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Home » Recipes » Cookies and Bars

Nutella Biscuits

Updated: Mar 11, 2025 · Published: May 23, 2022 by Kathleen Culver · This post may contain affiliate links · 13 Comments

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These Nutella biscuits have a crunchy, golden brown shortbread biscuit base with a creamy chocolate hazelnut filling and a heart shaped biscuit top. The easy dough is made with honey and brown sugar, as a nod to the flavors in the packaged Italian made Ferrero Nutella biscuits that this recipe imitates.

Nutella filled biscuits on a white speckled ceramic plate. A small bowl of Nutella rests nearby. A spoon of Nutella rests on the plate. The plate sits on a warm tan stone surface. More cookies and crumbs surround the plate.

These biscuits are my version of Nutella Biscuits, which are made in Italy and sold throughout Europe. Ferrero launched them in November of 2019, and they've proven to be wildly popular. If you want to source them in the US, it's hard to find them outside of specialty international grocery stores or Amazon. With so many people complaining about their packages arriving in crumbles, I thought it would be fun to come up with my own biscuit recipe with Nutella.

For the honey brown sugar cookies, I adapted the pasta frola dough from my quince tart recipe. When I made the tart, I had leftover dough that I made into cookies. They turned out so nicely that I knew it would be a good starting point. I've omitted the baking powder from that recipe in order to obtain more crunch, and added honey and brown sugar to more closely match the ingredients found in Nutella biscuits. The easy shortcrust pastry dough results in a cookie that's packed full of buttery, honey flavor - much more than you'd get from the store-bought version.

I hope you enjoy giving these fun little chocolate hazelnut filled cookies a try!

If you like Nutella desserts, you'll also like this crostata alla nutella, an easy Italian tart made with a rich Nutella filling and a similar pasta frola dough.

Jump to:
  • Ingredients
  • Instructions
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Recipe Tips
  • Cookie vs. Biscuit
  • 📖 Recipe
  • More Cookies
  • 💬 Comments
A stack of Nutella cookies with one propped in front, showing the heart shaped decoration on top. The photo surface is a warm speckled tan stone. In the background there are more biscuits and a bowl of Nutella.

Ingredients

  • Unsalted butter - Using unsalted butter allows you to control the total quantity of salt in the recipe. Salt content in salted butter varies from brand to brand.
  • Brown sugar - Either light or dark brown sugar is fine to use here. Brown sugar adds sweetness and gives the cookie a wonderful caramel taste.
  • Honey - Honey adds unique flavor, and the liquid helps bind the ingredients together.
  • All purpose flour - Flour binds the dough together.
  • Kosher salt - for enhanced flavor.
  • Egg - One whole egg serves as a binder and adds fat and flavor to the dough. Lightly beating the egg before adding to the dough helps reduce the total amount of mixing time, ensuring that the dough remains tender.
  • Nutella - The finished cookies are filled with Nutella, a sweet spread made with hazelnuts and cocoa (among other ingredients). Feel free to use any brand of chocolate hazelnut spread.

See recipe card for quantities.

Instructions

Learn how to make Nutella biscuits! Follow the photos and step by step instructions for details.

Step 1: Make the dough. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and honey on medium speed until well combined. Scrape down the sides of the bowl.

Step 2: Add flour and salt. Mix on medium low speed until mixture resembles fine sand. Scrape down the bowl several times to ensure no large pieces of butter remain.

Step 3: Add beaten egg. Mix on low speed just until mixture comes together. Do not over mix.

Step 4: Gather dough into a rectangle. Separate the dough into two uneven portions - one should be ⅔ of the dough, and the other should be ⅓. Flatten each dough piece into a round disc.

Step 5: Roll out each piece of dough to a thickness of ⅛" between two pieces of parchment paper (or a lightly floured surface, if you don't have parchment). Refrigerate rolled dough (still in parchment) on an upside down baking sheet for 30+ minutes.

Process photos showing four images of cookie dough being prepared. First image shows rolled out dough, second image shows dough circles in a muffin tin, third image shows dough circles pressed into wells of muffin tins, and fourth image shows cookie tops which are circles of dough with hearts on top. All images have a backdrop with a warm tan stone surface.

Step 6: Remove the larger sheet of dough from the refrigerator. Loosen both layers of parchment paper, but keep the dough on a parchment base. Using a 2 ¾ inch round cookie cutter (affiliate link), cut out 28 circles. Place the circles into the wells of standard muffin tins.

Use your fingers (or the base of a shot glass/flat bottom of a whisk handle) to press the dough into the muffin tin. If the dough gets sticky while you're pressing it in, put the muffin tin in the refrigerator for a few minutes to cool.

Step 7: Bake the cookie bases at 350 degrees Fahrenheit for 10-12 minutes, until evenly golden brown around the edges. Set aside to cool.

Step 8: Using the smaller sheet of dough, cut out 28 circles using a 1 ¾ inch round cookie cutter (affiliate link). Evenly space the circles on a parchment lined cookie sheet in 4 rows of 6. Cut out 28 small 1 inch hearts using a mini heart cookie cutter (affiliate link). Place each heart in the center of a dough circle. Using the end of a paperclip or something similar, press 12 lines into the dough around the heart as if you were marking the hours on a clock face.

Step 9: Bake the cookie tops at 350 degrees Fahrenheit for 10-11 minutes, until evenly golden brown. Set aside to cool.

Tops and bottoms of Nutella biscuits waiting to be filled with chocolate hazelnut spread. The cookies are on white parchment paper.

Step 10: Using a piping bag (affiliate link) or a spoon, fill each cookie base with 12-14 grams (1 teaspoon) of Nutella. Gently shake the filled base back and forth to evenly distribute the Nutella. Carefully place a circular heart top onto the center of the Nutella.

Press down carefully and wiggle the cookie top in a circular motion a tiny bit to sink the cookie into the Nutella so that it's flush with the outer cookie edge. The filling should rise up so that it's visibly peeking out between the base and the top of the cookie.

Hint: When placing the heart tops on the Nutella filling, use an even, gentle pressing motion to keep the top level and prevent the Nutella from squishing out on just one side of the circle. Don't press too hard or the heart tops will break.

Chocolate hazelnut filled cookies on a warm tan stone surface. A small white ceramic bowl of Nutella rests at bottom with a silver spoon nearby. A white ceramic plate full of cookies peeks into the photo at left.

Substitutions

  • Honey - Feel free to substitute honey with golden syrup (affiliate link) for a similar consistency and flavor. You can also use maple syrup, but note that it will give the cookies a more pronounced maple flavor.
  • Brown sugar - If you find yourself out of brown sugar, you can make these biscuits with Nutella with an equal amount of granulated sugar. They'll have a slightly less golden color and caramel flavor but are still very good - I tested them both ways and both received great reviews.

Variations

If you'd like to try a variation on these Nutella filled biscuits, consider one of these options!

  • Espresso - Add 2 teaspoons of espresso powder (affiliate link) to the dough for a boost of coffee flavor!
  • Chocolate ganache - If you prefer not to use Nutella, you could mix up an easy chocolate ganache (just chocolate and cream) and use it as a filling instead. Try the dark chocolate ganache recipe from my triple chocolate drip cake!
  • PB and J - Replace the Nutella with half peanut butter (or another nut butter) and half jam for a classic peanut butter and jelly taste.
  • Dulce de leche - For a sweet caramel flavor, use dulce de leche instead of Nutella. I've got an easy homemade dulce de leche recipe you can make on the stovetop or in your Instant Pot pressure cooker!

You can also opt to make simple sandwich cookies using basic cut outs rather than creating the tart-like base and smaller topper. If so, you may need to adjust baking time slightly depending on the size of your cookie cutter. Simply select a cookie cutter and cut all the dough out using that shape. Bake and cool. Spread a bit of Nutella on one cookie and gently press with another to create a Nutella sandwich cookie.

Equipment

Items below contain affiliate links.

  • These cookies are easy to make if you have a set of round cookie cutters. This is the set I've used for years. It contains 11 stainless steel graduated circles and can be used for donuts, biscuits, cookies, sandwiches, cakes - the list is endless!
  • A 1" mini heart shaped cookie cutter from this heart cookie cutter set makes adding the decorative heart quick and easy.
  • You'll need two standard muffin tins to make the base of the cookies. I use these USA Pan cupcake and muffin tins - they're excellent quality.
  • I like these 16 inch piping bags - they're textured on the outside for better grip and are the most convenient size for all my baking projects.

Storage

Store the Nutella biscuits in an airtight container at room temperature for up to a week.

Recipe Tips

When pressing the dough circles into the muffin tins, be sure to center the dough so that the edge of the dough comes up the muffin tin sides evenly. You don't want a wonky shape that's too high on one side and too low on the another - this will make filling the cookies difficult later.

Golden brown honey Nutella biscuits on a white speckled ceramic plate. A small bowl of Nutella rests nearby. The plate sits on a warm tan stone surface. More cookies and crumbs surround the plate.

Cookie vs. Biscuit

What is the difference between cookies and biscuits?

In most English speaking countries outside of America, biscuits are often butter based sweet desserts that are thin and crispy and served with tea. In the USA, we would call them cookies. They are often shortbread style tea cookies.

Here in the US, biscuits refer to small quick breads that are usually leavened with buttermilk or baking powder. They are often savory, but can be sweet as well. In England and other English speaking countries, these are usually referred to as scones.

Since this recipe is a spinoff of an existing European product that already carries the biscuit name, I decided to use the same words rather than calling them Nutella cookies.

📖 Recipe

Nutella filled biscuits on a white speckled ceramic plate. A small bowl of Nutella rests nearby. A spoon of Nutella rests on the plate. The plate sits on a warm tan stone surface. More cookies and crumbs surround the plate.
Print Recipe Pin Recipe

Nutella Biscuits

Crunchy, golden honey-brown sugar flavored biscuits with a creamy filling of Nutella chocolate hazelnut spread. The dough is easy to make and the cookies are simple to assemble with that delicious center of Nutella!
AuthorKathleen Culver
Prep time45 minutes minutes
Cook time10 minutes minutes
Dough chill time40 minutes minutes
Total time2 hours hours
Servings28 filled biscuits
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INGREDIENTS

Honey Biscuits

  • 170 grams (¾ cup) unsalted butter, room temperature
  • 75 grams (¼ cup + 2 Tablespoons) brown sugar
  • 63 grams (3 Tablespoons) honey
  • 300 grams (2½ cups) all purpose flour
  • 2 grams (½ teaspoon) kosher salt, (I use Diamond Crystal)
  • 1 large egg, (lightly beaten)

Nutella Filling

  • 420 grams (14.8 ounces) Nutella chocolate hazelnut spread, (or similar)

INSTRUCTIONS

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and honey on medium speed until well combined. Scrape down the sides of the bowl.
    170 grams (¾ cup) unsalted butter, 75 grams (¼ cup + 2 Tablespoons) brown sugar, 63 grams (3 Tablespoons) honey
  • Add flour and salt. Mix on medium low speed until mixture resembles fine sand. Scrape down the bowl several times to ensure no large pieces of butter remain.
    300 grams (2½ cups) all purpose flour, 2 grams (½ teaspoon) kosher salt
  • Add beaten egg. Mix on low speed just until mixture comes together. Do not over mix.
    1 large egg
  • Gather dough into a rectangle. Separate the dough into two uneven portions - one should be ⅔ of the dough, and the other should be ⅓. Flatten each dough piece into a round disc.
  • Roll out each piece of dough to a thickness of ⅛" between two pieces of parchment paper (or a lightly floured surface, if you don't have parchment). Refrigerate rolled dough (still in parchment) on an upside down baking sheet for 30+ minutes.
  • Preheat oven to 350 degrees Fahrenheit (177° Celsius, Gas mark 4).
  • Remove the larger sheet of dough from the refrigerator. Loosen both layers of parchment paper, but keep the dough on a parchment base. Using a 2 ¾ inch round cookie cutter, cut out 28 circles. Place the circles into the wells of standard muffin tins (you'll have to bake them in stages). Use your fingers (or the base of a shot glass/flat bottom of a whisk handle) to press the dough into the muffin tin. If the dough gets sticky while you're pressing it in, put the muffin tin in the refrigerator for a few minutes to cool. Once pressed in, chill dough in freezer for 10 minutes.
  • Bake the cookie bases for 10-12 minutes, until firm and evenly golden brown around the edges.
  • Using the smaller sheet of dough, cut out 28 circles using a 1 ¾ inch round cookie cutter. Evenly space the circles on a parchment lined baking sheet in 4 rows of 6. Cut out a small 1 inch heart using a mini heart cookie cutter. Place it in the center of each circle. Using the end of a paperclip or something similar (the handle end of my teaspoon made this shape), press 12 lines into the dough around the heart as if marking the hours on a clock face. Chill for 10 minutes in the freezer.
  • Bake the cookie tops for 10-11 minutes, until evenly golden brown. Cool on sheet.
  • Using a piping bag or a spoon, fill each cookie base with 12-14 grams (1 teaspoon) of Nutella. Gently shake the filled base back and forth to evenly distribute the Nutella. Carefully place a circular heart top onto the center of the Nutella. Press down carefully and wiggle the cookie top in a circular motion a tiny bit to sink the cookie into the Nutella so that it's flush with the outer cookie edge. The Nutella filling should rise up so that it's visibly peeking out between the base and the top of the cookie.
    420 grams (14.8 ounces) Nutella chocolate hazelnut spread

EQUIPMENT

  • standard muffin pan
  • round cookie cutters
  • heart shaped cookie cutters

Made this recipe? Please leave a comment and a star review! ★★★★★

Nutella stuffed cookies on a warm tan speckled stone surface. A small white ceramic bowl is filled with a swirl of Nutella. An antique silver spoon with a scoop of Nutella rests on the surface at bottom right.

More Cookies

If you like this recipe for Nutella with biscuits, you might also enjoy these other cookie recipes!

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    Chocolate Covered Cornflakes (Roses Des Sables)
  • A row of round dark chocolate cookies in a parchment lined pan.
    Chocolate Wafer Cookies
  • Brownie blondie squares casually arranged on a cooling rack with brown parchment underneath. A bowl of chocolate chips, a small plate with a brownie on top, and a dark blue napkin peek into the frame. The background surface is textured tan stone.
    Brownie Blondies
  • Three rows of sandwich cookies on their sides showing the filling.
    Chocolate Coffee Mascarpone Sandwich Cookies

Comments

    4.69 from 16 votes (9 ratings without comment)

    Made this recipe? Please leave a comment and a star review! ★★★★★ Cancel reply

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  1. iliana says

    November 17, 2024 at 4:40 pm

    HI!! I LOVE SO MUCH THIS RECIPE, BUT I WAS WONDERING IF I COULD USE THE BISCUIT BASE FOR A CHEESECAKE CRUST??? SHOULD I TREAT THEM ONCE THEY ARE BAKED AND THEN CRUSH THEM WITH BUTTER?? sorry for the caps, hope you answer, thank you

    Reply
    • Kathleen Culver says

      December 30, 2024 at 11:03 am

      Hi Iliana,
      Thanks so much for your question!
      I'm glad you enjoy this recipe!
      I haven't tried using them for a cheesecake crust before, but I think they might work just like other cookies!
      I can't guarantee the results since I haven't specifically tested for this possibility.
      If you do give it a try, please let me know the outcome.
      Thanks,
      Kathleen

      Reply
  2. Dan says

    August 05, 2024 at 4:07 pm

    So happy to have found this recipe, it was very promising. My only issue is the biscuits were a tad soft and rather sweet (for my personal taste). Next time I give this a go I might cut out the honey or cut back on the sugar. I’m hoping that if I leave them in the fridge for an hour or so they’ll toughen up.

    Reply
  3. amy says

    April 15, 2024 at 11:38 am

    These came out great! Thank you for sharing.
    Amy

    Reply
  4. Corinna Wildenauer says

    November 25, 2023 at 11:26 pm

    These biscuits are really good. They are so tasty and crisp but not hard. The only problem I had was getting them off the parchment paper, even after refrigerating. I ended up putting the rolled out dough in the freezer so it took me a long time to make by the time you wait and reuse the offcuts.

    Reply
    • Kathleen Culver says

      November 27, 2023 at 9:53 pm

      Hi Corinna,
      Thanks so much for your comment.
      That parchment experience sounds so frustrating - I haven't had that problem before with this recipe.
      Did you weigh your ingredients, or use volume measurements?
      I wonder if your dough was a bit wetter than mine?
      I think you came up with a great workaround!
      Kathleen

      Reply
  5. Mika says

    July 06, 2023 at 11:39 pm

    Love this!! Such a yummy biccy so glad I found this recipe how would i go about making them a bit more grainy texture (almost like the breakfast wheat thins,more similar to the original nutella biscuit)

    Reply
  6. June says

    April 17, 2023 at 10:38 am

    i love these nutella biscuits my brother bought them for us when he came back from a trip and i keep thinking about them, i’m so glad i found this recipe, this looks totally delicious so I’ll definitely try to make it! Anyway, do you use a cold or room temperature butter for this recipe?

    Reply
    • Kathleen Culver says

      April 28, 2023 at 11:49 am

      Hi June,
      Thank you!
      I had so much fun making these. I hope you give them a try!
      The butter should be at room temperature.
      I've updated the recipe to reflect that detail.
      Kathleen

      Reply
    • Kristen Anderson says

      February 08, 2024 at 10:04 am

      I didn't like the flavor of the cookie part. it took away from the Nutella flavor and also didn't taste like the original Nutella biscuits. don't think I'll be making this again

      Reply
      • Kathleen Culver says

        September 26, 2024 at 4:29 pm

        Hi Kristen,
        Thanks for your feedback.
        I hope you find a recipe that you enjoy!
        Kathleen

        Reply
  7. luna says

    March 11, 2023 at 5:37 pm

    Amazing!!!!!!!!! *Was so good and I had a professional make them* 🙂

    love,L

    Reply
    • Kathleen Culver says

      March 11, 2023 at 5:40 pm

      Thank you so much!
      I'm glad you loved them.
      Kathleen

      Reply

Hi! I'm Kathleen.

I'm the baker, food photographer and chief mess maker behind the Floured Table. I share my passion for delicious desserts by providing you with well tested, approachable recipes you can confidently recreate at home.

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