Minty Nutella Coconut Chunk Cookies Recipe

Name: Minty Nutella Coconut Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cup All-purpose Flour; 1/2 teaspoons Salt; 1 teaspoon Baking Powder; 2/3 cups Dark Cocoa Powder; 1/2 cups Unsalted Butter; 1/2 cups Sugar; 1/2 cups Light Brown Sugar; 1-1/2 teaspoon Vanilla Extract; 3 drops Peppermint Extract; 1 whole Egg; 1/2 cups Nutella; 1/3 cups Milk; 2 bags (1.5 Oz. Size) Coconut M&Ms; 1/2 cups Semi-Sweet Chocolate Chips; 1/2 cups Toasted Macadamia Nuts (optional)

Servings: persons

1-1/4 cup All-purpose Flour
1/2 teaspoons Salt
1 teaspoon Baking Powder
2/3 cups Dark Cocoa Powder
1/2 cups Unsalted Butter
1/2 cups Sugar
1/2 cups Light Brown Sugar
1-1/2 teaspoon Vanilla Extract
3 drops Peppermint Extract
1 whole Egg
1/2 cups Nutella
1/3 cups Milk
2 bags (1.5 Oz. Size) Coconut M&Ms
1/2 cups Semi-Sweet Chocolate Chips
1/2 cups Toasted Macadamia Nuts (optional)

1
Preheat oven to 325u00b0F.
2
Combine flour, salt, baking powder and cocoa in a small bowl and set aside. In a larger bowl, add the butter and sugars and beat on medium speed until smooth and creamy. Add the extracts and egg and combine. Add the Nutella and mix until batter is smooth. Alternate adding the flour and milk and mix until combined.
3
Fold in the M&Ms and chocolate chips (and optional nuts).
4
On a greased sheet or parchment paper, add scoops of walnut-sized balls. Put into the freezer for 5 minutes, then flattened with the bottom of a heavy cup dipped in sugar.
5
Bake cookies for 12-14 minutes or until soft, but starting to set. Remove cookies from the oven and let cool on baking sheets for 2 minutes. Transfer to a cooling rack and let cool completely.

789

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1-1/4 cup All-purpose Flour, 1/2 teaspoons Salt, 1 teaspoon Baking Powder, 2/3 cups Dark Cocoa Powder, and more.

Yes, Minty Nutella Coconut Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Minty Nutella Coconut Chunk Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions