Step into a time machine and bring back the ultimate nostalgic 90s snack with a rich, gourmet twist! These homemade Nutella Dunkaroos are a chocolate lover’s absolute dream, combining the deep, comforting flavors of classic chocolate cookies with a decadent hazelnut twist. This recipe pairs thick, bite-sized chocolate sugar cookies with a velvety Nutella dipping sauce, crunchy chopped hazelnuts, and luxurious Ferrero Rocher truffles. It’s a whimsical, interactive treat that adds an elegant yet fun splash of flavor to any dessert table!
What makes this recipe an absolute game-changer is how beautifully simple it is to whip up using straightforward pantry ingredients. The soft-baked chocolate cookies are sturdy enough for dipping while remaining wonderfully tender and chewy in the center. Paired with a rich hazelnut spread and finished with a distinct nutty crunch, you get an incredible contrast of textures. Packaged into mini clear containers or clamshell boxes, they make the most incredible grab-and-go treats for parties, bake sales, or simple weekend snacking!
Why You’ll Love This Recipe
The Ultimate Textural Contrast: Deep, soft-baked chocolate cookies meet creamy hazelnut spread and a crispy, satisfying chopped hazelnut crunch.
Nostalgic Fun with a Glow-Up: Brings back all the best childhood memories of classic Dunkaroos but elevated with a sophisticated hazelnut profile.
Perfect for Gifting or Markets: Portioning these into individual clamshell containers makes them incredibly photogenic, mess-free, and professional.
Quick and Easy Assembly: Using premium store-bought elements for the dip saves time while delivering a high-end bakery finish.
Ingredients
For the Chocolate Cookies:
- 1 cup unsalted butter, softened (225g)
- 1 cup granulated white sugar (200g)
- 1/2 cup light brown sugar, packed (100g)
- 2 large eggs, room temperature
- 1 tsp vanilla extract (5mL)
- 1/2 cup unsweetened cocoa powder (50g)
- 1 tsp baking soda (5g)
- 1 tsp cornstarch (3g)
- 1/2 tsp salt (3g)
- 2 cups all-purpose flour (240g)
For Dipping & Assembly:
- 1 cup Nutella or preferred hazelnut spread (295g)
- 1 1/2 cup hazelnuts, finely chopped (150g)
- 5 Ferrero Rocher truffles (Optional)
Instructions
Preheat and Prepare: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Cream Butter and Sugars: Cream the softened unsalted butter, granulated white sugar, and packed light brown sugar together in a large mixing bowl until the mixture is light and fluffy, about 2 to 3 minutes.
Add Wet and Flavoring Agents: Incorporate the room-temperature eggs one at a time, followed by the vanilla extract, baking soda, cornstarch, salt, and unsweetened cocoa powder. Mix thoroughly until smooth and creamy.
Fold in the Flour: Gradually add the all-purpose flour to the wet mixture, folding gently with a spatula until just combined. Do not over-mix.
Chill the Dough: Cover the bowl tightly with plastic wrap and chill in the refrigerator for 1 hour.
Scoop and Portion: Roll heaping tablespoons of the chilled dough (about 15g each) into uniform balls and place them on the prepared baking sheets, leaving space for slight spreading.
Run a Test Batch: Bake a small test batch of 2 to 3 cookies first to calibrate your oven timing before baking the whole batch.
Bake and Cool: Bake the cookies at 350°F (175°C) for approximately 6 1/2 minutes until the edges are lightly set but the centers remain soft. Allow the cookies to cool completely on the baking sheet before moving.
Assemble: Arrange your cooled chocolate cookies into individual clamshell containers or serving boxes. Pair the cookies with a small cup filled with smooth Nutella and a separate section of the chopped hazelnuts. Top each dipping cup with an optional Ferrero Rocher truffle as the final finishing touch.
Tips for Success
Don’t Skip the Chill Time: Chilling the cookie dough for at least an hour prevents the cookies from spreading too flat in the oven, ensuring they retain their thick, dippable texture.
Toast the Hazelnuts: For an even deeper flavor dimension, lightly toast your chopped hazelnuts in a dry skillet over medium heat for 2 to 3 minutes before cooling and assembling.
Watch the Bake Time: Chocolate cookies can be tricky to judge visually in the oven since they don’t show golden browning. Stick closely to the 6-minute mark so they stay soft and chewy rather than turning crunchy.
Storage and Freshness
Store your chocolate cookies in an airtight container at room temperature for up to 5 days. Keep the chopped hazelnuts in a small sealed bag or compartment until ready to serve so they maintain their crispiness. The Nutella spread can be portioned ahead of time and kept at room temperature; do not refrigerate the dip, as it will make it too firm to scoop!
Dunkaroo containers, 2oz cups for nutella and nuts, piping bags and tons of other items I use to bake with is linked for you in my Amazon Storefront!
Nutella Dunkaroos
Ingredients
Method
- Preheat and Cream: Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Cream the softened unsalted butter, granulated white sugar, and packed light brown sugar together in a large mixing bowl until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Wet and Flavoring Agents: Incorporate the room-temperature eggs one at a time, followed by the vanilla extract, baking soda, cornstarch, salt, and unsweetened cocoa powder. Mix thoroughly until smooth and creamy.
- Fold and Chill: Gradually add the all-purpose flour to the wet mixture, folding gently with a spatula until just combined. Do not over-mix. Cover the bowl tightly with plastic wrap or a lid and chill in the refrigerator for 1 hour.
- Scoop and Portion: Roll heaping tablespoons of the chilled dough (about 15g each) into uniform balls and place them on the prepared baking sheets, leaving space for slight spreading.
- Bake and Cool: Bake a small test batch of 2 to 3 cookies first to calibrate your oven timing before baking the whole batch. Bake the cookies at 350°F (175°C) for approximately 6 1/2 minutes until the edges are lightly set but the centers remain soft. Allow the cookies to cool completely on the baking sheet before moving.
- Assemble: Arrange your cooled chocolate cookies into individual clamshell containers or serving boxes. Pair the cookies with a small cup filled with smooth Nutella and a separate section of the chopped hazelnuts. Top each dipping cup with an optional Ferrero Rocher truffle as the final finishing touch.
