These nutella stuffed sugar cookies are thick, delicious, and filled with a creamy Nutella center.
I used store-bought sugar cookie dough but you could also use homemade sugar cookie dough if you wanted! If you are making your own sugar cookie dough, I would recommend refrigerating it before use. If you love stuffed cookies, these caramel stuffed chocolate chip cookies would be my next pick to make!
Ingredients - nutella stuffed sugar cookies
- refrigerated sugar cookie dough
- I used the storebrand
- nutella
- Christmas nonpareils
- The Christmas nonpareils sprinkles are also the Wilton brand. Currently Walmart has these on sale - it's the lowest price I've seen in awhile! Find the Walmart link here.
Equipment - nutella stuffed sugar cookies
- oven
- 1" cookie scoop or tablespoon for nutella
- parchment paper
- small cookie sheet or plate you can put in the freezer
- deep dish cookie pan / muffin top pan
- I purchased my muffin top pan from Amazon and used the Wilton brand. You can find it on Amazon here.
Instructions - nutella stuffed sugar cookies
First, you need to freeze the nutella into small balls. Do this by lining a small tray or plate with parchment paper and then using a tablespoon cookie scoop or spoon, place six tablespoons size amounts of Nutella on the parchment paper. Freeze these small amounts of Nutella for 15 minutes and keep them frozen until ready to use.
Next, preheat your oven to 350F. If you oven is like mine it takes much longer than the little beep to heat up, so grab an internal oven thermometer and make sure it's actually at 350F. Then lightly grease your deep dish cookie pan (the Wilton muffin top pan)
Get started on the cookie part by measuring out 70 grams of sugar cookie dough per cookie. This is approximately 4 tablespoons of dough, or if you cut the sugar cookie log into 1" wide circles. Press the cookie dough down into a flat circle. Place frozen Nutella in the middle of the cookie dough, wrapping the sides up around it. There should be no Nutella showing inside of the cookie.
For the decoration, pour sprinkles into a small bowl and then press the top of cookie into sprinkles. Place one cookie into baking cavity , but leave one baking cavity between each cookie, as cookies will spread.
If the dough has warmed up too much while you've been working with it, place the cookie sheet in the freezer for 5 minutes to cool the dough back down.
Finally, cook at 350F for 20 - 22 minutes, or until edges of cookies are brown. Let the cookies cool completely before removing them from the pan because if you remove them too early they may break apart and the bottom fall off.
Storage and shelf life
Store in an airtight container. Shelf life is around one week. Cookies can be frozen up to three months.
Video instructions
If the video below doesn't work, check out the quick video on my YouTube page.
Nutella stuffed holiday sugar cookies
A store bought sugar cookie turned into a holiday dream, filled with Nutella and rolled in sprinkles.
Equipment
- 1 deep dish cookie pan
- 1 tablespoon cookie scoop or spoon
- small baking sheet or plate that you can put in freezer
Ingredients
- 1 roll pillsbury sugar cookie dough This recipe uses the 16.5 ounce roll
- 1 small jar nutella you will use 6 tablespoons out of it
- 4 tablespoons holiday sprinkles
Instructions
- Line a small tray or plate with parchment paper. This should be able to go into the freezer.
- Using a tablespoon cookie scoop or spoon, place six tablespoons size amounts of Nutella on the parchment paper.
- Freeze for 15 minutes and keep frozen until ready to use.
- Preheat oven to 350F.
- Lightly grease deep dish cookie pan (the Wilton muffin top pan)
- Measure out 70 grams of sugar cookie dough per cookie. This is approximately 4 tablespoons of dough, or if you cut the sugar cookie log into 1" wide circles.
- Press the cookie dough down into a flat circle. Place frozen Nutella in the middle of the cookie dough, wrapping the sides up around it. There should be no Nutella showing inside of the cookie.
- Pour sprinkles into a small bowl. Press top of cookie into sprinkles.
- Place cookie into baking cavity. Leave one baking cavity between each cookie, as cookies will spread.
- If the dough has warmed up too much while you've been working with it, place the cookie sheet in the freezer for 5 minutes to cool the dough back down.
- Cook at 350F for 20 - 22 minutes, or until edges of cookies are brown.
- Let cookies cool completely before removing them from the pan.
- Store in airtight container.
Video
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