Hamdi Saidani These Pioneer Woman Hazelnut Nutella Cookie Bars hide a thick layer of Nutella between two slabs of buttery brown sugar cookie dough, then get topped with chopped toasted hazelnuts that crunch up while everything bakes together. One 8-inch pan, about 40 minutes, and you’re done.
The Nutella melts into this gooey chocolate hazelnut center that pulls apart in strings when the bars are still warm. Good luck cutting them into neat squares. They never last long enough to cool.
How To Remove Hazelnut Skins
Toast the hazelnuts on a baking sheet at 350°F for about 10 minutes until they’re fragrant and the skins start cracking. Dump them onto a clean kitchen towel while they’re still hot and rub them around. Most of the skins will flake right off.
Don’t stress about getting every last bit of skin. A few stubborn pieces won’t affect the taste or the look. Chop them roughly and they’re ready to go on top of the bars.
Hazelnut Nutella Cookie Bars Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon sea salt, plus more for sprinkling
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup Nutella
- 1/2 cup chopped hazelnuts, skins removed
How To Make Pioneer Woman Hazelnut Nutella Cookie Bars
- Prep the Pan: Preheat your oven to 350°F. Grease an 8-inch square baking dish with cooking spray and set it aside. Whisk together the flour, salt, and baking powder in a medium bowl.
- Make the Cookie Dough: Cream the butter and both sugars on high speed until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla and mix well. With the mixer on low, slowly add the flour mixture until just combined.
- Build the Layers: Press half the cookie dough into the bottom of the prepared pan. Spread the Nutella evenly over the dough. Sprinkle the remaining dough over the top, covering the entire surface, and press gently. Scatter the chopped hazelnuts on top, press lightly, and sprinkle with a pinch of sea salt.
- Bake and Cool: Bake for 25 to 30 minutes until the top is golden brown. Let the bars cool completely in the pan before cutting into squares. If you can wait that long.
Can You Use a Different Spread
Peanut butter, cookie butter, or almond butter all work in place of the Nutella if you want to switch things up. The technique stays the same, just spread 3/4 cup of whatever you’re using over the bottom dough layer.
The flavor changes completely depending on the spread, which means you can make these cookie bars a dozen different ways from the same base recipe. Nutella is still the best one though.
Why the Top Layer Needs to Cover Everything
If the Nutella peeks through gaps in the top dough layer, it bubbles up and burns in the oven. The top doesn’t need to be perfect, just make sure every bit of Nutella is covered.
Pinch off small pieces of dough and drop them across the surface, then press gently to close any gaps. The dough spreads as it bakes, so small holes will fill in on their own.
How To Store
Keep these bars in an airtight container at room temperature for up to 4 days. The Nutella center firms up as they sit but never fully hardens, so they stay chewy the whole time. You can freeze them between parchment paper for up to 2 months. Let them come to room temperature before eating so the Nutella gets gooey again.
Nutrition
- Calories: 285 kcal (estimated)
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Pioneer Woman Hazelnut Nutella Cookie Bars
Description
These Pioneer Woman Hazelnut Nutella Cookie Bars hide a thick layer of Nutella between two slabs of buttery brown sugar cookie dough, then get topped with chopped toasted hazelnuts that crunch up while everything bakes together. One 8-inch pan, about 40 minutes, and you’re done.
The Nutella melts into this gooey chocolate hazelnut center that pulls apart in strings when the bars are still warm. Good luck cutting them into neat squares. They never last long enough to cool.
Ingredients
Instructions
- Prep the Pan: Preheat your oven to 350°F. Grease an 8-inch square baking dish with cooking spray and set it aside. Whisk together the flour, salt, and baking powder in a medium bowl.
- Make the Cookie Dough: Cream the butter and both sugars on high speed until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla and mix well. With the mixer on low, slowly add the flour mixture until just combined.
- Build the Layers: Press half the cookie dough into the bottom of the prepared pan. Spread the Nutella evenly over the dough. Sprinkle the remaining dough over the top, covering the entire surface, and press gently. Scatter the chopped hazelnuts on top, press lightly, and sprinkle with a pinch of sea salt.
- Bake and Cool: Bake for 25 to 30 minutes until the top is golden brown. Let the bars cool completely in the pan before cutting into squares. If you can wait that long.
