Nutella Filled Sugar Cookies

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I really wanted to name these cookies OMGNOMNOMNOM!!1!, but since this is another recipe that I snagged from someone else, I figured I’d not rename them in such a way.

I first saw these cookies over at Bake at 350 where Bridget’s little dude thoroughly convinced me with all of his cuteness to try these cookies. I snagged the recipe from Darla over at Cookin’ Canuck. She is quite possibly an evil cookie genius, but I like her anyway, evil genius or not.

Y’all know that my husband is a cookie connoisseur. He eats cookies for breakfast and lunch fairly regularly. He’s kind of a freak. I like him anyway. He happens to be both exceedingly cute and very good at following instructions. In fact, he totally obeyed when I asked him to join pinterest for the sole purpose of following this board: Things For The Husband to Buy Me. That has resulted in this board: Things The Husband Bought Me!

See? Even if he eats cookies 24 hours a day and is still skinnier than me, I like him anyway.

All of that was my extremely long-winded way of saying that these just tied with his first place, gold medal, all time favorite cookies. He sorta died when he ate these. So did I. It was very romantic, both of us eating cookies and then falling over dead on the floor, staring into each other’s eyes and reaching out our hands to hold as we took our last breath of the cookie-scented air.

Then we hopped up and gobbled down the rest of these magical cookies.

Nutella Filled Sugar Cookies

Nutella Filled Sugar Cookies


  • 1/2 cup Nutella
  • 2 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups plus 1/3 cup granulated sugar, divided
  • 14 tablespoons (1 3/4 sticks) butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla


  1. Using a 1 teaspoon measure, scoop out Nutella and place in small drops on a cookie sheet lined with parchment. Place in the freezer for 15 minutes.
  2. Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In the bowl of your stand mixer, beat together the butter and 1 1/2 cups granulated sugar on medium until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, and add in the the vanilla.
  5. Turn the mixer to low and gradually beat in the flour mixture until just combined. Scrape down the bowl to ensure everything is well incorporated.
  6. Place 1/3 cup granulated sugar in a small bowl. Use 2 tablespoons cookie dough for each cookie. Split the piece of dough in half and slightly flatten the bottom half by pressing it together with the palms of your hands.
  7. Use a small metal spatula to lift the mounds of Nutella from the baking sheet and lay on the bottom half of cookie dough. If the Nutella starts to soften, place it back in the freezer for a few minutes.
  8. Cover the Nutella with the other piece of cookie dough. Seal the edges with your fingers and roll the ball in the sugar to coat it. Place the cookies on the prepared baking sheet.
  9. Repeat with the remaining dough and Nutella mounds, spacing the cookies about 2 inches apart from each other on the baking sheets.
  10. Bake the cookies, one sheet a time, rotating from front to back halfway through baking. The edges will start to turn brown when they are finished, about 10 to 13 minutes. The centers should still be soft and puffy.
  11. Remove the cookies from the oven and cool on the baking sheet for 10 minutes. Using a spatula, remove the cookies from the baking sheet and cool on a rack. They can also be served warm. Don't forget the milk!

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38 Responses to “Nutella Filled Sugar Cookies”

  1. Megan March 15, 2012 @ 9:50 am (#


    I cannot get enough Nutella desserts in my life!


  2. Emily B March 15, 2012 @ 10:36 am (#

    I have a whole Pinboard dedicated to Nutella on Pinterest I can’t wait to try these out! I have a brand new jar of Nutella waiting for me in my pantry.


    • Karly replied: — March 20th, 2012 @ 8:26 am

      @Emily B,

      Oh, Lord. I did not need that in my life. You are a very dangerous person.


  3. Karan March 15, 2012 @ 12:49 pm (#

    Starbucks just added a shortbread nuttella filled cookie and it is delicious…but this one looks even better…I’m so going to make these!


  4. Blog is the New Black March 15, 2012 @ 4:24 pm (#



  5. Joanne March 15, 2012 @ 6:40 pm (#

    That all sounds very romeo and juliet-like…are you sure those cookies weren’t secretly laced with something? I would eat them anyway…I mean…nutella-filled? That’s like crack.


  6. Georgia March 15, 2012 @ 7:29 pm (#

    HaHa! Way to go with the pinterest manipulation! I saw a board the other day that was a “Honey Do Board” I’m sure her husband loves her finding stuff on pinterest for him to do!


  7. March 15, 2012 @ 10:32 pm (#

    These look positively evil! LOL Can’t wait to try them, thank you so much!!!! :)


  8. Cookin' Canuck March 15, 2012 @ 9:44 pm (#

    I’m so glad you enjoyed the cookies! This is one of my family’s favorite cookie recipes. Dara


  9. bridget {bake at 350} March 16, 2012 @ 6:33 am (#

    They ARE amazing, aren’t they?!?


  10. Linda March 16, 2012 @ 8:32 pm (#

    This recipe looks so amazing! I am definitely putting this on my list of recipes to make this weekend! :0)


  11. what katie's baking March 17, 2012 @ 7:14 am (#

    YUM!!!!!!!!!!! i’ll be making these soon


  12. ATasteOfMadness March 18, 2012 @ 9:45 am (#

    Oh nutella. It can never go wrong. But this looks like it has gone right in so many ways, I want one now!


  13. Cindy March 21, 2012 @ 12:28 am (#

    I haven’t been wanting to bake since the weather has been so nice, but these cookies are totally worth the overheating! I may die from heat exhaustion, but I’ll die happy!!

    I shared this on my blog, too. Thanks so much for sharing!!


  14. MaLinda March 21, 2012 @ 1:47 pm (#

    I usually add a bit of oil (no more than a teaspoon) to my sugar cookies to get them to be extra chewy, but I don’t usually use so much butter. Do you think I should sub some butter for oil, or leave the butter as it is and add oil? Or ditch the oil? I guess it depends on how chewy they are without it!


  15. Kammie @ Sensual Appeal March 21, 2012 @ 6:03 pm (#

    Nutella is like my crack, if I was a crackhead. lol
    Okay, bad analogy.
    But it is freaking GOOD and this looks magical! :)


  16. Carrie Roberts (@mamapigeon) March 22, 2012 @ 8:41 pm (#

    I definitely am going to make these for my triplets!!! I think they will totally love these cookies!!


  17. Christine April 18, 2012 @ 8:20 am (#

    Going to make them tomorrow 😀
    how many cookies do these make!?


  18. Dorina October 26, 2012 @ 12:38 pm (#

    Tried these last night. Came out really, really nice. Praises were sung to my baking skills, so thanks a lot for sharing the recipe. The only change I made to the recipe is cut the sugar drastically: only used 1/2 cup and thought that was a little too much. Why so much sugar if you have Nutella in them already?
    The other thing I’m going to try next time is remove the frozen Nutella scoops from the freezer in small batches, otherwise they defrost too quickly and end up smeared all over your hands.
    This is a definitely a “must try again” recipe in my book now!


  19. Casey Leigh December 6, 2012 @ 9:32 am (#

    I made a couple of batches of these cookies and here are my insights: Use the full amount of sugar as the 1/2 cup recommended by Dorina resulted in cookies that were just “meh” and not what you think of when you think sugar cookie. I used frozen Nutella for one batch but found that it was easier to just slather some on one piece of dough. Scoop out some Nutella into a bowl and dip your spoon in there rather than directly into the jar. That way you won’t contaminate the jar with bits of dough and you can easily add more if you need it.


  20. Colette December 22, 2012 @ 5:19 pm (#

    Made these today, soooo good!


  21. Lori January 10, 2013 @ 2:49 pm (#

    I just made these last night with my 2 kids (ages 3 and 5) and they were a huge hit! My husband said “the texture is perfect” and “they are sooooo good!” I will definitely be making these again. Thanks so much!


  22. Jessica July 27, 2013 @ 12:01 am (#

    Thank you so much for this!! I just made these tonight. I ended up putting 5 per pan (they are big cookies!) and 15 cookies total which is the perfect amount for my house of 2 + a dog (no cookies for dog :) ) They were big, soft, and really yummy especially when warm! It was 15 minutes of baking time. So 45 minutes baking total for 15 cookies…Crazy, but worth it.


    • Karly replied: — July 27th, 2013 @ 7:36 am

      So glad you loved them as much as we did! :)


  23. Sangeetha September 21, 2013 @ 5:55 am (#

    Tried making last night. loved them. thanx a lot for sharing this. But I have a few concerns.:

    The dough wasn’t as firm as it should have been. Infact I had to add extra flour to get it firm enough to roll them. I am unable to figure as to what could have gone wrong?

    Secondly, before beating the butter and sugar, should I powder the sugar? or just use the granulated sugar ?


    • Karly replied: — September 24th, 2013 @ 8:30 am

      Sorry you had issues with this one! Sometimes it can help to chill the dough for cookies like these, but I honestly haven’t had any issues with this dough being to soft.

      As for the sugar, you should use granulated.


  24. Amie December 18, 2013 @ 8:41 pm (#

    This recipe for the cookie is great. Whenever I make cookies I use this recipe and have at least 5 times since I found it. I have never put Nutella inside of the cookie but filled with Dulce de Leche which come out great. I’m sure the Nutella will be great too. Sometimes its hard to try recipes off sites not like allrecipes but this one is worth trying. Great job Karly.


  25. Alana May 27, 2015 @ 1:50 pm (#

    These cookies are incredible. My husband who doesn’t even like Nutella (I don’ t know what planet he’s from) has eaten six in the past 2 hours since they come out of the oven.

    I was skeptical of the lack of fridge time for the dough, and assumed they would melt into one another, but I put my trust in the recipe, and it was amazing.

    The raw dough has the texture of magic sand that doesn’t feel too greasy or wet to the touch. It engulfed the frozen nutella with ease.

    I doubled the recipe, but only had three eggs. It turned out magically despite missing one.

    I also made my nutella pucks a little small, and went with one tbsp of dough per cookie rather than the two. They are for my four-year-old nephew’s birthday party, so I didn’t want to overwhem the kids with giant cookies. I baked them for the same time as recommended (in fact, a little longer in some cases).

    To freeze the nutella, I popped it into a piping bag, and piped it onto parchment on a cookie sheet, rather than contending with spoons. It also helped me resist the urge to lick the spoon after each dollop, saving room for the final product.

    Thanks so much for sharing this incredible recipe! It is going in my recipe book, and regular cookie tray rotation.

    Thanks again!


    • Karly replied: — May 29th, 2015 @ 7:49 am

      So glad to hear you guys enjoyed these!


  26. becky September 6, 2015 @ 9:00 pm (#

    I know this post is old bit how many cookies did it make?


    • Karly replied: — September 7th, 2015 @ 5:30 pm

      About 2 dozen, if I remember correctly. :)



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