Nutella Stuffed Sugar Cookies
These old-fashioned soft and chewy sugar cookies are stuffed with creamy chocolate hazelnut Nutella, giving this classic cookie a sweet and delicious twist.
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Table of Contents
- About Nutella Stuffed Sugar Cookies
- Do you have to chill the dough?
- How much Nutella should each cookie have?
- How long are these cookies good for?
- Can you freeze Nutella stuffed cookies?
- Notes & tips for these Nutella filled cookies
- More fun cookie recipes
- How to make Nutella stuffed sugar cookies
- Recipe Details
About Nutella Stuffed Sugar Cookies
If you’re a fan of sugar cookies, then I have great news:
Nutella stuffed sugar cookies exist and they are absolutely as good as they sound like they would be.
Because what isn’t made better by a spoonful of Nutella?
These cookies like little soft and chewy pies of chocolate-hazelnut goodness.
Do you have to chill the dough?
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 has 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?
How much Nutella should each cookie have?
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. This means that the ratio of cookie to Nutella I used has varied a bit over time.
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. For the small cookies, I used about one or two teaspoons of Nutella.
- The cookies in the recipe video were monstrous and measured about four inches wide once baked. Those dough balls were about two inches wide when raw. They were made big in order to be more visible in the video. For lage cookies, I used about one tablespoon of Nutella.
Ultimately, use your best judgment when measuring the cookies. As long as you have enough cookie dough to completely cover the Nutella, then you should be good to go for cookie perfection!
How long are these cookies good for?
Once prepared and cooked, Nutella stuffed sugar cookies can be stored in a sealed container on the counter for up to four to five days.
Also, these cookies will be best one day after baking. When these cookies are freshly baked, the Nutella inside may seem 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.
Can you freeze Nutella stuffed cookies?
If you’d like to always have a batch of these cookies on hand, the easiest way is to freeze them for later. There are two ways you can do this.
To freeze the raw dough:
- Mix all ingredients and assemble the stuffed cookie dough balls as described in the recipe instructions. Coat the cookie dough ball with sugar.
- Place cookie dough balls on a tray and freeze for at least two hours or until the outside is no longer tacky. Once firm, transfer to a freezer bag or a storage container with a sealable lid.
- Cookie dough can be stored for up to six months. When ready to bake, arrange the frozen cookie balls on a baking sheet lined with parchment paper, then place the baking sheet to thaw in the refrigerator overnight. Once thawed, bake as directed.
To freeze the baked cookies:
- Bake and allow to cool completely.
- Store cookies in a single layer in a freezer bag or storage container. If you need to stack the cookies, separate each layer with a sheet of wax paper.
- Baked cookies can be frozen for up to three months.
Notes & tips for these Nutella filled cookies
- If you’re doing a lot of baking, I highly recommend having some silicone baking mats on hand. Baking cookies takes enough time without having to cut or measure parchment paper. Or if you prefer using parchment paper, you can try using pre-cut parchment paper sheets instead.
- Plus, some quality baking sheets are a must for a cookie baking extravaganza!
- 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.
More fun cookie recipes
How to make Nutella stuffed sugar cookies
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – To begin, scoop up some Nutella and place it on a baking sheet lined with parchment paper. Try to make sure the Nutella has a round or oblong shape. Place the Nutella balls in the freezer while you work on making the cookie dough.
Step 2 – In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and salt. Set bowl aside for now.
Step 3 – Using a stand mixer (or hand mixer + large bowl) cream together the butter and some of the sugar.
Step 4 – Mix in the egg and vanilla until combined.
Step 5 – Turn off the mixer and use a spatula to blend in the dry ingredients until a soft dough forms.
Step 6 – Chill the dough!
Step 7 – When ready to form cookies, bring out the Nutella and place the remaining sugar in a bowl nearby. Scoop up some of the sugar cookie dough, flatten it with your hands, and then place a piece of Nutella in the middle. You can either wrap the cookie dough around the Nutella or, if you need to, flatten another piece of cookie dough to help cover the Nutella. Once covered, roll it between your hands to form a ball, then drop it in the sugar. Completely coat the outside, then place the finished cookie ball on a baking sheet lined with parchment paper. Repeat this step until all the dough and Nutella has been used.
Step 8 – Bake!
Step 8 – Serve and enjoy!
Nutella Stuffed Sugar Cookies
- 3/4 cup Nutella
- 2 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cup granulated sugar, divided
- 1 egg
- 2 teaspoon vanilla extract
- Line a baking sheet 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 round 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, whisk together the flour, baking soda, baking powder, and salt. Set bowl aside.
- Using a stand mixer (or hand mixer + large bowl) cream together the butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 3-5 minutes.
- 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.
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Add the remaining 1/2 cup granulated sugar to a small bowl and set nearby.
- 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. Roll cookie into a ball shape, then toss cookie ball 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.
- Serve immeidately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.