Last Updated on 2 October, 2026 by Elby | The Tasteful Pantry
Nutella biscuits should contain enough filling to cause a brief and entirely reasonable silence when you pull one apart. These are thick, soft chocolate chip biscuits wrapped around a frozen spoonful of Nutella, so the edges turn lightly crisp while the middle stays warm and properly gooey. No thin chocolate smear. A real mouthful of gooey hazelnut chocolate.
These homemade Nutella biscuits use Nutella straight from the jar – you are making the biscuits, not the chocolate-hazelnut spread. They are also not a copycat of the crisp, round Nutella Biscuits sold in packets. Think generous bakery-style chocolate chip cookie with a molten hazelnut centre and plenty of chocolate chips folded through the dough.
Freezing the Nutella portions before shaping is the step that makes the whole thing manageable. It lets you seal the dough around a firm centre instead of chasing sticky spread across your hands, the bench and, somehow, the handle of the fridge. A short second freeze after shaping helps the biscuits hold their height in the oven.
If you love the dough as much as the filling, try my classic chocolate chip cookies next. For chocolate in a slightly more dramatic mood, there are triple chocolate brownies and chocolate crinkle cookies.
Ingredients in Nutella Cookies
Nutella filling
Use regular Nutella or another thick chocolate-hazelnut spread. Spoon it into individual portions and freeze until solid before making the dough. A soft or partly frozen centre becomes sticky very quickly and is much harder to seal inside the biscuit.
Biscuit dough
Unsalted butter and brown sugar give the biscuits their buttery flavour, soft middle and lightly crisp edge. The butter should be softened but not melted or runny; butter that is almost melting encourages the biscuits to spread before the structure has time to set.
Vanilla and egg add flavour, richness and moisture. A room-temperature egg mixes into the creamed butter more evenly.
Plain flour, baking powder and salt form the structure. Measure the flour accurately and stop mixing as soon as no dry streaks remain. Milk or dark chocolate chips both work. Milk chocolate makes the biscuits sweeter and softer in flavour; dark chocolate adds a little bitterness to balance the Nutella. I would choose dark chocolate if serving them warm with a pinch of flaky salt.
What Kind Of Nutella Biscuits Are These?
These are large, soft-baked chocolate chip biscuits with a spoonful of Nutella sealed inside each one. The filling is portioned and frozen first, then enclosed in the biscuit dough before baking. The outside develops lightly crisp, golden edges while the middle stays thick and soft.
“Homemade Nutella biscuits” means the biscuits are made from scratch using Nutella from a jar. This is not a recipe for homemade chocolate-hazelnut spread, nor is it a copycat of the crisp packaged Nutella Biscuits. The distinction matters. Both involve chocolate and hazelnuts; only this version gives you a warm centre that stretches when the biscuit is pulled apart.
Regular Nutella gives the most predictable result because it is thick enough to freeze into firm portions. Another chocolate-hazelnut spread can work, but a thin or oily spread is more likely to leak into the dough.
How to Make Nutella Biscuits
Freeze the Nutella
Spoon the Nutella into 16 portions on a small tray lined with baking paper. Freeze for at least one hour, or overnight, until firm. I like to freeze one or two extra portions in case the dough stretches to another biscuit. If they are not needed, the cook receives compensation.
Make the chocolate chip biscuit dough
Beat the softened butter and brown sugar until lighter and creamy. This takes two to three minutes with a stand mixer. Scrape down the bowl, add the vanilla and egg, then mix until smooth.
Add the plain flour, baking powder and salt. Mix on low only until the flour is almost incorporated, then fold through the chocolate chips. Do not keep beating once the dough has come together; overmixed dough produces a firmer biscuit.
Fill and shape the biscuits
Line two large baking trays with baking paper. Flatten a portion of dough in your palm, place a frozen Nutella piece in the centre and bring the dough up and around it. Pinch the joins closed so no filling is visible.
Work with a few Nutella portions at a time and leave the rest in the freezer. .
Place the dough balls on the lined trays with at least 6 cm between them. Freeze the shaped biscuits for 20 minutes while the oven heats. They should be thoroughly chilled, not frozen solid.
Bake and rest
Bake until the edges are lightly golden and the tops are just beginning to colour. The centres will still look soft when the trays come out of the oven; that is correct. Leave the biscuits on the trays for 10 minutes so they can firm without losing their soft middle.
Serve them slightly warm. The filling will be gooey, but give it those 10 minutes unless you would like the Nutella to remove the first layer of your tongue.
How to Stop Nutella Biscuits Spreading or Leaking
Freeze the Nutella until firm
The filling needs to hold its shape while you wrap the dough around it. If the portions soften while you work, return them to the freezer for a few minutes. Take out only as many as you can shape quickly.
Seal every gap
Check the base and sides of each dough ball before it goes onto the tray. Even a small exposed patch gives the Nutella a convenient exit. Pinch over any thin areas with a little extra dough.
Chill the shaped biscuits
The 20-minute freezer rest firms the butter and reduces spreading. This is separate from freezing the Nutella filling and should not be skipped. If the first tray spreads more than expected, leave the second tray in the freezer for another five to 10 minutes.
Use softened, not melting, butter
Very warm butter makes the dough loose and increases spreading. It should accept a fingertip indentation but still hold its shape. If the kitchen is warm and the finished dough feels greasy, chill it briefly before shaping.
Do not wait for the centres to look fully baked
Remove the biscuits when the edges are lightly golden and the tops are only beginning to colour. They continue to set on the hot tray. Waiting for the middle to look firm is how a soft biscuit becomes a dry one.
Rewarm rather than rebake
Once cool, warm an individual biscuit in the microwave for about 10 seconds. This softens the filling again without drying out the biscuit.
Variations And Substitutions
- Use dark chocolate chips and finish the warm biscuits with a pinch of flaky salt for a less sweet result.
- Use milk chocolate chips for a sweeter, creamier flavour, or combine milk and dark chocolate.
- Another thick chocolate-hazelnut spread can replace Nutella, although a runnier spread may be more difficult to seal inside the dough.
- For a nut-free version, Nutella must be replaced with a clearly labelled nut-free chocolate spread and the chocolate chips must also be checked. But then they’re not really ‘Nutella’ biscuits any more.
- Try using my orange chocolate chip cookie dough to replace the dough from this recipe.
Nutella Stuffed Biscuits FAQ
Are these homemade Nutella biscuits?
Yes. The biscuit dough is homemade and filled with Nutella from a jar. The recipe does not make chocolate-hazelnut spread from scratch, and it is not a copycat of the crisp packaged Nutella Biscuits. These are soft chocolate chip biscuits with a gooey Nutella centre.
Do I have to freeze the Nutella first?
Yes. Frozen Nutella is much easier to enclose in the dough and is less likely to leak or disappear into the biscuit as it bakes. Freeze individual portions for at least one hour and return them to the freezer if they begin to soften while you work.
Why did my Nutella stuffed cookies spread too much?
The butter may have been too warm, the shaped biscuits may not have chilled for long enough or the trays may have gone into an oven that was not fully heated. Freeze the shaped biscuits for 20 minutes and bake them straight from the freezer. If the dough feels greasy when shaping, chill it before continuing.
Why did the Nutella leak out?
The filling was probably exposed through a thin patch or small gap in the dough. Make sure every Nutella portion is completely enclosed and pinch the seams firmly. Work quickly so the filling remains frozen.
Why are my biscuits dry?
Overbaking is the likely culprit. Take them out as soon as the edges are brown and the top only just starts to get a golden tinge. They’ll firm up as they cool.
Can I double the Nutella biscuit recipe?
You’d be crazy not too! Just make sure to freeze your Nutella on two trays. Firstly, so the dollops don’t touch, and secondly so they don’t melt as you are making the balls. You can leave one tray in the freezer while you work with the other.
How do I keep Nutella biscuits gooey?
The filling firms as the biscuits cool. Warm one biscuit in the microwave for about 10 seconds before serving to soften the centre again. Start with less time if your microwave is powerful; the filling heats faster than the outside suggests.
Can I make the Nutella biscuits ahead?
Yes. Shape the filled biscuits, freeze them on a lined tray until firm, then transfer them to an airtight container. The current post states that they can be frozen for up to three months, but add instructions for baking from frozen only if you have tested the extra cooking time. Otherwise, thaw them in the fridge until they are chilled but no longer solid, then bake as directed.
Can I use another chocolate-hazelnut spread?
Yes, provided it is thick enough to freeze into firm portions. A thin or oily spread may soften quickly and leak. The flavour and allergen information will also vary, so check the label if you are baking for someone with dietary restrictions.
How should I store Nutella-filled cookies?
Keep the cooled biscuits in an airtight container at room temperature for up to three days. Freeze them for longer storage, with baking paper between the layers, and thaw at room temperature before warming briefly.
Other Sweet Bakery Treats to Try
If you’re all about chocolate and chocolate chips try these recipes next and browse through my chocolate collection.
Feedback and More: Have you given the Nutella biscuits recipe a go? I’d love to know how they turned out. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below. Cheers, Elby!
If you enjoyed this recipe, you might also like some of my other homemade biscuits or bakery favourites.
Also, join me on Instagram, Facebook and Pinterest for more tasty ideas and new recipes from The Tasteful Pantry.
Nutella-Stuffed Chocolate Chip Biscuits
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 200 grams Nutella - or another thick chocolate hazelnut spread
Biscuit Dough
- 175 grams unsalted butter - softened
- 170 grams brown sugar
- 1 tsp vanilla extract
- 1 large egg - at room temperature
- 270 grams flour
- 1 tsp baking powder
- ½ tsp salt
- 100 grams milk choc chips - or dark choc chips
Instructions
- Linea small tray with baking paper. Spoon the Nutella into 16 even portions and freeze for at least one hour, or overnight, until firm.
Biscuit Dough
- Place the softened butter and brown sugar in the bowl of a stand mixer. Beat on medium-high speed for 2–3 minutes, until lighter and creamy. Scrape down the bowl.
- Add the vanilla and egg. Beat on medium speed until smooth and evenly combined.
- Add the plain flour, baking powder and salt. Mix on low speed until almost combined, then fold through the chocolate chips. Stop as soon as no dry flour remains.
- Line two large baking trays with baking paper. Flatten approximately 2 tablespoons of dough in your palm and place one frozen Nutella portion in the centre. Bring the dough around the filling and pinch it closed so the Nutella is completely enclosed.
- Repeat with the remaining dough and Nutella, taking only a few Nutella portions from the freezer at a time. Arrange the dough balls on the prepared trays with at least 6 cm between them.
- Freeze the shaped biscuits for 20 minutes. Meanwhile, preheat the oven to 180°C conventional or 160°C fan-forced.
- Bake for 13–16 minutes, until the edges are lightly golden and the tops are just beginning to colour. The centres will still look soft.
- Leave the biscuits on the trays for 10 minutes to firm, then serve slightly warm.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
