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Chocolate Chip Cookie Pops with Nutella® Hazelnut Spread


  • 1/2 cup Brown Sugar
  • 1/3 cup White Sugar
  • 1/2 cup Butter, softened
  • 2 tsp. Vanilla
  • 1 Egg
  • 1 1/2 cups Flour
  • 2 tsp. Cornstarch
  • 1/2 tsp. Salt
  • 1 tsp. Baking Soda
  • 1 cup Chocolate Chips
  • 1 Tbsp. Nutella® Hazelnut Spread (per cookie)


  • Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat. 
  • In a large bowl, cream together butter and sugars. Add egg and vanilla and mix well. 
  • In a small bowl, combine flour, cornstarch, salt, and baking soda. 
  • Add the dry ingredients to the wet ingredients and stir until completely combined. Add chocolate chips. 
  • Roll into 1.5" balls and insert 6" lollipop sticks. Refrigerate for 15 minutes. 
  • Bake for 10-12 minutes until the cookies are lightly golden. Allow to cool on baking sheet for five minutes before transferring to a wire cooling rack. 
  • Spread the cooled cookies with Nutella® hazelnut spread and top with chopped nuts, crushed pretzels, or dried fruit as desired.