Nutella Cookies

These Nutella Cookies are the most sinfully delicious chocolate cookies. Rolled in sugar and filled with rich chocolate hazelnut spread, these Nutella Stuffed cookies will become a new favorite in no time!

Nutella Stuffed Cookies

Nutella Stuffed Cookies

These aren’t just any chocolate cookies, my friends. These babies are stuffed with that smooth and creamy, chocolaty nut butter that everyone (except those allergic to hazelnuts) is obsessed with. Yep, I filled these cookies with a whole 2 teaspoons of Nutella ready to ooze out after the first bite. I’m drooling just thinking about how good these were! And I’m speaking in past tense because they disappeared so fast it’s disgusting. 😉

There is something so satisfying about the consistency of a cookie with something smooth and creamy on the inside. After making these nutella cookies, my mind just cannot stop thinking of all the things I could stuff into cookies. I’ve already made Cream Cheese Stuffed Cookies and Peanut Butter Stuffed Cookies, both of which are also flipping amazing. I’m think the next filled cookie needs to be caramel!

Nutella Cookies

How to make Nutella Filled Cookies:

This recipe is very similar to my peanut butter version but I had to make a few adjustments since Nutella already tastes pretty sweet, and it’s thinner than peanut butter.

So, the first thing you have to do is scoop the Nutella into rounds and freeze them. Unfortunately, this recipe does require some patience, as you’ll also need to chill the dough so that it’s easier to handle. But once the dough is firm, you can begin stuffing Nutella balls into the dough.

Take a ball of dough and flatten it between the palms of your hands. Then, place a firm ball of Nutella in the middle and bring up the sides of the dough so all the Nutella is surrounded. Give it a roll to smooth out the creases and then roll it in some granulated sugar before placing on a baking sheet.

You’ll want to devour them all when they come out of the oven. Grab the gallon of milk and gather the family around for an amazing dessert that will put a smile on everyone’s face!

Nutella Cookies Recipe

Nutella cookies with sea salt

For a little sweet + savory combo, sprinkle sea salt on top of the cookies before baking, rather than rolling them in the granulated sugar.

Can you freeze Nutella Cookies?

For sure! Just keep them in an airtight container, or wrap them tightly in plastic wrap/foil. They should keep well for three months or so.

For more Nutella recipes, check out:

More Delicious Cookies:

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Nutella Cookies Recipe

4.8 from 5 votes
These Nutella Cookies are the most sinfully delicious chocolate cookies. Rolled in sugar and filled with rich chocolate hazelnut spread, these Nutella Stuffed cookies will become a new favorite in no time!
Course Dessert
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes
Servings 28
Calories 170 kcal
Author Lil' Luna


Nutella Filling:

  • 1 cup + 2 tablespoons Nutella

For the Dough:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup granulated sugar divided
  • 1/2 cup brown sugar
  • 1/2 cup butter room temperature
  • 1/4 cup Nutella
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 egg yolk


Nutella Filling:

  • Scoop into 2 teaspoon size balls (I use a small trigger scoop) onto wax paper lined baking sheet and place in the freezer. (If making these a day ahead, place in fridge.)

For the Cookie Dough:

  • Preheat oven to 350 degrees F. Place 1/4 cup granulated sugar in a small bowl and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter with remaining 1/2 graduated sugar and the brown sugar for 3 minutes.
  • Mix in the Nutella and vanilla until smooth and creamy. Add the egg and yolk, mix until thoroughly combined.
  • Add the flour, cocoa powder, baking soda, and salt and mix on low until combined. Scrape sides as needed.
  • Use a 1 1/2 Tablespoon trigger cookie scoop to portion dough into 28 balls on a baking sheet, cover with plastic wrap and refrigerate for 1 hour.
  • Remove dough and flatten balls between your hands and then place a ball of Nutella in the center and fold up the sides around it and then roll smooth.
  • Roll the ball of dough in the 1/4 cup sugar and place on a baking sheet 3 inches apart. (About 8 per baking sheet.) Using a spatula, lightly press each cookie down. Bake for 10 minutes. Let cool on the cookie sheet for 5 minutes before moving to a cooling rack.

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About the Author

Melanie Dueck

Melanie is the cook and photographer behind the blog Garnish & Glaze. When she’s not playing princesses with her two little girls, she’s experimenting in the kitchen. She takes simple ingredients and creates everything from healthy dinners to indulgent desserts.

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  1. 5 stars
    a great idea filling with Nutella, I’m just used to using Nutella for dipping, so thank you for this cookie recipe!

  2. 4 stars
    Well, I never make these COOKIES but these looking delicious so I’ll try it soon. But I wanna ask one thing that can we eat it in ketogenic diet? and how much cookies can I eat per day?

    1. They are delicious, but I am not familiar with that diet, so I am not sure how to answer that. I am sorry 🙁

  3. 5 stars
    I would love to make these ahead
    Of time And i see they are ok to freeze….. But shouLd i freeze before or after bakIng them???? Thank you in Advance 🙂

    1. This is a contributors post, but I would personally freeze them before, then you can thaw them out to bake 🙂

  4. 5 stars
    Love this filled chocolate cookie! Just made them to Take to my church office.
    I bake for them at least once a week. These will be a hit. Thanks again for Another great recipe?