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!