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Homemade Nutella Biscuits pair crispy, buttery cookies with a rich Nutella filling for a treat that’s impossible to resist. Perfect for holiday gifting!
If you have a soft spot for Nutella, then I have a treat for you! These homemade Nutella Biscuits sandwich a Nutella buttercream between two cinnamon-scented vanilla cookies. Each bite delivers that classic chocolate/vanilla combination, but it also has contrasting textures, with a smooth, creamy filling and crisp, wafer-like cookies.
I should note that these are biscuits in the proper British sense – not the North American kind that are slathered with butter or smothered with gravy. (For those kinds of biscuits, definitely check out my buttermilk biscuits recipe!) In the UK, “cookie” is reserved for a thick, chewy baked treat, like a chocolate chip cookie. A biscuit is thin and crisp, with flaky layers or cracker-like crumbs, rather than a soft, chunky middle.
What You’ll Need
This ingredient list is short and sweet! Here’s what you’ll need to pick up to make Nutella Biscuits.
For the biscuits:
- All-purpose flour
- Powdered sugar
- Cinnamon
- Salt
- Unsalted butter – The butter needs to be cold, so don’t take it out of the refrigerator until you’re ready to use it.
- Vanilla extract
- Water
For the Nutella filling:
- Unsalted butter – The butter for the filling should be room temperature, which allows it to whip up into a smooth, creamy filling.
- Nutella – Use leftovers to make a Nutella mug cake!
How to Make Nutella Biscuits
This recipe is easy, but it can be time-consuming to cut the cookies and spread them with the filling, so it’s the perfect recipe to make together with kids.
- Make the dough. In the bowl of a food processor fitted with the pastry cutter attachment, combine the flour, sugar, cinnamon, and salt. Pulse briefly. Cut the butter into small cubes; add them, along with the vanilla extract, to the flour mixture and pulse until the butter is completely combined with the flour mixture.
- Add water. Start adding cold water 1 tablespoon at a time, pulsing between additions, until a soft dough forms and begins to come together into a ball.
- Chill the dough. Form the dough into a disc. Wrap it in a layer of plastic wrap and chill in the refrigerator for 1 hour. (You can see examples of how to do this in my pie crust recipe.)
- Prepare. Preheat the oven to 375°F, then line 2 baking sheets with parchment paper.
- Roll out the dough. Take the dough out of the refrigerator and place it on a lightly floured work surface, then roll it out into about 0.1-inches thick.
- Cut the cookies. Use a 2-inch round biscuit or cookie cutter to cut the dough into circles. Take the scraps and roll them out into another circle, then cut that into circles. Repeat with the remaining trimmings, until no dough is left. In the end, you should have 46 to 48 cookies.
- Bake. Place the cookies on the prepared baking sheets, about an inch apart, and bake for 9 to 11 minutes, or until they’re golden brown on the edges.
- Cool. Remove the cookies from the oven and let them cool on the baking sheets for 20 minutes. (The cookies will be soft when taken out of the oven, but they will get crispier as they cool.)
- Make the filling. Add the butter and Nutella to a medium mixing bowl. Use an electric mixer to beat until smooth and fluffy.
- Assemble. To assemble the cookies, turn them upside down and spread about a tablespoon of filling on half of them. Top with the remaining cookies and press down until the filling reaches the edges of the cookies without overflowing.
Tips for Success
Here are some tips to help make these Nutella Biscuits perfect!
- Adjusting the flavor. If you prefer a more pronounced Nutella flavor, you can leave out the butter and use Nutella alone.
- Cutting the cookies. If the leftover trimmings get soft after you’ve rolled them out a few times, wrap and refrigerate them to firm up the dough. If you’re in a time crunch, you can place the dough in the freezer for a few minutes.
- Getting a head start. The cookies can be made a day in advance, then filled and finished the next day.
- Use different shapes. You can have fun with the cookie shapes. Pretty much any shape will work! I’ve even used pie stamps to make small cookies with embossed designs, or cut cookie presses.
How to Store
You can store the cookies in an airtight container at room temperature for 2 to 3 days, or in the refrigerator for up to 10 days. Take the cookies out of the fridge for 10 minutes before eating to let the filling come to room temperature.
Can This Recipe Be Frozen?
Yes, you can place these cookies in an airtight container or freezer bag and freeze them for up to 2 months. Thaw them on the counter or in the refrigerator before serving.
PrintHomemade Nutella Biscuits
These nutella biscuits combine a rich buttery cookie with a soft and delicate nutella filling.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 24 biscuits
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
For the biscuits:
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, cold
- 1 teaspoon vanilla extract
- 4–5 tablespoons cold water
For the nutella filling:
- 1/2 cup unsalted butter, room temperature
- 3/4 cup nutella
Instructions
Make the Biscuits
Make the dough. In the bowl of a food processor fitted with the pastry cutter attachment, combine the flour, sugar, cinnamon, and salt. Pulse briefly. Cut the butter into small cubes; add them, along with the vanilla extract, to the flour mixture and pulse until the butter is completely combined with the flour mixture.
Add water. Start adding cold water 1 tablespoon at a time, pulsing between additions, until a soft dough forms and begins to come together into a ball.
Chill. Shape the dough into a disc, wrap in plastic wrap and refrigerate for 1 hour.
Prep your tools. Preheat the oven to 375°F and line 2 baking trays with parchment paper.
Roll out dough. Remove the dough from the fridge and roll to about 0.1 inch thick on a lightly floured surface.
Using a 2-inch biscuit or cookie cutter, cut the dough into rounds. Repeat the process with the remaining trimmings, until no dough is left. If the leftover trimmings get soft, wrap and refrigerate them before repeating the process. In the end, you will end up having about 46 – 48 cookies.
Bake. Place the cookies 1-inch apart on the prepared baking sheets and bake for 9-11 minutes.
Remove cookies from the oven and let cool for 20 minutes. The cookies will still be soft when taken out from the oven, but they will get harder as they cool.
Make the Filling
Mix ingredients. Add butter and Nutella in a medium bowl and using an electric mixer whisk until fluffy.
Assemble the cookies. Turn them upside down and fill half of them with 1 tbsp of filling. Top each cookie with the remaining cookies and press down to help the filling spread.
Notes
You can store the cookies at room temperature for 2-3 days or in the fridge for up to 10 days. As the filling hardens when refrigerated, take the cookies out of the fridge 10 minutes before eating them to let the filling soften.
If you prefer a stronger Nutella flavor, you can leave out the butter and use just Nutella for the filling. The decision is up to you!
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