Nutella Stuffed Snickerdoodles

March  1, 2016
3 Ratings
Photo by Yossy Arefi
  • Makes about 30 cookies
Author Notes

Classic cinnamon sugar-coated chewy sugar cookies filled with everyone's favorite chocolate spread, Nutella. —Yossy Arefi

What You'll Need
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup unsalted butter
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1/2 cup Nutella
  • For rolling:
  • 3 tablespoons sugar
  • 1 tablespoon cinnamon
  1. Preheat oven to 350° F and line 2 baking sheets with parchment paper.
  2. Stir the flour, cream of tartar, baking soda, and salt together in a bowl.
  3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time and beat until thoroughly combined.
  4. Add the flour mixture all at once and stir until well mixed, with no dry spots remaining. In a small bowl, combine the sugar and cinnamon for rolling. Spoon the Nutella in a pastry bag fitted with a small round tip (or a plastic zip-top bag: Fill with Nutella, then cut the corner).
  5. Scoop the cookie dough into rounded tablespoon-sized balls, about 1 1/2 inches big. Flatten the balls, making a small well to fill with the Nutella. Pipe a scant teaspoon of Nutella into each well then use your fingers to press the cookie dough around the Nutella, sealing it in the ball. Alternately, carefully spoon the Nutella into the wells. Roll the dough balls in the cinnamon sugar, then place them on one of the prepared baking sheets. Freeze the dough balls for 15 minutes before baking.
  6. To bake: Arrange the cookies on the baking sheets, about 3 inches apart. Bake the cookies for 11 to 15 minutes, until puffy and barely golden around the edges, rotating the pans from top to bottom and front to back halfway through the baking time.
  7. Cool completely on the baking sheets.

See what other Food52ers are saying.

  • Mike Sidman
    Mike Sidman
  • Yossy Arefi
    Yossy Arefi
  • Becky
Yossy Arefi is a photographer and stylist with a passion for food. During her stint working in restaurant kitchens, Yossy started the blog Apt. 2B Baking Co. where, with her trusty Pentax film camera, she photographs and writes about seasonal desserts and preserves. She currently lives in Brooklyn but will always love her native city of Seattle. Follow her work at &

5 Reviews

Becky November 10, 2017
I make these all the time (silly me, I thought I made up the recipe). Anyway, I found the Nutella to be very sticky and difficult to spread. What works for me is to put some in a mini-cupcake paper and then freeze those. The freeze defrosts rather quickly but it is so much easier to wrap the cookie dough around the Nutella.
Mike S. March 3, 2016
Soooooo I'm all ready to make this recipe -- but there's no Nutella in the ingredients list!
Yossy A. March 3, 2016
Oh my gosh, you are totally right! Not sure what happened there, but it is fixed.
Mike S. March 4, 2016
Thank you! Honestly, I'm such such a big fan that I feel like some kind of superhero just having this conversation. :)
Yossy A. March 5, 2016
haha, thank you!