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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Close up of a Nutella stuffed cookie that's been torn in half, showing creamy Nutella inside.

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!

Top down view of baked Nutella stuffed cookies on a baking sheet.

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!

Recipe Details

Close up of a Nutella stuffed cookie that's been torn in half, showing creamy Nutella inside.
4.46 from 46 votes

Nutella Stuffed Sugar Cookies

25 mins prep + 9 mins cook + 1 hr Chilling Time
358 kcal
Yields: 16 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.

Ingredients 

Instructions

  • 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.

Notes

For smaller cookies, this recipe should yield about 14-16 cookies. For larger cookies, it should yield about 10-12.

Nutrition

Serving: 1cookie | Calories: 358kcal | Carbohydrates: 50g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 153mg | Potassium: 101mg | Fiber: 1g | Sugar: 33g | Vitamin A: 370IU | Calcium: 29mg | Iron: 2mg

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.

Author: Chrisy

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94 comments

    • heather

    What do you need to preheat the oven to? These look amazing.

    • Shayne

    Can you use coconut oil instead of butter?

    • Alyssa
    • 5 stars

    These cookies are one of my favorites! A trick I’ve recently tried… roll the dough into a ball (I used a cookie scoop) and then, using your finger, make an indent into the ball. Push frozen nutella piece into indent (I actually just keep the nutella in the freezer the whole time and pull them out one by one) and close cookie around nutella. Roll cookie again before rolling in sugar!

      • Chrisy

      LOVING this tip! Thanks, Alyssa 😀

    • AshVAngles

    What does 2 & 2/3 cup flour mean?

      • Chrisy

      Hey there! It means 2 cups plus another 2/3 cup.

    • Cindy

    Not sure if I did it wrong. When my dough came out of the fridge, it was chunky and would roll properly. It was crumbly and it was hard to put the Nutella in without it crumbling.

    Because it was so crumbly, my cookies turned out super big so I left them in the oven for longer which made them super hard.

    What am I doing wrong??

    • Hey Cindy! So sorry to hear the dough wasn’t working 🙁 I’ve made these cookies a few times, and haven’t run into crumbly dough (yet). I did a little searching online and found this article – http://cooking.stackexchange.com/questions/37125/crumbly-cookie-dough – but I’m not sure how much it’ll help since this recipe doesn’t really have a lot of liquids. The article does say that resting the dough for longer (up to 4 hours) might help keep the flour hydrate and keep the dough from being crumbly.

    • Chef A’Donna
    • 5 stars

    These cookies were amazing and the recipe was very easy to follow. I am a private chef but don’t really enjoy baking. I made about 6 dozen of these for my mom’s senior group as Christmas gifts. They were a huge hit.

    • I’m so glad they turned out so well! 😀 Thanks for writing in!

    • Barbara
    • 5 stars

    So yummy! I thought they were awesome after a few minutes out of the oven…I’m looking forward to them settling for a day…is it possible for them to get any better?!

    I came up with a trick while making my second batch. I patted out all of the bases, THEN I took the Nutella out of the freezer and assembled them. For my first batch, it took me awhile to do the cookie bases, and the Nutella became a melted, sticky mess! So doing the bases first made it easier 🙂 Thank you for this amazing recipe!

    • I love this tip, Barbara! I’ll have to try it the next time I make these 😀 Definitely sounds like there’d be less mess!

    • Carly

    Making these now and going to make 1/2 “Nutella bellies” and the other 1/2 “jelly bellies” using raspberry jam. The jelly ones could be a bit too gooey. We’ll see…

      • Carly

      Turned out awesome! Though the jelly ones were a tad messier to roll thus causing the dough to be tinged pink, it turned out to be an advantage because then we could tell the two varieties apart.

      • LOVE your idea Carly! I’m so glad they turned out well 😀

      • Tuqa
      • 5 stars

      I just made those last night and they are so good they melt in your mouth
      I filled them with pieces of my favorite chocolate bar and they turned out great
      Thank you so much for the recipe

      • LOVE the idea of adding candy bars! Thanks for writing in, so glad you liked the recipe 😀

      • Dalia

      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!

      • I’m sorry that happened Dalia! I’ll have to check the recipe again and see if I can recreate what happened. This recipe is a bit tricky! I’m glad it still tasted good though, even as a giant cookie 😀

      • Jordan Rodgers

      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!

      • Bakerina

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

      • Glad the cookies turned out! Love the idea of using powdered sugar for dusting, too 😀

      • Morgan

      Hello!!
      I don’t have any baking powder.. Will it be ok? ? thanks!

      • Anne

      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.

      • Ann-Marie

      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 🙂

      • I’m so glad they turned out great Ann-Marie! I hope everyone loves them at the bake sale 😀

      • Gina Carper

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

      • I’m so glad you liked them Gina! I hope these turn out just as good 😀

      • Lisa

      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?

      • Violet Love

      I’m wondering if that’s a type-o and teaspoon, is supposed to be TBSP? I put 1-2 teaspoon 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 teaspoon, if only so that it fits easily in a standard cookie scoop (which is usually 1 tablespoon.) 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.

      • Peter

      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, …

      • Jason

      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?

          • Michelle

          Question: When they go in the oven, are they flat, or balls???
          Look Great

          • Hey Michelle! When they go in the oven, they should be balls – then they’ll bake out flat 🙂

              • Juliette

              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

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