Chocolate-Dipped Nutella Cookies {Great Food Blogger Cookie Swap}

Today the internet will gain over 500 cookie recipes. Which basically makes this the best Monday ever.

This massive influx of butter, sugar and flour is brought to you by none other than the Great Food Blogger Cookie Swap.

The Great Food Blogger Cookie Swap is an annual event hosted by the amazingly hard working duo, Lindsay and Julie. Essentially a bunch of us food bloggers send cookies to one another, then we all blog about our recipes on the same day. It’s a fun way to spread a little Holiday cheer and to connect with fellow bloggers all across the globe. But probably my favorite aspect of this event is knowing that the money we raise during the cookie swap goes to a national non-profit called Cookies for Kids’ Cancer. I’ll trade cookies any day of the week if it means helping kids fight the good fight against childhood cancers.

This year I made Chocolate-Dipped Nutella Cookies for the swap. Everyone loves chocolate and Nutella, so I figured they would be a big hit. And these cookies taste as good on day 8 (eight!) as they do on day 1 (thanks Dad for being my official taste tester!), making them ideal candidates for cross country shipping.

I sent these Chocolate-Dipped Nutella Cookies to Kathi at the Laughing Spatula, Erica at Sun and Good Eats and Becky at So Very Blessed. And I received cookies from Sue at It’s Okay to Eat the Cupcake, Sarah at Fantastical Sharing and Shelby at Grumpy’s Honeybunch.

Be sure to check out the other awesome bloggers that participated in the Great Food Blogger Cookie Swap. Santa (and his belly) with thank you. Lindsay and Julie will have links to all the recipes in a round-up post later on in the week.



Recipe adapted from Food Mouth

Chocolate-Dipped Nutella Cookies {Great Food Blogger Cookie Swap}

Yield: Makes about 28 cookies

Chocolate-Dipped Nutella Cookies {Great Food Blogger Cookie Swap}


  • 1/2 cup (8 tablespoons) unsalted butter, melted
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup Nutella
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 8 ounces dark chocolate, roughly chopped
  • 2 tsp. coconut oil
  • 1/2 cup shelled pistachios (I used roasted and salted), roughly chopped
  • Sea salt for sprinkling


  1. In a large bowl, combine the melted butter and sugars with a wooden spoon. Add the eggs and vanilla, mixing until combined. Warm the Nutella in the microwave for about 20-30 seconds. Then slowly pour it into the bowl, stirring until it’s well incorporated.
  2. Stir in the flour, baking powder and salt until no more white streaks remain. Cover the bowl with plastic wrap and chill the cookie batter for about 1 hour in your refrigerator.
  3. Pre-heat your oven to 350 degrees. Line a baking sheet with parchment paper. Form the chilled cookie batter into balls, using about 1 1/2 to 2 tablespoons of batter for each cookie (I used my two tablespoon cookie scoop for this) and place them about 1 1/2-inches apart on your prepared baking sheet. Transfer to your pre-heated oven and bake for 8 minutes. Then rotate the pan and bake for an additional 2 minutes. The centers should look slightly underdone and the edges should be firm.
  4. Remove from the oven and allow the cookies to cool on their baking sheet for 5 minutes. Then transfer them to a wire rack to continue cooling.
  5. Once the cookies are completely cooled, you can dip them in chocolate. In a small heavy bottom saucepan, slowly melt the chopped chocolate and the coconut oil over low-medium heat, stirring frequently. Remove from the heat and let the melted chocolate cool for 2-3 minutes.
  6. Dip the cookies halfway in the melted chocolate, scraping any excess off the bottom. Place them on a piece of wax paper. Once all the cookies are dipped, sprinkle the chopped pistachios over the dipped half of the cookies. Garnish with a small pinch of sea salt.
  7. Let the chocolate set before serving or storing. Cookies can be stored in an airtight container at room temperature for about 1 week.


1. I doubled this recipe for the Cookie Swap.

45 comments on “Chocolate-Dipped Nutella Cookies {Great Food Blogger Cookie Swap}”

  1. Oh my gosh!! These look amazing! Nutella dipped? Crazy crazy good 🙂

  2. I wish that I received some of these cookies! I love that they are Nutella cookies dipped in chocolate AND coated with pistachios. I don’t think it can get much better than that!

  3. Oooh, these are the prettiest cookies! Also, I love that there is both Nutella AND chocolate–that’s my kind of cookie. A day when 500 more cookie recipes enters the world is a good one indeed 🙂

  4. Woohoo! If I had done the cookie swap I would’ve begged to receive these. And yeah! Pistachio twinning! Great minds think alike 🙂

  5. Heck yeah, I love all the cookies I’m seeing today! They’re driving my taste buds crazy. The cookie swap is such an amazing idea – I love the idea of cooking/baking for charity – such a great cause! The cookies you received sound most excellent. Excuse me while I wipe the drool off my face 😉

  6. Now this is my kind of cookie! Anything with nutella in them is a winner in my book. I love these chocolatey cookies, Liz! And the crushed pistachios are the perfect touch!

  7. Beautiful cookies and you can never go wrong with chocolate on chocolate!

  8. It’s sooo true that the internet is going to be flooded with cookie recipes today! I wish I was paired with you!

  9. These look so crazy good, Liz! My boys love Nutella and would devour these in no time.

  10. I have absolutely love seeing the cookie recipes exploding across the web! The pistachio sprinkles totally make these. Yay Monday!

  11. I would’ve been VERY happy receiving these — I love the flavors! Cookie Monday is so much fun!

  12. I am SO glad that I was one of the lucky 3 to receive these! They were incredible, Liz! Once I had a bite, I couldn’t stop eating them! I’m so glad to have the recipe now to recreate them! Thank you so much!

  13. These look so delicious–I’m a huge fan of pistachio anything! Such a fun way to celebrate the season. 🙂

  14. Seriously, this cookie swap is like Christmas come early for me. I love that so many bloggers connect and send cookies to each other. It’s the sweetest thing! I definitely want to join in on all the fun next year. Your cookies look unbelievable. Anything with nutella and pistachios gets me drooling.

  15. These were AMAZING!!! I shared a few of them at work, but mostly ate them all myself. I loved the salty pistachios sprinkled on top. Thanks for sending these my way!

  16. Such pretty cookies! Did you say Chocolate + Nutella? I’m totally sold.

  17. I was one of the lucky recipients of these beauties and they were insane! I am making them today…and then Saturday and probably Tuesday….:)

  18. I am getting a sugar high just looking at these..the pistachios look so pretty on that nutella background. Love these!
    thanks Liz!

  19. I noticed the influx of awesome cookies on Monday. . wish I had gotten my act together for the cookie swap. . I did it last year and it was awesome. . so glad you guys raised a ton of money for cookies for kids cancer! love love love these cookies, Liz!!! the dipped chocolate, pistachios and sea salt. . love!!

    • There were so many cookies on Monday! It was great! Hopefully you can participate again next year. Put it on your calendar! 🙂

  20. These look and sound wonderful! I hope you enjoyed the cookies I sent, I know we had a hard time keeping them away from our mouth! I am on the search for some cookies to ship to the kids, and these just may be the ticket!

  21. P.S. I got cookies from Sarah too! 🙂

  22. Nutella and chocolate together! You can’t go wrong! These look fantastic and I can’t wait to bake up my own batch.

  23. I’m not really sure what went wrong with mine, but when I baked them for ten minutes total (rotating the pan at 8), let them rest for 5, and tried to take them off the sheet, they were totally floppy. I had a cookie melt apart in my hand. Five minutes more in the oven and they look better, but I’m letting them rest on the sheet for a while before taking them off. Did anyone run into this problem in trying to make these?

    (For full disclosure, I made some adjustments for altitude, since I live at about 6,000 ft. However, this is the first the cookies have come out odd and the fourth cookie recipe I’ve done since moving here, so.)

    • Sorry you had trouble, Jessi. I’ve made these many time without issue. The cookies are nice and soft, but they shouldn’t be that soft! Hope the increased baking time fixed the issues.

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