Deliciously soft sugar cookies stuffed with creamy Nutella. These Nutella-stuffed sugar cookies are a guaranteed crowd-pleaser.
Stuffed cookies are my jam. You know there is nothing I love more than a good cookie and in my opinion, stuffed cookies are at the top of the list of the best cookies around.
Don't get me wrong, nothing beats a classic chocolate chip cookie. But when you want to get into something a little fancier, something that dances in your mouth with a variety of texture and flavor, a stuffed cookie is what you want in your life.
And I am sure you agree with me, seeing as how my stuffed cookies are some of the most popular recipes on my website. I don't blame you though. Who can resist s'mores stuffed cookies? Or red velvet nutella-stuffed cookies or brownie stuffed chocolate chip cookies for that matter? And my eggnog stuffed gingerbread cookies are perfect for the holidays. You may also want to try my friend's dulce de leche cookies.
Stuffed cookies are life, and the Nutella-stuffed sugar cookies are no exception.
I love a nice, soft sugar cookie. MY favorite kind of sugar cookie stays soft and maybe gets a little chewy in the center. They're a beautiful light color with just a hint of golden brown at the edged. They make the perfect vehicle for a hidden pool of creamy Nutella.
How to Make Nutella Stuffed Sugar Cookies
Nutella-stuffed sugar cookies are pretty easy to make, but they do take a little bit of time if you are rolling them on your own. I recommend getting an extra pair of hands, if you have one available. One reason it is easy to make Nutella-stuffed sugar cookies is because we freeze dollops of Nutella to make stuffing easy.
The difficult part is that Nutella thaws quickly, so you need to work fast, or separate your frozen Nutella dollops in small batches so you keep all but a few waiting in the freezer until you are ready for them.
Broken down the steps to making the cookies are:
- Create dollops of Nutella on parchment-lined baking sheets, then freeze.
- Make your cookie dough as per the recipe.
- Grab a portion of the frozen Nutella out of the freezer.
- Take portions of cookie dough, and envelop the frozen Nutella dollops in them.
- Roll in sugar, then bake.
Recipe Card
Nutella Stuffed Sugar Cookies
Ingredients
- ½ cup Nutella
- 2 ¾ cups All-Purpose Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon sea salt
- 1 cup Granulated Sugar plus extra for rolling
- 1 cup Unsalted Butter room temperature
- 1 large Egg room temperature
- 1 Large Egg Yolk room temperature
- 1 teaspoon Pure Vanilla Extract
Instructions
- Dollop the Nutella in rounds that are about 1 teaspoon big on parchment lined baking pans. Freeze.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, mix together the flour, baking soda, baking powder, and salt. Set aside.
- In a mixer, beat the sugar and butter together until light and fluffy.
- Beat in the egg, yolk, and vanilla until fully incorporated.
- Mix in the flour until just mixed.
- Get a tablespoon of dough and create an indentation. Stick in a frozen dollop of Nutella. Add another half tablespoon of dough.
- Roll the dough into a nice ball, then roll in sugar to coat. Place on a baking sheet.
- Repeat with all the dough and Nutella.
- Bake for 8 - 10 minutes, or until the cookies just start to get light touches of brown on the edges.
- Allow the cookies to sit on the baking sheets for a minute before transferring to a wire rack to cool completely.
Xio says
After a failed attempt at making Nutella stuffed chocolate chip cookies these definitely did not disappoint. I only had half the amount of flour so I halved the whole recipe (except for the eggs). They were delicious! Satisfied my toddler and I’s craving and made for the best girl dinner. Thank you for sharing!
Patty Kelly says
Can you substitute the filling from Nutella to jelly?
Amanda Powell says
That should be fine
Patty Kelly says
Can you substitute sea salt with regular salt?
Amanda Powell says
Yes
Natasha says
Any egg substitute can I use? As due tk religious norms I can't have eggs. Tha ks in advance.
Amanda Powell says
I would try making a flax egg substitute. It is 1 tablespoon ground flax and 3 tablespoons water. Leave it to set for 5 minutes before you use it. There is also a vegan egg replacement. I think the company or the product is called Just Egg
Rebecca says
There's no measurement for the baking soda
Amanda Powell says
Hi Unfortunately it is on a different server so I cannot update it until it moves over to the server I am using, but it should be 1/2 teaspoon baking soda
Jillian says
The directions say baking powder and baking soda but there is no baking soda ingredient.
Amanda Powell says
I'm sorry, I will forward that error over! It should be 1 teaspoon baking soda, 1/2 teaspoon baking powder
clarissa says
Butter quantity is not in the recipe
Amanda Powell says
Thanks for pointing that out!! It’s 1 cup unsalted butter, room temperature