Banana Nutella Cookies

These banana Nutella cookies are the perfect combination of an oatmeal chocolate chip cookie and homemade banana bread! They’re soft, banana and cinnamon flavored, and have a surprise Nutella filling.

These banana and Nutella cookies are the perfect mix of chocolate and Nutella. I have been wanting to make another Nutella cookie recipe ever since I made these amazing peanut butter Nutella cookies!

I wanted these cookies to have the warm flavor and delicious texture of both banana bread and oatmeal cookies. I also wanted them to be full of chocolate flavor! They are studded with chocolate chips and Nutella!

If you’re looking for another oatmeal cookie recipe, try my tahini oatmeal cookies. For another fun and delicious variation on banana bread, make my banana bread blondies!

WHY THIS RECIPE WORKS

• Soft, thick cookies- These large cookies are thick, chewy and perfectly soft. They have a deliciously gooey center!
• Banana oatmeal cookies- The cinnamon and banana gives them a warm banana bread flavor. The oatmeal gives them an added chewy texture.
• Chocolate chips- The chocolate chips get nice and melty as they bake. They distribute chocolate flavor in every bite.
• Nutella middles- Frozen Nutella is stuffed inside each cookie dough ball. The cookie dough is sealed around the Nutella. When you bite into the cookies, the Nutella is a delicious gooey, chocolatey surprise to bite into!

INGREDIENTS

Below are some useful notes about the ingredients for these banana and Nutella cookies. See recipe card below for full list of ingredients and measurements.

• Unsalted butter-The amount of salt in salted butter can vary among brands. I prefer to use unsalted butter and add my own salt.
• 1 Banana-Use one overripe banana. Overripe bananas have dark peels. They are sweet and perfect for baking! Use a fork or potato masher to mash the bananas.
• 1 Large Egg– Take the egg out of the refrigerator 2 hours before baking.
• Cornstarch- Cornstarch will keep your cookies from spreading too much. It also makes cookies soft, thick and chewy.
• Oats- Use old fashioned or quick oats.
• Brown sugar-Use light brown sugar.
• Chocolate chips– Use semi-sweet or dark chocolate chips.
• Nutella-Freeze Nutella before making the cookie dough.

Instructions

Here are instructions on how to make these Nutella banana cookies.

STEP ONE- Freeze dollops of Nutella. Drop 12 rounded teaspoons of Nutella onto a quarter baking sheet lined with wax paper. Place Nutella in the freezer.

STEP TWO- Combine the dry ingredients. Next, whisk to combine the flour, oats, baking soda, cornstarch, cinnamon and salt. Set aside.

STEP THREE-Cream the butter and sugars. Then beat the butter and sugars on medium speed for 3 minutes until light and fluffy.

STEP FOUR-Add the rest of the wet ingredients. Next, beat in the egg followed by the vanilla and mashed banana.

STEP FIVE- Add the dry ingredients and chocolate. Mix in the dry ingredients until just combined. Fold in the chocolate.

STEP SIX- From the cookie dough balls. Fill an ice cream scoop half way. Use your thumb to create an indentation in the middle of the dough. Press a dollop of frozen Nutella in the center.

Fill the rest of the scoop with cookie dough. Continue with the rest of the cookie dough. Cover with plastic wrap and chill for 1 hour.

STEP SEVEN- Bake the cookies. Bake at 350 degrees Fahrenheit for 12-14 minutes until edges are golden brown. Enjoy!

Hint: Take the Nutella out of the freezer only when you have everything ready. Try not to let it sit at room temperature. It will soften and become harder to handle.

SUBSTITUTIONS

• Chocolate chips – instead of chocolate chips, you can use chopped semi-sweet or dark chocolate. Chocolate chunks also work.
• Nutella– use a Rolo instead of Nutella for a bit of caramel flavor
• Oats- Omit the oats and use flour to replace them. Alternatively, for even more of an oatmeal texture, add an extra 1/4 cup oats and reduce the flour by 1/4 cup.

I haven’t tried making these gluten free. For a gluten free recipe, try these 4 Ingredient Flourless Nutella Cookies by Kirbie’s Cravings or these 3 Ingredient Flourless Banana Bread Cookies from The Big Man’s World!

STORING AND FREEZING

Store these banana Nutella oatmeal cookies for up to 5 days at in an airtight container at room temperature.

FREEZING

Once baked, these Nutella and banana cookies can be frozen in an airtight container up to 30 days.

To freeze the cookie dough, wrap cookie dough balls tightly with plastic wrap and freeze in an airtight container. Do not thaw before baking. Add an extra 1-3 minutes to baking time.

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