Nutella® cookies

    1 hour 5 min

    Super easy chocolate cookies, filled with everyone's favourite chocolate and hazelnut spread. Make sure the spread is very cold or even frozen, so it will remain soft after baking.

    15 people made this

    Makes: 20 cookies

    • 150g butter, room temperature
    • 80g caster sugar
    • 1 egg
    • 1 pinch salt
    • 230g plain flour
    • 20g dark cocoa powder
    • 8g baking powder
    • 250g cold chocolate and hazelnut spread, such as Nutella®

    Prep:20min  ›  Cook:15min  ›  Extra time:30min  ›  Ready in:1hr5min 

    1. Cream butter and sugar till light and fluffy. Add egg, salt, flour, cocoa and baking powder. Mix well and knead briefly to make a smooth ball. Wrap in cling film and chill in the fridge for 30 minutes.
    2. Preheat the oven to 160 C / Gas 2-3. Line a baking tray with parchment.
    3. Roll out the dough to 5mm and cut out 4-5cm circles. You can use a cookie cutter or a glass. Cut an even number of circles.
    4. Fill half of the circles with a teaspoon of Nutella®. Top with the remaining circles and pinch the edges to seal well. Transfer the cookies to the prepared baking tray, spacing well apart.
    5. Bake in the preheated oven for 10 to 15 minutes or until golden. Remove from oven, cool on a rack and serve.


    In order for the Nutella® to remain soft after baking, freeze for 1 hour before filling the cookies.

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    Reviews in English (1)


    Easy recipe to follow and the resulting biscuit is buttery, crunchy and delicious - the only thing we’re going to increase is the amount of Nutella we use as 1tsp wasn’t enough for us (Nutella junkies lol)  -  18 Mar 2018

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