Easy and quick Nutella-filled cookie recipe, another delight that joins our collection of recipes for delicious cookies. My children love homemade hazelnut spread and chocolate cookies, so I never miss an opportunity to prepare something tasty for breakfast that features them. After the success of Nutella turnovers, Nutella-filled pancakes, Nutellotti cookies and my Nutella danubio, I felt it was my duty to add this new recipe to my very long list of cookie recipes. These delightful and crumbly treats with a soft center were a huge success at home, also thanks to my personal cocoa shortcrust pastry, which gave the cookies an extra irresistible touch. Let’s head to the kitchen — I’ll tell you how to make easy and quick Nutella cookies. Before we start, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make Nutella cookies
- 2 1/2 cups all-purpose flour
- 10 1/2 tbsp butter
- 7 tbsp butter
- 1 egg
- 1 egg yolk
- 6 tbsp unsweetened cocoa powder
- 1 sachet vanillin powder
- as needed salt
- 1/2 cup hazelnut spread (Nutella)
- as needed chopped hazelnuts
Tools
- Baking sheet
- Oven
- Bowl
- Work surface
- Piping bag
- Cookie cutter approx. 2 in and 1.6 in
How to make hazelnut spread cookies
To make Nutella cookies start with the cocoa shortcrust pastry: rub the butter into the flour, then add the sifted cocoa.
Add the whole egg, and if the dough is too dry, add the yolk shortly after, along with the sugar, the baking powder, the salt and the vanillin.
Mix the ingredients and let the pastry rest in the fridge for 30 minutes. Once chilled, roll the pastry out to a sheet about 3 mm thick (about 1/8 in), and with a cookie cutter start cutting out circles about 4 cm in diameter (about 1.6 in).
With the help of a piping bag, fill half of the pastry discs with hazelnut spread and add a pinch of chopped hazelnuts. Then cover the cookie with the remaining discs and seal them with your fingers.
Using a flower-shaped cutter, finish your cookies, place them on a baking sheet lined with parchment paper and bake at 356°F for 20 minutes.
Remove from the oven and let cool before enjoying.
Storage notes and tips
You can store your hazelnut spread filled cookies for 3-4 days at room temperature, covered with a kitchen towel.
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