These Nutella stuffed cookies are classic white snowball cookies filled with yummy hazelnut chocolate on the inside. They will literally melt in your mouth!
What Are Nutella Stuffed Snowball Cookies?
Nutella stuffed snowballs are cookies made from a cookie dough base of flour, butter, sugar, and nuts. Frozen Nutella is placed inside the cookie, then the cookie is rolled into a ball. After the cookie has baked, it is then covered in two layers of powdered sugar. Essentially, these cookies are a mix between traditional Nutella stuffed cookies and snowball cookies. The cookies, often referred to as “Russian snowball cookies” or “Russian tea cookies”, are irresistibly tender, with just the right amount of sweetness — perfect with a cup of hot tea or hot cocoa.
How To Make Nutella Stuffed Cookies
The main items you’ll need to make these delicious cookies are a mixing bowl, whisk, and a baking sheet. However, before starting on the dough, make sure to freeze small dollops of Nutella. The easiest way to do this is by adding Nutella into a piping bag, then piping out small balls onto parchment paper. Allow the Nutella balls to freeze in the freezer while you make the cookie dough.
- Mix the dough base: In a large mixing bowl or stand mixer, beat the granulated sugar and unsalted butter.
- Add in the flour mixture: Add the chopped pecans and all purpose flour. Beat again to combine.
- Form the cookies: Use a cookie scoop to portion out balls of dough, then flatten each ball into a flat circle with your palm. Place Nutella pieces into the middle of the circle, then fold the dough over, seal, and roll into a ball. Place the cookies onto a baking sheet.
- Bake the cookies: Bake the cookies in the oven at 350°F for about 15 minutes or until they’re golden brown. Allow them to cool slightly (about five minutes), then roll each cookie in powdered sugar while they’re slightly warm. Roll them in the sugar again after they cool completely.
Cookie Baking Tips
Look no further — we’ve got all the tips you’ll ever need to make these cookies not only taste good, but also look great. They are guaranteed to be Instagram, Pinterest, and Facebook worthy!
- Chill the dough: Even though it is not always necessary, briefly chilling the dough in the fridge makes the cookies easier to handle. Plus, it makes the cookies more likely to stay round while baking.
- Chop the nuts finely: Make sure to finely chop the pecans for the dough. Use this food processor or this blender to make it crazy easy and fast.
- Roll the cookies tightly: After putting the frozen Nutella inside the cookies, fold up the cookie dough and seal it tightly. Then, roll it between the palms of your hands to make the dough firm.
- Use a cookie scoop: Ensure you are making evenly-sized cookies by using a cookie scoop to portion out the dough. This way, each cookie bakes at the same rate!
- Cool on a wire rack: The best way to evenly and quickly cool cookies is to place them on a wire rack.
Substitutions & Variations
Even though this nutella stuffed cookie recipe uses only six ingredients, there’s still room for a few ingredient substitutions or variations. Change up the flavor slightly with these four variations.
- Change the filling: We love Nutella, but if you like different filings, feel free to experiment with peanut butter, almond butter, or cookie butter instead.
- Use a different nut: Instead of finely chopped pecans, use walnuts, almonds, or hazelnuts for a different nutty flavor. Be sure to finely grind whichever nut you use so the batter comes out smooth.
- Substitute with chocolate chips: In case you or a loved one have a nut allergy, substitute the nuts with mini chocolate chips instead. Chocolate chip cookie lovers will be in heaven!
- Add a bit of saltiness: For a slight twist on flavor, sprinkle a tiny bit of sea salt on the outside of the cookies along with the powdered sugar. The cookies will be both salty and sweet!
Making the Cookies Ahead of Time
If you’re planning to make a huge assortment of cookies for your Christmas cookie box but feel overwhelmed at doing it all in one day, don’t fear! These cookies are great to prep ahead of time — making it super easy for you once the time comes to start baking.
- One month: To prep the cookies up to a month ahead of time, freeze the unbaked (but Nutella-filled) cookie dough balls in an airtight storage container or large freezer bag. When ready to use, completely thaw them in the refrigerator.
- Couple days: To prep the cookies a few days ahead, make the dough and refrigerate it in an airtight container until ready to bake. Let it warm a little at room temperature, then stuff with the filling. Alternatively, pre-fill each cookie with Nutella and refrigerate each one between layers of plastic wrap to prevent them from sticking to one another.
Storing Baked Snowball Cookies
Snowball cookies are a great addition to your Christmas cookie tin because they store so well. Store them on the counter or long-term in the freezer. Then, enjoy them at room temperature, or heat them up to make the centers extra gooey again!
- Room temperature: Store these cookies for up to a five days in an airtight container on the counter.
- Refrigerator: To store for up to two weeks, place the cookies in an airtight container or bag in the fridge.
- Freezer: To store for up to three months, freeze the cookies on a baking sheet before transferring to a freezer safe bag or container. When ready to enjoy, open the container to allow excess moisture to escape while thawing. Thaw completely before serving.
Hot tip: Make the cookies look good-as-new again by adding another coat of fresh powdered sugar once the cookies are completely thawed.
How long does Nutella take to freeze?
It takes a heaping tablespoon of Nutella about 30 minutes to freeze, but it’s okay if it’s not completely frozen when using it as a filling in snowball cookies.
How do I keep my stuffed cookies from spreading too much in the oven?
To keep the cookies from spreading, make sure to use room temperature butter and the correct amount of flour as listed in the recipe.
More Nutella-y Treats To Try
- Ferrero Rocher Cake Recipe — Chocolate and hazelnut-based cake with Nutella and Ferrero Rocher cream frosting
- 4 Ingredient Nutella Cookies — Nutella inside and out
- Puff Pastry Nutella Twists — All you need is puff pastry and Nutella!
- Gluten-free Nutella Cookies — Flourless Nutella cookies
- Before making the cookie dough, prepare the frozen Nutella filling by adding it to a piping bag and piping out small dollops onto parchment paper and then freezing it while preparing the dough. Next, in a stand mixer, beat together the room-temperature butter and sugar.
- Add the chopped pecans and flour. Beat again to combine.
- Form the cookie dough into balls, and then flatten with your palm. Place the frozen Nutella dollops inside the flattened dough. Fold over and seal, shape back into balls. Place cookies on a baking sheet.
- Bake at 350°F for 15 minutes or until golden brown. Allow the snowball cookies to cool slightly for about 5 minutes, then roll each cookie through the powdered sugar while they're still warm. Allow to cool completely, then once again roll all cookies through the powdered sugar.