If you’re anything like me, you’ll adore this melt-in-your-mouth, chocolaty wonder: the Nutella Snowball Cookies Recipe. These little beauties are packed with creamy Nutella hidden inside buttery, nutty dough — rolled in a snow-like dusting of confectioners’ sugar. I absolutely love how this recipe brings that perfect balance of soft and crumbly texture with an irresistibly gooey center. Trust me, once you try these, you’ll want to keep this recipe on speed dial.
Why You’ll Love This Recipe
- Creamy Nutella Center: Each cookie hides a luscious dollop of Nutella that melts perfectly as you bite in.
- Crunchy Hazelnuts: Toasted and chopped hazelnuts add that lovely nutty crunch that complements the soft dough.
- Easy to Make: Despite feeling fancy, these cookies are straightforward and don’t require any complicated techniques.
- Perfect for Gifting: Their snowball coating makes them festive and irresistible as homemade presents.
Ingredients You’ll Need
All the ingredients combine to create that classic buttery, nutty cookie with a surprise inside. I suggest fresh hazelnuts for the best toast and flavor, and be sure to use room temperature butter to get an evenly mixed dough.
- Hazelnuts: Toast them to unlock their full aroma and enhance the cookie’s flavor.
- Nutella: The star ingredient that melts inside, creating a dreamy filling.
- Unsalted butter: Softened to room temperature, so it creams easily with sugar.
- Confectioners’ sugar: Divided use — half for the dough, half for rolling the baked cookies into that classic snowball look.
- Kosher salt: Balances the sweetness and enhances all flavors.
- Vanilla extract: Adds warmth and depth to the dough.
- All-purpose flour: Creates the tender structure of the cookie.
Variations
I love putting my own spin on recipes, and this Nutella Snowball Cookies Recipe is no exception. You can tweak it to suit your tastes or dietary preferences without losing that signature melt-in-the-mouth magic.
- Nut-Free Version: I swapped hazelnuts with toasted almonds for a different but equally crunchy texture that my nut-allergic friend actually loved.
- Vegan Adaptation: Use dairy-free butter and make sure your Nutella alternative is vegan-friendly (or try homemade hazelnut chocolate spread!). It still comes out super tasty.
- Extra Chocolate Kick: Sprinkle mini chocolate chips into the dough for little pockets of chocolate along with the Nutella center.
How to Make Nutella Snowball Cookies Recipe
Step 1: Toast and Prep Your Nuts and Nutella
Start by preheating your oven to 350°F with racks placed in the upper and lower thirds. Toast your hazelnuts on a baking sheet for about 8 minutes until golden brown, tossing once or twice so they don’t burn. The aroma alone will make you eager to get baking. Once cooled, finely chop them — this adds texture and toasty flavor throughout your cookies.
While the nuts cool down, portion out your Nutella using a small spoon (about 1/2 tsp each) onto a parchment-lined tray. Freeze these dollops for at least 15 minutes to make them firm enough to stuff into the dough without melting.
Step 2: Make the Dough
In a large bowl, cream your softened butter with half the confectioners’ sugar until light and fluffy — about 2 minutes with a mixer on medium speed. Then add the salt, vanilla, and chopped hazelnuts, mixing until the nuts are evenly distributed. Gradually add the flour in two batches on low speed, scraping down the sides as needed to create a tender, crumbly dough.
Step 3: Assemble Your Nutella Snowball Cookies
Now for the fun part! Take about 1 tablespoon of dough and roll it into a ball. Use your thumb to press a deep indentation right in the center, then place one of those cold Nutella dollops inside. Cover the Nutella with dough, sealing and rolling again into a smooth ball. This part can get a bit sticky, but I found lightly chilling the dough helps if it gets too soft.
Arrange your filled cookies on parchment-lined baking sheets, spacing them about 2 inches apart.
Step 4: Bake and Finish
Bake the cookies for 10 to 12 minutes, rotating the sheets halfway through for even golden bottoms but soft tops. Once out of the oven, let them cool completely on wire racks before rolling them in the remaining confectioners’ sugar. This final coating gives them that snowy, festive appearance and subtle sweetness that makes these cookies so special.
Pro Tips for Making Nutella Snowball Cookies Recipe
- Firm Up Your Nutella Dollops: Freezing your Nutella scoops beforehand prevents melting and messy cookie assembly.
- Don’t Overbake: The bottoms should be golden but the tops still pale—cookies will firm up as they cool.
- Toast Nuts Fresh: Toast hazelnuts right before baking to preserve their crunch and flavor.
- Use Parchment Paper: Makes cleanup easy and helps cookies bake evenly without sticking.
How to Serve Nutella Snowball Cookies Recipe
Garnishes
I usually keep it simple by dusting the cookies generously with confectioners’ sugar, but if you want to get fancy, a light drizzle of melted white chocolate or a tiny sprinkle of crushed toasted hazelnuts on top adds both elegance and crunch — perfect for special occasions.
Side Dishes
These cookies are heavenly alongside a hot cup of coffee, rich hot chocolate, or even a creamy chai latte. For parties, I like serving them with fresh berries or a scoop of vanilla bean ice cream for a lovely contrast.
Creative Ways to Present
One of my favorite presentation tricks is to place the Nutella Snowball Cookies in a clear jar or festive tin layered with parchment paper – perfect for gifting or bringing to holiday gatherings. You can also stack them on a cake stand dusted lightly with extra confectioners’ sugar for an inviting dessert display.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to one week. I like layering them with parchment paper to keep that delicate powdered sugar coating intact. The cookies stay soft and the Nutella remains gooey for days!
Freezing
You can freeze the unbaked Nutella dollops for up to a week, and the finished cookies freeze well too. Just be sure to wrap them tightly in plastic wrap and place in a freezer-safe container. When ready to enjoy, thaw at room temperature — they reheat beautifully without losing texture.
Reheating
To warm up leftover cookies, pop them in a low oven (about 300°F) for 5-7 minutes or briefly microwave for 10-15 seconds. This softens the cookie and revives that delicious molten Nutella center for a fresh-baked experience.
FAQs
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Can I use a different nut butter or spread instead of Nutella?
Absolutely! While Nutella’s hazelnut-chocolate combo is iconic in this recipe, you can try peanut butter, almond butter, or even cookie butter. Just make sure to freeze the dollops before stuffing so they don’t melt into the dough prematurely.
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How do I prevent the Nutella from leaking during baking?
Freezing the Nutella dollops before assembly is key. Also, make sure to fully encase the Nutella inside the dough and seal the edges well. Don’t press the cookies too flat before baking to keep the filling contained.
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Can I make these cookies gluten-free?
You can swap all-purpose flour for a 1:1 gluten-free baking blend. I recommend blends with xanthan gum for structure. Keep an eye on baking times since gluten-free doughs sometimes bake faster or differently.
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Why are my cookies crumbly and falling apart?
Make sure your butter is softened but not melted, and don’t overmix once you add the flour. Also, be gentle when shaping the dough around the Nutella — too much handling can cause crumbling. Chilling the dough briefly can help firm it up.
Final Thoughts
This Nutella Snowball Cookies Recipe holds a special place in my heart because it never fails to wow my family and friends — they always ask for seconds, and sometimes thirds! I love how simple yet impressive these cookies feel, bringing the joy of a gooey, nutty center wrapped in buttery crumbly goodness. If you’re looking for a cookie that’s both nostalgic and a little bit indulgent, I can’t recommend this recipe enough. Grab your ingredients and let’s get baking — you’ll thank me later!
Print
Nutella Snowball Cookies Recipe
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 1 hr
- Yield: 36 cookies (3 dozen) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightful Nutella-Stuffed Snowball Cookies with toasted hazelnuts, buttery dough, and a sweet Nutella center. These tender, melt-in-your-mouth cookies are coated in confectioners’ sugar, perfect for festive occasions and cookie swaps.
Ingredients
For the Nutella Filling
- 6 Tbsp. Nutella
For the Cookies
- 3/4 cup hazelnuts
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups (145 g) confectioners’ sugar, divided
- 1 tsp kosher salt
- 1 tsp pure vanilla extract
- 2 1/4 cups (270 g) all-purpose flour
Instructions
- Toast Hazelnuts: Preheat the oven to 350°F (175°C) and arrange racks in the upper and lower thirds. Spread hazelnuts on a baking sheet and toast on the top rack, tossing occasionally until golden brown, about 8 minutes. Allow to cool, then finely chop.
- Freeze Nutella Dollops: Use a 1/2-tsp measuring spoon to scoop 36 dollops of Nutella onto a parchment-lined baking sheet. Freeze until very cold, about 15 minutes, to make filling easier to handle.
- Cream Butter and Sugar: In a large bowl, beat the butter and 1/2 cup of the confectioners’ sugar with a handheld or stand mixer on medium speed until thoroughly combined and creamy, approximately 2 minutes.
- Add Flavorings and Nuts: Add the kosher salt, vanilla extract, and chopped hazelnuts to the butter mixture and beat until nuts are evenly distributed. Reduce mixer speed to low.
- Incorporate Flour: Add the flour in two batches, mixing on low speed just until blended after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Form Nutella-Stuffed Cookies: Scoop 1 tablespoon of dough and create a deep indentation using your thumb. Place one frozen Nutella dollop into the indentation, cover with dough, and roll carefully into a ball. Place on a parchment-lined baking sheet. Repeat until all dough is used, making 36 cookies total (18 per two sheets).
- Bake Cookies: Bake the cookies at 350°F, rotating baking sheets front to back and top to bottom halfway through baking, until golden brown on the bottom, about 10 to 12 minutes. Transfer cookies to a wire rack to cool.
- Coat in Sugar: Pour the remaining 3/4 cup confectioners’ sugar into a bowl. Roll cooled cookies in the sugar until fully coated, creating their characteristic snowball appearance.
- Storage and Make Ahead: Nutella dollops can be portioned and frozen up to 1 week ahead; wrap tightly if freezing longer than a few hours. Cookies can be baked 1 week in advance and stored in an airtight container at room temperature.
Notes
- Ensure Nutella dollops are very cold or frozen to prevent them from melting into the dough while shaping.
- Toast hazelnuts just until golden brown to enhance flavor without burning.
- Roll cookies gently in confectioners’ sugar when cool to avoid melting the sugar coating.
- These cookies can be stored at room temperature for up to one week in an airtight container.
- For a crunchy texture, consider using coarsely chopped hazelnuts.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
