These Nutella Cookies feature buttery shortbread cookies with a schmear of Nutella in between. Good luck eating just one!
One can never have enough cookie recipes. Truth be told, these Kitchen Sink Cookies are probably my go-to cookie recipe. They’re delicious…and they literally include everything except for the kitchen sink. But then I think about a good sugar cookie. Man, I love sugar cookies! Oh, and then oatmeal raisin cookies. Those things are addictingly delicious! So we’re back to where we started. One can never have enough cookie recipes.
So let’s add another cookie to the list of favorites: Nutella Cookies. These sandwich cookies are a classic shortbread cookie – buttery, slightly crunchy and quite tasty. But then you add in a nice schmear of Nutella between those shortbread cookies. The combination? Let’s just say I dare you to eat only one of these cookies. I tried. I failed.
I initially set out to make just a classic sandwich cookie here. 2 shortbread cookies with a Nutella filling in-between. However, at the last minute, I decided to add a fun twist. I grabbed my tiny round cookie cutter and cut a hole in the top of half of the unbaked cookies. I wanted to make sure you could really see that Nutella filling.
To make these fun Nutella Cookies, you will need a tiny round cookie cutter. I have this set of cookie cutters (also known as biscuit cutters) and the smallest one is just 1″ wide. It was perfect for these cookies.
I also highly recommend dusting the top cookies with a bit of powdered sugar before assembling these cookies. That extra step adds such a fun visual appeal – and a little extra powdered sugar is never a bad thing!
Nutella. You probably know that it’s a chocolate hazelnut spread. It’s kinda like peanut butter…except it’s chocolate. But get this. The proportion is actually 70% hazelnuts and 30% chocolate. That’s right – hazelnuts play a bigger role than chocolate in Nutella. Add that to your list of ‘fun facts to know and share.’ And speaking of sharing, go ahead and share some of these Nutella Cookies with your friends. Everyone loves a good cookie! Happy baking!
Did you make a batch of these Nutella Cookies at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
- 1 cup salted butter room temperature
- ¼ cup granulated sugar
- 2 cups all-purpose flour
- ¼ cup confectioner’s sugar plus more for dusting
- 2 tsp vanilla extract
- ¾ cup Nutella
- Using an electric mixer, cream together the butter and granulated sugar until light and fluffy (3-4 minutes on medium speed).
- Add the flour, powdered sugar and vanilla extract. Mix on low speed until a stiff dough forms. Shape dough into a disc, wrap in plastic wrap and refrigerate for 1 hour.
- Line two baking sheets with parchment paper; set aside.
- Working on a lightly-floured surface, roll the dough out into a 10”x13” rectangle.
- Cut cookies into 1½” squares. Place cookies ½” apart on the prepared baking sheets. (Note: Cookies will not expand much while baking so feel free to keep them close on the pan.)
- Reroll any leftover scraps and repeat process until all dough has been used.
- Using a small round cookie cutter, cut circles out of the middle of half of the cookies.
- Refrigerate baking sheets (with dough) for 30 minutes.
- Preheat oven to 325°F.
- Using a small fork, prick the tops of the cookies in several places.
- Bake at 325°F for 20-22 minutes, or until edges of cookies turn light brown. Let cookies cool fully.
- Dust tops of the cut-out cookies with confectioner’s sugar.
- Spread Nutella on top of whole cookies and top with the cut-out cookies.
Looking for more tasty cookie recipes? Check out these other favorites, too: