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Nutella Stuffed Cookies Recipe

These Nutella stuffed cookies are a sure winner for your hazelnut loving friends! One bite into these goodies will leave a smile on your face due to the creamy surprise Nutella center.

Nutella stuffed cookies recipe

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The cookies are made extra special by adding caramelized hazelnuts to the cookie dough. You will have a little extra crunch from the nuts but will still have a soft cookie to bite into.

Tips for Making the Nutella Stuffed Cookies:

Ingredients:

You need the following ingredients to make this yummy Nutella stuffed cookie recipe:

  • Granlulated sugar and brown sugar
  • Hazelnuts: toast the hazelnuts and lightly chop before making the praline
  • All-purpose flour: unbleached flour is preferred
  • Baking soda
  • Salt
  • Unsalted butter: bring the butter to room temperature (approx. 68° F) before mixing the dough. Omit the salt in the recipe if using salted butter.
  • Eggs: bring the eggs to room temperature before mixing the dough. These Nutella stuffed cookies are made using the ‘creaming method’ where the butter and sugars are creamed together to create aeration. Cold eggs may cause the butter and sugar to separate.
  • Chocolate hazelnut spread: Nutella or another brand may be used.
Hazelnuts in a bowl

Pipe and Freeze the Nutella Discs:

Line a cookie sheet with waxed paper. Place the Nutella in a piping bag and pipe 24 discs approximately 3/4″ onto the waxed paper. Place the cookie sheet in the freezer. Freezing the discs will make assembling the cookies easier.

Make the Hazelnut Praline:

  • Make the hazelnut praline prior to mixing the cookie dough. At least 20 minutes is required for the hazelnuts to cool.
  • Start by adding 66 grams (1/3 cup) of granulated sugar to a heavy-bottomed saucepan. Add 2 tablespoons of water and stir to combine. Take care not to get sugar on the side of the pan.
  • Heat the sugar/water mixture over medium heat and stir gently and constantly. The mixture will begin to boil. Keep an eye on it and as soon as it turns an amber color, remove the pan from the heat. Then stir in the hazelnuts then spread on a heat resistant mat or parchment paper greased lightly with butter. Allow to cool completely before chopping into small pieces.
nut praline recipe

Make the Nutella Stuffed Cookies:

The recipe for making the cookies stuffed with Nutella is quite simple – just follow instructions in the recipe card below. It is important to properly wrap the Nutella discs prior to baking so the filling doesn’t leak out. Follow the video below when assembling your cookies (note: for uniform cookies I like to use a cookie scoop):

FAQs

Can I freeze Nutella Stuffed Cookies?

Yes! Place the cookies in an airtight container or wrap in plastic. Cookies may be frozen for up to 3 months.

I hope you enjoy this Nutella stuffed cookie recipe as much as my family and friends do!

Nutella filled cookie recipe

Nutella Stuffed Cookies

Hazelnut cookies with a creamy Nutella center.
5 from 5 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24

Ingredients
  

Hazelnut Praline

  • 1.5 Cups Hazelnuts, roasted and chopped
  • 66 Grams Ganulated Sugar (⅓ Cup)
  • 2 Tbsp Water

Cookies

  • 300 Grams All Purpose Flour (2 ½ Cups)
  • ½ tsp baking soda
  • 1 tsp Salt
  • 213 Grams Brown Sugar (1 Cup)
  • 100 Grams Ganulated Sugar (½ Cup)
  • 227 Grams Butter, room temperature (8 ounces or 2 sticks)
  • 2 Large Eggs, room temperature

Nutella Filling

  • ½ Cup Chocolate Hazelnut Spread (e.g. Nutella)

Instructions
 

Pipe & Freeze Chocolate Hazelnut Spread Disks

  • Pipe Nutella onto waxed paper making 24 round discs (approximately ¾" round). Place the discs in the freezer.

Hazelnut Praline

  • In a heavy saucepan over medium heat, combine the 2 tablespoons water and 66 grams (⅓ cup) granulated sugar.
  • Stirring constantly, cook the water/sugar mixture until it starts to boil and begins to turn an amber color.
  • Immediately remove from the heat once the mixture turns an amber color and carefully stir in the hazelnuts.
  • Very carefully pour the praline mixture onto a parchment lined baking sheet or silpat. Let cool completely.
  • Chop the praline into small pieces and set aside for adding to cookie dough.

Cookies

  • Preheat oven to 350°
  • Prepare 2 baking sheets by lining with parchment paper.
  • In a medium bowl, whisk together flour, baking soda, salt.
  • Using a stand-mixer with the paddle attachment, begin creaming the butter, brown sugar and granulated sugar until light and fluffy (approximately 2 – 4 minutes on medium speed). Scrape the bowl as needed.
  • Add the eggs and mix on low speed until incorporated, scraping the bowl as needed.
  • Add the flour mixture and mix on low speed until combined.
  • Remove bowl from the stand mixer and fold the hazelnut praline into the dough so it is evenly distributed.
  • Create 24 small discs of dough (approximately 1" round and ⅛" thick). These will be used to seal the chocolate hazelnut spread.
  • Scoop the dough onto the parchment-lined baking sheets using a small cookie scooper (approximately 1 ½ tablespoon per cookie). Leave approximately 2 inches of space between each cookie.
  • Flatten each cookie slightly. Remove chocolate hazelnut discs from the freezer and insert into the middle of each cookie.
  • Place the discs of cookie dough on top of the chocolate hazelnut spread. Pinch the dough over the Nutella and roll into a ball. Place back on cookie sheet.
  • Bake cookies for 12 – 15 minutes or until the tops and edges are a pale golden color.
  • Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely. 
Keyword hazelnut cookies, Nutella filled cookies, Nutella stuffed cookies
Tried this recipe?Let us know how it was!

3 Comments

  1. briannemanzb

    Reply

    5 stars
    I love that despite their gourmet status and ingredients, they’re actually quite simple to make.

  2. Beth

    Reply

    5 stars
    These are the ultimate gourmet-style cookies. I love them and I can make them again and again

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