The perfect treat to pop into the oven while decorating your Christmas Tree, these Gingerbread Nutella Cookie Bars are a quick and easy one-bowl dessert with a gingerbread cookie base, Nutella swirls and topped with sea salt flakes.
I was in the mood for some nutella blondies this week, but as I was about to make them I got into the holiday spirit and decided to make gingerbread nutella cookie bars. Besides being delicious, they are a one bowl recipe and simple to whip together for any Holiday occasion.
This Holiday I’m really trying to stay away from being too basic so I can bring you guys something new and exciting to try.
For an actual gingerbread cookie with a gooey center, you should try my Gingerbread Snickerdoodles. If you are thinking to go a more traditional route and want to make gingerbread cookies you can decorate, my book Frosted has the absolute best gingerbread cookies…and yes I said best ?
How to make Gingerbread Nutella Cookie Bars
The base of this recipe is a gingerbread flavored cookie bar with nutella swirls, which gives it a beautiful marble look. They are quick and easy to make and most of the time you are waiting for them to bake and cool, which makes them the perfect treat to make while you decorate the tree!
To make Gingerbread Nutella Cookie Bars you simply combine all the ingredients in a bowl, transfer half the batter to a pan and swirl in Nutella. Then you transfer the other half, and swirl in more Nutella before you bake it. After they come out of the oven I like to sprinkle some sea salt flakes on top. This makes them not only extra delicious, but kind of looks like little snow flakes!
- Butter: I chose salted butter for this recipe because lately I’ve been obsessed with using salted butter in my cookies.
- Flour: I always opt for all-purpose flour because it’s what most people have on hand. I like to reserve specialty flours for when it really makes a big difference.
- To get the exact measurement and avoid over measuring, I recommend using a digital scale. It’s one of the most common baking mistakes and it will save you a lot of trouble to use one!
- Sugar: To get the gingerbread flavor I used dark brown sugar because it already has molasses in it. You can also sub in granulated sugar with 1 Tbsp molasses.
- Eggs: You’ll just need one large egg for this recipe.
- Spices: I added ground ginger and cinnamon to complete the gingerbread flavor.
Frequently Asked Questions
Can I substitute the Nutella?
You can use any brand of chocolate hazelnut butter or you can just omit it all together if you’re not into the flavor combo. You can also replace it with chocolate ganache or even a cup of white chocolate chips.
How do I know when the cookie bars are done baking?
The cookie bars are done baking when you press down on them and you feel a slight resistance but they’re still soft. As you let them sit to cool they will finish baking and once cooled they are ready to slice and eat.
How to store gingerbread cookie bars
These gingerbread cookie bars are best stored at room temperature in an airtight container for 1-2 days. If you still have leftovers, refrigerate them for up to a week in an airtight container. You can reheat them in the microwave for 10-15 seconds before serving or allow them to come to room temperature.
I hope you love these cookie bars and they put you in the Holiday spirit as much as they did for me! If you have any questions just comment down below, I’m happy to answer!
If you make these Gingerbread Nutella Cookie Bars I would love to see the results, so please make sure to tag me @baranbakery on instagram and order my cookbook, Frosted. As always, have a blessed day and happy baking!
- 1 cup (227g) salted butter, melted
- 1 cup (200g) dark brown sugar, lightly packed
- 1 tsp vanilla extract
- 1 Tbsp (15mL) molasses
- 1 large egg, room temperature
- 2 cups (240g) all-purpose flour, spooned and leveled
- 1 Tbsp baking powder
- 2 tsp ground ginger
- 2 tsp cinnamon
- 1/4 cup (73g) Nutella (or any chocolate hazelnut spread)
- Preheat the oven to 350F/177C convection (325F/163C conventional) and grease or line an 8x8 inch pan.
- In a large bowl, whisk together the butter and sugar together until they're combined. Add in the vanilla, molasses and egg and whisk until the mixture is smooth.
- Add the flour, baking powder, ginger and cinnamon and fold just until everything is fully incorporated.
- Spread the batter into your prepared pan and then place globs of Nutella about 2 inches apart. Use a knife to create a swirl.
- Bake for 25-27 minutes. Top with a pinch of sea salt flakes and allow the bars to cool before slicing.
- Store in an airtight container at room temperature.
Amount Per Serving: Calories: 232Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 193mgCarbohydrates: 27gFiber: 1gSugar: 14gProtein: 2g
Nutrition information may not be fully accurate.