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Nutella Stuffed Sugar Cookies

These cookies will MELT in your mouth!

These cookies will MELT in your mouth.


Addictive homemade sugar cookies stuffed with Nutella filling!

-I’m so hungry I could literally eat a house.

Wrong, unless it’s a gingerbread house or you happen to be a termite.

These Nutella Stuffed Cookies literally melt in your mouth.


Nutella Stuffed Sugar Cookies

Grammar lessons are much more exciting when dessert is involved, don’t you think?

(I think grammar is always exciting… I am a nerd.)

Nutella Stuffed Sugar Cookies

Yield: Makes 11-13 filled cookies
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 3/4 cup spelt, white, or Bob’s gf flour
  • 1/4 tsp plus 1/8 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup sugar or xylitol (I like Wholesome Sweeteners Organic Sugar)
  • 1/2 tsp pure vanilla extract
  • 2-4 tsp milk of choice
  • 3 tbsp vegetable oil or melted coconut oil
  • 1/4 cup Healthy Nutella or chocolate spread of choice


Grease a cookie tray, and set aside. In a large mixing bowl, combine first five ingredients and stir well. Add all remaining ingredients except the chocolate spread, and stir to form a dough. Especially if using the gf flour option, you may need to very slowly add a little extra milk of choice to form a non-crumbly dough. Transfer the dough to a large plastic bag and smush into a ball from inside the bag. Open the bag and break off pieces of the ball, rolling into 22-26 mini balls. Flatten the mini balls, then take only half of the flattened mini cookies and place a blob of chocolate spread in the middle of each. Place the other flattened discs on top, cinch the sides, then roll back up into balls. Chill in the fridge at least 1 hour, or freeze at least 20 minutes. (You can also freeze for up to a month and bake at a later date.) Preheat oven to 325 F. Bake 11 minutes – they will still look underdone when you remove from the oven, which is what you want. Allow the cookies to cool at least 10 minutes before even touching one, during which time they will firm up. 

*View Nutella Sugar Cookies Nutrition Facts*


Link Of The Day:

healthy peanut butter cookie

Single-Serving Peanut Butter Cookie

Published on December 16, 2014

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  1. Hollie says

    Back in college, I ate a ton of nutella. I went through it pretty quickly and I think that after that I stopped just due to the amount I ate previously. These do look really good though and who can resist a good cookie?

  2. Gillian says

    Actually, if you want to get literal here you’d have to say “dissolve.” At the temperature and pressure achievable in the human mouth these cookies are unlikely to phase change into a liquid form. Science > Grammar. IMHO. 😉

  3. Matea says

    Nutella-stuffed-anything is totally welcome in my house! Looking up your healthy nutella recipe; can’t wait to make it!

  4. Amanda says

    A tip for filling cookies with Nutella: Pipe little dots of Nutella on a baking sheet and pop in the freezer. You’ll have little discs of frozen Nutella that are much easier to place in the middle of your cookie dough. 🙂

    Love your recipes Katie!

  5. Emily van Kampen says

    These cookies might just be my next favorite cookies. I like anything that has Nutella in it, but in cookies it is basically the best thing.

  6. EVA says

    OH! I also have to point out how I think it’s hilariously ironic how today is national “Chocolate Covered Anything” day, yet in this recipe, the CHOCOLATE is being covered! WOAH

  7. Lisa @bitesforbabies says

    Love these…I make something similar (they’re actually called “Baci” cookies). Funny cause I just made sugar cookies the other day with peanut butter. I’m all about sugar cookies right now, lol! The next time I make them I’m going to do chai and then lemon chocolate chip 😉

  8. sohia says

    Made this yesterday as soon as I saw your recipe and they tasted DIVINE! didnt have nutella but mixed some coconut butter, almond butter, cocoa powder and agave and used that instead for the filling. They were great :)!!

  9. Shonalika says

    How is it you continually combine simple ideas to create such mindboggling new ones? I need to make these just to prove to myself that such a creation is even possible XD

  10. Heather says

    These are so freakin’ good! I would recommend making once flattening the dough, simply bake them and make sandwich cookies. I found trying to roll the Nutella and keeping it inside was rather difficult and time consuming. However, it was worth it, they melt in your mouth! Waiting the 10 min for them to firm up was the longest 10 min of my life!

  11. Amanda says

    Just made these with all-purpose flour, almond milk, vegetable oil, and a Reese’s chocolate peanut butter spread (instead of nutella). SO GOOD!! (Even with messing up and putting too much milk in.)

    I really like that you can mix and match different ingredients and that your recipes work with many different pantries. Thanks!

  12. dawn says

    my daughter can not have spelt (or corn, or wheat, or potato, or tapioca…. and the list goes on and on) is there another “flour” you would recommend. Would this recipe work with oat flour or buckwheat flour???
    Thank you, your recipes look amazing.

  13. Sara says

    Katie, do you have any suggestions for making crunchy vegan cookies without tons of added vegan butter or sugar? I don’t see any crunchy cookies on your site, just soft. I’m trying to make PB cookies with a crunch. Thanks 🙂

  14. Miriam says

    These were delicious! I made them with dairy milk and xylitol. They came together SO quickly, and I love the size of the batch…just perfect. I also followed one of the suggestions in the comments to freeze dollops of nutella for 15 minutes, and then drop then into the cookies…wow. So EASY. Thanks for a PERFECT, delicious, easy recipe, Katie. 🙂

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