These soft and chewy Nutella Sugar Cookies are sure to be a favorite! Filled with a gooey hazelnut spread and rolled in sugar, this is a wonderful chocolatey delight!
This Nutella Sugar Cookies recipe is my go-to recipe anytime I need to whip up a batch of cookies to bring to a group event. They are always a hit! I would bake a double batch to take to work (that’s like 6 dozen cookies ya’ll) and they would be gone by the time I went home. It’s a great way to make new work friends and also kiss up to the boss 😉! Warning though, if you share these with anyone, you will constantly get asked to make them again.
These cookies are addicting. They are definitely best right out of the oven. The chocolate hazelnut spread in the middle is so ooey and gooey and warm they become hard to resist. They can be a little tricky at first, but once you get the hang of filling the cookie dough with Nutella they are a breeze to make. And totally worth it!
Kitchen Tools I Used
The great thing about cookies is that they really don’t take much to make… which means fewer dishes! Who can complain about that? Here’s what you need to make Nutella Sugar Cookies:
- Large mixing bowl
- Cookie sheet
- Cooling wire rack
- Piping bag & large round piping tip
Ingredients for Nutella Sugar Cookies
I always make sure I have all the ingredients on hand to make these Nutella Sugar Cookies just in case I get a cookie sweet tooth. Thankfully, that’s not a lot of ingredients I wouldn’t normally have. Here’s what you need:
- Butter
- Sugar
- Eggs
- Vanilla
- Baking soda
- Cornstarch
- Salt
- Flour
- Nutella
How to make Nutella Sugar Cookies
- Start by preheating the oven to 350F and lining a cookie sheet with parchment paper. Cream the butter and sugar together in a large mixing bowl until light and fluffy.
- Add eggs one at a time and mix until just combined. Add vanilla.
- In a separate bowl, sift the dry ingredients and mix together with a whisk or fork. With the mixer on low speed, slowly add the dry ingredients and mix until combined.
- Next, put the Nutella in a piping bag with a large round tip. Grab enough cookie dough that it forms a 1-inch ball. Flatten it out, but not too thin because thin walls will let Nutella through. Mold the flattened dough into a little cup with a big enough center to pipe the Nutella into (see picture below). Pipe the Nutella into the cookie dough cup, but do not fill it all the way.
- Fold the top of the cookie dough cup over the Nutella and CAREFULLY roll it into a ball. Don’t roll it too much or else the Nutella will start to ooze out. Gently roll in sugar.
- Place cookie dough balls on the cookie sheet and bake for 9-11 minutes. Let cool slightly, then transfer to a wire rack to finish cooling. Definitely try one while they’re still warm. You won’t regret it.
Tips for Nutella Sugar Cookies
- Nutella – I recommend trying other flavors of hazelnut spread. My favorite is probably the Jif’s cookies n’ cream hazelnut spread. Delicious. I have also tried the chocolate cheesecake hazelnut spread. Another definite winner. It becomes hard to pick which one to use!
- Round piping tip – If you don’t have a large round piping tip another option would be to put ½ inch drops of hazelnut spread on parchment paper and then freeze. Flatten out the cookie dough, put the frozen Nutella ball in the center, and then roll the cookie dough around it. Warning, this can be a bit messy and time-consuming which is why I recommend the piping method.
- Piping – If the hazelnut spread is super thick it can be tough to pipe into the cookie dough. You can either power through and think of it as a hand workout OR put some hazelnut spread in a microwaveable dish and microwave in 15-second intervals careful not to melt it too much. If it’s melted too much it’s damn near impossible to deal with in a piping bag.
- Rolling cookie dough – If you’re struggling to keep the Nutella contained in the cookie dough, just take a bit more cookie dough and create a little flat bandaid of sorts. Slap it on the cookie dough ball where the Nutella is poking through and gently roll it so the cookie dough bandaid adheres to the rest of the dough.
- Warm cookies – To get that “fresh out of the oven” taste, pop your cookie in the microwave for 10-15 seconds to get the hazelnut spread all gooey and warm again.
More Great Cookie Recipes To Try
Nutella Sugar Cookies
Ingredients
- ¾ cup unsalted butter
- 1 cup sugar + ½ cup for rolling
- 2 eggs
- 1 tsp vanilla
- ¼ cup cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 2¼ cups flour
- Nutella or any flavor of hazelnut spread
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment paper.
- In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time. Add the vanilla and mix until thoroughly combined.
- In a separate bowl, sift the dry ingredients and mix with a whisk or fork. With the mixer on low, slowly add the dry ingredients and mix until just combined.
- Put the Nutella in a piping bag with a large round tip.
- Take a 1-inch ball of cookie dough and flatten it out. Using your finger, form the dough into a small cup with a big enough center to add the hazelnut spread. Pipe the Nutella into the center, but leave enough room on top to fold the cookie dough over the Nutella. (see picture above for clarification)
- Gently roll into a ball and then roll in sugar.
- Bake for 9-11 minutes. Let cool slightly, and then transfer to a wire rack to finish cooling.