Nutella Stuffed Snickerdoodles

Nutella Stuffed Snickerdoodles

You’re gonna love these irresistible Nutella stuffed snickerdoodles, buttery, soft and chewy cookies, full of delicious chocolate hazelnut cream (AKA Nutella) with crushed nuts and cinnamon inside and out. Heavenly in every bite!

These cookies are the ultimate indulgent twist on a classic and they’re quick and easy to make.

I only recommend adding a little extra time for chilling the dough and your house will smell amazing while these are baking!

What is a snickerdoodle?

Snickerdoodles have been around for a long time, their origins are still up for debate, but certainly they are a popular favourite today in the US and Canada. True snickerdoodle cookies have a very slight tanginess to their flavour. This comes from the cream of tartar added to the recipe and also gives them their unique cracked top appearance.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂


  • Ease: easy.
  • Diets: for ideas on sugar and dairy-free, check my substitutions section for details.
  • Great for: snack, picnics, friends and family visiting.
  • Taste and texture: tangy, slightly chewy cookies, coated in crushed nuts and cinnamon sugar, but the best part is certainly the gooey Nutella hidden inside.
  • Serving: great with a hot drink or a glass of milk.
  • Quantity: 12 cookies
  • Time: 52 minutes, including 30 minutes chilling time.

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    For this recipe all you need are these ingredients:

    • Nutella – makes the cookies extra special, try my homemade Nutella recipe, to make them even more irresistible.

    Chocolate spread recommendationsNutella hazelnut chocolate spread, Biona Organic Duo Chocolate Hazelnut Spread.

    • Butter – adds structure and flavour. I use salted butter for most of my baking as it intensifies the flavours, but feel free to use unsalted if you prefer. Make sure it’s at room temperature before using.
    • Caster or granulated white sugar – gives the cookies the soft, chewy centres and a little crunch to the finished cookie once baked.
    • Brown sugar – gives the cookie its crunch, crispy edges and a more flavourful taste.
    • Egg – binds the ingredients together and gives flavour.
    • Pure vanilla extract or paste – adds that extra delicious taste to compliment the cinnamon.

    Vanilla recommendations: pure vanilla extract or vanilla paste.

    • Plain or all-purpose flour – builds structure.
    • Cream of tartar – creates a cracked top appearance and adds a little tanginess to the cookies. If you don’t have cream of tartar, you can replace it with a tablespoon of lemon juice or white vinegar.
    • Bicarbonate of soda or baking soda – is a raising agent that reacts with the cream of tartar. Baking powder also works but will not offer the tangy flavour cream of tartar adds.
    • Ground cinnamon – adds a beautiful warm spice to the inside and outside of the cookie.
    • Crushed peanuts – add an extra flavour and texture to the outside of the cookies. For a very special version use chopped hazelnuts.

    TIP: I highly recommend adding a good pinch of fine salt to your biscuit doughs. It would seem counterproductive, but it’s not. In a seemingly absurd or self-contradictory way, salt intensifies the mouths’ ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells, thus triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also triggers our ‘sweet sensitive’ taste buds.


    I haven’t tried any of these substitutions, but they should work for this recipe. If you try making a vegan version, I would love to know how you get on and share it with the other readers.



    • Brown sugar suggestions: Pure Via Baker’s soft brown sugar or Sukrin Gold’s natural brown sugar alternative.


    • Caramel Centres – try placing either Rolo’s or Werther’s soft caramels into the centre instead of the Nutella.

    Caramel sweet recommendations: Rolo’s or Werther’s soft caramels

    • All chocolate snickerdoodles – remove 25g of the flour from the dough and add 25g cocoa powder.

    Cocoa recommendations: Van Houten Intense deep black cocoa powder, or Cacao Barry extra brute cocoa powder, or not as dark – Sevenhills wholefoods organic cacao powder

    • Chocolate chips – add them to the cookie mix for even more taste.

    Chocolate chip recommendations: Menier Swiss dark chocolate drops or Menier Swiss milk chocolate drops. Vegan option: Nibble Simply Divinely Dark Madagascan Chocolate Chips.

    • Chocolate ganache would also make a great alternative to Nutella.
      How to make a Chocolate Ganache – Chocolate ganache is made with just 2 ingredients, 100ml cream and 150g good quality chocolate, white, dark or milk. Chop the chocolate and place it in a heat proof bowl. Bring the cream to a boil in a small saucepan and then pour it over the chopped chocolate and stir continuously until melted and smooth. Then set aside, it will thicken as it cools.

    Chocolate recommendations: bars – Lindt Excellence Dark 70% bar 100g, Montezuma’s darkside 51% bar 90g, Menier dark cooking chocolate 100g. 1kg bags – Callebaut dark chocolate, Callebaut milk chocolate, Callebaut white chocolate.

    If you experiment, I would love to know how you get on and share it with the other readers.


    Serving: one cookie

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

    Nutella Stuffed Snickerdoodles


    Snickerdoodle cookies taste best fresh out of the oven, but they will keep for up to 1 week stored in an airtight container at room temperature.

    You can also freeze snickerdoodles for up to 3 months. Defrost them for half an hour.

    Freezing the baked cookies – To freeze the baked cookies, cool the cookies completely and then freeze on the baking sheet. When the cookies have frozen solid, about 30 minutes, store the cookies in an airtight, freezer-safe container for up to 3 months.

    Freezing the cookie dough – To freeze the cookie dough, roll the cookies to form the cookie dough balls and then place onto a parchment lined baking sheet. Freeze completely on the baking sheet. Once the cookies have frozen solid, about 30 minutes, transfer the cookies to an airtight, freezer-safe container to freeze for up to 3 months. When ready to serve, allow the cookies to thaw and then bake as instructed.

    © THE GOURMET LARDER. All images and content are copyright protected. Do not use my images without prior permission. Further information can be found in my FAQ’s.


    Here is some kitchen equipment that I use and recommend for this recipe.

    TIP: If you have ever ended up with dry, dense or crumbly baked goods, it might be because you’re using inaccurate measurements. I highly recommend using metric measurements and a digital scale, rather than cup measurements for example. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


    • Use room temperature ingredients – this is really important; it makes it easier to work with and allows the ingredients to emulsify properly.
    • Freezing the Nutella – trying to roll the cookies up with soft Nutella inside would be difficult and most likely to be a disaster, so please allow for this extra step.
    • The dough should be sticky – avoid adding more flour to the recipe, it is the most common mistake. Make sure to allow time for the dough to rest in the fridge to firm up a little.


    Nutella Stuffed Snickerdoodles

    Nutella Stuffed Snickerdoodles

    Preparation:10 minutes
    Baking:12 minutes
    Chilling:30 minutes
    Total:52 minutes
    Servings: 12
    You're gona love these irresistible Nutella stuffed snickerdoodles, buttery, soft and chewy cookies, full of delicious chocolate hazelnut cream (AKA Nutella) with crushed nuts and cinnamon inside and out. Heavenly in every bite!


    Nutella filling

    • 190 g Nutella

    Cookie dough

    • 100 g butter ((at room temperature))
    • 60 g caster sugar (or granulated)
    • 100 g soft light brown sugar (muscovado)
    • 1 medium egg (50g total at room temperature)
    • 1 teaspoon pure vanilla extract or 1/4 tsp of vanilla paste
    • 245 g plain (all-purpose) flour
    • 1 tsp cream of tartar
    • ½ tsp bicarbonate of soda / baking soda
    • 1 tsp ground cinnamon
    • ½ tsp fine sea salt


    • 50 g peanuts or any other nut
    • 50 g caster sugar (or granulated)
    • 1 tbsp ground cinnamon


    • Nutella filling: Measure out 12 tablespoons of Nutella onto a plate covered with a piece of baking paper and place in the freezer, until ready to use.
    • Cookie dough: Using an electric hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until light and fluffy, approx. 2 minutes.
    • Add the egg and beat on medium speed until combined. Scrape down the sides as needed and then add the vanilla and beat again until completely incorporated.
    • Add the flour, bicarbonate of soda, cream of tartare, cinnamon and salt to the bowl and beat together until well combined.
    • The dough is quite sticky, but don't be tempted to add more flour. Prepare a plate or tray that will fit in your fridge, covered with a piece of baking/parchment paper. Using a 2tbsp ice cream scoop or a large spoon, scoop out 12 balls of cookie dough on to your prepared tray. Place the dough in the fridge for 20-30 minutes to firm up.
    • Preheat your oven to 170°C fan / 375°F / Gas 5 and prepare 2 large baking trays, lined with baking/parchment paper.
    • Take a ball of cookie dough and flatten the dough slightly into a disc shape. Add a frozen piece of Nutella to the centre and then wrap the cookie dough around the Nutella so its covered and becomes a ball again.
    • Topping: To crush the nuts, place them in a plastic bag and bash them with a rolling pin. Then combine with the sugar and cinnamon in a large bowl.
    • Roll the cookie dough balls in the topping, push the dough slightly into the mix to make sure you pick up lots of topping.
    • Place 6 pieces onto each prepared baking tray, leaving space between to allow for spreading in the oven. I like to push down on the balls to flatten them just a little prior to baking.
    • Bake for 10-12 minutes until just lightly golden on the edges.
    • After 3 minutes, remove the cookies with a spatula and place them onto a wire rack to cool.
    KEYWORDS biscuits and cookies, cinnamon, Nutella, nutella filled, nuts, snickerdoodles

    Nutella Stuffed Snickerdoodles


    If you tried this Nutella Stuffed Snickerdoodles or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!

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