"Old fashioned soft and chewy sugar cookies stuffed with creamy chocolate and hazelnut 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.
However, ever since this Nutella cookie has made its debut, it 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!
So here’s to you, delicious sugar cookie recipe. I hope I did you justice by taking it to the next level.
notes & tips for these Nutella filled cookies
- This particular recipe calls for chilling the cookie dough for one hour. I know it can be frustrating to put your baking on hold, but when it comes to cookies, chilling the dough is totally worth the impact it as on your cookies. If you’re curious about the purpose (and benefits!) of doing this, check out this article: Chilling Cookie Dough: Does it Make a Difference?
- For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be difficult to make by hand with a whisk.
- Use your best judgment when it comes to measuring the Nutella and sugar cookie dough. When making these cookies you want enough Nutella filling to make these cookies “worth it” AND you want to use enough cookie dough to completely cover the Nutella. 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 in the pictures are about three inches wide and the dough balls were about one to two inches across when raw. I considered these “to be small” cookies. The cookies in the recipe video are monstrous and measured about four to five inches wide once baked. Those dough balls were about two to three inches wide when raw.
- These cookies will be best 1 day after baking. When these cookies are freshly baked and cooled, the Nutella 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 Nutella. 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.
- If you’re looking for more holiday cookie options, be sure to check out Red Velvet Chocolate Chip Cookies, Chewy Chocolate Chip Cookies, Cookie Dough Whoopie Pies, Ginger Cookies, Chocolate Crinkle Cookies, Cherry Pie Cookies, Snow Topped Gingersnaps, and Peppermint Crunch Sugar Cookies.
- Looking for more Nutella? Check out these Brownie Parfaits with Nutella Syrup or Chocolate Cake Donuts with Nutella Glaze.
Nutella Stuffed Sugar Cookies
Old fashioned soft and chewy sugar cookies stuffed with creamy chocolate and hazelnut Nutella. Trust me, this combination is as delicious as it sounds!
- Line a baking sheet (that can fit in your freezer) with parchment paper. Spoon out either 1-2 teaspoon of Nutella (about the size of a quarter, for smaller cookies) or 1-2 tablespoon of Nutella (about the size of a half dollar, for larger cookies) and place it on the parchment paper. If possible, try to keep Nutella in ball or oval shapes. The amount of Nutella balls you need will depend on how big you're making the cookies (see recipe notes). Place tray with Nutella in the freezer while preparing the dough.
In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set bowl aside.
Drop mixer speed to low and add the vanilla extract and egg to the creamed butter, mixing thoroughly.
Remove bowl from mixer. Using a spatula, slowly add the dry ingredients in with the butter mixture until fully incorporated. Dough should be soft and slightly dewy when ready.
Cover bowl and place dough in the refrigerator to chill for 1 hour.
Remove dough from refrigerator and frozen Nutella from freezer. For smaller cookies, scoop out about 1-2 teaspoons of cookie dough and flatten into a circle about 1-2 inches wide. For larger cookies, scoop out about 1-2 tablespoons of cookie dough and flatten into a circle about 2 inches wide. Repeat this step so you have two flat pieces of cookie dough. Put a piece of frozen Nutella between the two dough pieces and pinch the sides closed (see above video for example). Roll cookie into a ball shape, then toss in the bowl of sugar, coating the outside. Place finished cookie ball on prepared baking sheet. Repeat this step until all dough and Nutella is used, placing cookies about 2 inches apart on the baking sheet. Note: as you work, you may need to pause to freeze the Nutella again so that it keeps it's shape.
For smaller cookies, bake cookies for 10-12 minutes or until the top of the cookie begins to crinkle and the bottom sides turn a light golden brown. For larger cookies, bake 14-16 minutes or until top of the cookie beings to crinkle and bottom sides turn a light golden brown.
Let cookies rest on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely. Cookies can be stored in a sealed container on the counter for up to 4 days. Cookies are best after "resting" for one day after baking.
For smaller cookies, this recipe should yield about 14-16 cookies. For larger cookies, it should yield about 10-12.