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nutella filled sugar cookie recipe

Nutella Stuffed Sugar Cookies

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Prep Time 25 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Baking sheet
  • 1 stand mixer or hand mixer
  • 2 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Cookie scoop 1.5 tablespoon
  • 1 small cookie scoop or teaspoon measure 1 teaspoon
  • 1 Wire rack
  • 1 Parchment paper roll
  • 1 plastic wrap sheet
  • 1 Cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1 cup Nutella chilled
  • 2 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup unsalted butter softened
  • 1 1/4 cup granulated sugar
  • 1/4 cup granulated sugar for rolling
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon vanilla extract
  • 2 tablespoon milk

Instructions
 

  • Line a baking sheet with parchment and drop 24 level teaspoon mounds of Nutella onto it, then freeze until firm, about 30 minutes.
  • In a bowl whisk together flour, baking powder, baking soda, and salt, then set aside.
  • In a mixing bowl beat butter and 1 1/4 cups sugar until light and fluffy, about 2 to 3 minutes.
  • Beat in egg, egg yolk, and vanilla until smooth.
  • Mix in milk until combined.
  • Add dry ingredients to the wet mixture and mix just until a soft dough forms.
  • Cover the dough and chill for 30 minutes to make it easier to handle.
  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment.
  • Scoop 24 portions of dough using a 1.5 tablespoon scoop and keep them covered so they don’t dry out.
  • Flatten one dough ball into a 2.5-inch round in your palm, place a frozen Nutella mound in the center, and fold the dough around to seal completely.
  • Roll the sealed ball gently to smooth, then roll in the remaining 1/4 cup sugar to coat.
  • Arrange coated dough balls 2 inches apart on prepared sheets.
  • Bake one sheet at a time for 9 to 11 minutes until edges are set and tops are pale and slightly cracked.
  • Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Repeat shaping and baking with remaining dough and Nutella centers, keeping unused Nutella mounds in the freezer until needed.

Notes

Freeze the Nutella until solid so it stays centered and doesn’t melt out; if it softens while shaping, pop it back in the freezer for a few minutes. Properly sealing the dough around the filling is crucial—pinch seams closed and rotate in your palms to smooth any cracks. For thicker, chewier cookies, keep the dough well-chilled and avoid overbaking; they should look just set when you pull them. You can flavor the dough with 1/2 teaspoon almond extract or add 1/2 teaspoon cinnamon for a twist. If the dough feels sticky, lightly flour your hands or chill longer. Store cookies airtight for 3 to 4 days or freeze baked cookies up to 2 months; thaw at room temperature.
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