Forget everything you know about the classic snickerdoodle. While the traditional version is a beloved staple for its soft, pillowy texture and tangy cinnamon-sugar coating, we are taking things to a decadent new dimension. By tucking a frozen core of creamy hazelnut spread into the center of a massive, 3.5oz dough ball, we’ve created a cookie that is part classic comfort and part molten chocolate masterpiece.
The magic lies in the contrast: the slightly crisp, spice-dusted exterior gives way to an impossibly soft cookie interior, finished with a rich, liquid Nutella surprise. These aren’t just cookies; they are a full sensory experience designed for those who believe more is always better. Whether you’re looking to impress at a bake sale or just need a serious hit of chocolate and cinnamon, these stuffed treats are the “dessert empire” addition you’ve been waiting for.
Why You’ll Love This Recipe
• The “Wow” Factor: Breaking one open reveals a molten Nutella center that is peak food-porn material.
• Texture Heaven: You get the crunch of cinnamon sugar, the soft chew of a snickerdoodle, and the silkiness of hazelnut spread in every bite.
• No Chill Time: Unlike many stuffed cookie recipes, this dough is ready to bake as soon as it’s mixed—no waiting around for hours!
• Bigger is Better: At 3.5oz each, these are bakery-style “monsters” that stay soft for days.
Ingredients
- Unsalted Butter: 1 cup (227g), softened
- Granulated Sugar: 1 1/3 cups (265g)
- Light Brown Sugar: 1/3 cup (65g)
- Large Eggs: 2 (100g-110g)
- Vanilla Extract: 2 tsp (10ml)
- All-Purpose Flour: 3 1/4 cups (405g)
- Cream of Tartar: 1/2 tbsp (5g)
- Baking Soda: 1 tsp (6g)
- Salt: 1 tsp (6g)
- Nutella: 12 tablespoon-sized (20g) portions, frozen solid
For Rolling:
- Granulated Sugar: 1/3 cup (65g)
- Ground Cinnamon: 1 tbsp (8g)
Step-by-Step Instructions
- Prep the Nutella: Use a tablespoon to scoop 12 portions of Nutella onto a parchment-lined tray.
Freeze for at least 30 minutes until they are completely solid. - Cream Butter & Sugars: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the eggs and vanilla extract until well combined.
- Incorporate Dry Ingredients: Add the flour, cream of tartar, baking soda, and salt. Mix until a soft dough forms; do not overmix.
- Assemble the Cookies: Weigh out 3.5oz (approx
100g) of dough per cookie. Flatten the dough in your palm, place a frozen Nutella disc in the center, and wrap the dough around it, sealing tightly so no Nutella is visible. - Coat: Roll the dough balls in the cinnamon-sugar mixture until fully coated.
- Flatten & Bake: Place on a prepared baking sheet and flatten slightly into thick discs. Bake at 350°F (175°C) for 9-11 minutes. Pro Tip: I recommend baking for 9 minutes and 30 seconds for that perfect, slightly underbaked texture.
- Test Run: I always recommend baking one test cookie first to check your oven’s timing before committing the whole batch!
Tips for Success
- Work Fast with Nutella: Only take a few Nutella portions out of the freezer at a time. If they get too soft, they will smear and make it difficult to seal the dough.
- Seal the Edges: Ensure there are no cracks in the dough after stuffing; otherwise, the Nutella might leak out during baking.
- The “Scoot” Method: If your cookies come out of the oven a little wonky, use a large circular glass or cookie cutter to “scoot” the edges into a perfect circle while they are still hot.
Storage, Freshness & Freezing
- Room Temperature: Store in an airtight container for up to 4 days. Because they are slightly underbaked, they will stay soft and moist.
- Reheating: For that “fresh out of the oven” molten center, microwave a cookie for 8-10 seconds before eating.
- Freezing: You can freeze the assembled, unbaked dough balls for up to 3 months. Bake directly from frozen at 350°F, adding 2-3 minutes to the total bake time.
My favorite flavor extracts, food colorings, self-sealing cookie bags, cookie boxes, cookie scoops and tons of other items I use to bake with is linked for you in my Amazon Storefront!
Ingredients
Method
- Prep the Nutella: Use a tablespoon to scoop 12 portions of Nutella onto a parchment-lined tray. Freeze for at least 30 minutes until they are completely solid.
- Cream Butter & Sugars: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the eggs and vanilla extract until well combined.
- Incorporate Dry Ingredients: Add the flour, cream of tartar, baking soda, and salt. Mix until a soft dough forms; do not overmix.
- Assemble the Cookies: Weigh out 3.5oz (approx 100g) of dough per cookie. Flatten the dough in your palm, place a frozen Nutella disc in the center, and wrap the dough around it, sealing tightly so no Nutella is visible.
- Coat: Roll the dough balls in the cinnamon-sugar mixture until fully coated.
- Flatten & Bake: Place on a prepared baking sheet and flatten slightly into thick discs. Bake at 350°F (175°C) for 9-11 minutes.
Video
@bubbas_daughter The 23rd flavor in my ✨Crumbl Inspired✨ cookie series is Hazelnut Churro aka my famous snickerdoodle cookies stuffed with Nutella 🔥😍 #snickerdoodles #bestcookiesever #nutellastuffedcookies #hazelnutchurro #crumblcookieflavors #crumblcopycat Recipe: 1 cup unsalted butter, softened 1 1/3 cup granulated sugar 1/3 cup light brown sugar 2 large eggs 2 tsp vanilla 3 1/4 cups APF 1/2 tbsp cream of tartar 1 tsp baking soda 1 tsp salt
♬ Green Onions – Booker T. & The MG’s
These cookies are SO GOOD and SO SOFT. I sell out every time I make these.
I am not surprised that these sell out for you! Thank you for trusting my recipes!
I have made these cookies multiple times and every time they come out absolutely amazing! 100% recommend!
I am so happy you love this recipe as much as I do!!