These Stuffed Cookies are not only made with a tasty Nutella Pie Crust but also stuffed with the delicious hazelnut cream too! They go perfectly with a tall glass of milk or coffee or tea. A perfect afternoon pick me up!
A while ago I shared an amazing Pasta Frolla (Pie Dough) made with Nutella and ground hazelnuts. So I thought today I would share an easy Stuffed Cookie using that dough recipe. My youngest daughter and the Italian absolutely love Nutella. Not only did they love the dough but they loved these Nutella Cookies even more!
If you aren’t a big fan of purchasing the store bought then you can make your own Homemade Hazelnut Chocolate Cream Spread. It’s just as creamy and maybe even more delicious.
What are the ingredients in the Stuffed Nutella Cookies?
- Flour: Is what holds all the wet ingredients together, it also adds strength and structure.
- Cocoa: Is what gives the dough a chocolate flavour that is perfect with Nutella.
- Baking Powder: Helps to lighten and expand the crust.
- Sugar: This is another enhancer that gives flavour to the dough.
- Salt: Salt helps add flavour to the dough.
- Butter: Gives the dough flavour and helps make it flaky.
- Egg: Italian pie dough includes an egg to help bind the dough and make it flakier.
- Nutella: This is added for flavour and to bind the dough together.
- Ground Hazelnuts: They add flavour and help with the texture.
How to make the Stuffed Cookies
Make the Nutella Pie Dough. Chill the dough for approximately 30 minutes.
Place 10 small balls (1 teaspoon size) of Nutella on a parchment paper lined cookie sheet and chill for 15-20 minutes. I used half the recipe to make 10 cookies.
Remove the dough from the fridge and roll out half onto a floured flat surface. Cut out round circles with a cookie cutter. Place one chilled ball of Nutella in the middle of each circle and cover the filling completely with the dough. Roll it into a ball between your hands. Place back on the parchment paper lined cookie sheet and chill 15 minutes.
While the dough balls are chilling pre-heat the oven . Bake for approximately 22-25 minutes. Cool on a wire rack before serving.
What can I substitute the Nutella with?
You could probably substitute with peanut butter or even a thick chocolate ganache, would be delicious.
How to make a Chocolate Ganache
Chocolate ganache is made with just 2 ingredients, whole/ heavy or whipping cream and chocolate, white, dark or milk. You should use a good quality bar of chocolate rather than chips, chips are usually coated so that they don’t stick together which makes them harder to melt.
Chop the chocolate, place in a bowl and set aside, heat the cream until very hot but not boiling. Add the cream to the chopped chocolate and stir continuously until melted and smooth. Let it cool, the longer it cools the thicker it will become. You can start with 6 ounces / 170 grams and 1/2 cup (115 grams) of whole/heavy or whipping cream.
Yes they are, they are full of nutrients, including vitamins, minerals, antioxidant compounds and healthy fats.
Yes you can freeze the dough, wrap it tightly with plastic wrap, then place it in an air tight freezer safe container or bag. Be sure to thaw the dough in the refrigerator which will take approximately 3 hours.
The cookies can be frozen before and after baking, if before, then freeze them on a cookie sheet until firm then place in an air tight container. If baked then let them cool completely, then place single layer with parchment paper between the layers in a freezer safe container. They will keep for up to 3 months in the freezer.
The cookies can be stored at room temperature for 2-3 days or refrigerated for up to 5 days, be sure to bring them to room temperature before serving.
More Nutella Recipes you may Enjoy!
I hope if you are a Nutella fan then you will enjoy these Nutella Stuffed Cookies as much as my family did! Enjoy.
Stuffed Nutella Cookies
- 1 Nutella Pie Dough Recipe
- 1/2 cup Nutella (approximately) (148 grams)
- Prepare Nutella Pie Dough **
- Chill dough for 30 minutes.
- Place 10 small balls (1 teaspoon size) of Nutella on a parchment paper lined cookie sheet and chill or freeze for approximately 15-20 minutes.
- Remove the dough from the fridge and roll out half a little thicker than 1/8 inch, onto a floured flat surface. Cut out with a medium (2-3 inches/ 5-7cm) round circles with cookie cutter. Place one chilled ball of Nutella in the middle of each circle and cover the Nutella completely. Roll the dough into a ball between your hands. Place back on the parchment paper lined cookie sheet and chill 15-20 minutes.
- While the dough balls are chilling pre-heat oven to 350°F (180°C). Bake for approximately 22-25 minutes. Cool on wire rack. Enjoy!
- **I used half the dough to make 10 cookies, you can either double the amount or freeze the remaining dough. You can also make plain cut out cookies too.
Updated from March 14, 2018.