Nutella Monster Cookies

Do you LOVE Monster cookies? Do you LOVE Nutella? Well then you’ll LOVE these Nutella Monster Cookies. And they’re gluten-free!!! You’re welcome.

Ever since I created those diabetes-infested Reese’s Stuffed Monster Cookies, I’ve been wanting to create a Nutella version of the wonderfully sinful Monster Cookie. I mean, you can’t really go wrong when you add Nutella to anything. I could spread that stuff on a rubber tire and still eat it. But I won’t…

I also decided to make this cookie gluten-free, which added an extra challenge. 

If you ever wondered what would happen if a jar of Nutella and a Monster cookie had a baby (that was gluten-intolerant), here it is.

They may be pretty ugly, but I prefer to call them “pretty in their own way.”

I don’t know whether to call these a cookie, a candy, or a brownie. These were definitely not your typical puffy, soft cookie. While I was somewhat disappointed by how flat they turned out, I was pleasantly surprised by the wonderful texture and flavor that they had.  

They were chewy with just a little crisp around the edges and rich with Nutella chocolateyness. I was super happy with how much the Nutella flavor shined through in these cookies! You definitely knew these weren’t just ordinary chocolate cookies. These were NUTELLA cookies!! It just goes to show you can’t judge a cookie by it’s cover. I think that’s how the phrase goes…?

Being that monster cookies are traditionally made with peanut butter, I knew I needed to incorporate that peanut butter flavor into these cookies somehow. So instead of using plain M&Ms, why not mix in peanut butter M&Ms?! These complemented the cookie perfectly with their salty sweetness! And because the Nutella already added the dark chocolate factor, I decided to add white chocolate chips instead of semi-sweet, which I think added a great contrast in flavors.

So what are you waiting for??

Get to baking! 

Using a stand mixer, combine the Nutella and brown sugar for about a minute. Add the eggs and vanilla and beat until combined. Add the whole oats, quick oats, and salt and mix on low until fully incorporated.

 By hand, stir in the M&Ms and white chocolate chips until evenly dispersed throughout the dough.

Place cookie dough in the refrigerator for at least 4 hours, or overnight.
Preheat oven to 325F degrees and line a baking sheet with parchment paper or grease thoroughly.
Shape the cookie dough into balls about the size of a golfball and place on prepared baking sheet 2 inches apart.

Bake for 13-15 minutes, until the edges have set and the centers have puffed up. They may look underdone, but try not to overbake these cookies or else they won’t retain their chewy texture. If you like a crisper cookie, feel free to keep them in the oven a little longer. They will deflate as they cool.

Allow cookies to cool on baking sheets for ten minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container. 

Nutella Monster Cookies

Do you LOVE Monster cookies? Do you LOVE Nutella? Well then you'll LOVE these Nutella Monster Cookies. And they're gluten-free!!!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 45 minutes mins

Course Dessert

Cuisine American

Servings 30 Cookies

Ingredients

  

• 1 cup Nutella
• ⅔ cup light brown sugar
• 2 eggs
• ½ Tablespoon vanilla extract
• 2 ½ cups whole oats GF certified
• ½ cup quick oats GF certified
• ¼ teaspoon salt
• 1 cup Peanut Butter M&Ms
• 1 cup white chocolate chips

Instructions

 

• Using a stand mixer, combine the nutella and brown sugar for about a minute. Add the eggs and vanilla and beat until combined. Add the whole oats, quick oats, and salt and mix on low until fully incorporated. By hand, stir in the M&Ms and white chocolate chips until evenly dispersed throughout the dough. Place cookie dough in the refrigerator for at least 4 hours, or overnight.
• Preheat oven to 325ºF and line a baking sheet with parchment paper or grease thoroughly.
• Shape the cookie dough into balls about the size of a golfball and place on prepared baking sheet 2 inches apart. Bake for 13-15 minutes, until the edges have set and the centers have puffed up and started to crackle. They may look underdone, but try not to overbake these cookies or else they won't retain their chewy texture. They will deflate as they cool.
• Allow cookies to cool on baking sheets for ten minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container.