Nutella Chocolate Chip Cookie Bars
Perfect chocolate chip cookie bars filled with a thick layer of Nutella and roasted hazelnuts for a surprise crunch! These cookie bars are surprisingly easy to throw together and are so satisfying with their crunchy outside and chewy inside.
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Where are my cookie fans at?? I feel like most people fall into one of three dessert categories: cake, pie, or cookies. Obviously, there are the outliers who want something like ice cream, but I always assume everyone loves ice cream because it goes with everything.
I’m always dreaming up new and interesting cakes and pies, because those can be so impressive because they require SO MUCH effort and skill.
But cookies rarely disappoint. Cookies are there for you when you need something oh-so-good but also oh-so-easy.
And cookies can be so fun and versatile and even fancy.
While I wouldn’t call cookie bars fancy, I love that they’re quick and easy and foolproof. Oh, and don’t forget gooey and delicious. I love having that big, satisfying bite of a cookie bar filled with something surprising like caramel or Nutella.
And obviously, the more chocolate chips, the better. You can never have too many chocolate chips.
How to make Nutella chocolate chip cookie bars
It’s really quite simple. Make your cookie base, which is my take on the Nestle Tollhouse original. And don’t forget to pronounce it the right way.
First, whisk dry ingredients together.
Cream butter and sugars.
Add eggs then vanilla.
Beat in flour on low.
Stir in chocolate chips.
Spread in your pan (be prepared to lick your fingers clean after).
Then freeze! Freezing the bottom layer for 5 minutes makes it super easy to spread your Nutella on top. Once frozen, obviously spread a nice and thick layer of Nutella (or other chocolate hazelnut spread) over the bottom cookie layer.
Add some chopped, roasted hazelnuts and chocolate chips (not pictured—because last-minute idea), for extra crunch.
Drop remaining dough by teeny tiny pieces on top. Bake until golden brown and mostly set.
Cool, remove from pan and remove foil, cut, and enjoy!
Tips and notes for this recipe
Be patient when spreading the dough
This one gets me every time. My toddler always wants to help, but of course I don’t see this as a toddler-appropriate task, so I’m always stressed trying to spread the deliciously sticky dough into the pan as quickly as possible. Finally, this time, I discovered the secret: just let her help. It’s messy and hectic and she’s happy. Plus, she got tired of it a few minutes in and was done. I was free to assemble the dough in peace.
Make the bottom layer thin
This is more of a personal preference, but I always feel like one layer is too baked or under baked. If you get both layers about equal in thickness, it’s just the right amount of crispy on the edge and chewy in the middle. I try to make the bottom the thickness of a chocolate chip, since you can’t exactly get thinner than that. And even though you’re only putting 1/3 of the dough on top, they bake to the same thickness in the end and it’s perfection.
Don’t spread Nutella to the very edges
Weird, I know. But I’ve found that it gets crispy in an odd way if the Nutella leaks out the sides and bakes like a cookie. So just be careful that you don’t have globs of it along the edges, or the oils in it can create a weird texture as it bakes (imagine baking Nutella on its own—that’s kind of what happens).
Don’t skip the freezing!
Trust me! Freezing makes it possible to spread the Nutella on top, so be sure to spend the extra 5 minutes doing this so you can spread it like butter. No more baking stress!
Nutella Chocolate Chip Cookie Bars
- prep time: 15-20 minutes
- bake time: 30-35 minutes
- total time: 55 minutes, plus time for the bars to cool
servings: 24 two-inch squares (divide recipe in half for an 8x8 pan and 16 servings)
Ingredients:
- 2 ¼ cups (306g) flour*
- 1 teaspoon (5g) baking soda
- ½ teaspoon (3g) sea salt
- 1 cup (227g) unsalted butter, softened**
- 1 cup (213g) packed light brown sugar
- ½ cup (99g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon (13g) pure vanilla extract
- 2 cups (340g) chocolate chips
- 2 cups (608g) chocolate hazelnut spread (like Nutella)
- optional: ½ cup (75g) chopped, roasted hazelnuts
- optional: extra chocolate chips for the middle layer (because why not?!)
Instructions:
- Preheat oven to 325. Line a 9x13 rectangular cake pan with foil and grease lightly with butter or baking spray.
- First, whisk together your flour, baking soda, and salt. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl, using a hand whisk), beat the butter on high until light and fluffy, about 1 minute.
- Add the sugars and beat on high for at least 3 minutes, until light and fluffy and much of the sugar is dissolved (some might still be grainy). Scrape the bowl as needed, at least once during this 3 minutes.
- Add the eggs, one at a time, and beat on medium until well blended after each addition. Add the vanilla and beat on medium until blended.
- Add the flour mixture and beat on low just until combined. Don’t worry if there are some streaks of flour, as the next step takes care of that.
- Using a sturdy spatula or wooden spoon, stir in the chocolate chips. Feel free to use a little extra, since that never hurt anybody before!
- Press about ⅔ of the mixture into as thin a layer as you can get (usually about the thickness of a chocolate chip, since that’s what we’re working with) into your prepared pan. This does get a little sticky, and I’ve heard chilling can help you avoid that, but I don’t have that kind of patience.
- Now freeze it! Freeze the bottom layer for 5-10 minutes, just until hardened enough to spread the chocolate hazelnut spread without creating a big mess.
- Spread about 2 cups chocolate hazelnut spread (e.g. Nutella) over the bottom layer of cookie dough. You can make this layer thinner or thicker. I do suggest not getting it too thick near the edges, as this can harden during baking. Sprinkle with chopped hazelnuts and additional chocolate chips, if desired.
- Drop the remaining cookie dough on top, in small pieces about ½ teaspoon large (if possible). Spread these out evenly so they bake into a more even top layer.
- Bake for 30-35 minutes (less if doing a half recipe and using an 8x8 pan), until the top is golden brown and the middle is mostly set (it will be somewhat jiggly). If the top browns to quickly, loosely tent with foil until the middle is mostly set.
- Let cool in the pan. Once cool, remove from pan, remove foil, and cut into 2” squares.
Enjoy!
Cookies will last in an airtight container for 3-5 days (or more...they’re usually gone by this point in our house!).
*Be sure to spoon then level the flour into your measuring cup OR weigh it to prevent packing it in and ending up with too much.
**European butter is best! It has less water and makes a better cookie, in my opinion. And make sure it isn’t so soft that it’s shiny or oily. There should be a little resistance when you press your finger into it, so if it’s fully soft, put it back in the fridge for 5-10 minutes.