Nutella Stuffed Cookies Recipe

These Nutella biscuits are inspired by Ferrero’s popular snack: a hazelnut spread sandwiched between two honey shortbread-style cookies.

I enjoy recreating favorite treats at home, from homemade Oreos to cherry chocolate chunk ice cream. Lately I decided to make my own version of the bite-sized Nutella biscuits that became wildly popular in Italy in 2019 and later appeared in other countries. The original treats feature a small golden biscuit shaped like a shallow cup to hold the hazelnut spread, topped with another biscuit stamped with a heart. I aimed to capture the flavor and texture while keeping the recipe approachable for home bakers.

After testing a few versions, I included milk powder and honey to get closer to the original product’s flavor profile. Rather than shaping a shallow cup base, I opted to sandwich Nutella between two thin cookies — easier to make at home and still delightfully crisp and satisfying.

Ingredient Notes

• Honey — The original snack includes honey for sweetness. I was wary that honey might make cookies too soft, but with the right balance of dry ingredients it helps reproduce the intended flavor without sacrificing crunch.
• Cornstarch — I used cornstarch in place of wheat starch. It keeps the texture tender without making the cookie tough, giving a pleasant crispness.
• Milk powder — Powdered milk absorbs a bit of the honey’s moisture and adds a subtle milkiness without extra liquid.
• Nutella — Use store-bought hazelnut spread or any similar chocolate-hazelnut spread to fill the biscuits.

Ingredient Swaps

• Light brown sugar provides a subtle molasses note, but granulated sugar or caster sugar will work.
• If you don’t have honey, maple syrup is a reasonable substitute.
• Arrowroot can replace cornstarch at a one-to-one ratio.

Step-by-Step Photos

Beat butter, sugar, honey and vanilla until light and fluffy. Add the dry ingredients and mix until incorporated. Turn the dough onto a lightly floured surface, knead briefly, and divide into two discs. Roll each disc between parchment sheets to about 1/8 inch (3 mm) thick, then chill for 30 minutes. Cut with a 1 1/2 inch (4 cm) round cutter, chill again briefly, and bake at 350°F (177°C) for 7–8 minutes, until the edges are golden. Pipe or spoon about 1 teaspoon of Nutella onto one cookie and sandwich with a second cookie.

Biscuit or Cookie?

Terminology varies by region. In the U.S., a biscuit is typically a flaky, bread-like item similar to a scone. In many other countries, “biscuit” refers to what Americans call a cookie — a small, twice-baked or firm, thin sweet. These Nutella biscuits are shortbread-style cookies in texture, so both names apply depending on where you are. Whatever you call them, they’re delicious and perfect with coffee or as a small sweet treat.

FAQs

What is the best thickness for these biscuits?
About 1/8 inch (3 mm) is ideal — sturdy enough to handle and thin enough to be slightly crunchy. If you roll them to 1/4 inch (6 mm), add 2–3 minutes to the bake time.

How do I keep them from spreading?
Chill the dough well and bake on parchment or a silicone mat. After cutting, chill the cut shapes for 15 minutes to firm them up before baking.

How do I know when the biscuits are done?
They are done when the edges are firm and golden brown. Because they’re thin, they bake quickly.

Can I freeze the biscuits?
Yes. Baked biscuits freeze well for up to three months in an airtight container. Thaw in the fridge or at room temperature before serving. You can also freeze the dough (through step 2) as two discs, wrapped tightly for up to three months; thaw before rolling and cutting.

Pro Tips / Recipe Notes

• Use room-temperature butter so the dough mixes easily and evenly.
• If you don’t have milk powder, increase the cornstarch by 2 tablespoons as a substitute.
• Roll the dough between parchment sheets to prevent sticking and to reach an even 1/8″ thickness more easily.
• Roll out the dough before chilling; it’s easier to get a uniform thin sheet that way.
• Cookies are finished when the edges are firm and a light golden brown.

Other Dessert Recipes

If you make these Nutella biscuits or try other recipes, I’d love to hear how they turned out. Leave a comment or share a photo and tag your post so others can enjoy your results.