep the amount of dough consistent. Line them up on a baking sheet lined with parchment paper. Leave about 2 inches of room for the cookies to spread.
  6. Bake for 8-10 minutes.
  7. Let sit on parchment paper until the bottoms of the cookies have hardened, then transfer to a wire rack to cool.
  8. Store in an airtight container.


Recipe adapted from Love Lola


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