These thick and soft sugar cookies are stuffed with rich and creamy Nutella. You’ve never had cookies as indulgent as these! They taste incredible and are so easy to make.
Everything should be stuffed with Nutella, or at least that’s what I keep saying anytime I experiment with a new recipe. My Nutella brownies and Nutella stuffed banana muffins are two of my favorite Nutella recipes, but I love the rich and creamy goodness of Nutella so much that it was only a matter of time before I made Nutella cookies.
These Nutella stuffed cookies start with my favorite soft sugar cookie recipe as a base which surrounds the Nutella filling. From the outside they look like an innocent butter cookie, but once you take a bite, you’re in for a sweet surprise!
How to make Nutella stuffed cookies
The first step to making these cookies is to prep the Nutella filling. You want to do this before making the cookie dough, since it needs time to chill before stuffing.
Prepare the Nutella filling
- Scoop heaping teaspoons of Nutella onto a baking sheet lined with parchment paper. You can also use a piping bag to do this, which I find is much easier. In my experience, 1 cup of Nutella makes about 22-24 portions, giving you a few extra just in case.
- Place the baking sheet in the freezer and let chill until solid, 30-60 minutes.
Make the sugar cookie dough
- Whisk together the dry ingredients and set them aside.
- In a mixer, beat the butter and sugars together on medium-low speed until light and fluffy, about 4 minutes.
- Add the egg and vanilla extract and beat on low until just combined.
- Add the flour mixture and beat until a soft dough begins to form. Be careful not to overmix your dough, as this will make the cookies dense instead of incredibly soft.
- Chill the dough for 30-60 minutes in a disc shape, wrapped in plastic wrap.
Filling the Nutella stuffed Cookies
- Divide the chilled dough into 20 equal balls, each weighing 30 grams or 1.5 tablespoons. I like to use this ice cream scoop to measure accurately and ensure equal sized balls of dough.
- Press the balls slightly flat onto a baking sheet lined with parchment paper. To keep things simple, I prefer to bake all the cookies in one large sheet. This cookie sheet pan is my favorite to use for baking cookies since it fits the whole recipe.
- Take the chilled Nutella out of the freezer and place one ball in the middle of each piece of flatted dough. Fold the cookie dough around the Nutella to form a round and sealed ball. It’s important to work quickly so the Nutella doesn’t begin to melt. If this happens, simply stick the Nutella back in the freezer for a couple minutes to firm it back up.
- Place the Nutella stuffed cookies back in the fridge for 15-30 minutes to firm up before baking. This helps reduce the spread of the cookies when baking. While your cookies are chilling you can preheat the oven to 350°F.
- Bake the Nutella filled cookies for 13-15 minutes. They will still be soft and not yet golden brown, so don’t be tempted to bake them any longer. To get that melt-in-your-mouth texture, it’s important not to overbake the Nutella cookies.
How long will Nutella stuffed cookies stay fresh?
These cookies can be kept in an airtight container for up to 3 days.
Can I skip chilling the Nutella first?
No. This is what allows you to easily place the Nutella into the centers of each cookie without it leaking out or making a mess. The colder the ingredients are before going into the oven, the better your cookies will bake.
More of my favorite cookie recipes
- Small-Batch Chocolate Chip Cookies: Soft and chewy for those late night cookie cravings.
- Alfajores: Classic Argentinian cookie sandwiches filled with dulce de leche.
- Peanut Butter Cup Cookies: Made with creamy peanut butter and mini Reese’s peanut butter cups.
- Funfetti Cookies: Soft, chewy, and made with lots of colorful sprinkles.
- Peanut Butter Oatmeal Chocolate Chip Cookies: These cookies have amazing texture and are bursting with chocolatey goodness.
These soft and chewy sugar cookies have a surprise filling of rich and creamy Nutella! They're irresistibly delicious and so easy to make.
- 1 cup (320g) Nutella
- 2 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 2/3 cup (80g) powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
Prepare the Nutella filling: Scoop heaped teaspoons of Nutella (or use a piping bag filled with the Nutella, and pipe 1.5" circles of Nutella) onto baking sheet lined with parchment paper. I use 1 cup of Nutella to make about 22 portions (I like to make a bit more than I need just in case). Place baking sheet in the freezer and let it chill until solid, 30-60 minutes.
In a medium bowl, sift together flour, baking soda, and salt. Set aside.
In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes. Add egg and vanilla extract and beat until combined. Add flour mixture and beat just until combined and a dough starts to form. Form the dough into a disc shape and chill for 30 minutes wrapped in plastic wrap.
Divide dough into 20 equal balls, each weighing 30 grams and the size of 1.5 tablespoons (I use this ice cream scoop). Press the balls out slightly flat. Take the chilled Nutella out of the freezer. Place one round of Nutella in the middle of each piece of dough and fold the dough around it to form round and sealed balls. Work quickly so the Nutella won’t melt (if it does, put it back into the freezer). Place balls on baking sheets lined with parchment paper. Chill in the fridge for 15-30 minutes before baking.
Preheat oven to 350°F/180°C.
Bake for 13-15 minutes. The cookies should stay white so don’t be tempted to bake them longer. Allow cookies to cool on baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.
Store cookies at room temperature in an airtight container for up to 3 days or in the refrigerator for up to 1 week. Cookies can be frozen for up to 2 months, then thawed at room temperature for 2 hours or in the fridge overnight before using.
AleksApril 5, 2020 at 3:09 pm
Can this recipe be made gluten free?
NandiniJune 21, 2020 at 2:04 pm
Tried this and everyone loved lovedbloved it! I substituted the nutella with a local chocolate spread. I also mixed peanut butter in the stuffing for a couple of cookies. Turned out well.
Very simple and well written recipe.
Davisha AnneFebruary 24, 2021 at 8:37 am
Any idea why when I baked it the Nutella got harden? It wasn’t soft and creamy like the ones you shared above.. mine was more of solid chocolate. Please advice!!
ShiranApril 20, 2021 at 3:28 pm
Hi Davisha, it’s hard to say exactly what happened, but it’s possible the Nutella was combined with the dough and it baked into the cookie. Another option is that the cookies were overbaked resulting in the Nutella not being creamy.
JayApril 15, 2021 at 9:42 am
Hii, this recipe is awesome i always make it and barely lasts the day!
But i was wondering if i can freeze the stuffed cookie bough?
ShiranApril 20, 2021 at 2:53 pm
Hi Jay, yes no problem!
JulieApril 20, 2021 at 1:51 pm
Hello! from Thailand i was always craving for nutella cookies and now i have my own Kitchen Aid Mixer i wanna try baking one after google i found your recipe and followed .. they all came out amazing!!! so yummy i love it very much thanks to you 😉
NaomiJune 28, 2021 at 3:28 am
can I put the nutella jar in freezer?
NaomiJune 28, 2021 at 4:06 am
and can I put 1 egg in half recipe?
Talia @ Pretty. Simple. Sweet.July 7, 2021 at 2:28 pm
Hi Naomi, in general you can. But for this recipe, you’ll want to freeze the Nutella individually piped out for each cookie so you can easily place them inside the dough for baking.
TinaDecember 13, 2021 at 2:39 am
Hi… can I use already made pillsbury sugar cookie dough for these cookies?
Talia @ Pretty. Simple. Sweet.December 15, 2021 at 1:59 pm
Hi Tina, I’ve never made them with pre-made dough and don’t know the Pillsbury recipe off hand…the sugar cookie I use for this recipe is a softer texture, so as long as the Pillsbury cookies are also a softer sugar cookie recipe, they should work.
SalmaDecember 19, 2021 at 11:26 pm
Hello! I have a question, can I halve the recipe? I want to try a smaller batch. Thanks !
Talia @ Pretty. Simple. Sweet.December 20, 2021 at 7:17 am
Hi Salma, yes you can half the recipe 🙂
SalmaJune 9, 2022 at 10:56 pm
Finally after months I tried these cookies and they are so good! I didn’t add the powdered sugar though because the nutella is too sweet so I wanted to experiment how it will taste and they turned out great, just the perfect amount of sweet for me! And they are really soft and melt in your mouth. Thank you for the recipe!!💛
TalFebruary 16, 2022 at 9:26 am
It’s called izmir bomb !
JulesMay 26, 2022 at 6:08 pm
Thank you for the recipe. It looks amazing . I am a little confused about the flour amount, though. Are you sure we have to use 320 gr of flour? 1 c of flower is 120 gr.
Talia @ Pretty. Simple. Sweet.May 27, 2022 at 3:54 am
Hi Jules, this recipe calls for 2 cups of flour (280g). I use 140g as my standard measurement for one cup of flour, so this is accurate 🙂
JuliaJuly 12, 2022 at 9:02 pm
I’ve made this recipe two times and the cookies have turned out absolutely fabulous! Thank you so much! 💜
AlisonJanuary 30, 2023 at 4:14 pm
These are AMAZING
Talia @ Pretty. Simple. Sweet.January 31, 2023 at 2:40 am
Thank you Alison! So glad you enjoyed the recipe 🙂 (Nutella is one of my serious guilty pleasures!)
TallyFebruary 13, 2023 at 5:12 pm
Is there anyway for me to make these in the microwave?
Talia @ Pretty. Simple. Sweet.February 21, 2023 at 4:04 am
Hi Tally, no, these cookies cannot be made in the microwave.