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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 CookiesWhite 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.

Nutella Stuffed Sugar Cookies! Old fashioned soft and chewy sugar cookies stuffed with creamy Nutella. Trust me, this combination is as delicious as it sounds! | HomemadeHooplah.com

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! Old fashioned soft and chewy sugar cookies stuffed with creamy Nutella. Trust me, this combination is as delicious as it sounds! | HomemadeHooplah.com

Nutella Stuffed Sugar Cookies! Old fashioned soft and chewy sugar cookies stuffed with creamy Nutella. Trust me, this combination is as delicious as it sounds! | HomemadeHooplah.com
Nutella Stuffed Sugar Cookies
Old fashioned soft and chewy sugar cookies stuffed with creamy Nutella. Trust me, this combination is as delicious as it sounds!
RATE THIS RECIPE:
Votes: 244
Rating: 3.8
You:
Rate this recipe!
Print Recipe
PRINT THIS RECIPE:
Servings:
24
cookies
Prep:
25
minutes
Cook:
9
minutes
Passive:
1
hour
Nutella Stuffed Sugar Cookies
Nutella Stuffed Sugar Cookies! Old fashioned soft and chewy sugar cookies stuffed with creamy Nutella. Trust me, this combination is as delicious as it sounds! | HomemadeHooplah.com
Old fashioned soft and chewy sugar cookies stuffed with creamy Nutella. Trust me, this combination is as delicious as it sounds!
RATE THIS RECIPE:
Votes: 244
Rating: 3.8
You:
Rate this recipe!
Servings:
24
cookies
Prep:
25
minutes
Cook:
9
minutes
Passive:
1
hour
ingredients:
CHANGE QUANTITY? cookies CHANGE UNITS?
instructions:
  1. In a large bowl, sift together flour, baking soda, baking powder, and salt. Set bowl aside.
  2. 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.
  3. Keeping speed on medium, add vanilla and egg to bowl, mixing for another 1-2 minutes.
  4. 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.
  5. Cover bowl with plastic wrap and chill dough for 1 hour.
  6. 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.
  7. Place tray of Nutella in the freezer while dough chills.
  8. 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.
  9. 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.
  10. 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.
  11. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  12. Store cookies in an airtight container for up to 5 days. Cookies are best after "resting" for one day after baking.
things you may want (or need!) for this recipe:
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65 Responses to Nutella Stuffed Sugar Cookies

  1. I don’t know how you were able to take any of those pictures. They would have been gone in two minutes flat at my house. We’re Nutella crazy over here. 🙂

    • That’s too funny – I usually do the exact same thing! This is just a fancy schmancy way to eat Nutella I guess 😀

  2. I almost have no words…..almost 😉

    These look so simple and DANGEROUS! I have a feeling they wouldn’t last very long in my house!!

  3. Do you have any photos of the cookies being made? I’m having trouble visualizing a few of the steps.

    • Unfortunately I don’t have any pictures of making the cookies, but I can try to help clear things up. Which steps did you mean?

          • thanks for asking the question Michelle… I was having a hard time picturing it as well. We order the 5kg container of nutella from Italy. Only takes us about 11 months to go through it. My boys make me proud. looking forward to making these next week

  4. Thanks for this recipe, which is extremely versatile! You can use all kinds of other add-ins and they all turn out delicious: broken up Heath bars, chocolate chips, butterscotch chips, nuts, …

  5. I’m wondering if that’s a type-o and tsp, is supposed to be TBSP? I put 1-2 tsp of Nutella inside the sugar cookie and it wasn’t even close to how gooey yours are. Also, you say work fast, but you have to work like lightning fast since the Nutella starts to melt immediately coming out of the freezer. I had to work in small batches and was really disappointed that there was just a teeny tiny Nutella pocket (I thought maybe it would spread out, but no go). Sad Panda.

    • Hey Violet! I’m so sorry the cookies didn’t turn out like you were hoping. The filling is correct at 1-2 tsp, if only so that it fits easily in a standard cookie scoop (which is usually 1 tbsp.) You could totally pack in more Nutella if you wanted – it would just be more of a challenge to work with, as you saw with how quickly the Nutella starts to melt once it’s out of the freezer. For the photo I picked a cookie that had spread significantly while baking – very gently patting the tops of the baked cookies fresh out of the oven could help create this effect, too.

  6. i want to know if its going to be too sweet? i like things that are well balanced.
    cause i see its 2 cups of sugar plus 3/4 of nutella.
    Thank you for your time reading!

    • Hey Linda! I tend to like sweet cookies, so I might be a little biased. Sugar cookies are also typically sweet. Maybe I can try to compare it this way – can you name a cookie that you feel as a balanced sweetness?

  7. I tried just your sugar cookie recipe and they are awesome, now I will try the nutella filling. Thank You for a wonderful recipe !

  8. I just made these, they turned out so well and taste delicious! I’ll be selling them at a bake sale and I think they will be a hit 🙂

  9. I’m not sure what I did wrong… Mine came out cakey and stayed puffed up! They’re still delicious, but not the chewy bombs I was hoping for. 🙁

    • Hey Anne! I’m so sorry they didn’t turn out like you were expecting. When you say they were puffed up, is this after baking? Sometimes you can gently press down on the tops to help them flatten, but then you have to be careful that the Nutella doesn’t escape. I’ll have to make these again soon and see if I can figure out a better way to guarantee they always bake in the right shape.

  10. Delicious! Thank you for sharing your recipe. When my cookies cooled, I dusted them with powdered sugar.

  11. made these a couple of weeks ago and they were awesome- can i replace the granulated sugar with soft brown sugar or would that affect the consistency too much? thanks!

  12. Ok, so I made these and mine turned out a little smaller than the recipe said (I ended up with 4 cookies with no filling) and they turned out HUGE. the second batch I only put 8 cookies on the pan and they STILL blended together to make one giant cookie. I followed the recipe exactly so I’m not sure what happened. Still tasty though!

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Hi, I'm Chrisy!

Welcome to my office, my kitchen, my studio, and my workbench. My name is Chrisy and I'm a little bit of everything these days, from amateur cook to novice homemaker to full time dog wrangler.   read more →

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Hi, I'm Chrisy!

Welcome to my office, my kitchen, my studio, and my workbench. My name is Chrisy and I'm a little bit of everything these days, from amateur cook to novice homemaker to full time dog wrangler.   read more →

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