Double Nutella Cookies

Nutella Cookies are SO easy and quick to make. You only need FOUR ingredients to make them! These hazelnut-spread stuffed cookies are every Nutella lover’s dream.

DOUBLE Nutella in your cookies: The main ingredient of the batter is Nutella & they’re filled with Nutella. Our whole family enjoy this utterly soft, chocolatey cookies.

  • 1 large egg, room temperature 
  • 3/4 cup Nutella, room temperature 
  • 1 cup all-purpose-flour, spoon and level

For the filling:

  • 1/2 cup Nutella, room temperature 
  • 1/4 cup chopped hazelnuts/walnuts

Step 1:

In the bowl of a stand mixer fitted with the paddle attachment whisk together the egg and 3/4 cup Nutella for about 2 minutes until the mixture is glossy.

Step 2:

Add flour and beat until combined. Add the four gradually and mix. It’s important to measure the flour correctly to avoid adding too much, I prefer using a kitchen scale but if you’re using a measuring cup, use a spoon to fill the cup with flour and don’t scoop it.

Step 3:

Cover bowl with plastic wrap and let rest in the fridge for 10-15 minutes. Don’t leave the dough longer in the fridge or the dough will get cracked when forming the balls.

Step 4:

Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. Set aside. Using a tablespoon, scoop out dough and form 20-25 cookie balls. Place cookie balls on the baking sheet.

Step 5:

Use your finger or the end of a wooden cooking spoon to make a dent in the center of each cookie.  (or make it flat as a cookie but fill with Nutelle is more delicious)

Step 6:

Fill the hole with Nutella. The easiest way is to use a pastry bag or a Zip Lock bag for this. Or you can just use spoon. Sprinkle chopped hazelnuts / walnut on top of the Nutella.

Step 7:

Bake for about 10 minutes. Take the cookies out of the oven and let them cool down on the baking sheet for 10 minutes, then transfer to a cooling rack and let cool completely.

They taste best right out of the oven. Store the cooled cookies in an airtight container in a cool and dry place. They will keep fresh for about a week.

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