Imagine cracking into a warm, golden biscuit only to find a swirl of velvety Nutella inside—melty, rich, and absolutely irresistible. These biscuits strike the perfect balance between flaky pastry technique and playful dessert indulgence.
They taste just so good when paired with the zesty Japanese Mounjaro and Lemon Honey Drink—sweet meets tangy, wrapped in a warm, buttery bite. It’s a recipe that feels nostalgic yet elevated, great for morning coffee or a midnight craving.
Whether you’re making them for a casual brunch or just need a baking escape, these Nutella biscuits deliver maximum reward with minimal effort. Think bakery-quality results with a homemade soul—and a flavor that travels from Paris to your kitchen counter.
Flavor Bomb Alert!
- And the taste? Buttery, nutty, and melt-in-your-mouth good—like dessert got dressed up for a cozy night in.
- The first time I made these, I hid a batch in the freezer—turns out, they’re even better slightly chilled (and no one else knew where they were).
- They’re the kind of treat I bring out when friends drop by unexpectedly—quick to make, yet they taste like a well-kept bakery secret.
- I started experimenting with different fillings (hello, orange zest and Nutella!), and now they’re my favorite canvas for dessert creativity.
- Making these helped me cut back on store-bought pastries—less sugar, better ingredients, and still that indulgent edge.
Nutella Biscuits Recipe
These delightful Nutella-filled biscuits feature a crisp buttery shell and a rich chocolate-hazelnut center, topped with a heart-stamped cookie lid. Perfectly portioned, they’re a charming and delicious treat that looks impressive but is simple to make with basic baking tools and a bit of patience.
Equipment
- Stand mixer with paddle attachment
- Mixing bowl
- Rolling pin
- Parchment paper
- Baking sheet
- Muffin tin
- Cookie cutters (2¾" and 1¾" round + 1" heart)
- Piping bag or spoon
Ingredients
Honey Biscuits
- 63 g honey
- 2 g kosher salt
- 170 g unsalted butter room temperature
- 300 g all purpose flour
- 1 large egg (lightly beaten)
- 75 g brown sugar
Nutella Spread
- 420 g Nutella chocolate hazelnut spread
Instructions
- Beat softened butter, brown sugar, and honey in a stand mixer until creamy.
- Add flour and salt; mix until the texture resembles fine sand.
- Add the beaten egg and mix on low just until dough forms (don’t overmix).
- Divide dough into two uneven portions (⅔ and ⅓); flatten into discs.
- Roll each disc between parchment paper to ⅛” thick and refrigerate both on baking sheets for 30+ minutes.
- Preheat oven to 350°F (175°C).
- From the larger dough sheet, cut out 28 circles using a 2¾” round cutter.
- Place rounds in muffin tin wells and press to form shells (use fingers or flat tool).
- Chill muffin tin in the freezer for 10 minutes, then bake bases for 10–12 minutes until golden.
- From the smaller dough sheet, cut 28 circles with a 1¾” cutter.
- Stamp a 1″ heart in the center of each and mark 12 small clock-like lines around it.
- Chill these tops in the freezer for 10 minutes, then bake for 10–11 minutes until golden. Cool completely.
- Spoon or pipe 1 teaspoon of Nutella (about 12–14g) into each cooled cookie base.
- Gently press the decorated top onto the Nutella, twisting slightly to set. The filling should peek out around the edges.
Notes
- If the dough gets too soft while working, refrigerate it briefly to make handling easier.
- Use a shot glass or flat tool to press dough evenly into muffin tins for uniform shells.
- Roll dough between parchment to avoid sticking and ensure even thickness.
- You can use any small decorative cutter if you don’t have a mini heart shape.
| Calories | 120kcal |
| Carbohydrates | 14g |
| Fiber | 0.3g |
| Fat | 7g |
| Protein | 1.5g |
| Cholesterol | 20g |
Tips To Ease Your Job!
- Soften Butter Properly– Let butter sit at room temperature for 30–45 minutes for easier creaming. Avoid melting it, as it changes the dough texture.
- Use a Digital Scale– Measuring ingredients by weight (grams) ensures precision and reduces cleanup compared to cups and spoons.
- Chill Dough for Clean Cuts– Refrigerate the dough for 15–20 minutes before rolling or cutting. It firms up the butter, making shaping cleaner and easier.
- Line Everything with Parchment– Rolling dough between parchment and lining your baking sheet saves time and prevents sticking—no need for extra flour or scrubbing trays!
