Go Back
+ servings
A chocolate chip cookie broken in half on a rack.
Print Recipe
5 from 3 votes

Banana Nutella Cookies

These banana Nutella cookies are soft, filled with oatmeal, chocolate chips and banana and a surprise Nutella filling!
Prep Time40 minutes
Cook Time12 minutes
Chill Time1 hour
Course: Dessert
Cuisine: American
Servings: 12 cookies
Calories: 281kcal
Author: Natalie

Ingredients

  • cup Nutella*
  • 1 ¾ cups all purpose flour
  • ¼ cup old fashioned or quick oats
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 ¼ teaspoons cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter room temperature
  • ¾ cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 1 medium overripe banana mashed
  • cup chocolate chips dark or semi-sweet

Instructions

  • Drop 12 rounded teaspoons of Nutella onto a quarter baking sheet lined with wax paper. Place Nutella in the freezer while you prepare the rest of the ingredients.
  • In a medium sized bowl, whisk to combine the flour, oats, baking soda, cornstarch, cinnamon and salt.
  • In a large mixing bowl. beat the butter and sugars on medium speed for 3 minutes until light and fluffy.
  • Beat in the egg followed by the vanilla and mashed banana. Add the dry ingredients. Beat until just combined. Fold in the chocolate chips or chopped chocolate.
  • Fill an ice cream scoop** half way. Use your thumb to create an indentation in the middle of the dough. Take the Nutella out of the freezer. Place one of the dollops of frozen Nutella in the center of the cookie dough and cover it and fill the rest of the scoop with cookie dough. (Make sure the Nutella is completely sealed inside). Continue with the rest of the cookie dough. Place balls on a baking sheet and cover with plastic wrap. Chill in the refrigerator for 1 hour.
  • Preheat oven to 350 Fahrenheit. Bake cookies on a parchment paper lined baking sheet for 12-14 minutes until edges are golden brown. Allow to set on baking sheet for 10 minutes then transfer to a rack to cool completely.

Notes

Nutella: You will need about 12 rounded teaspoons of Nutella. 
Scooping cookie dough: Alternatively, use a large cookie scoop or a ¼ cup measuring cup.
Storage: Store these banana Nutella oatmeal cookies for up to 5 days at in an airtight container at room temperature. 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

Nutrition

Serving: 1cookie | Calories: 281kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 202mg | Potassium: 95mg | Fiber: 1g | Sugar: 25g | Vitamin A: 257IU | Vitamin C: 0.01mg | Calcium: 33mg | Iron: 1mg