Nutella Stuffed Cookies

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

1. 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.
2. Place the baking sheet in the freezer and let chill until solid, 30-60 minutes.

Make the sugar cookie dough

1. Whisk together the dry ingredients and set them aside.
2. In a mixer, beat the butter and sugars together on medium-low speed until light and fluffy, about 4 minutes.
3. Add the egg and vanilla extract and beat on low until just combined.
4. 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.
5. Chill the dough for 30-60 minutes in a disc shape, wrapped in plastic wrap.

Filling the Nutella stuffed Cookies

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

5 from 5 votes

Nutella Stuffed Cookies

Prep Time: 20 mins

Cook Time: 15 mins

Chilling time: 1 hr

Total Time: 1 hr 35 mins

YIELD: 20 cookies

 

These soft and chewy sugar cookies have a surprise filling of rich and creamy Nutella! They're irresistibly delicious and so easy to make.

Print

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Ingredients

• 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

Instructions

1. 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.

2. In a medium bowl, sift together flour, baking soda, and salt. Set aside.

3. 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.

4. 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.

5. Preheat oven to 350°F/180°C.

6. 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.

7. 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.