Nutella Biscuits are an indulgent delicious treat! Nutella with biscuits combines the thick luscious hazelnut spread we know and love with soft, deliciously sweet cookies Stuck together like cookies and cream, using a Nutella buttercream you will love the experience of making this recipe!
🤍 Recipe Highlights
The things that you will come to love about this recipe are summarised below.
- Eating nutella from a jar with a spoon is delicious but the nutella buttercream filling for these cookies is next level yum!
- Cute and fun appearance: it takes a few steps but the results are unique looking and melting moment like nutella stuffed biscuits!
- Impressive to bake for friends: but not greatly detailed in terms of ingredients or complicated techniques.
- Nutella taste: the filling positively oozes the delicious taste of the nutella in soft, creamy filling form.
Everything you need to make this recipe is shown in the photo below. It is a great visual guide to refer to at the shops. For exact measurements and detailed instructions, please refer to the recipe card at the bottom of the post.
As you can see the recipe calls for:
- Butter: I recommend using unsalted butter. Room temperature will be easiest to cream, so grab it out of the fridge as a starting point.
- Icing Sugar: also known as confectioner's sugar, this is a soft, white powdered sugar. We need to sift this ingredient.
- Cornflour: we use this ingredient (as well as chilling the cookie dough) to help stop the spread of the biscuits when they are baking. We need to sift this ingredient also.
- Plain Flour: this forms the basis of our biscuits. We get the best results from sifting this ingredient.
- Vanilla Extract: we only need a small amount of this in the biscuits. It provides a sweet, unique flavour.
FOR THE BUTTERCREAM:
- Nutella: the rich, thick hazelnut spread we all know and love! Nutella has a thick texture and blissfully melts in your mouth.
- Icing Sugar: sift this for best results and add gradully after creaming the butter.
- Butter: again, I use regular unsalted butter. Chopping it into pieces will make it easier to cream.
- Milk: this doesn't have to be cow's milk. You can use almond or soy if you prefer.
Fun Fact: We only need 5 ingredients to make the biscuits and 4 to make the buttercream. For both the biscuits and the buttercream, we use icing sugar and butter.
Here are the step by step instructions to make the recipe. We start my creaming the butter in a mixing bowl or mix master bowl.
- Cream butter (Photo 1)
- Add vanilla extract (Photo 2)
- Add icing sugar (Photo 4)
- Beat till combined (Photo 5)
👩🍳 How to Make Nutella Biscuits
To make the biscuits, we start by making the biscuit dough. You can use electric beaters or a mix master. Once the butter is pale and creamy, you add the vanilla extract and then the icing sugar, followed by the flour.
- Next add in the flour and cornflour (Photo 5)
- Portion the cookie dough then cut each in half (Photo 6)
- Roll into balls and chill for 30 mins (Photo 7)
- Remove from fridge and flatten with floured fork (Photo 8)
You might find after you have added the 2 types of flour, you need to use clean hands to knead the mixture into a dough.
Next use a mini cookie scoop to portion the dough and use a knife to cut each portion in half.
Then we roll each half into a small ball and place them in the fridge.
This process is to slow down the spread of the cookies as they bake.
Once the 30 mins is up, remove from the fridge and use a floured fork to press down into small disc shapes.
You will find it easiest to do this whilst they are still on the chopping board as the mixture is quite firm and the gaps in the baking rack will not support too much downward pressure.
Make the Nutella Buttercream
- Cream the butter (Photo 9)
- Add icing sugar, milk (Photo 10)
- Add nutella (Photo 11)
- The buttercream will be ready to fill the cookies (Photo 12)
Once the buttercream is made, it can be set aside till needed to sandwich the biscuits together.
- Bake the biscuits for 12 mins (Photo 13)
- Allow them to cool (Photo 14)
- Pipe the buttercream filling onto one half (Photo 15)
- Close the biscuits with the buttercream inside (Photo 16)
The biscuits will turn a light golden colour when they are done, this will be between the 10 to 12 min mark.
Remove them from the oven, but keep them on the baking tray initially to cool.
Once cool, pair them up and flip one side of each biscuit bottom side up.
You can use a teaspoon and scoop the buttercream onto each biscuit or you can pipe it on, the results will be much the same.
Once each biscuit has one half with the filling, simply press the 2 halves together and press down to ensure the filling is even spread.
The buttercream will be very soft at this stage of the process, but if you place the biscuits in the fridge when done, it will be firm with you come to serve them!
Now all you will have to decide is which biscuit to try 1st!
Handy Hint: If you need to eat a teaspoon of the nutella straight from the jar when making the recipe, that is ok, we have all been there (done that/still doing that/did that when I made these as 'breakfast' 🙂 ).
🍽 Serving Suggestions
These delightful little cookies are perfect on their own or with a cup of tea or coffee!
Wrap with a pretty ribbon and give as gifts is another option for special friends. Set up a bake shop or sale and sell the cookies at a school fete!
Substitutions and Variations
Here are the switch in and outs you might like to try when making this recipe:
- Dust the finished cookies with sifted icing sugar.
- Or dust with sifted cocoa powder.
- Add a teaspoon of vanilla extract to the buttercream.
💡 Tasty Tips
Here are my top tips and tricks so you get the recipe right from the very 1st time:
- Ensure the oven is preheated to know allow for accurate baking time.
- Use silicon baking mats, these are resuseable and dishwasher safe.
- Don't skip the step of chilling the dough as it does help to make for 'mini sized cookies'.
- Use a mini cookie scoop to initially portion the cookie dough.
- When pressing down to flatten the biscuits with a fork, have them on a firm, flat surface as the dough just having been removed from the fridge is very firm.
🧐 Frequently Asked Questions
How do you make Nutella cookies?
To make nutella cookies, start by making the vanilla cookies then whip up the buttercream.
Once the cookies have cooled, fill one side of each with Nutella Buttercream and then sandwich the 2 sides together.
What can I do with leftover Nutella?
Nutella is such a fantastic ingredient to create with.
Try using it in mini tarts, fudge or using it to make brownies.
Is Nutella in Ferrero Rocher?
Yes, the chocolate spread on the inside the Ferrero Rocher Balls surrounding the inner nut is nutella!
How do you make Nutella filled biscuits?
Make the biscuits, then the nutella butter cream. Use the buttercream as the filling and press 2 biscuits together sandwiched with the nutella buttercream.
Can you substitute Nutella for peanut butter in cookies?
Yes, you can substitute Nutella for peanut butter in cookies. Use the equivalent amount as per the recipe instruction.
😍 More Easy Cookie Recipes
If time in your kitchen is right up your alley, you might like to try any of the following recipes:
- Kit Kat Biscuits
- Pistachio Biscuits
- Smarties Cookies
- Milky Way Biscuits
- Cornflake Biscuits
- Anzac Biscuits
You can also find all of my cookie recipes in the one spot, there are no monsters there, I assure you! Get your nutella on my friend! 🥰
- 1 Large mixing bowl
- 1 Electric beaters or Mix Master
- Measuring Spoons
- Measuring jug
- 2 Baking Trays
- 2 Silicon Baking Mats
- 1 Mini Cookie Scoop
- 250 grams butter room temperature, chopped into cubes
- 1 teaspoon vanilla extract
- ½ cup icing sugar sifted
- ½ cup cornflour sifted
- 2 cups plain flour sifted
- 130 grams butter
- 1 cup icing sugar sifted
- 1 tbs milk
- ½ cup nutella
- Preheat the Oven: Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.
- Cream butter and sugar: Use electric beaters to cream butter till pale and creamy, add vanilla extract and combine.
- Add cornflour and flour: Add sifted cornflour, beat to combine, then add the plain flour and continue to combine. If needed, use clean hands to knead the dough till fully mixed in.
- Portion into cookies: Use a mini cookie scoop to portion the mixture onto a chopping board. Then take a knife and cut each portion in half. Use clean hands to roll these portions into balls.
- Refrigerate the dough: Place the rolled balls into the fridge for 30 mins. This helps to stop the spread of the cookies during the baking process.
- Place on baking tray: Place each rolled ball onto silicon baking mat. Use a floured fork to push to flatten and create top indent.
- Oven Bake: Place the baking trays into the oven and cook the biscuits for 12 to minutes. Remove from oven, but leave on the baking tray to cool.
- Make the Buttercream: Cream butter and add sifted icing sugar and milk in small mixing bowl. Beat till pale and creamy. Add nutella and mix to combine.
- Filling the Cookies: Place cooled cookies on wire cooling rack. Ensure they are paired up with the 2nd biscuit bottom side up, next to each other. Spread nutella buttercream onto bottom side up cookie and repeat till have the biscuits are covered with this.
- Close the Cookies: Place the plain biscuit onto the nutella covered biscuit and press gently to seal.