"Old fashioned soft and chewy sugar cookies stuffed with creamy Nutella. Trust me, this combination is as delicious as it sounds!"
I was going to start this post off with “It’s been a shamefully long time since I made some cookies…” but when I went to look up the exact date of my last cookie recipe I found Patriotic Fruit Pie Cookies, White Chocolate Cookies, Red Velvet Cookie Dough Bars, and Cookie Dough Dip… all posted within the past 2 months.
Okay, fine, you got me: I freaking love cookies.
I’d make them every day if could get away with it – and oh, I do try.
It’s just that I can only work the “it’s for the blog” angle for so long before The Boyfriend begins asking for “real” food.
He’s a little weird, that one.
However, I’m going to go out on a limb here and guess that you’re in the same boat at me… since, you know, you’re here. Reading this post that’s all about how to make Nutella cookies.
I can assure you that you’re in good company, because I think these cookies might be so good that they’ve stolen the top spot of my all time favorite cookie.
No joke, these cookies are like that.
But can you blame me? These Nutella cookies are like little soft and chewy pies of chocolate hazelnut goodness.
Another great thing about these cookies: I originally posted this sugar cookie recipe a year ago, shortly after Homemade Hooplah came into existence, and for the longest time it was my most popular post. Even to this day it still gets a respectable amount of traffic from Google.
So here’s to you, delicious sugar cookie recipe – I hope I did you justice by taking it to the next level.
A few quick tips about these cookies:
1 – Use your best judgement when it comes to measuring the Nutella and sugar cookie dough.
You want enough Nutella filling to make these cookies “worth it” AND you want to use enough cookie dough to completely cover the Nuetlla. When I originally developed this recipe, I didn’t have a cookie scoop and measured everything by eye. To give you a general guide, the cookies pictured here are about 2 inches wide and the dough balls were about 1-1/2 inches across when raw.
2 – These cookies will be best 1 day after baking.
When these cookies are freshly baked and cooled, the Nuetlla inside will be a bit dry and not very creamy. If you store the cookies in a sealed container for 24 hours, some of that creaminess will come back to the Nuetlla. At that point, you can warm the cookies for a few seconds in the microwave and get the creamy look as shown in these pictures.
3 – ENJOY them!
This point might seem kinda obvious, but over time, this recipe has become one of the most popular on this little food blog – and for good reason. These cookies are delicious and I hope you enjoy these cookies as much as I have!
Nutella Stuffed Sugar Cookies
- 2 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 2 cup granulated sugar divided
- 1 egg
- 2 tsp vanilla extract
- 3/4 cup Nutella
- In a large bowl, sift together flour, baking soda, baking powder, and salt. Set bowl aside.
- Using a stand mixer (or a hand mixer + large bowl), add in butter and 1 and 1/2 cup sugar. Beat on medium speed until fluffy, about 2-3 minutes.
- Keeping speed on medium, add vanilla and egg to bowl, mixing for another 1-2 minutes.
- Remove mixer from bowl. Using a spatula or a large spoon, slowly and the dry ingredients in with the wet ingredients. If needed, kneed the dough with your hands to make sure all the dry ingredients are absorbed.
- Cover bowl with plastic wrap and chill dough for 1 hour.
- While dough chills, line a large baking sheet (that can fit in your freezer) with parchment paper. Spoon out 1-2 tsp of Nutella (about the size of a dime) and place it on the parchment paper. If possible, try to keep Nutella in ball or oval shapes.
- Place tray of Nutella in the freezer while dough chills.
- When dough is set, preheat oven to 350 degrees F. To prep for cookies: Line another 1-2 baking sheets with parchment paper, fill a small bowl with 1/2 cup sugar, bring sugar cookie dough and Nutella over to your workspace, and have a few wet and dry paper towels handy.
- To assemble the cookies: Scoop 1-2 tsp of sugar cookie dough into your hand and flatten it into a pancake about 1 inch wide. Repeat this step with another piece of dough. Place a ball of frozen Nutella on the top of the first sugar cookie patty, then place the second sugar cookie patty on top of the Nutella. Gently pinch the two dough pieces around the sides so that the cookie is sealed. Loosely roll the cookie between the palm your hands, forming an oblong ball, then roll cookie in sugar. Place finished cookie on the prepared baking sheet. Repeat these steps with the rest of the dough and Nutella, spacing cookies 2 inches apart. Use the wet and dry paper towels to remove excess Nutella from your hands. If you need to bake the cookies in batches, place the unused dough and Nutella back in the refrigerator/freezer until ready for next batch.
- Bake cookies for 9-11 minutes, or until the very edges and bottoms of the sugar cookies begin to turn golden brown. Cookies may be puffy - this is okay, they will deflate as they cool.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container for up to 5 days. Cookies are best after "resting" for one day after baking.